There are certain recipes I find myself coming back to again and again, and a good homemade egg salad is one of them. It’s simple, satisfying and made with ingredients I almost always have in the kitchen.
My version is a little lighter than the classic, with just enough mayonnaise for creaminess, a drizzle of good olive oil, two kinds of mustard and finely chopped celery for freshness and crunch. I like to keep the eggs slightly chunky, so every bite has a little texture.
It’s wonderful spooned onto toasted sourdough for a quick lunch, tucked into a sandwich or served over fresh greens. And when I’m having friends over, I love turning it into little crustless tea sandwiches. They’re such a simple way to make an everyday favourite feel a little more special.
From Everyday Lunch to Afternoon Tea
One of my favourite things about this recipe is how easily it goes from a simple weekday lunch to something beautiful for the table.
For everyday lunches, I love it on toasted sourdough or simple crackers with a few fresh greens. But for a brunch, shower or afternoon tea, little crustless egg salad sandwiches are always lovely.
Use soft, good-quality sandwich bread, spread the filling evenly and cut into neat fingers or triangles. Arrange them on a platter with a few fresh herbs, and you have something that feels classic, fresh and effortless.
Sometimes the simplest recipes are the ones worth keeping close. This is one of those little staples that’s always useful to have in the fridge, whether you’re making lunch for yourself or setting the table for a few friends.
A Few Tips for the Best Egg Salad
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon extra-virgin olive oil
- 1 celery stalk finely chopped
- Kosher salt or sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 6 minutes. Turn off the heat and allow the eggs to cool in the water until the yolks are fully set.
- Cool and peel. Run the eggs under cold water until cool enough to handle. Gently peel and transfer to a mixing bowl.
- Mash the eggs. Using a fork, mash the eggs to your preferred consistency. I like to leave a few larger pieces for texture.
- Mix the egg salad. Add the mayonnaise, Dijon mustard, whole-grain mustard, olive oil and finely chopped celery. Gently mix until everything is combined.
- Season to taste. Add sea salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
- Serve. Enjoy on toasted sourdough, on your favourite sandwich bread or simply spooned over fresh greens.
