The Perfect Egg Salad Recipe

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Every year in the summer time, the perfect egg salad recipe becomes a go-to lunch option in our house. I am not sure if it is because it is easy to make, or if it is because the extra boost of protein helps give us the energy to get through long days of swimming in the pool and playing in the sprinklers.

Either way, if you stop by our house any given day over the summer you would be able to find a container of egg salad in our refrigerator.

egg salad recipe

I used to always make my egg salad recipe the same exact way every time. I had learned how to make it from watching the women in my family make it all summer long. (Especially when we would vacation at the Outer Banks. We would pack already hard-boiled eggs and the other ingredients and make it as soon as we got there, so we could snack on it all week.)

How to Make the Perfect Egg Salad Recipe

It’s simple: start by hard boiling the eggs in a hard boiler. Then as soon as you can handle the steaming hot eggs without burning off your fingerprints, peel them.

Rinse off the leftover chunks of shell, then toss them in a large circular Tupperware container. While it’s still steaming, simply smash the eggs with a fork until there are only little chunks remaining.

Add a sprinkle (or downpour) of salt and pepper. Then add mayonnaise by the spatula full until it “looks right” and finish off by stirring in a heaping spoon or two of relish.

This recipe is easy to adjust. You can reduce the salt and use less (or no) mayonnaise by substituting it with half or all plain yogurt.

When you’re making “The Perfect Egg Salad Recipe” if you want to make the egg salad less messy, here’s a trick: don’t smash the eggs until they resemble fine sand; just smash them enough to give the mayonnaise and mustard something to stick to.

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The Perfect Egg Salad

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  • Author: Trish Corlew


Egg salad is a terrific go-to lunch option. It is easy to make and offers that extra boost of protein to give you and your family the energy to get through long days of swimming in the pool, playing in the sprinklers, or year-round homeschooling (if that’s your thing).


  • 9 Large Eggs
  • 1/4 Cup Mayonnaise
  • 2 Tablespoons Deli Mustard (or Dijon)
  • 2 Tablespoons Sweet Relish
  • 1 teaspoon Capers
  • 1/2 teaspoon paprika
  • Pinch of nutmeg
  • Pepper to taste


  1. Hard boil and peel the eggs.
    Place eggs in large sealable container, smash into large chunks with fork.
    Add mayonnaise, mustard, capers, and relish and stir until combined.
    Add paprika, nutmeg, and pepper to taste.
    Sir until well combined.
    Store in an airtight container in the refrigerator.


  • To make the egg salad less messy, the trick is to not smash the eggs until they resemble fine sand, but instead to smash them just enough to give the mayonnaise and mustard something to stick to.
  • Instead of sweet relish, if you prefer your egg salad more savory, you can finely dice pickles and substitute them for the relish.

More Summertime Recipes!

While the perfect egg salad recipe is a great thing to have on hand for long summer days, here are a few other summertime recipes you might want to add to your repertoire:

Note: This recipe originally appeared on our sister site, Only Passionate Curiosity. It was written by Tara, a military spouse and mommy of one who loves that recipes can be used as learning tools for children. In her free time, Tara enjoys spending time with her amazing husband, two crazy puppies, and adorable little girl.

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