Egg Salad
Jammy eggs, mayo, mustard, crunch. Pile it on toast or eat it off the spoon — we won't tell.
Ingredients
- 6 Egg
- 4 tbsp Mayonnaise
- ½ tsp Salt
- 1 tsp Dijon mustard (optional)
- 1 stalk Celery (optional)
- 1 tbsp Chives (optional)
- ¼ tsp Black pepper (optional)
Method
- Bring a saucepan of water to a rolling boil over high heat.
- Lower the eggs into the boiling water and cook them for 9 minutes for jammy-firm yolks.
- Drop the eggs straight into a bowl of cold water, let them cool a couple of minutes, then peel them.
- Dice the celery finely.
- Chop the peeled eggs roughly, keeping some chunky texture.
- Fold the chopped eggs and celery with the mayonnaise, mustard, salt, and pepper, keeping the mix textured rather than smooth.
- Top the egg salad with snipped chives and serve it on toast, in a sandwich, or over greens.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Egg Salad
Egg salad is an American deli and lunchbox staple: hard-cooked eggs chopped and folded with mayonnaise, mustard, and something crunchy into a rich, creamy spread. Its charm is simplicity and texture, a mix that stays chunky rather than smooth, with the sharpness of Dijon cutting the richness of the mayo and the yolks. This version leans on jammy-firm eggs rather than fully hard-boiled, cooked nine minutes so the yolks set to a tender, almost custardy point that keeps the salad from turning chalky.
The details that separate a good egg salad from a dull one are here: dicing celery finely for a clean crunch, folding rather than mashing so the eggs stay in recognizable pieces, and finishing with chives for a mild oniony freshness. It is endlessly adaptable in how you eat it, piled onto toast, layered into a sandwich, spooned over greens for a low-carb lunch, or, as the recipe cheerfully allows, straight off the spoon. Making four servings in about twenty minutes, it keeps well chilled and is one of those dishes where the plain execution of good ingredients is the entire point.
Egg Salad: frequently asked questions
How many calories are in Egg Salad?
A serving has about 203 calories — 9.7g protein, 1.2g carbs, 17.4g fat, 0.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Egg Salad gluten-free?
Based on its ingredients, Egg Salad has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Egg Salad take to make?
About 20 minutes start to finish, but only around 11 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Egg Salad?
The core ingredients are essential, but you can leave out dijon mustard, celery, chives — they're optional and mainly there for extra flavor or finish.
How many servings does Egg Salad make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.