Egg salad recipe

It’s good to have a classic egg salad recipe up your sleeve. It’s the perfect no-fuss dinner or easy to transport lunch. This recipe is the perfect base for all your egg salad creations, though you can get creative with mix-ins and seasonings.

How long does egg salad keep?

Kept in an airtight container in the refrigerator, egg salad can last somewhere between 3 and 5 days.

What can I use to replace the mayo?

Greek yogurt is a great substitute for mayo. We suggest using full fat greek yogurt since it has a smoother, less chalky texture than the low fat stuff. If all you’ve got is low fat yogurt, try only substituting half the mayo, so you can maintain the creamy texture while still cutting some calories.

Can I use a different type of mustard?

Totally! We love whole grain mustard, but dijon or yellow mustard would also be delicious. Just don’t leave it out! Mustard gives egg salad a much-needed tang. If it’s not there, trust us, you’ll miss it!

What are some other mix-ins I could add to my egg salad?

So many things! Try adding briny foods like pickles or horseradish for some added brightness. If you’d like to add more vegetables, quartered cherry tomatoes, chopped cucumbers, or even chopped bell peppers would be delicious. In terms of herbs, pretty much anything goes. Basil, tarragon, parsley and cilantro or any combination of several herbs would be delicious. Just make sure to stick to freshly chopped herbs, egg salad isn’t the best place for dried herbs. In terms of spices, feel free to experiment with your favorites. Looking for heat? Try a little cayenne. Want to add more flavor? Give cumin or garlic powder a try.

How do I boil eggs?

So glad you asked! Check out our step-by-step guide for how to hard boil eggs to get ’em right every time.

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