The Recipe · No.849 · Egg Salad

Egg Salad, and Where to Source It

Don't over-mash — leave some chunks. A mustard-and-mayo dressing plus a bit of crunch from celery or onion is what keeps it from being baby food; a squeeze of lemon or dab of pickle brightens the whole bowl.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook12 min
Makes4 servings
CuisineAmerican
Greedometer ●●●●● Angel food Level Easy
About as virtuous as dinner gets.
Cook it with
No-cook
Suits
VegetarianGluten-freeDairy-free
Contains  eggs
Make it vegan: a flax or aquafaba egg for the egg.
Straight Answers
Can you make Egg Salad in an air fryer? — Not needed

It’s a salad — nothing to air-fry once it’s tossed. You can crisp a topping in one, though: croutons, bacon, or chickpeas in a single layer while you build the rest.

Can you freeze Egg Salad? — Best fresh

Not really — the vegetables and dressing turn to mush once thawed. Salads are a make-fresh thing.

Can you make Egg Salad ahead of time? — Yes

Yes — it actually wants a few hours in the fridge for the flavors to settle. Make it ahead and give it a stir before serving.

Is Egg Salad gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Egg Salad vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.

Part One
The Ingredients — and where to get them
Cook for 4 servings
Hard-boiled eggs
Cooked, peeled, and roughly chopped — leave some texture. Fresh eggs.
6
Source it →
Mayonnaise and mustard
Mayo for creamy, a spoon of Dijon for tang. A good egg mayo.
1/3 cup
Source it →
Celery and chives
Diced celery for crunch, chives or scallion for bite. Fresh, bought local.
to taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. ChopRoughly chop the hard-boiled eggs into a bowl.
  2. DressFold in the mayo, mustard, celery, and chives.
  3. SeasonSeason with salt, pepper, and a squeeze of lemon; leave some chunks.
  4. ServePile onto good bread or lettuce, or eat straight from the bowl.
Part Three
The Toolkit

Mixing bowl · Fork · Chef's knife

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