Creamy egg salad with chopped eggs and herbs in a white bowl, ready for sandwich assembly

Perfect Egg Salad – Creamy, Simple, and Full of Flavor! 🥚

Name: Perfect Egg Salad – Creamy, Simple, and Full of Flavor! 🥚
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: North American
Ingredients: 6 eggs; ¼ cup Mayonnaise; pinch of salt; Bread or bagels for serving; Lettuce for making sandwiches; Optional garnishes: tomatoes, olive, pickles, relish, chopped celery, cucumbers, scallions, minced onions and any other garnishes of choice

This Toronto restaurant trick transformed my egg salad game—and it'll transform yours too.

5.0 (1)

Prep

10 min

Cook

15 min

Total

25 min

Serves

Style

💰 Everyday

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I picked up this egg salad technique from a Toronto restaurateur, and it's a game-changer! While everyone has their own twist on egg salad—whether it's adding celery, onions, or dill—the key to that dreamy creamy consistency isn't in extra mayo. It's all about technique.

Start by whisking the yolks, mayo, and salt into a smooth "sauce," then gently fold in the egg whites, breaking them down for texture. Adjust the mayo to egg ratio to your taste and customize with your favorite add-ins! Serve with fresh veggies on the side so everyone can build their perfect egg salad sandwich.

Ingredients

Servings:

6 eggs
¼ cup Mayonnaise
pinch of salt
Bread or bagels for serving
Lettuce for making sandwiches
Optional garnishes: tomatoes, olive, pickles, relish, chopped celery, cucumbers, scallions, minced onions and any other garnishes of choice

Instructions

1
Place the eggs in a pot and cover with water. Bring the water to a boil (just shy of a full boil, but a steady simmer). Remove from heat, cover, and allow the eggs to sit in the hot water and very gently cook for 20 minutes. Then place them in cold water for a minute and peel them immediately after.
2
Separate the egg whites and yolks. Toss the egg yolks into a large bowl, add mayonnaise and salt (I season my egg salad lightly). Whisk until a creamy yellow sauce has formed.
3
Add the egg whites to the bowl and, using the same whisk, mash them up to your desired consistency. I prefer plenty of differently sized egg white pieces in my salad. Taste, and season your salad with more salt according to your preference. Serve on a fresh slice of bread with some lettuce.
4
Feel free to serve additional garnishes on the side or fold them into your egg salad, if desired.

FAQ

Can I make egg salad ahead of time?+

Yes! You can prepare this egg salad up to 3 days in advance and store it in an airtight container in the refrigerator. Just wait to assemble sandwiches until you're ready to eat so the bread doesn't get soggy.

What can I substitute for mayonnaise in egg salad?+

You can use Greek yogurt, sour cream, or a mix of mayo and Dijon mustard for a tangier flavor—just use about 3 tablespoons of your substitute for every ¼ cup of mayo called for.

Why is my egg salad watery?+

This usually happens when you skip the ice bath or don't peel the eggs immediately—trapped steam creates excess moisture inside the eggs. Make sure to follow the cooling step carefully and peel them right away while they're still warm.

What are some good additions to egg salad besides the basic recipe?+

Try adding crispy bacon bits, fresh dill, sliced avocado, caramelized onions, or a dash of hot sauce to customize your salad—fresh celery and scallions add a nice crunch too!