This Egg Salad is creamy, rich, and easy to customize. In just a few simple steps you can make a versatile dish that’s delicious as a side, in a sandwich, or wrapped in lettuce.
We like to keep a container of egg salad in the fridge for quick lunches or an easy side dish. One favorite is a Japanese-style egg salad sandwich on soft shokupan bread, but this recipe is equally good at a picnic, paired with pulled chicken sandwiches, or alongside skillet burgers.
This simple egg salad comes together in under 30 minutes using only a few ingredients. It’s a classic base that you can easily adapt with herbs, spices, or mix-ins to suit your taste.
About This Simple Egg Salad
- Taste – A rich mix of seasoned eggs and Kewpie mayonnaise for a silky, savory flavor.
- Texture – Creamy with small, tender chunks of hard-boiled egg.
- Effort – Very easy: cook the eggs, chop them, then mix with the mayo and seasoning.
- Time – About 10 minutes to cook the eggs and a few minutes to combine the salad.
Ingredients
- Eggs – A convenient source of protein. Pasture-raised eggs are recommended for richer yolks.
- Kewpie mayonnaise – A Japanese-style mayo with a creamy, umami-forward flavor; regular mayo works fine as a substitute.
- Salt – Enhances the flavors.
- Pepper – Freshly ground black pepper adds a subtle bite.
See the recipe card below for exact quantities.
Substitutions and Variations
- Regular mayo – Swap if you don’t have Kewpie.
- Sriracha or spicy mayo – Stir in for heat and depth.
- Green olives – Chopped olives add a briny note.
- Green onion – Thinly sliced for a mild onion flavor.
- Parsley or dill – Fresh herbs brighten the salad.
- Dijon mustard – A touch adds tang and complexity.
- Celery – Finely chopped for a pleasant crunch.
- Curry powder – A 1/2 teaspoon yields a warm, aromatic variation.
- Red onion – Minced for a sharper bite.
- Soft-boiled eggs – Use 7-minute eggs for creamier yolks.
- Avocado – Adds creaminess, healthy fats, and nutrients.
Instructions
- Boil the water and eggs – Prepare an ice bath and set it aside. Bring a medium pot of water to a rolling boil. Reduce heat slightly, lower the eggs into the water with a slotted spoon, bring the water back to a gentle boil, and cook for 10 minutes. Transfer the eggs to the ice bath to stop the cooking.
- Cool and peel the eggs – Let the eggs sit in the ice water for 7–10 minutes, then peel them carefully.
- Cut and mix – Finely dice the peeled eggs and place them in a mixing bowl. Stir in Kewpie mayonnaise, a pinch of kosher or sea salt, and freshly ground black pepper. Fold gently until the mixture is evenly combined.
- Serve – Enjoy immediately as a side, in a sandwich, or in a lettuce wrap. Refrigerate any leftovers promptly.
Pro tip: Let eggs sit at room temperature briefly before boiling. Cold eggs straight from the fridge are more likely to crack when lowered into hot water.
Storage
Store leftover egg salad in an airtight container in the refrigerator for up to 4 days. Because it contains mayonnaise, keep it chilled until serving.
Cooking Tips
- Use pasture-raised eggs for deeper-colored yolks and extra flavor.
- Chilling eggs in an ice bath stops the cooking process and makes peeling easier.
Recipe FAQs
Egg salad is protein-rich thanks to the eggs. Because it typically includes mayonnaise, enjoy it in moderation as part of a balanced diet.
Chop to your preferred texture. Finely dicing gives a creamier, more uniform salad, while larger pieces give a chunkier texture.
Yes. Egg salad is best served cold or at room temperature.
Add eggs to already boiling water and use an ice bath afterward — both steps help make peeling simpler.
Cool the eggs completely in the ice bath before peeling. Peeling under running water can help the shell slide off cleanly.
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Did You Like This Recipe?
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📖 Recipe
How to Make Egg Salad (Simple & Easy)
Equipment
- 1 pair of tongs
- 1 slotted spoon
- 1 pot
- 1 knife
- 1 cutting board
- Measuring spoons
- Mixing bowl
Ingredients
- 4 large eggs
- 2 tablespoons Japanese Kewpie mayonnaise (or regular mayo)
- ¼ pinch kosher salt or sea salt, to taste
- ¼ pinch freshly ground black pepper, to taste
Instructions
- Boil the water and eggs: Prepare an ice bath. Bring a medium pot of water to a boil, lower the eggs into the water with a slotted spoon, and cook for 10 minutes. Transfer to the ice bath.
- Cool and peel: Let the eggs sit in the ice water 7–10 minutes, then peel them carefully.
- Make the egg salad: Finely dice the eggs and place them in a bowl. Add Kewpie mayonnaise, kosher salt, and black pepper. Fold until well combined. Serve immediately or refrigerate.
Notes
Storage:
- Keep leftover egg salad refrigerated in an airtight container for up to 4 days.
Top Tips:
- Let eggs come closer to room temperature before boiling to avoid cracking.
- Use pasture-raised eggs for more flavorful yolks.
- Chill eggs in an ice bath to stop cooking and make peeling easier.
- Refrigerate egg salad promptly—mayonnaise-based salads should not sit out for long periods.
Nutrition
Carbohydrates: 2 g |
Protein: 11 g |
Fat: 11 g
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