Let’s be honest—sometimes, you just want a meal that doesn’t ask for much but still delivers big-time on taste. Enter: Quick Egg Salad. Whether you need a protein-packed lunch, a snack that hits the spot, or a simple dinner fix, this classic never disappoints. And the best part? “You can make it in a flash with ingredients that are very likely already hanging out in your fridge!”
Egg salad is one of those things you forget about… until you make it again and wonder why you ever stopped.
🥄 Why This Quick Egg Salad Recipe Works
This isn’t some fancy-pants gourmet version. This is the real deal, made simple. Once you try it, you’ll find yourself craving it on repeat—here’s what makes it a go-to favorite:
Ready in 10 minutes – No joke. Boil, chop, mix, done.
Budget-friendly basics – Just eggs, a little mayo, and mustard. Just basic ingredients—stuff you likely already have in your fridge or pantry.
Super customizable – Add herbs, spices, or crunchy extras like celery if you’re feelin’ fancy.
Meal-prep friendly – Make a batch, stash it in the fridge, and enjoy all week long.
It’s like comfort food that doesn’t weigh you down.
🍳 Ingredients You’ll Need
This list is short and sweet. You can jazz it up, but here’s the base recipe:
6 hard-boiled eggs – Peeled and roughly chopped
3 tablespoons mayonnaise – Or Greek yogurt for a lighter twist
1 teaspoon yellow mustard – Adds that little zing
Salt and pepper – To taste
A pinch of paprika (optional) – For a subtle kick
Chopped chives or parsley – Optional, but makes it look and taste extra fresh
🥄 How To Make Quick Egg Salad
Alright, let’s break it down:
Start by tossing your eggs in a saucepan, fill it up with water, and bring it to a nice boil—nothing fancy, just good ol’ boiling water magic.”Once it starts to bubble, off the heat, cover it, and let the eggs sit for 10 to 12 minutes.
Cool & Peel: Run eggs under cold water, peel, then chop them roughly or mash them slightly with a fork—depends if you like it chunky or smooth.
Mix the Dressing: In a bowl, stir together mayo, mustard, salt, pepper, and any optional extras.
Combine Everything: Add the chopped eggs to the bowl and gently fold until combined.
And that’s it! Told you it was easy.
🥪 How to Serve It
This egg salad plays well with everything:
On toasted bread or a croissant – Classic and satisfying
In lettuce wraps – Low-carb and fresh
Stuffed into pita bread – Messy in the best way
With crackers or celery sticks – Snack-style
Over a bed of greens – Instant salad upgrade
Slather it on some rye toast, add tomato slices, and thank me later.
🔄 Make It Your Own
Want to switch things up? Try these add-ins:
Chopped pickles or relish
Diced red onion
A spoonful of Dijon or sriracha
Crumbled bacon (yes, please)
🧊 Storage Tips
Keep your egg salad in a tight-sealing container and place it in the fridge. It’ll stay fresh for about 3 days, but truth be told, it might not last that long! it probably won’t last that long.
It gets even better after chilling for a few hours—the flavors really come together.
🥚 Final Thoughts
This easy egg salad is your go-to when you want big flavor without the kitchen drama. It’s easy enough for a weekday lunch, yet satisfying enough to feel like you put in some effort. Plus, it’s super affordable and endlessly flexible.
So next time your stomach’s growling and your motivation is low, just remember: eggs + mayo = magic. 🥄