Egg Salad with Dijon Mustard
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This easy, classic egg salad is perfect for the most deliciously creamy hard-boiled egg sandwich.
Serve on lettuce or eat right out of the bowl; egg salad is one of the best ways to feel full while adding a lot of energy to an otherwise dull lunch.
Egg Salad Recipe
Indeed, an old-fashioned recipe I grew up on this lunch: an egg salad sandwich, crunchy chips, and a side of applesauce. I am so happy to pass this down and hope it inspires you to dive in.
Let’s get to the recipe!
Classic Egg Salad Ingredients
- boiled and chopped eggs
- fresh green onions
- Dijon mustard
- Hellman’s Mayonnaise
- paprika
- Salt and pepper to taste
How to make Egg Salad for Sandwiches
Prepare the Eggs: Start by boiling eight eggs until they are hard-boiled, which typically takes about 9–12 minutes after the water starts boiling. Once cooked, cool the eggs under cold running water or in an ice bath to make peeling easier. Then, peel and chop the eggs into small pieces.
Chop the Green Onions: Take a 1/4 cup of fresh green onions and chop them finely.
Mix the Dressing: Combine 1/2 cup of Hellman’s Mayonnaise and one tablespoon of Dijon mustard in a separate bowl. This mixture will serve as the creamy base for your egg salad.
Combine Ingredients: In a large mixing bowl, add the chopped eggs and green onions. Pour the mayonnaise and mustard mixture over the eggs and onions, ensuring everything gets evenly coated.
Seasoning: Sprinkle 1/4 teaspoon of paprika over the mix. Add salt and pepper to taste, giving everything a good mix to distribute the spices evenly.
Serve: Once everything is well combined, the egg salad is ready to be served. You can enjoy it as is, spread it on slices of bread, inside tortillas, on celery, or eat over a salad.
How to make an Egg Salad Sandwich
Once you have your recipe prepared, turning it into a delicious egg salad sandwich is relatively straightforward.
Here’s how you can do it if you are new to it:
Choose your bread: Select your favorite type of bread for the sandwich. White, whole wheat, multigrain, or even a croissant can work well, depending on your preference. You’ll need two slices per sandwich.
Toast the Bread (Optional): You can lightly toast the bread slices for added texture and flavor. This step is optional but recommended, as it adds a nice crunch and prevents the bread from getting too soggy.
Add Lettuce (Optional): If you like, add a layer of fresh lettuce to one slice of bread. This adds a fresh, crunchy element to the sandwich and some additional color.
Spread: Take a generous amount of the prepared egg salad and spread it evenly over one slice of bread (on top of the lettuce, if you’re using it). Depending on your preference, you can make the layer as thick or as thin as you like, but generally, about 1/2 inch thick works well.
Add Extras (Optional): If you enjoy additional flavors and textures, consider adding thin slices of tomato, cucumber, or avocado.
Season (optional): For an extra kick, sprinkle more paprika, salt, and pepper.
Close the Sandwich: Close the sandwich with the second slice of bread.
Variations
For variations in your egg salad, consider adding dill, pickles, black olives, canned chicken, canned tuna, cut-up bacon, avocado, chopped celery, or different types of mustard, such as yellow, honey, or spicy.
How to make hard-boiled eggs
While making this salad is quick, boiling eggs can be a hassle if not prepped. We like either using the pressure cooker or this no-peel boiled egg method the most.
Is egg salad keto?
This recipe for egg salad is keto-friendly and a healthy egg salad alternative to many other recipes. Plus, it’s fantastic. Please note that this recipe uses Dijon mustard, not Honey Dijon mustard.
Can you freeze egg salad?
No, I do not recommend that you freeze egg salad. Mayo does not freeze well, and the texture will completely change on thawing.
- It is best to make fresh and serve within three days.
Here are some of our favorite ways to eat eggs!
Egg Salad Recipe with Dijon Mustard
Ingredients
- 8 boiled and chopped eggs
- 1/4 cup chopped fresh green onions
- 1 tablespoon Dijon mustard
- 1/2 cup Hellman's Mayonnaise
- 1/4 tsp paprika
- salt and pepper to taste use generously
Instructions
- Start by taking 8 boiled and chopped eggs and place them in a large mixing bowl.
- Add 1/4 cup of chopped fresh green onions to the bowl with the eggs.
- Stir in 1 tablespoon of Dijon mustard to the mix, ensuring it’s evenly distributed.
- Follow up with 1/2 cup of Hellman’s Mayonnaise, mixing thoroughly to combine all the ingredients well.
- Sprinkle 1/4 teaspoon of paprika over the mixture for a hint of color and flavor.
- Season with salt and pepper to taste, giving it a final mix to ensure all the flavors meld together nicely.
Video
Notes
- Please see the article for the best tips on how to hard-boil eggs for egg salad.
- Tip: You an also purchase preboiled eggs from the store if you are short on time. They come in a bag near the eggs.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Really Delish!!!
Deborah
I made this over the weekend it was wonderful.
Thanks for the inspiration.