The Best Egg Salad Recipe for Sandwiches
This creamy, dreamy egg salad is going to become your new favorite go-to recipe! Perfect for busy families and anyone who loves a satisfying, protein-packed meal that comes together in just minutes. The best part is how fresh herbs and a touch of champagne vinegar make this taste way fancier than the effort you put in.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 15 minutes, Serves: 4 people.
Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, Vegetarian, Gluten-Free.
Nutrition Facts (per serving): 181 Calories, 12g Fat, 3g Carbs, 14g Protein.
Ingredients You’ll Need
Celery hearts: You’ll need 2 celery hearts finely chopped, which gives you about 1/3 cup. These inner stalks are so much more tender and mild than the outer ones – they add the perfect crunch without being stringy!
Red onion or shallot: Just 1/4 cup finely chopped will do the trick. I love how the champagne vinegar turns the red onion this gorgeous bright color – it’s like magic!
Champagne vinegar: One tablespoon of this fancy-sounding vinegar adds such a lovely, mild tang. Don’t worry if you don’t have it – white wine vinegar works great too!
Hard-boiled eggs: You’ll need 8 eggs, peeled and halved. Pro tip: make these the day before to save time, or grab some pre-made ones from the store – no judgment here!
Greek yogurt: Two tablespoons of nonfat plain strained yogurt keeps things creamy but lighter. It’s such a smart way to add protein without all the heaviness.
Yellow mustard: One tablespoon gives that classic egg salad flavor we all love. It adds just the right amount of tang and color.
Mayonnaise: Just one tablespoon balances out the yogurt perfectly. You get all that creamy richness without going overboard.
Fresh herbs: One teaspoon each of chopped fresh dill and chives, plus extra for garnish. These herbs make everything taste so fresh and spring-like!
Salt and pepper: A quarter teaspoon of each brings all the flavors together beautifully.
How to Make The Best Egg Salad Recipe for Sandwiches
Step 1: Grab a medium bowl and stir together your chopped celery, red onion, and champagne vinegar. Let this mixture sit at room temperature for about 5 minutes – you’ll love watching the onion turn bright red!
Step 2: Add your 16 egg halves to the bowl with the veggie mixture. Use a fork to mash everything until the eggs are finely crumbled – don’t worry about making it perfect, a little texture is great!
Step 3: Stir in the Greek yogurt, yellow mustard, mayonnaise, fresh dill, fresh chives, salt, and pepper. Mix everything until it’s well combined and creamy. Taste and adjust the seasoning if needed – you’ve got this!
Step 4: Garnish with extra dill and chives if you want to make it look extra pretty. Serve right away or chill until you’re ready to eat!
Easy and Quick Egg Salad Version
Want to make this even faster? You bet you can! Buy pre-made hard-boiled eggs from the store and skip the herb garnish. Use regular white vinegar instead of champagne vinegar, and dried dill instead of fresh – just use 1/2 teaspoon instead of a full teaspoon. You can even use pre-chopped celery from the produce section. This shortcut version still tastes amazing and saves you tons of time!
Serving Ideas
This egg salad is so versatile and makes a complete, satisfying meal! Pile it high between slices of toasted whole wheat bread for classic sandwiches. It’s also fantastic served over crisp lettuce leaves for a lighter lunch, or with crunchy crackers and fresh veggie sticks for a fun picnic spread.
Storage
Store your leftover egg salad in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better after sitting overnight! No need to reheat – this tastes best served cold straight from the fridge.
Substitutions
No champagne vinegar? No worries – white wine vinegar or rice vinegar work perfectly! You can swap the Greek yogurt for more mayonnaise if you prefer it richer. Regular celery stalks work fine too – just remove those tough strings first. Feel free to use green onions instead of red onion for a milder flavor.
Pro Tips
- Perfect eggs every time: Make your hard-boiled eggs the day before – they’re easier to peel and save you time on busy days.
- Extra flavor boost: Let the celery and onion sit in the vinegar while you prep everything else – it makes such a difference!
- Texture matters: Don’t overmash the eggs – leaving some chunky pieces makes it way more interesting to eat.
- Fresh herb hack: Add the herbs right before serving to keep them bright green and fresh-tasting.
FAQs
What are celery hearts and can I use regular celery instead?
Sure! Celery hearts are just the tender inner stalks that are light green and super mild. You can totally use regular celery stalks – just peel off those tough strings with a knife or vegetable peeler before chopping. The hearts are worth trying though – they’re so much more tender!
Can I make this egg salad ahead of time?
You bet! This egg salad actually tastes better after sitting in the fridge overnight – all those flavors get to mingle and become friends. Make it up to 4 days ahead and store it covered in the refrigerator. Just give it a quick stir before serving.
How do I get perfect hard-boiled eggs?
The easiest way is to place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Then plunge into ice water to stop the cooking. Or honestly, just grab some pre-made ones from the store – life’s too short!
What’s the best way to serve this egg salad?
So many delicious options! Classic sandwiches on toasted bread are always a hit. I also love it on top of mixed greens for a lighter meal, or packed in lunch boxes with crackers and fresh fruit. It’s perfect for picnics and meal prep too!
I hope you love this egg salad as much as my family does! Let me know in the comments how yours turns out – I always love hearing about your cooking adventures. Happy cooking, friend!
