I've grown up in a household where homemade food is the best option. There are a few things my family splurges out on like Trader Joe's veggie burgers and store-bought rotisserie chicken, but for the most part, if it's made by mom, it's automatically better.

The main thing I cannot eat from other establishments other than my home is a classic deli staple—egg salad. Places load the poor eggs with what seems like pounds of mayonaise. Like Mama June, I'm not a fan of the gloppy, white spread. A seemingly harmless dish turns horrid when the flavor of the eggs is masked by the condiment. 

I learned from the egg salad master (aka my mom), and now bring to you the best version there is. In no time, you can go from fresh eggs to a delicious bowl of easy egg salad. With just two ingredients, plus some seasoning, you don't need much to make it. More importantly, you don't need much mayo to make it super creamy.

To ensure a creamy texture, you need to cook the eggs properly in order to have them reach a perfect consistency. As long as the yolks are perfectly fluffy, you'll wind up with a creamy consistensy. If you prefer a moister salad, add more mayo.

Easy Egg Salad

  • Prep Time:5 mins
  • Cook Time:20 mins
  • Total Time:25 mins
  • Servings:4
  • Easy


  • 10 eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon seasoning salt
milk, cheese, macaroni, dairy product, vegetable, scrambled
Photo courtesy of Gianna Bravaco
  • Step 1

    Place the eggs in a pot of water. Fill the pot with water just enough until it covers the eggs. Heat it over high heat until the water reaches a boil.

    cream, dairy product, coffee, tea, milk
    Photo courtesy of Gianna Bravaco
  • Step 2

    Once boiling, add a generous pinch of salt and turn the heat down to medium-low for 13 minutes. Drain the water from the pot and put the eggs in cold water until they are cool enough to peel.

    tea, egg
    Photo courtesy of Gianna Bravaco
  • Step 3

    Using a potato masher, crush the eggs until you reach a desired consistency. You can choose between a chunky egg salad and a smooth paste. I usually do something in between the two.

    milk, egg
    Photo courtesy of Gianna Bravaco
  • Step 4

    Add in mayo and plenty of seasoning. I personally like to eat it warm, but you can chill it in the refridgerator for up to 5 days.

    vegetable, rice
    Photo courtesy of Gianna Bravaco
  • Step 5


    milk, cheese, macaroni, dairy product, vegetable, scrambled
    Photo courtesy of Gianna Bravaco

This easy egg salad is finished quickly, and doesn’t require much effort. If you’re new to cooking, or just need a change in your diet, this is a great way to do so. It’s loaded with tons of protein and healthy fats from the yolks. Because the mayo is limited, it doesn’t add too many extra calories. If you need a healthier substitute, you can use low-fat mayo, or even avocado for that same creaminess.