Homemade Egg Salad

Homemade Egg Salad, made with creamy mayo, crunchy celery, fresh chives, and a bite from two kinds of mustard is sure to be your new favorite sandwich!

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Homemade Egg Salad – I have a confession to make: The first time I tried egg salad was a couple years ago! Gasp! You’re probably wondering why.

I don’t really have a good reason, other than I’m big on texture and the mushy look of egg salad kind of put me off.

I also don’t like cottage cheese, rice pudding, egg yolks, or flan, but that’s another story.

One day last year I tried egg salad from a New Jersey bagel shop in San Diego and realized I really liked it.

Then I had THE BEST egg salad sandwich, from the San Diego airport of all places, and I realized I love the stuff. I’m super late to the party, but I’m here!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

Hard-boiled eggs (recipe for perfect hard-boiled eggs below)
Mayo
Dijon mustard
Yellow mustard
Celery
Chives
Spices (white pepper, black pepper, salt)

Now I love egg salad and I’m making Homemade Egg Salad at home. Who knew egg salad was so good? Apparently, everyone but me!

While I do love this creamy sandwich filling, I do have to say that I am a little particular about how I like it.

First of all, I can’t have big chunks of egg whites in my egg salad. Also, I don’t like it too wet or runny.

My version of egg salad is creamy, but not too creamy. There’s a decent amount of mustard in there to cut the richness of mayo and that gives this egg salad a nice creamy/mustardy bite.

Finely minced celery adds a nice bit of texture to the egg salad and chives give it a wonderful slightly oniony flavor without the harsh crunch of raw onion.

If you wanna try something new, Cajun Egg Salad is a fun twist on traditional egg salad!

Not only is Homemade Egg Salad delicious, it’s inexpensive to make, my whole family likes it (that’s hard to do), and it’s a fabulous meat-free sandwich.

Egg salad is also a great way to use up leftover hard-boiled eggs from Easter!

I practice periods of vegetarianism, and while I love me a PB & J or a Healthy Mediterranean Hummus Veggie Wrap, it’s nice to throw something else in the mix.

Just serve your egg salad sandwich with some Habanero Garlic Pickles and you’re ready for lunch.

Looking for more lunchtime recipes? Here are some favorites:

How to make perfect hard-boiled eggs:

To make hard-boiled eggs that will come out perfect every single time, follow these steps:

Place your eggs in a saucepan and carefully cover with cold water, then put the lid on the saucepan.
Turn heat to high and as soon as the water comes to a rolling boil, turn off the heat, LEAVE LID ON, and set a timer for 12 minutes.
When the timer goes off, place the eggs in an ice bath and let chill out until cold. Cold eggs are easier to peel!

How long is Egg Salad good for?

Keep egg salad in an air-tight container in the refrigerator and use within 3-4 days.

NOTES:

When using chives in a recipe, I find it easiest to just use kitchen shears and cut the chives right into the bowl. If you can, having a chive plant is a great way to always have chives on hand!
Egg salad is amazing on toasted bread, but my favorite way to eat it is on a hoagie/sub roll with arugula and lots of black pepper. So good!
This recipe is more mustardy than a traditional egg salad. If it’s too mustardy for you, use less mustard or add more mayo.

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