Eggs, mayo, mustard, sweet onions, and chives—this quick and easy egg salad recipe is creamy, flavorful, and perfect for sandwiches.

this recipe

So, let’s rewind to a Tuesday. Not a glamorous day. Just one of those “meh” days where the fridge is full but somehow there’s nothing to eat. You know that feeling? I was halfway to ordering takeout—again—when I spotted a carton of eggs in the fridge and thought, Wait… egg salad?

Now here’s the thing. Egg salad used to feel like food from the past, like something you’d politely eat at a baby shower next to a bowl of pastel mints. But that day? I needed comfort. I needed creamy, cozy, no-fuss magic. And boy, did this egg salad come through.

I whipped it up with what I had—mayo, a touch of mustard, finely chopped sweet onions (because I’m fancy like that), and fresh chives from my little herb pot that only occasionally survives my forgetfulness. I slathered it on toasted sourdough, added a couple of cucumber slices, and… wow. Pure, rich, nostalgic goodness. Like Sunday lunches at grandma’s house but with better lighting and Spotify playing in the background.

Why You’ll Love The Best Egg Salad Recipe?

• It’s stupid easy. If you can boil water, you can make this.

• It’s flexible. No onions? No problem. Add pickles, paprika, or even a dash of hot sauce.

• It’s surprisingly elegant. I’ve served it at brunch and eaten it in pajamas standing over the sink. Both work.

• It’s cheap. Like, budget-lifesaver level.

• It’s fast. 10 minutes flat if your eggs are already cooked.

Ingredient Notes:

Honestly, these are probably things you’ve already got kicking around:

• Eggs: The heart and soul. I use six, but you can scale up.

• Mayonnaise: The creamy glue. I go full-fat because it’s the good stuff.

• Mustard: Just a bit for zing. Dijon or yellow—either works.

• Sweet Onion: Optional but totally worth it. Adds crunch and depth.

• Chives: For a touch of green and a whisper of oniony flavor.

• Salt & Pepper: Don’t skip the seasoning—it makes everything shine.

• Cucumber Slices or Toasted Bread: Because we’re not savages.

How To Make The Best Egg Salad?

Step 1: Boil and Peel the Eggs
Boil six eggs. Let them cool down or speed-chill them in an ice bath if you’re in a rush (which, let’s be honest, you probably are). Peel ’em. Don’t worry if they look a little rough—this is a judgment-free salad.

Step 2: Chop and Mix
Dice those eggs however you like—chunky or fine. Toss them into a bowl with mayo and mustard. Mix gently, like you’re folding in joy.

Step 3: Add Flavor
Now comes the flair. Stir in finely chopped onion and chives if you’ve got them. Salt and pepper to taste. Taste again. Nod approvingly.

Step 4: Toast Your Bread
Toasted sourdough is my go-to, but any sturdy bread will do. Toast it golden. Maybe even butter it. Live a little.

Step 5: Build and Serve
Spoon the egg salad on your toast or stack it high on cucumber slices if you’re keeping it light. Or eat it straight from the bowl with crackers. I’ve done it. I have no shame.

Storage Options:

Egg salad keeps really well for up to 3 days in the fridge in an airtight container. The flavor actually deepens a bit on day two. Just give it a stir before eating. Don’t freeze it though—egg salad and freezers are not friends.

Variations and Substitutions:

• Avocado: Mash some in for a green twist.

• Pickles: Diced pickles or a splash of brine = a little zip.

• Greek Yogurt: Sub in for some or all of the mayo if you’re feeling virtuous.

• Curry Powder: For an Indian-inspired twist. Trust me.

• Bacon Crumbles: Need I say more?

What to Serve with The Best Egg Salad?

• On Toast: Duh. Maybe with a sprinkle of everything bagel seasoning.

• With Crackers: Fancy? Easy? Both? Yes.

• With Cucumber Slices: Refreshing and a little crunchy.

• In a Wrap or Pita: Lunch upgrade, activated.

• With a Side of Soup: Tomato, specifically. Classic pairing.

Frequently Asked Questions:

Can I make this the night before?
Absolutely. It might even taste better the next day.

What kind of eggs should I use?
Just regular ol’ large eggs. Free-range if you want to feel extra good about your life choices.

Can I make it spicy?
Heck yes. Add a dash of cayenne, chili flakes, or your favorite hot sauce.

You don’t need a dozen ingredients or a fancy blender to make something that tastes this comforting. Sometimes, it’s the humble recipes—the ones we almost forget about—that show up and surprise us.

So next time you’ve got eggs and no idea what to eat? Make this. Then toast some bread, pour a cup of coffee or iced tea, and take a moment. Because this isn’t just egg salad—it’s The Best Egg Salad.

And hey, if you try it your way, let me know what you added! I’m always up for a twist.

Now go forth and make lunch exciting again.

Keep the Flavor Coming – Try These:

Home-Style Classic Creamed Chipped Beef on Toast

Cajun Chicken Alfredo with Broccoli

Delicious Maid Rites Sliders

The Best Egg Salad

"The Best Egg Salad" isn't just a recipe; it's a festival of simplicity and flavor. Imagine smooth-boiled eggs and their yolks. Luscious, blended perfectly with a velvety touch of mayo and a tangy nuance of mustard. Each mouthwatering bite is a combination of textures and flavors complemented by the addition of finely chopped sweet onions and chives, for a subtle aromatic crunch. When served on your toasted bread slice or even accompanied by cucumber slices this humble lunch transforms into an extraordinary gourmet experience. This dish not only satisfies your hunger. Also carries joy to your senses with its timeless and delightful savors.

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Servings

Ingredients

1x2x3x

• 6 boiled eggs
• 1/4 cup mayo
• 2 tsp mustard
• 2 tbsp sweet onion chopped fine (optional)
• 2 tbsp chives chopped fine (optional)
• Salt to taste
• Pepper to taste
• Sliced cucumbers optional
• Your favorite bread toasted

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Instructions

 

1. Start by peeling and dicing the boiled eggs into bite pieces.
2. Take a bowl. Combine the eggs with mayonnaise and mustard ensuring they are well mixed together.
3. If desired you can enhance the salad by adding chopped sweet onion and fresh chives, for added flavor.
4. Sprinkle some salt and pepper over the mixture according to your preference. Adjust as needed to achieve your desired level of seasoning.
5. Place your bread slices in a toaster or, under a broiler until they turn brown and acquire a crispy texture.
6. Once toasted spread the egg salad evenly onto each slice of bread ensuring coverage.
7. For freshness you may consider placing slices of cucumber on top of the egg salad layer before proceeding further.
8. Your delightful egg salad sandwich is now ready to be savored! Indulge in its deliciousness at your leisure.

Notes

For a gluten-free version of "The Best Egg Salad " the secret lies in selecting the right kind of bread. Of toast opt for a high-quality gluten-free bread that complements the creamy richness of the egg salad. There are options such, as almond flour based, coconut flour based or a combination of different gluten-free grains. These alternatives not only preserve the essence of the recipe. Also bring their distinct textures and flavors enhancing the overall enjoyment. By toasting the bread you can bring out its delightful nutty aroma and achieve that essential crunch creating an ideal foundation, for the soft and flavorful egg salad.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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