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Classic American Egg Salad

All you need is hard-boiled eggs and 10 minutes to make this Classic American Egg Salad recipe. Perfect for sandwiches, lettuce wraps, or eating on a bed of lettuce, stuffing into pitas and tomatoes, and piling on top of crackers. It’s a home-style recipe for uncomplicated food at it’s finest, and it’s an excellent use for any extra hard-boiled eggs you might find yourself having after Easter.

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It’s NOT Easter, but we’re making Classic American Egg Salad anyway! 😋

Making a great lunch, dinner, or even breakfast. I’m having this Classic American Egg Salad piled on top of gluten-free toast as my lunch as I write this post, eating it open face with a few baby arugula and lettuce microgreens. A simple side of juicy grape tomatoes and a slice of string cheese, and I’m satisfied until dinnertime rolls around!

Of course, you could most certainly spread it traditionally to eat between two slices of bread for a sandwich as I did when growing up.

egg salad at my dest with computer monitor and keyboard in photo

ABOUT THIS RECIPE (per serving)

Gluten FreeKetoQuick & EasyHealthy ChoicesSoy Free
Servings:  4 Sandwiches
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :10 minutes
Total Time :10 minutes
Course : Appetizer, Brunch, Dinner, Lunch, Salad, Snack, Supper
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 199
Fat 18.5
Carbohydrates 0.7
Protein 6.5

Keeping you supplied with childhood memories of sandwiches made by your mother

This recipe is simple and classic comfort food at its finest. There are no frills here, but then some of the most uncomplicated tried-and-true traditional flavors are all it takes to make me a pretty happy gal!
Like I wrote in the heading, making egg salad is great for making when you have an abundance of hard-boiled Easter eggs remaining in the fridge, but it’s also great for using up any eggs that may be approaching their expiration date. Today I’m doing neither.

The whole reason for making this classic egg salad in the first place was to accompany a bowl of homemade tomato soup that dear hubby wanted to eat for lunch on a cold winter’s day.

And because we’re always thinking about what we can post on the blog that people might enjoy making themselves, egg salad and homemade tomato soup hit us as a good idea.

Classic Egg Salad for #Sandwiches and more! #CookingGfreeDeliciously #GlutenFree #Healthy #Recipe #ClassicRecipes #ClassicFood #AmericanFood #EasyMeals #FingerLicking #ComfortFood

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So you’ve got some eggs in the refrigerator that need using?

Let's Make Some Classic Egg Salad for Sandwiches

You'll begin with the eggs to make this easy recipe:

The way I’ve found that works best is to put your eggs into a pan with cold water and bring them to a boil. And then, once the water starts boiling, turn the heat off, cover the pan and let the eggs set in the water for 15 minutes undisturbed. After 15 minutes, I run them under cold water and peel them right away. The shells will release and come off easily, and then you will want to chop up your eggs.

While the eggs are still warm, I like to add a little room-temperature butter, mixing and melting it into the eggs to give them an extra creaminess and richness. You’ll use about 1/2 tablespoon for every two eggs.

From there, you’re going to fold in one tablespoon of real mayonnaise (gluten-free) for each egg included and then one teaspoon of mustard (either yellow mustard or Dijon) if you wish, and a dash of salt and pepper. Mix everything up nicely, and the egg salad is complete.

The egg mixture will last in your refrigerator for a few days, so you can make plenty to keep you supplied with childhood memories of sandwiches made by your mother.

Of course, I’m also assuming that you grew up eating this simple Egg Salad spread on bread for a sandwich as I did…

How to chop up hard-boiled eggs?

You can do it by hand, using a fork or an egg chopping gizmo or gadget; I’ve also read recipes dating back to the late 1800s suggesting that a potato ricer or potato masher produces good results.

Then, there’s the question of how finely to mash or chunk them up? I would say that it’s another personal preference.

For me, I like a little chunkiness, so I’ve always used a pastry blender to chop them into larger roughly chopped pieces.

It’s really; however, you want to do it.

To measure, or not to measure…

You might find it funny that I’ve even posted a recipe for egg salad; after all, it’s such a simple combination of eggs, condiments, and basic seasonings to make the classic creamy mixture.

As easy as it is, I’ve found it incredible just how many variations of making it there seem to be in my collection of cookbooks (that, by the way, date way back) as well as in other blogger’s posts. On that note, I have to confess that it’s almost laughable how many times I made egg salad to get the amounts in my recipe just right as I remember since, before this, I’ve never measured the ingredients when making it.

I’ve always made it off the cuff — so to speak. For example, adding some butter, mayo, and mustard, and if it didn’t look like enough, I would add a little more. If I had added too much, well, I’d make a mental note for next time.

My point in all this chatter about measuring is that if you’re comfortable with making it off the cuff, do it!

Consider this recipe a rough guide, and make adjustments to the mixture based on your personal preference and style.

However you make it, I think the basic recipe of eggs, mayonnaise, salt, black pepper, and bread works perfectly fine since most of us probably already have those five ingredients in our kitchens.

Picture the Recipe Step-by-Step

The Canvas for Your Creative Taste…

This egg salad recipe provides the canvas for your creative taste, so don’t be afraid to experiment with whatever ingredients you have on hand, or for that matter, whatever creative food muse hits you.

15 Tasty Ways to Make Egg Salad to Suit Your Taste:

1) Broiled egg salad – Prepare as directed, adding a few saltines, celery, pimentos, and a dash of garlic salt with the base egg mixture. Spread on English muffin halves and broil on low for 3-4 minutes until lightly browned.

2) California-style egg salad – Skip the mayo and substitute mashed avocado, adding a dollop or two of creamy Greek yogurt and diced scallions with the chopped egg, salt, and pepper.

3) Ceasar-style egg salad – Prepare as directed, adding a bit of parmesan cheese and a teaspoon or two of anchovy paste to the base egg mixture.

4) Curried egg salad – Make as directed, adding a dash or two of curry powder to the base egg mixture.

5) Deli-style egg salad – A little diced celery, minced red onion, and chopped red pepper to the base egg mixture will make it a deli-style delight!

6) Egg salad with Olives and Pickles – Toss in a few sliced black olives and chopped pickles or sweet relish into the base egg mixture.

7) Egg salad with Tomato Jam and Pickles – Prepare as directed, then serve by slathering a generous layer of savory tomato jam onto buttery bread and add dill pickles before assembling.

And we continue our list with these Restaurant-Inspired Egg Salad Ideas...

8) Herbed egg salad – Add fresh dill, basil, parsley, or tarragon in any combination or alone into the base egg mixture.

9) Hippie egg salad – Prepare as directed, stir in a little grated carrot, minced celery, and green bell pepper. Add some finely-chopped parsley, a pinch of finely-chopped tarragon, a few snipped chives, and a bit of salted and roasted sunflower seeds into the base mixture. Serve it open-face on toasted bread with a few sunflower sprouts for garnishing.

10) Kicked-Up egg salad – Add a teaspoon or two of horseradish, some minced red onion, and some bacon bits into the base egg mixture.

11) Mexi-style egg salad – Prepare as directed, stirring in a bit of Guacamole seasoning, a little bit of canned corn, some finely chopped green onion, minced jalapeno, and a splash of lime juice into the base egg mixture.

12) Pesto egg salad – Add a teaspoon or two of jarred prepared pesto and a little finely chopped red onion into the base egg mixture.

13) Smoked Salmon egg salad – Stir in chopped smoked salmon, a little fresh dill, and lemon juice into the base egg mixture. Serve in a croissant with fresh baby spinach for a grown-up taste.

14) Waldorf egg salad – Prepare the egg salad, folding chopped apples, walnuts, and celery into the base egg mixture.

15) Zippy egg salad – Spice it up with a splash of hot pepper sauce, minced jalapeno, and a little fresh cilantro into the egg mixture.

Or you could always try using a different bread:

I grew up eating this wonderful egg salad on white bread. But it would also be delicious:

  • Stuffed in a Pita
  • On gluten-free mock Rye, or whole-grain toast or bread
  • Lightly toasted gluten-free English Muffins
  • On a Buttery gluten-free Croissant
  • On crispy gluten-free Crackers
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More Delicious Deli-Style Salads

Our Time-Saving Tip

This recipe is great for prepping ahead. Prepare as directed and store in the refrigerator for up to three days for a quick lunch or dinner!

For more healthy recipes that you can meal prep, check out this month’s round-up of ideas in the Meal Prep Collection!

Are you just getting started on meal planning? Read all about how to do it when you read “Meal Planning” verses “Meal Prepping” for Effortless Cooking.

The following recipe for Classic American Egg Salad is enough to make four yummy egg salad sandwiches and is easy to increase or decrease according to your needs.

XXO

Kymberley

P.S. If you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area below.

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Egg salad spread on toast with baby lettuce and microgreens, served on a plate with grape tomatoes.
Make it picture perfect every time!

Check out the Tips, Tricks, and Step-by-Step photos above .

Classic American Egg Salad

All you need is hard-boiled eggs and 10 minutes to make this Classic American Egg Salad recipe. Perfect for sandwiches, lettuce wraps, or eating on a bed of lettuce, stuffing into pitas and tomatoes, and piling on top of crackers. It’s a home-style recipe for uncomplicated food at it’s finest, and it’s an excellent use for any extra hard-boiled eggs you might find yourself having after Easter.
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Brunch, Dinner, Lunch, Salad, Snack, Supper
Cuisine American
Servings 4 Sandwiches
Calories 199 kcal

EQUIPMENT

  • medium mixing bowl
  • Utensils (Fork or a Pastry Blender, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)

INGREDIENTS
 
 

  • 4 large Eggs hard-boiled, and peeled
  • 1 tablespoon Butter room temperature
  • 4 tablespoons gluten-free Mayonnaise
  • 2 teaspoons Mustard your choice yellow mustard, Dijon, or grainy mustard
  • Salt and Black Pepper to taste
  • Optional sprinkle with Paprika or garnish with fresh-minced Chives
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INSTRUCTIONS
 

  • Add hard-boiled and peeled eggs [1] to a medium-size mixing bowl and chop using a fork or any other preferred chopping method. Mix in the butter just until combined.
  • Spoon in the mayonnaise, mustard, and a dash of salt and pepper. Fold lightly until creamy. Taste and adjust the seasonings if needed.
  • To use, spread on bread, toast, roll up inside lettuce as a wrap, scoop on top of lettuce, stuff into pitas or tomatoes, or serve as an appetizer with crackers. Sprinkle with optional paprika or garnish with fresh-minced chives if desired. Store in the refrigerator for up to three days.
Tried this recipe?Please consider Leaving a Review.

It’s super helpful for others and us!

YOUR OWN NOTES

KITCHEN NOTES

[1] This recipe assumes that you already have hard-boiled eggs on hand. If you don’t, here’s the method I use to boil eggs:
  • Put the eggs into a pan with cold water and bring them to a boil. Once the water starts boiling, turn the water off, cover the pan and let the eggs set in the water for 15 minutes undisturbed.
  • After 15 minutes, run eggs under cold water and peel them right away.
  • The shells will release and peel easily.

Nutrition

Calories: 199kcalCarbohydrates: 0.7gProtein: 6.5gFat: 18.5gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 5.2gTrans Fat: 0gCholesterol: 199.9mgSodium: 253.8mgPotassium: 67mgFiber: 0gSugar: 0.6gVitamin A: 101IUVitamin C: 0mgVitamin D: 2.3µgCalcium: 27.1mgIron: 0.6mg
Keyword Budget Friendly, Butter, classic recipe, eggs, mayo, mayonnaise, Meatless, mustard, quick and easy, Recipes for Beginners, Sandwiches

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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