What are common mistakes to avoid when making egg salad?

This is a pretty fail-proof and forgiving recipe, but there are a few things to keep in mind to make it just right every time. Some common mistakes are under-cooking the egg so the egg yolks are too jammy, over-cooking eggs which results in slightly green egg whites and yolks, or using eggs that are too fresh and harder to peel. Sometimes too much mayo gets added, so I always measure just ¼ cup. And mixing too vigorously would result in egg salad that is a paste instead of a nicely textured salad.

What variations can you try in an egg salad recipe?

Personally, I like to make this recipe as a way to use up any veggies I have in my fridge, such as cucumbers, celery, dill pickles, pesto, or pickle relish. It’s also great with a variety of different herbs. I’ll usually add whatever is fresh in my garden, such as basil, savory, or thyme. When I make this egg salad in the spring, I tend to add some thinly sliced radishes and fresh chives to make it seasonal.

How do you prevent egg salad from becoming watery?

My trick for making egg salad that isn’t runny is to use full-fat mayo or full-fat Greek yogurt. Also, I cook the eggs a few days ahead so they’re completely cooled and dry before I chop them with my favorite 3-mode egg slicer .

Simple Egg Salad Recipe

Servings: 4 (2 1/2 cups total) 1x

Scale

Ingredients

6 hard-boiled eggs, peeled and chopped
¼ cup finely diced red onion
¼ cup mayonnaise*
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill*
1 tablespoon chopped fresh chives*
1 teaspoon fresh lemon juice
¼ teaspoon fine salt
Pinch of black pepper
Optional for garnish: paprika or fresh herbs

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Instructions

In a medium bowl, combine the chopped eggs, red onion, mayonnaise, mustard, dill, chives, lemon juice, salt, and pepper; gently mix to incorporate.
If desired, sprinkle paprika over top before serving.
Serve egg salad over greens, on a sandwich, with crackers, or just straight from the bowl.
Store in an airtight container in the refrigerator for up to 4 days.

Notes

* Substitutions:

– May sub plain Greek yogurt for the mayonnaise
– May sub 1 teaspoon dried dill for the 1 tablespoon fresh dill
– May sub chopped green onions for the fresh chives

Nutrition Information

Serving Size: ¼ of the recipe or a generous ½ cup
Calories: 180
Fat: 12 g
(Sat Fat: 3 g)
Sodium: 282 mg
Carbohydrate: 4 g
(Fiber: 0 g
Sugar: 1 g)
Protein: 10 g
Cholesterol: 282 mg

Dietary

Dairy-Free Gluten-free Grain-Free Nut-free Vegetarian Whole30

Recipe By: Molly Slama