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If you’re tired of boring egg salad, this zesty and flavorful egg salad recipe will change that! It’s quick and simple to make and uses everyday ingredients that pack a punch.
Why you’ll love it
Egg salad. When it’s done right, it’s just so satisfying. My version is anything but bland and kicks up the flavor a notch with smoked paprika and other delicious and bold ingredients. Egg salad sandwiches are a classic, but you’ll wish you had been eating them this way all along!
This kind of reminds me of Deviled Eggs with the flavors. It was a happy accident, and I’m sure it ended up that way because I always avoid one-dimensional recipes. You’ll actually look forward to eating these egg salad sandwiches for lunch since they’re bright and crave-worthy.
What you’ll need
- Eggs – we’re using large eggs
- Mayo – I always go for Hellmann’s.
- Lemon juice – for brightness and a little acidity. Always use freshly squeezed.
- Mustard – a touch of Dijon mustard is my secret ingredient to take this over the top! It just adds savory goodness and doesn’t taste of mustard itself.
- Paprika – we love smoked paprika here for a hint of smokiness
- Garlic powder – for even more depth of flavor
- Parsley – we’re using Italian parsley here, but the curly kind is fine
- Celery – for that signature crunch
- Onion – red onion is best since it’s not sharp
How to hard boil eggs
- Our favorite method is to simply time 10 minutes after they start boiling. I really don’t like runny or even jammy yolks, but you could give it slightly less time if that’s what you prefer.
- Then I drain out the hot water, stick the pan under running cold water for a minute or so, and then let the eggs sit in cold water for at least 5 minutes. They’re much easier to peel when they’re cool!
How to make egg salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Start by hard boiling your eggs. I like to prep the ingredients while the eggs cook and then cool. Add the dressing ingredients to a bowl, and then mix until smooth with a spoon.
Chop the eggs as coarsely or as finely as you want, and then add them to the bowl along with the celery and onion. Combine, taste and adjust as needed, and season with salt & pepper generously. Chill if you like, and serve.
Substitutions and variations
- We think this recipe has the ideal balance, but you could swap the red onion for chives or scallions, or add in some fresh herbs from the garden like chopped dill for extra flavor.
- Add a few dashes of hot sauce or a pinch of cayenne pepper for a bit of heat.
- If you want a smaller quantity, you can easily halve every ingredient so you have enough for 2 sandwiches instead of 4.
How to serve it
Leftovers and storage
- This will keep for 3-4 days in the fridge in a tightly covered container.
- However, don’t let it sit out for any length of time for food safety reasons. Discard it after 2 hours for sure if it’s been sitting out at a potluck or picnic.
- If you’re making sandwiches ahead of time and refrigerating them, I suggest not assembling them more than 12 hours ahead so that the bread doesn’t get soggy. The night before works well for work lunches.
Did you make this best egg salad recipe? Please leave a star rating and review below! As always, you can tag me #saltandlavender on Instagram.
Simple Egg Salad
- 6 eggs
- 1/2 cup mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- 1 stick celery chopped small
- 1-2 tablespoons finely chopped red onion
- Hard boil your eggs. My preferred method is to time 10 minutes from the point the eggs have started to boil, and then I drain them and rinse them under cool water then let them sit in cold water in the pan they were cooked in until they've cooled (about 5-10 minutes).
- Meanwhile, to a medium bowl, add the mayo, lemon juice, Dijon mustard, parsley, smoked paprika, garlic powder, and some salt & pepper. Stir until it's combined.
- Peel and chop the eggs (chop them as coarsely or small as you like), then add them to the bowl along with the celery and onion. Stir/toss it together, then give it a taste and adjust ingredients if needed (e.g. add more salt & pepper – I am generous with both).
- You can serve it right away or chill it first to let the flavors meld some more. Serve in a sandwich/wraps, lettuce cups, etc.
- Recipe makes enough for 4-6 sandwiches depending on how much you stuff them. Halve every ingredient to make the recipe for 2 sandwiches.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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