Best-Ever Egg Salad.
That’s quite a claim, we get that.
But just wait until you make it. Then you’ll get it. It is the BEST.
BEST-EVER EGG SALAD IS EASY TO MAKE AT HOME
Egg salad is so good. There’s just something about it that makes most people smile.
This egg salad is as good as you’ll get at your favorite brunch or lunch restaurant.
Watch us show you how easy it is to prepare the Best-Ever Egg Salad
Perfectly hard boiled eggs should be just a little moist in the center of the yolk.
We love a rough chop on the cooked eggs.
You want this egg salad to taste like egg!
THE PERFECT EGG SALAD SHOULD NOT HAVE TOO MUCH MAYO
Be sure to use good quality mayonnaise when making the best-ever egg salad. Even better, make your own homemade mayonnaise!
Fresh lemon juice brightens the egg salad wonderfully.
Be sure to finely chop the shallot and fresh parsley. Smoked paprika is a wonderful addition, but just be warned, it will turn the salad a slight pinkish color.
Use a whisk to bring the dressing together.
There shouldn’t be any one ingredient that overpowers the other.
The addition of Dijon is especially nice.
USE A WOODEN SPOON TO GENTLY FOLD IN THE DRESSING
As you add the dressing, gently fold the ingredients together, preferably with a wooden spoon.
At this point, you can chill the best-ever egg salad, or serve it immediately.
Egg salad perfection:
This Best-Ever Egg Salad is just that: The BEST!
The flavors meld beautifully.
By the way, have you checked out our Best-Ever Chicken Salad? How about our Best-Ever Tuna Salad.
When making this into the best sandwich in the world, we love to go with a toasted whole wheat sliced bread. But whatever your favorite is will also work perfectly.
The simple addition of baby arugula is a little peppery, and adds a very nice touch to the sandwich.
Folks…you gotta make this Best-Ever Egg Salad sandwich. It’s easy. It’s delicious. And it really is the best ever!
Best-Ever Egg Salad Sandwich
Video
Ingredients
- 6 large eggs
- ¼ cup mayonnaise homemade or good-quality store-bought
- 1 to 2 tablespoon shallots finely chopped
- 2 tablespoon flat-leaf parsley finely chopped
- Kosher salt and freshly ground black pepper a couple pinches each
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard or more, to taste
- ½ teaspoon smoked paprika Optional
- 8 slices whole wheat or multi-grain sandwich bread, toasted - or not
- 1 small bunch of baby arugula
- Sliced tomato optional...in Summertime...yes!
Instructions
- To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them by 2 - 3 inches of cool water.
- Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
- At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
- Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water.
- Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell. Carefully remove the shell.
- Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel. Coarsely chop the eggs with a sharp knife. Place in serving bowl.
- Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard and paprika (if using) in a medium bowl.
- Gently fold the dressing into the chopped eggs.
- Meanwhile, toast the bread, if desired.
- Add a layer of arugula on two slices of bread. Spread the egg salad over the arugula and top with remaining bread slices. Cut across the diagonal and serve at once.
Shelby says
Can I make this egg salad the day before my party
Kris Longwell says
Absolutely! Keep it tightly covered in the fridge. Let it sit out for about 20 minutes before serving to take some of the chill off of it. Let us know if you make it and how it turns out! And have a blast with your party!! FUN!!! Kris & Wesley
Chris says
You may want to swap steps 10 and 11. It would make more sense.
Kris Longwell says
True!! Thanks, Chris!
Debbie Carter says
Made the chicken salad too Yum!
Debbie Carter says
Just made this egg salad. Haven’t tried it yet. I baked my eggs in the oven. No peeling and done in about 5-6 minutes!
Kris Longwell says
Hi Debbie! Sorry for the delayed response! We hope you enjoyed the egg salad and we are so happy you enjoyed the chicken salad! Keep us posted!!! Best, Kris & Wesley
Stephen Rice says
I love egg salad and make it monthly and thought I had the perfect recipe. I was wrong! Made this for the first time today after finishing my last bowl of your best ever chicken salad and it is wonderful. The ingredients are simple but when combined are all so delicious. After my first taste, I was hesitant to add one of my favorite additions – celery – but it gave me that little crunch I enjoy and is a personal preference only. Thanks for all your recipes and how to recipes.
Pamela Valkos says
Really enjoyed watching your video, just what I needed on a rainy dreary day. I will make your egg salad recipe for my clients. It looks delicious! just signed up on Instagram, looking forward to following you!
cheers. Pamela
Bryget says
Tried this recipe and it is absolutely delicious! Your blog inspires me to branch out and try new dishes. I’ve also tried the chicken salad recipe and so far you guys are 2 for 2! 🙂 Thank you for sharing! I can’t wait to try more!
Kris Longwell says
Bryget!! You just made our hearts swoon with joy! We are so glad you’re enjoying the recipes! And thank you so much for letting us know and for the wonderful review! That means the world to us! Please stay in touch! All the very best, Kris & Wesley
Lindsey Liesenfelt says
Hello, What would you consider to be a good quality mayo at the grocery store? I don’t usually cook with mayo and I saw your recipe to make my own but I don’t like Dijon Mustard. Unless I could use a regular mustard. Thanks in advanced!
Kris Longwell says
Hi Lindsey! So sorry for the delayed response. We think Hellman’s is good, but you really can’t go wrong, we just avoid the bargain brands. And sure, use regular yellow mustard in place of the Dijon. That will still be delicious! Let us know how it turns out and what you think! All the best, Kris & Wesley
Meghan says
This is amazing!
krislongwell says
Hi Meghan!! So sorry for the delayed response!! SO THRILLED you loved the egg salad!! That is hands down one of our favs, too! And thank you SO MUCH for letting us know and the great review!! Please stay in touch!! All the best, Kris & Wesley
Susan says
Love this recipe! Best egg salad I’ve ever eaten! Family loved it as well! I’m 66 years on and always looking for “even better” recipes. I believe I’ve come to my final stop! Love your recipes, love your rapport, and l wish you all the best now and in the future!
krislongwell says
Hi Susan!! That is so wonderful to hear! We are so, so happy that you enjoyed the egg salad recipe. We really love it a lot, too! And thank you so much for letting us know. That means the world to us! Please stay in touch! All the best, Kris & Wesley
Malia says
Making these right now! Just had a taste of the dressing while I wait for my eggs to cool and all I can say YES BEST EVER!
New subscriber on YouTube, loving your recipes and more so the energy you both bring 🙂
krislongwell says
Awesome! Awesome! Awesome!! So thrilled to have you with us!! And so super happy you liked the egg salad! It’s one of our favs, no doubt! And THANK YOU for letting us know and the 5 Stars! That means the world to us!!! Please stay in touch! Lots to come via the blog and YouTube Channel!! xoxo Kris & Wesley
Ryan says
This is the fanciest egg salad I ever did see! Ever try Kewpie mayo? A Japanese brand you can find at your Asian grocer. The egg salad in Japan is the best! It’s addictive!
krislongwell says
Hey Ryan! That sounds awesome! We’ll definitely give it a go. Sounds delicious. Thanks for the heads up and thanks for letting us know. We appreciate it a lot!! Best, Kris & Wesley