This Egg Salad is creamy, rich, and customizable! Make it in just a few simple steps then enjoy it as a tasty side, in a sandwich, or in a lettuce wrap.
We love to keep some egg salad in the refrigerator for lunch or a tasty side. Our favorite way to enjoy it is on shokupan (Japanese white bread) in a Japanese Egg Salad Sandwich. But is also delicious as a picnic side or side for Pulled Chicken Sandwiches or Skillet Burgers.
This simple healthy salad comes together in under 30 minutes with just a few ingredients. The best part is that this classic salad is so easy to customize with your favorite seasonings and tastes delicious as is!
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About This Simple Egg Salad
- Taste - This egg salad is a rich blend of seasoned eggs and kewpie mayo.
- Texture - The salad is perfectly creamy with small chunks of hard boiled eggs.
- Effort - This recipe is super easy. All you need to do boil the eggs, mix the egg salad ingredients, then enjoy!
- Time - It takes about 10 minutes to cook the eggs then just a few minutes to mix together the salad.
Ingredients
- Eggs - Eggs are a tasty source of protein. We prefer pasture-raised farm fresh eggs because they contain more vitamins and omega-3 fats than cage-raised eggs.
- Kewpie Mayonnaise - Kewpie mayo is a Japanese pantry staple with a rich umami flavor and creamy consistency.
- Salt - Salt enhances the flavor of the ingredients.
- Pepper - Pepper adds a little spice.
See recipe card for quantities.
Substitutions and Variations
- Regular mayo - If you don't have kewpie mayo, this recipe will also work with regular mayo.
- Sriracha - Add Sriracha or mix in spicy mayo to make this egg salad spicy.
- Green olives - Chopped green olives will add a briny accent to the egg salad.
- Green onion - Green onions will add a mild oniony flavor.
- Parsley - Parsley adds an earthy pepperiness.
- Dijon mustard - Add some dijon mustard for tanginess.
- Celery - Add chopped celery for a light crunch.
- Dill - Chopped dill adds a green, pungent flavor.
- Curry powder - Add a half teaspoon of curry powder to the egg salad when you add the mayo for a warm curry flavor.
- Red onion - Red onion will add a pungent bite to the salad.
- 7 Minute Egg - Enjoy this egg salad with soft boiled 7 minute eggs for creamier yolks.
- Avocado - Add a chopped avocado for extra flavor, vitamins, and omega-3s.
Instructions
- Boil the water and eggs - Prepare a small ice bath for the hard-boiled eggs and set aside. Bring a medium pot of water to a boil. Reduce the heat to low and use a slotted spoon to lower the eggs into the water. Increase the heat back to medium and set a timer to 10 minutes and cook the eggs. Transfer the eggs to an ice bath. (Photo 1 and 2)
- Cool and peel the eggs - Let the eggs sit in the ice water for about 7-10 minutes then carefully peel them. (Photo 3 and 4)
- Cut eggs - Finely dice the hard boiled eggs and transfer to a mixing bowl. (Photo 5)
- Make the egg salad - Add Kewpie mayonnaise, kosher salt, and black pepper. (Photo 6)
- Mix and enjoy - Fold ingredients until well combined. Enjoy immediately as a tasty side, in an egg salad sandwich, or in a lettuce wrap or refrigerate. (Photo 7 and 8)
Pro tip - Make sure the eggs are at room temperature before you boil them. If the eggs are cold, they will crack when lowered into the hot water. When you turn on the stove to boil the water, take the eggs out of the refrigerator to give the eggs enough time to reach room temperature.
Storage
Store leftover egg salad in an air-tight container in the refrigerator for up to 4 days.
Cooking Tips
- Use pasture-raised eggs for bright and beautiful orange yolks.
- Be sure to let the eggs chill in the ice bath to stop them from cooking further and to make them easier to peel.
Recipe FAQs
While we wouldn't consider egg salad super healthy because of the kewpie mayo, it is also protein packed.
This depends on how chunky you want your salad. We prefer to finely dice the eggs into small pieces.
Yes, egg salad is tastiest cold or at room temperature.
The eggs are easier to peel if you add them after the water is already boiling instead of while the water reaches a boil.
Be sure to let the eggs chill in the ice bath to get to room temperature. You can also peel them under water to be extra safe. When peeled under water, the water seeps under the film that clings to the whites and helps release the shell.
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📖 Recipe
How to Make Egg Salad (Simple & Easy)
Equipment
Ingredients
- 4 large eggs
- 2 tablespoon Japanese Kewpie mayonnaise
- ¼ pinch kosher salt or sea salt, to taste
- ¼ pinch freshly ground black pepper or to taste
Instructions
- Boil the water and eggs - Prepare a small ice bath for the hard-boiled eggs and set aside. Bring a medium pot of water to a boil. Reduce the heat to low and use a slotted spoon to lower the eggs into the water. Increase the heat back to medium and set a timer to 10 minutes and cook the eggs. Transfer the eggs to an ice bath.4 large eggs
- Cool and peel the eggs - Let the eggs sit in the ice water for about 7-10 minutes then carefully peel them.
- Make the egg salad - Finely dice the eggs and transfer to a mixing bowl. Add Kewpie mayonnaise, kosher salt, and black pepper and fold until well combined. Enjoy on its own or with a sandwich, wrap, lettuce wrap, and more.2 tablespoon Japanese Kewpie mayonnaise, ¼ pinch kosher salt or sea salt, to taste, ¼ pinch freshly ground black pepper or to taste
Notes
- Refrigerate leftover egg salad in an air-tight container for up to 4 days.
- Make sure the eggs are at room temperature before you boil them. If the eggs are cold and right out of the fridge, they will crack when lowered into the hot water.
- Use pasture-raised eggs for bright and beautiful orange yolks.
- Be sure to let the eggs chill in the ice bath so they stop cooking and are are easier to peel.
- Enjoy or refrigerate immediately. Egg salad contains mayonnaise, which goes bad quickly if left unrefrigerated.Â
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