Easy Egg Salad

Egg salad is one of those recipes that almost everyone has a memory of. Maybe it was packed into school lunches, served at a summer picnic, or scooped onto white bread with the crusts cut off.

For me, egg salad is comfort food. Simple ingredients, easy to make, and always satisfying.

But over the years I’ve started making mine a little differently. Instead of relying only on mayonnaise, I like to bring in good extra virgin olive oil. It adds richness, a fresh flavor, and honestly… it just makes the whole bowl taste a little brighter.

This version is one I make all the time because it’s incredibly simple.

It starts with perfectly cooked eggs. If you’ve ever struggled with peeling eggs (we’ve all been there), the trick is cooling them quickly in ice water. It helps the shells slide right off and keeps the yolks tender instead of chalky.

Once the eggs are peeled, they get mashed into small pieces — not perfectly smooth, just enough so you still get some texture in every bite.

Then we whisk together a quick dressing with Extra Virgin Olive Oil, Dijon mustard, lemon juice, and a blend of herbs like parsley, chives, and celery seed. The Dijon gives it a little zip, the lemon brightens everything up, and the olive oil brings a silky richness that works beautifully with the eggs.

Sometimes I add a tiny pinch of smoked paprika on top if I want a little extra flavor and color.

This egg salad is one of those recipes that works in so many ways. Pile it onto toasted bread for a sandwich, scoop it over a bed of greens for a light lunch, or serve it with crackers when friends stop by.

And if you happen to sneak a spoonful straight from the bowl while you’re making it… well, I won’t tell.