Looking for the best egg salad recipe?
you only need five ingredients! It’s simple and incredibly delicious.
In only 30 minutes, you’ll have the best egg salad with 5 simple ingredients, perfect for sandwiches, snacks, or appetizers.
Get ready to enjoy the best egg salad you’ve ever had! With creamy mayonnaise, sweet caramelized onions, and a touch of mustard, this salad is packed with flavor.
If you’re an egg salad lover, this recipe is unlike any you’ve tried before. The rich flavor of caramelized onions adds a delightful sweet-salty bite, making it IMPOSSIBLE TO RESIST COMING BACK FOR JUST ONE MORE SPOONFUL.
In this post, I’ll show you how to whip it up in no time, along with tips to make it your own!
INGREDIENTS
- Eggs: If you prefer your egg salad with soft or jammy eggs, you’ll need less mayo. In this recipe, we use hard-boiled eggs, and the mayo amount is adjusted accordingly.
- Onions: Getting the onions perfectly caramelized is crucial. Fry them over medium heat for about 20-25 minutes until they reach a dark brown color, stirring frequently to prevent burning. You want them to brown AND soften beautifully.
- Olive Oil: Use high-quality olive oil, as you will incorporate every drop into the salad, so you don’t need to worry about waste.
- Mayonnaise: Choose YOUR favorite mayo, which is so crucial in this salad as it brings all the ingredients together beautifully.
- Mustard: The mustard helps to cut through the heaviness of the salad. It adds a necessary balance to the rich flavors, and like the mayo, feel free to use your preferred type—whether grainy or smooth.
Best Egg Salad | Tips:
- Perfectly Cooked Eggs: To achieve perfect soft- or hard-boiled eggs, bring a pot of water to a boil. Carefully place the eggs in using a spoon. Cook soft-boiled eggs for 7–8 minutes. Cook hard-boiled eggs for 9–10 minutes. Transfer them to an ice bath to stop the cooking process.
- Caramelize Onions Right: Aim for a deep golden brown color when caramelizing the onions. Cook them on medium heat for 20-25 minutes, stirring frequently to avoid burning. This will bring out their natural sweetness.
- Mustard Matters: The type of mustard you use can change the flavor profile. Experiment with different varieties like Dijon, yellow, or even whole grain for added texture.
- Add Herbs: Fresh herbs like dill, chives, celery leaves or parsley can elevate the flavor of your egg salad and add a nice pop of color.
- Serving Suggestions: This egg salad is versatile! Serve it on toasted bread, in wraps, with crackers, or on a bed of greens for a light meal.
- Make Ahead: You can prepare the salad a few hours or even a day in advance.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days, but you’ll see that it won’t last that long :).
The Best Egg Salad
Can you believe the best egg salad recipe contains just five ingredients? It's creamy, flavorful, and perfect for sandwiches or a quick snack.
Ingredients
- 8 medium sized eggs (or 7 large eggs)
- 2 large onions (300 grams or 0.6-0.7 pounds)
- 3 tbsp olive oil
- 1½ heaping tbsp mayonnaise
- ½-1 tsp mustard
- ½ tsp salt
- pinch black pepper (optional)
Instructions
- Chop the onions as you like (I cut them into quarter rings).
- Heat 3 tbsp of olive oil in a pan over medium heat. Add the onions and a pinch of salt, cooking for 20–25 minutes until deep brown, stirring often to prevent burning.
- While frying the onions, bring a pot of water to a boil. Carefully place the eggs in the boiling water using a spoon.
- While the onions cook, bring a pot of water to a boil. Gently add the eggs and boil for 9–10 minutes. Transfer the eggs to ice water and let them cool for 5 minutes.
- Peel the eggs and cut them into small cubes using an egg cutter or smash them with a fork.
- Mix the eggs, fried onions (with the oil), mayonnaise, and mustard.
- Taste and adjust seasoning with black pepper or your favorite herbs like dill, chives, parsley, or celery leaves.
