Delicious Egg Salad

Make deli-worthy egg salad sandwiches at home with this top-rated egg salad recipe! You'll come back to it again and again.

How to Make Egg Salad

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Egg Salad Ingredients

These are the ingredients you'll need to make the best egg salad of your life:

· Eggs: Of course, this egg salad recipe starts with eggs!
· Condiments: You'll need mayonnaise and mustard.
· Green onion: Green onions lend a pop of flavor, color, and crunch.
· Seasonings: This egg salad is simply seasoned with salt, pepper, and paprika.

How to Make an Egg Salad Sandwich

Here's a brief overview of what you can expect when you make egg salad sandwiches:

1. Boil, peel, and chop the eggs.
2. Combine the chopped eggs and the remaining ingredients.
3. Serve on bread or with crackers.

How Long Does Egg Salad Last?

Store the leftover egg salad in a shallow, airtight container in the refrigerator for up to four days.

Can You Freeze Egg Salad?

We don't recommend freezing egg salad, as it will change the texture and flavor. If you're OK with that, you can freeze it for up to one month. Thaw in the refrigerator overnight.

What to Serve With Egg Salad Sandwiches

Classic egg salad sandwiches pair best with classic side dishes. Consider a leafy green salad, potato chips, French fries, or coleslaw.

Allrecipes Community Tips and Praise

"Very good," raves Susan May. "I subbed pickles for the green onion and used Dijon mustard. I liked the addition of paprika. Served it on a bun with lettuce, tomato, and a few more pickle planks."

"Great recipe," according to NADIGIRL. "Didn't have green onions so used shallots. Came out great! Will make it again."

"Superb," says Teri Peters Sheldon. "Since the best place to start improvising is with something that's perfect, I used this as a base recipe, and added my own little touches. I substituted chives for the green onion, simply because I have an abundance of it in my garden."

Editorial contributions by Corey Williams