It seems a little silly to share such a basic kitchen staple, but we are knee deep in eggs around here lately, so it is apropos. Seasonal egg-overwhelm coincides perfectly with our need for easy-button meals that can be eaten on the go as we’re in the garden or outside most days. This is a simple, practical recipe that comes together quickly, uses plenty of eggs, and makes an easy lunch to keep on hand in the refrigerator for busy days.
This version of egg salad is classic and endlessly adaptable depending on what you have on hand. We enjoy it piled onto homemade bread, scooped onto crackers, wrapped in lettuce leaves, or even by the forkful. You really can’t go wrong.
If you’ve not been pleased with your egg salad in the past, there is a simple technique you might not know about that could help you. Let me explain.
The Trick to Really Good Egg Salad
The secret to truly good egg salad is to treat the yolks and whites differently.
Rather than simply chopping the eggs and stirring in mayonnaise, separate the yolks from the whites first. Finely chop the whites and set them aside. Then mash the yolks separately with the mayonnaise, salt, pepper, and any seasonings until smooth and creamy. You can do this with a fork by hand or with an electric hand mixer, which is my preference.
Once the yolk mixture becomes a rich, creamy dressing, gently fold in the chopped whites.
This method creates an egg salad that is creamy and cohesive without needing an excessive amount of mayonnaise. The yolks become the sauce, while the whites still provide texture and substance.
It’s a small extra step, but one that makes a noticeable difference.
If you are using farm fresh eggs, I highly recommend steaming them rather than traditional boiling. Steamed eggs peel much more easily, especially when working with very fresh eggs from the coop. You can find my full steamed egg method here, along with my homemade mayonnaise recipe if you enjoy making things from scratch.
One thing I love about egg salad is how flexible it is. Some people prefer it very simple with just mayonnaise, salt, and pepper, while others enjoy adding celery, onion, herbs, mustard, or chopped pickles. There’s really no wrong way to make it. I’m somewhere in the middle and do keep it pretty classic, with a nice splash of sweet-dill pickle brine, because we always have extra of that on hand.
Like many old-fashioned kitchen staples, egg salad is inexpensive, filling, high in protein, and useful to keep in the refrigerator during busy seasons of gardening and preserving.
I’ll share my basic recipe with you below, with ideas to further customize and make it your own. As for me, we tend to stick with the classic, simple recipe. I guess it’s nostalgic.
This is the kind of recipe that may not seem exciting, but it earns its place in a from-scratch kitchen again and again.
Classic Egg Salad Recipe {Perfect for Farm Fresh Eggs}
Ingredients
Method
- Cut the hard boiled eggs in half. Remove the yolks and place them in a medium bowl. Finely chop the egg whites and set aside.
- Add the mayonnaise, pickle juice, salt, and pepper to the egg yolks. Using a fork or hand mixer, mash and mix until smooth and creamy.
- Add the chopped egg whites to the yolk mixture and gently fold everything together until well combined. Taste and add additional salt and pepper if desired.
- Serve on fresh bread, toast, crackers, wraps, or over a bed of lettuce.