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    The Heirloom Pantry » Recipe Index » Eggs

    How to Make Egg Salad (Simple & Easy)

    Published: Feb 27, 2023 · Modified: Mar 9, 2023 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Pinterest Pin for easy and simple egg salad.

    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.

    Easy and simple classic egg salad made with Kewpie mayo, salt, pepper, and chopped hard-boiled eggs in a bowl.

    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 an 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!

    Jump to:
    • About This Simple Egg Salad
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Storage
    • Cooking Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • How to Make Egg Salad (Simple & Easy)

    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

    Steps to make easy and simple egg salad, including soft boiling and hard-boiling eggs, chilling eggs in an ice bath, and peeling the eggs.
    • 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)
    Steps to make easy and simple egg salad, including chopping the hard-boiled eggs, mixing in mayo and seasoning, and serving.
    • 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

    Is egg salad healthy?

    While we wouldn't consider egg salad super healthy because of the kewpie mayo, it is also protein packed.

    What is the best way to chop eggs for egg salad?

    This depends on how chunky you want your salad. We prefer to finely dice the eggs into small pieces.

    Do you eat egg salad cold?

    Yes, egg salad is tastiest cold or at room temperature.

    How do you boil an egg so the shell comes off easily?

    The eggs are easier to peel if you add them after the water is already boiling instead of while the water reaches a boil.

    How do you peel hard-boiled eggs without tearing them up?

    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.

    Related Recipes

    • Ajitama (Soft-Boiled Ramen Eggs)
    • Spam Musubi with Egg
    • 25 Simple & Easy Japanese Recipes
    • Tamago Sando (Japanese Egg Salad Sandwich)

    Did You Like This Recipe?

    Love this easy egg salad recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    Easy and simple classic egg salad made with Kewpie mayo, salt, pepper, and chopped hard-boiled eggs in a bowl.
    Print Recipe Pin Recipe
    5 from 1 vote

    How to Make Egg Salad (Simple & Easy)

    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.
    Prep Time5 mins
    Cook Time10 mins
    Chill time10 mins
    Total Time25 mins
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American, Japanese
    Servings: 2
    Calories: 159kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Tongs
    • 1 slotted spoon
    • 1 pot
    • 1 knife
    • 1 cutting board
    • 1 Measuring spoons
    • 1 mixing bowl

    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

    Storage
    • Refrigerate leftover egg salad in an air-tight container for up to 4 days.
    Top Tips
    • 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. 

    Nutrition

    Calories: 159kcal | Carbohydrates: 2g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 330mg | Sodium: 246mg | Potassium: 126mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 485IU | Calcium: 50mg | Iron: 2mg
    Keyword: best egg salad recipe, egg salad, egg salad recipe, egg salad recipe easy, how to make egg salad, Japanese egg salad sandwich
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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