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Easy Egg Salad Recipe with Mustard, Mayo, and Red Onion Recipe

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4.1 from 63 reviews

This Easy Egg Salad Recipe is a quick and flavorful dish made with simple ingredients like hard-boiled eggs, homemade mayonnaise, mustard, and a touch of red onion. Perfect for sandwiches, lettuce wraps, or enjoying on its own, it's an ideal choice for meal prep, lunches, or light snacks.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Egg Salad

  • 6 eggs
  • 3 tablespoons red onion, finely diced
  • 1/4 cup homemade mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste
  • Sweet paprika for garnish
  • Chopped chives for garnish

Instructions

  1. Boil the Eggs: Carefully place the eggs in a single layer at the bottom of a saucepan. Fill the pan with enough water to cover the eggs completely. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat and cover the saucepan with a lid. Let the eggs stand in the hot water for 10-12 minutes, depending on egg size and your preferred yolk firmness.
  2. Cool the Eggs: Using a slotted spoon, transfer the eggs to a large bowl filled with ice water. Let them sit for 5 minutes to stop the cooking process and cool the eggs for easy handling.
  3. Peel and Chop: Gently tap each egg on the countertop to crack the shell, then peel under running water to assist in removing the shell smoothly. Chop the hard-boiled eggs into bite-sized pieces.
  4. Mix the Salad: In a medium bowl, combine the chopped eggs, finely diced red onions, homemade mayonnaise, yellow mustard, lemon juice, salt, and black pepper. Mix everything thoroughly until well blended.
  5. Serve: Serve the egg salad at room temperature or refrigerate for at least 15 minutes to chill. Garnish with sweet paprika and chopped chives. Enjoy it on bread, rolls, or wrapped in lettuce leaves.

Notes

  • What To Serve With Egg Salad: Use sourdough bread for sandwiches with tomato, lettuce, cucumber, bean sprouts or microgreens, and avocado slices. Also great as a dip with almond flour crackers, wheat thins, or saltines.
  • How to Store: Store egg salad in an airtight container in the fridge for up to 3 days.
  • Freezing: Freezing egg salad is not recommended as it affects texture and quality.
  • Peeling Tips: Tap eggs gently on the counter and roll them under your palm to loosen shells. Peeling under water helps remove shells easily.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/easy-egg-salad-recipe-with-mustard-mayo-and-red-onion-recipe/