Delicious Recipes & Easy Cooking Ideas

12 Ways To Upgrade Egg Salad

Egg salad is a classic and has served as a lunchtime staple for decades. In fact, the history of egg salad goes back as far as 1866, when "Mrs. Crowen's American Lady's Cookery Book" suggested adding slices of cold boiled egg to a sandwich.

At its core, egg salad is simply hard-boiled eggs (made with a dash of baking soda for easy egg peeling later) and some form of dressing, traditionally mayonnaise. After that, the sky's the limit for egg salad add-ins. The creamy, tangy salad sandwiched between two pieces of bread may be timeless, but there are many ways to give the traditional egg salad recipe a refreshing boost. Whether you try out a new method for chopping eggs, want a little extra crunch, or are looking for a new flavor to swap in, there are plenty of ways to flex your culinary muscles and upgrade egg salad into a flavorful masterpiece.

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This Egg Salad Is Simply Perfect. You're 6 Ingredients And A Loaf Of Bread Away From Lunch

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The 4-Ingredient Egg Salad I Make All The Time

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Why Make This

• This quick four‑ingredient recipe combines creamy avocado, hard‑boiled eggs, mayonnaise, and Tajín seasoning.• Tajín adds a citrusy, spicy kick that transforms classic egg salad into exciting comfort food.• Try the versatile salad in sandwiches, lettuce wraps, and tortillas, and with chips.

When I was growing up, egg salad was for road trips. My mother was an excellent cook, and knew how to save time and money when preparing meals. So when it came time to drive across the state to visit Grandma and Grandpa in Iowa, egg salad sandwiches were packed. I still feel the warm air whooshing in the open window of the old Chevy as I bite into a creamy egg salad sandwich.

I've updated my egg salad recipe with a surprise ingredient (or two!) that adds a bit of Mexican flavor to that Iowa-bound egg salad. My simple version gets an instant kick from Tajín and extra lusciousness from diced avocado.

Why I Love Tajín

If you've ever visited Mexico and had a slice of mango dipped in lime and powdered chiles, you know the flavors that birthed Tajín. The powdered Tajín spice mix in a bottle is made from chilies, dehydrated lime juice, and a pinch of salt. Tajín first came on the market in the mid-'80s and is now available in different heat levels, with Clasico hitting medium, Twist for mild, and Habanero for people who like it hot.

I bought my first bottle in the early 2000s and started slipping it into all sorts of foods. The citrusy acidity brings out the sweetness of other ingredients, like fruit, and the spice cuts through creamy ingredients like mayonnaise. It's a quick seasoning for grilling, an instant upgrade for raw veggies, and makes a mean bowl of popcorn.

It also does something magical to egg salad.

Simply Recipes / Robin Asbell

How To Make 4-Ingredient Egg Salad

To make about two cups, or enough for four sandwiches, you'll need:

6 large eggs, hard-boiled

1 large avocado

1/4 cup mayonnaise

1 1/2 teaspoons Tajín, plus more to taste

First, hard boil and peel six eggs (or use the lunch lady method). Chop and add to a bowl.

Dice a large avocado. I like to halve the avocado, twist it open, then use the tip of my paring knife to dice it in the shell, first lengthwise, then across. Use a spoon to scoop out the flesh over the bowl and separate the cubes. Spoon about 1/4 of the cubes into a medium bowl and mash them with a fork.

Add the mayo and Tajín to the mashed avocado and stir to mix well. Add to the eggs and fold in. Taste for seasoning, add more Tajín if needed, or wait and sprinkle it over the egg salad at serving.

Variations

If desired, add a chopped scallion or some red onion, or use up some of that bunch of cilantro in the veggie drawer.

Favorite Ways to Serve

This egg salad is great with tortilla chips, served in a lettuce leaf, in a tortilla, or in between two slices of bread.

Simply Recipes / Robin Asbell

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