This Loaded Egg Salad is a creamy, protein-packed delight that’s perfect for quick lunches or light dinners. With a mix of velvety hard-boiled eggs, crunchy celery, and a tangy mayo-mustard dressing, every bite is a satisfying blend of textures and flavors. Ready in just 15 minutes of prep, it’s a fuss-free recipe that delivers big on taste.
After a quick chill in the fridge for 30 minutes, the flavors meld into a rich, savory salad that’s both comforting and refreshing. Packed with 9g of protein per serving, it’s a nutritious choice that keeps you energized. Serve it on toast, in a wrap, or straight from the bowl—it’s versatile, delicious, and sure to become a go-to favorite.
What You’ll Need for Loaded Egg Salad
- 8 eggs (preferably large, fresh eggs for easier peeling)
- ¼ red onion, minced (or substitute with green onions for a milder flavor)
- 2 ribs of celery, finely diced (adds crunch and freshness)
- ¼ cup sliced bread and butter pickles, chopped (sweet pickles work too)
- ¼ cup roasted bell peppers, chopped (use jarred for convenience)
- ⅓ cup shredded cheddar cheese (sharp cheddar recommended for bold flavor)
- ¼ cup mayonnaise (adjust to your preferred creaminess)
- 1 teaspoon Dijon mustard (adds a tangy kick; yellow mustard works as a substitute)
- Salt and pepper, to taste
How to Make Loaded Egg Salad
- Hard-boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low. Simmer for 12 minutes. Transfer the eggs to an ice bath to cool completely (this makes peeling easier).
- Peel and chop the eggs: Once cooled, peel the eggs, discard the shells, and chop them into small, bite-sized pieces.
- Combine the ingredients: In a large bowl, add the chopped eggs, minced red onion, diced celery, chopped pickles, roasted bell peppers, shredded cheddar cheese, mayonnaise, and Dijon mustard. Gently mix until everything is evenly coated in the dressing.
- Season to taste: Taste the egg salad and add salt and pepper as needed. Adjust the mayonnaise or mustard if desired.
- Chill and serve: Refrigerate the egg salad for at least 30 minutes to let the flavors meld. Serve cold on its own, in a sandwich, or with your favorite crackers.
Creative Serving Suggestions
This loaded egg salad is incredibly versatile! Serve it as a classic sandwich filling on toasted whole-grain bread or a fluffy croissant. For a lighter option, scoop it onto a bed of fresh greens or stuff it into halved avocadoes. It also pairs wonderfully with crackers, pita chips, or even as a dip for veggie sticks. Pro tip: Add a sprinkle of paprika or fresh herbs like dill for an extra pop of flavor and color!
Storage and Reheating Tips
Store your egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise can separate and the texture will become watery. If the salad seems a bit dry after chilling, stir in a teaspoon of mayonnaise or a splash of pickle juice to revive its creaminess. Always serve it cold for the best flavor and texture!
Recipe Variations to Try
Switch things up by swapping the cheddar cheese for crumbled feta or shredded pepper jack. For a tangier twist, use relish instead of pickles or add a splash of lemon juice. If you’re feeling adventurous, mix in a handful of crispy bacon bits or a dash of hot sauce for a smoky or spicy kick. Vegetarian? Skip the cheese or use a plant-based alternative for a dairy-free version.
Time-Saving Tips for Busy Cooks
To save time, hard-boil your eggs in advance and store them in the fridge for up to 3 days. You can also use pre-chopped veggies or a food processor to quickly dice the onion, celery, and pickles. If you’re in a rush, skip the chilling step and serve immediately—just know the flavors will deepen if you let it rest!
Loaded Egg Salad Recipe
Ingredients
- 8 eggs
- 1/4 red onion, minced
- 2 ribs celery, finely diced
- 1/4 cup sliced bread and butter pickles, chopped
- 1/4 cup roasted bell peppers, chopped
- 1/3 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 teaspoon Dijon Mustard
- salt and pepper, to taste
Instructions
- Hard-boil the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low. Simmer for 12 minutes. Transfer the eggs to an ice bath to cool.
- Peel the eggs. Once the eggs have cooked, peel them, discard the shells, and chop them into small pieces.
- Put it all together. In a large bowl, combine the eggs, onion, celery, pickles, bell peppers, shredded cheddar cheese, mayonnaise, and Dijon mustard. Mix gently until everything is well coated in the dressing.
- Season. Taste the egg salad and season with salt and pepper to taste.
- Chill and serve. Refrigerate the egg salad for at least 30 minutes and serve cold on its own, in a sandwich, or with your favorite crackers.