Mustard Egg Salad

This Mustard Egg Salad recipe is easy and perfect for lunch. It puts a gourmet twist on a classic dish and great for sandwiches or wraps.

This Mustard Egg Salad is extra tasty because it's made with a healthy dose of Dijon mustard giving it a unique twist.

Egg salad is one of those things I tend to forget about until I get a random craving for it. Every time I whip up a batch I remember how tasty a dish it is and vow to make it more often, only to forget about it until that next random craving.

The great thing about egg salad is that it's so darn easy to prepare and perfect for lunch, a snack, or a light dinner.

You can serve it on sandwiches, in a wrap, or go the low-carb route and serve it in lettuce wraps or lettuce cups. I've even eaten it for a snack as a dip with crackers or chips.

Egg salad is delicious because it's creamy and a bit tangy, in addition to being savory and a little salty.

It's just far enough off the beaten egg salad path to keep things interesting - This is the recipe that I come back to every time one of those random cravings hit.

Jump to:

• How To Make Hard Boiled Eggs
• Ingredients For Mustard Egg Salad
• How To Make The Egg Salad Dressing
• What Kind Of Mustard Should I Use?
• How To Make Mustard Egg Salad
• What To Serve With Egg Salad
• How Long Does It Last?
• Mustard Egg Salad

How To Make Hard Boiled Eggs

There are only a few components to this Mustard Egg Salad as it truly is a simple dish. One of the most important is, of course, hard boiled eggs.

I used to find the prospect of prospect of boiling eggs intimidating but after trying a few times realized there's no great secret. The steps are pretty standard and quite easy once you get the hang of them.

I love to add hard boiled eggs to this Mediterranean Potato Salad and Spanish Potato Salad.

1. The first step is to carefully place a dozen eggs in a pot and cover them by 1 ½ inches with cold water. (Make sure the pot is large enough so they aren't crammed in there).
2. Place the pot (uncovered) on the stove top and turn the heat to high. Bring the water to a rolling boil.
3. Allow the water to boil for 1 minute and then turn the heat off altogether. Place a lid on the pot and leave it on the hot burner for 12 minutes.

Tips For Making Hard Boiled Eggs

10-12 minutes is generally the standard cooking time for hard-boiled eggs. It's important not to overcook them as this can cause that weird green ring to form around the yolk and cause a funky smell (probably the reason that egg salad sometimes gets a bad rap).

Another thing to note is that older eggs tend to peel a bit more easily than fresh ones. I'm normally ALL about farm-fresh eggs but I have found that the ones from the store that have been sitting in the fridge for a week or two do peel more easily.

Of course, you want to make sure that the eggs are not expired for safety reasons and you certainly can use fresher eggs but they might be slightly more difficult to peel.

The second (and equally important) step in the process of boiling eggs is to place them in an ice bath. That cold water will stop the cooking process and prevent them from overcooking.

It also makes them easy to handle when it's time to peel them.

1. Fill a large bowl with cold water and ice.
2. After 12 minutes on the stove top, remove the lid on the pot and carefully transfer the cooked eggs to the bowl using a slotted spoon.
3. Allow the eggs to cool in the ice bath for at least 5 minutes.
4. Once they are cooled they can be removed and dried with a towel.

Ingredients For Mustard Egg Salad

Here's what you'll need to make it.

• 12 Eggs
• ½ cup Mayo
• ¼ cup Dijon Mustard
• 3 tsp. White Wine Vinegar
• ½ tsp. Sugar
• ¼ tsp. Kosher Salt
• ¼ tsp. Pepper
• ¼ tsp. Smoked Paprika
• ¼ tsp. Garlic Powder
• Chives or Fresh Herb of Choice

How To Make The Egg Salad Dressing

There are two essential components to egg salad - The eggs themselves and the dressing.

There are all kinds of egg salad dressings in existence and there is no right or wrong way to make it - The common thread is that they usually contain a mayonnaise base.

This version starts with mayo as well as it provides that tangy, creamy base we all know and love. It departs a bit from the traditional version in that I love to pair it with a healthy dose of Dijon mustard and some smoky paprika.

I feel that when it comes to egg salad the dressing is meant to complement the eggs and not to overpower them.

1. Combine ½ cup mayo, ¼ cup Dijon mustard, 3 tsp. white wine vinegar, ½ tsp. sugar, ¼ tsp. each of kosher salt and pepper, ¼ tsp. smoked paprika, and ¼ tsp. garlic powder in a small bowl.
2. Stir until completely combined with a fork or a small whisk.

The dressing can be prepared while the eggs are cooking. Feel free to set in the fridge once prepared.

What Kind Of Mustard Should I Use?

You can use any type of mustard you like but I prefer a smooth Dijon mustard for this recipe. I would avoid the grainy country-style mustard as it will change the texture of the dressing.

You can use a spicy brown mustard if you like more spice or a honey Dijon mustard if you like more sweetness.

Feel free to play around with your preferred style of mustard or use whatever you have on hand. (My husband considers mustard a food group so we've usually got a variety of styles in our cupboard).

If you love making your own dressing be sure to check out this Homemade Ranch Dressing, Homemade Blue Cheese Dressing, Easy Homemade Tartar Sauce, and Homemade Thousand Island Dressing!

How To Make Mustard Egg Salad

Once the eggs are all cooled and dried it's time to peel and chop them.

1. I find it easiest to peel eggs next to the garbage can so they can be easily discarded. Simply tap the eggs on the counter top until the shell breaks open slightly.
2. Use your fingers to scrape the shell from the cooked egg and discard in the garbage or compost bin.
3. Repeat with the remainder of the eggs.

Some eggs will peel more easily than others - This process does take a bit of patience.

1. Once the eggs are all peeled they can be chopped into smaller pieces and placed in a large bowl. You can cut the eggs as large or small as you like - I like to leave them on the larger side so they don't get 'mushy' when combined with the dressing.
2. Add as much or as little of the dressing as you like to the chopped eggs. Add a bit at a time, combine with a large spoon, and continue until the egg salad reaches your desired consistency.

How Much Dressing Should I Add?

I don't like the eggs to be drowned in the dressing so there's usually a bit left over. Feel free to add as little or as much as you like!

What To Serve With Egg Salad

There really is no 'wrong' way to eat this stuff!

I like to serve it as an open-faced sandwich on a slice of gluten free bread along with some chopped chives.

I DO recommend sprinkling a little extra smoked paprika and another dash of salt and pepper over the top. This gives it an extra smoky and savory flavor.

Feel free to serve it in between two slices of bread as a more traditional sandwich or in a wrap with some fresh vegetables.

You can serve it in a low-carb lettuce wrap or in lettuce cups as well.

Feel free to add some capers, olives, pickles, or hot sauce for an extra kick of flavor.

I enjoy pairing a simple lunch like this one with a roasted vegetable side like sweet spicy Brussels sprouts, herb roasted potatoes, roasted green beans, or Parmesan roasted cauliflower.

If you love sandwiches don't miss this chipotle chicken panini, lemon basil BLT and corned beef Reuben sandwich!

And if you like Egg Salad you might love this chicken wild rice salad, Mediterranean chicken salad, curried chickpea salad, and lemon tarragon chicken salad!

How Long Does It Last?

It should last 3-4 days in an airtight container in the fridge. This recipe is great for meal-prep - It can be made earlier in the week and enjoyed for lunch or a snack throughout the week.

I do not recommend freezing it - Egg salad is one of those things that is meant to be enjoyed fresh!

Love eggs? Check out these recipes!

• Lemon Dill Egg Salad
• Denver Omelet Egg Cups
• Sweet Potato Frittata
• Ham and Asparagus Frittata

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Starbucks Egg Bites

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