Egg Salad Recipe – Creamy, Easy, and Quick to Make

Egg Salad Recipe is a classic dish loved for its creamy texture and simple preparation. It’s a perfect choice for sandwiches, salads, or as a quick snack. This version is halal-friendly and uses fresh, wholesome ingredients. With the no-peel egg cooking method, you save time while keeping the dish delicious. Whether you enjoy it plain or with extra crunch, this recipe is easy, affordable, and full of flavor.

Benefits of Egg Salad Recipe

1. Quick and Easy to Make

This Egg Salad comes together in just 20 minutes. The no-peel egg method saves effort, making it a hassle-free meal.

2. High in Protein

Eggs are a great source of protein, helping to keep you full and energized. This makes it a perfect meal for breakfast, lunch, or post-workout.

3. Customizable to Your Taste

You can adjust the flavors by adding herbs, spices, or crunchy vegetables. This makes it easy to personalize the recipe to your liking.

4. Budget-Friendly

Eggs are affordable, and most of the ingredients are pantry staples. You can prepare this dish without spending much.

5. Healthy and Nutritious

This Egg Salad Recipe is rich in vitamins, minerals, and good fats. It’s a healthy meal option that fits into many diets.

Cautions to Keep in Mind

Use fresh eggs – Old eggs can affect the taste and texture.
Check mayonnaise ingredients – Some brands contain non-halal additives.
Do not leave at room temperature for too long – Egg-based dishes spoil quickly.
Use the right amount of salt – Too much can overpower the delicate flavors.
Avoid over-mixing – This can make the egg salad mushy instead of creamy.

Fun Tidbits About Egg Salad Recipe

Egg salad became popular in the early 1900s when sandwiches became a common meal.
Adding mustard gives it a zesty kick, making it more flavorful.
Many cultures have their own versions of egg salad with unique seasonings.
It’s a great way to use leftover boiled eggs, especially after celebrations like Eid.
Egg salad is often paired with pickles or lettuce for extra crunch and freshness.

Comparing Traditional vs. Modern Egg Salad Recipe

Feature	Traditional Egg Salad Recipe	Modern No-Peel Egg Salad Recipe
Egg Preparation	Boiled and peeled	Cooked whole, then chopped
Time Efficiency	Takes longer due to peeling	Faster with no-peel method
Texture	Slightly chunky or mashed	Creamy with even consistency
Flavor	Basic seasoning	Enhanced with smoked paprika & lemon
Best Use	Sandwiches and salads	Wraps, sandwiches, dips, or spreads
Skill Level	Requires patience for peeling	Beginner-friendly with no hassle

This modern Egg Salad Recipe saves time while keeping the taste and texture just as delicious. It’s a great way to enjoy a classic dish with a simpler cooking process.

Prep Time 10 mins

Cook Time 15 mins

Rest Time 5 mins

Total Time 30 mins

Cooking Method: Boiling, Chopping, Mixing

Cuisine: American, Mediterranean

Courses: Dinner, Lunch, Snack

Difficulty: Beginner

Cooking Temp: 80 C

Servings: 4

Estimated Cost: $ 10

Calories: Approx. 250 kcal per serving

Best Season: Suitable throughout the year

Dietary: Dairy-Free, Halal, Vegetarian

Description

This easy and creamy egg salad recipe is made with perfectly cooked eggs, halal-certified mayonnaise, and flavorful seasonings. Perfect for sandwiches, wraps, or as a side dish, it’s a simple yet delicious meal option.

Ingredients

Base Ingredients

6 large eggs (halal-certified)
½ cup halal mayonnaise (check for non-alcoholic vinegar)
1 teaspoon Dijon mustard (ensure no wine or alcohol content)

Seasoning & Flavoring

½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon smoked paprika (gives a smoky flavor without bacon)
1 teaspoon lemon juice (freshly squeezed)
1 tablespoon chopped fresh parsley (optional)

Crunch & Texture

¼ cup finely chopped celery (adds crunch)
2 tablespoons finely chopped green onions

Optional Additions (For Extra Flavor)

½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

1. Preparing the Cooking Setup for the Eggs (No-Peel Method)

1
Take a wide soup pot or Dutch oven and pour about 1.5 inches of water into it.
2
Lightly oil an 8 or 9-inch cake pan (to prevent eggs from sticking).
3
Place the oiled cake pan inside the pot so it floats and remains level.
4
Heat the water on medium-low heat until it reaches a gentle simmer.

2. Cooking the Eggs Without Peeling

5
Carefully crack the eggs directly into the oiled cake pan. Try to keep the yolks intact for texture.
6
Once all eggs are added, cover the pot with a lid to trap the steam.
7
Allow the eggs to cook for 15 minutes or until they are fully set.
8
If unsure, insert a toothpick into the eggs—if it comes out clean, they are done.

3. Cooling and Chopping the Eggs

9
Carefully remove the cake pan from the pot and place it on a heat-resistant surface.
10
Let the eggs cool for 5 minutes before handling.
11
Once cooled, chop them into small bite-sized pieces using a sharp knife or mash them slightly with a fork for a creamier consistency.

4. Preparing the Dressing

12
In a large mixing bowl, add ½ cup of halal mayonnaise.
13
Add 1 teaspoon of Dijon mustard (ensure it has no alcohol or wine-based ingredients).
14
Squeeze 1 teaspoon of fresh lemon juice to enhance the flavor.
15
Sprinkle ½ teaspoon of salt (adjust to taste) and ¼ teaspoon of black pepper for seasoning.
16
Add ½ teaspoon of smoked paprika to give it a mild smoky flavor.
17
Mix everything well until the dressing is smooth and creamy.

5. Adding Crunch and Texture

18
Finely chop ¼ cup of celery and 2 tablespoons of green onions.
19
If using, finely chop 1 tablespoon of fresh parsley for added freshness.
20
Stir these ingredients into the dressing for a balanced texture.

6. Combining Everything Together

21
Add the chopped eggs to the bowl with the dressing and mix gently using a spoon or spatula.
22
Make sure everything is evenly coated, but avoid over-mixing to maintain texture.

7. Adjusting the Flavor & Resting the Egg Salad

23
Taste the mixture and adjust salt, pepper, or lemon juice if needed.
24
Let the egg salad rest in the fridge for at least 5 minutes before serving. This helps enhance the flavors.

8. Serving Suggestions

25
Serve chilled or at room temperature.
26
Use as a sandwich filling in halal bread or pita.
27
Spread on toasted bread or crackers for a quick snack.
28
Serve alongside a fresh salad for a healthy meal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 20g31%
Saturated Fat 3g15%
Cholesterol 190mg64%
Total Carbohydrate 2g1%
Sugars 1g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Why This Recipe Works

This halal egg salad recipe is designed to be quick, easy, and mess-free while maintaining a rich, creamy texture. The no-peel egg cooking method saves time, and the combination of mayonnaise, mustard, and seasonings enhances the flavor.

The No-Peel Egg Cooking Method

Advantages of This Method

Saves time – No need to peel each egg individually.
Minimizes mess – Reduces shell residue in the salad.
Ensures even cooking – Eggs cook in a uniform layer.
Gives better texture – Chopped eggs mix more evenly into the dressing.

Alternative Cooking Methods

Traditional Hard-Boiled Eggs: If preferred, you can boil whole eggs and peel them before chopping.
Steamed Eggs: Steaming eggs in a basket over boiling water makes peeling easier.

Choosing the Right Ingredients

Eggs

Always use fresh, halal-certified eggs for the best flavor and texture.
Room temperature eggs cook more evenly than cold eggs.

Mayonnaise

Ensure the mayonnaise is halal-certified, as some brands contain non-halal vinegar.
For a lighter option, you can use Greek yogurt as a substitute.

Mustard

Check for halal certification to avoid any wine-based or alcohol-derived ingredients.
Dijon mustard provides a tangy flavor, but yellow mustard can be used as a milder alternative.

Seasonings & Flavor Enhancements

Smoked paprika adds a mild smoky depth without using bacon.
Lemon juice brightens the flavor and prevents heaviness.
Garlic and onion powder add a subtle umami kick.
Celery and green onions provide crunch and freshness.

Texture and Consistency Tips

For a chunkier egg salad, dice the eggs into larger pieces.
For a smoother, spreadable consistency, mash the eggs with a fork.
If the salad is too thick, add a teaspoon of milk or extra lemon juice to loosen it.

Storage and Shelf Life

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Avoid Freezing: Mayonnaise-based salads don’t freeze well as they separate upon thawing.
Serving Tip: Let the egg salad sit at room temperature for 5 minutes before serving for the best taste.

Serving Suggestions

Sandwich Spread: Serve between slices of halal bread, croissants, or pita.
Salad Topper: Spoon over fresh greens for a protein-packed salad.
Snack Option: Use as a dip for crackers, cucumber slices, or bell peppers.
Wrap Filling: Add to a tortilla with lettuce for a quick wrap.

Keywords: halal egg salad, easy egg salad, creamy egg salad, halal-friendly recipe, egg sandwich spread

Read it online: https://aroundrecipe.com/recipe/egg-salad-recipe/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.