The Best Egg Salad Recipe You’ll Ever Make -With One Simple Twist
This is the best egg salad recipe you’ll ever make—creamy, full of flavor, and perfect for sandwiches, lunches, and quick meals.
I am a big fan of egg salad any day of the year. I really love it for breakfast on toast. Delicious! I woke up this morning with over a dozen Easter eggs in the refrigerator. It was like finding culinary gold. Egg salad is a humble recipe that turns simple pantry ingredients into a creamy, flavorful dish. But just by adding one simple ingredient, a twist- a flavor bomb- take the humble, delicious dish to the next level!
What You’ll Love About This Recipe
- It’s make-ahead friendly – The flavor actually improves after a few hours in the refrigerator.
- You probably already have everything on hand – No fancy ingredients here, just kitchen staples.
- Crowd-pleasing – Even picky eaters tend to love a good egg salad sandwich.
- Perfect for using up hard-boiled eggs – Especially after holidays like Easter or anytime you have extras.
The Twist
The twist in this egg salad is a splash of apple cider vinegar. Not long ago, I tasted the most delicious deviled eggs, tangy, flavorful, and unlike any I’d had before. I asked my friend for the recipe, and the secret was apple cider vinegar. It added such a bright, full-of-depth flavor that I’ve started using it in egg salad too. Just a splash makes all the difference!
If you don’t have apple cider vinegar on hand, a little fresh lemon juice works beautifully too.
Here’s What You Will Need
This egg salad is all about striking the perfect balance of creamy, tangy, and fresh. Each ingredient adds something special to the mix:
Eggs – The star of the recipe! Hard-boiled eggs give this salad its classic texture and flavor. Make sure they’re cooked just right—firm yolks, no gray ring. See the section later in this post for making hard boiled eggs that peel themselves.
Mayonnaise – Adds a rich, creamy tang to the recipe and helps hold all the ingredients together. Use a good-quality mayo for the best flavor. My favorite is Hellmann’s.
Dijon Mustard – Brings a slight sharpness and depth. It’s just enough to cut through the richness and make the egg salad more interesting.
Fresh Dill – Adds a bright, slightly grassy note that gives the salad a fresh, herby lift. Dill pairs beautifully with eggs.
Red Onions – Finely diced, they add just the right amount of crunch, a touch of sharpness, and a bit of color.
Fresh Chives – These delicate green herbs give the egg salad a mild onion flavor without overpowering it.
Apple Cider Vinegar – Just a splash wakes everything up and adds a hint of tang that balances the richness of the eggs and mayo. This is the secret ingredient to this egg salad recipe.
Salt – Brings out the flavor in every bite. Don’t skip it—it makes a big difference.
Black Pepper – Adds a hint of warmth and spice that complements the creamy dressing and eggs.
How To Make Egg Salad With A Twist
This egg salad comes together quickly once the eggs are hard-boiled and cooled.
- Peel 8 hard-boiled eggs and chop them into small pieces. You can mash them slightly with a fork if you like a finer texture or leave them chunky—it’s up to you. For added flavor and creamy texture, add two hard-boiled egg yolks.
- In a medium bowl, stir together 1/2 cup of mayonnaise, 2 teaspoons of Dijon mustard, 2 teaspoons of apple cider vinegar, a pinch of salt, and a few cracks of black pepper. Whisk until smooth and creamy.
- Add the chopped eggs to the bowl and gently mix until the eggs are well coated with the dressing. Taste and adjust the seasoning if needed.
- Fold in 1-2 teaspoons of finely chopped fresh dill, 2 tablespoons of chopped fresh chives, and 3 tablespoons of finely diced red onion.
- Cover and refrigerate the egg salad for at least 30 minutes before serving. This helps all the flavors blend together beautifully.
How To Make Hard-Boiled Eggs That Peel Themselves
The best way to make hard-boiled eggs that are easy to peel is just so simple. I’ve been steaming eggs instead of boiling them for over a year, and not only is this method easy, but the egg shells literally fall off the eggs. No hype or hyperbole!
Here’s how…
- Fill a Dutch oven with about one inch of water and bring it to a boil over high heat.
- Once the water is boiling, carefully lower a steamer basket with the eggs (in a single layer) into the pot.
- Cover with the lid, reduce the heat to low, and steam the eggs for 13 minutes.
- While the eggs are steaming, prepare a large bowl with ice and water for an ice bath.
- After 13 minutes, transfer the eggs immediately to the ice bath and let them sit for 15 minutes to cool completely.
- Add a couple of tablespoons of water to a plastic storage container, place the eggs inside, and snap on the lid.
- Shake the container vigorously for about 10 seconds.
- Open the container, remove the eggs, and discard the water and loosened shells.
You may need to adjust the time depending on how jammy or dry you like your eggs. This recipe yields hard-boiled eggs that are somewhere in the middle.
How To Store Egg Salad
Egg salad is one of those recipes that keeps well and even tastes better after a little time in the refrigerator. Here’s how to store it properly:
- Store in an airtight container.
This keeps the egg salad fresh and prevents it from picking up any other odors from the refrigerator. - Keep it chilled.
Egg salad should always be stored in the refrigerator and never left out at room temperature for more than two hours. - Best eaten within 3 days.
For the best taste and texture, enjoy your egg salad within three days. After that, the texture can get watery, and the flavor starts to fade. - Stir before serving.
After sitting in the fridge, give your egg salad a gentle stir to bring everything back together.
Egg Salad With A Twist
Ingredients
- 6 hard boiled eggs plus 2 hard boiled egg yolks, optional
- 1/2 cup mayonnaise good quality
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-2 tsp fresh dill, chopped
- 3 TBS fresh chives, chopped
- 3 TBS purple onion, chopped
Instructions
- Chop hard-boiled eggs and add to a medium size bowl.
- In a separate bowl, whisk mayonnaise, Dijon mustard, apple cider vinegar, and salt and pepper until combined.
- Add mayonnaise, dill, chives, and onion to the eggs and gently fold to mix.
- Cover and chill at least 30 minutes before serving.
I hope this egg salad recipe becomes one you make again and again. I think it will become a family favorite. It’s simple, satisfying, and so versatile. Just the kind of recipe every home cook needs in their back pocket or recipe box. Whether you’re using up leftover Easter eggs or just craving something delicious and comforting, this little twist on a classic really makes all the difference. If you try it, I’d love to hear how you serve it!
Frequently Asked Questions
Egg salad will keep well in the refrigerator for up to 3 to 4 days when stored in an airtight container. It’s best to place it toward the back of the fridge where the temperature is most consistent. Remember to discard any egg salad that has been left out at room temperature for more than two hours to ensure safety.
Freezing egg salad is not recommended. The mayonnaise can separate upon thawing, leading to a watery texture, and the eggs may become rubbery. For the best taste and texture, it’s advisable to prepare only the amount you plan to consume within a few days.
To keep your egg salad from turning watery, ensure that your hard-boiled eggs are thoroughly dried before chopping. Be cautious with add-ins like pickles or celery, as they can release moisture; if using them, consider draining or patting them dry first. Also, adding mayonnaise gradually allows you to achieve the desired consistency without making the salad too loose.
Shopping
Here are the items you’ll need to make this delicious recipe. Click on the picture to see the item.
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Happy Cooking, friends…
When I boil eggs, I put them into a pan and cover with cold water. I bring the water to a rolling boil, cover the pan, move it from the eye, and let the eggs cool to room temperature. I then put the eggs in a covered container and shake vigorously to remove the shells. This has proved to be an easy process for me and takes very little time. Thank you for the recipe. I intend to try it for a different taste for our deviled eggs.
This recipe would make delicious deviled eggs. Thanks for the idea, Sharon.
I have tried so many ways to peel hard boiled eggs. None of them work. I will give this one a try and hope for the best!