Prep Time: 15 minutes
Cook Time (for eggs): 10 minutes
Servings: 3–4
Macros per serving:
Calories: 240 | Protein: 11g | Carbs: 4g | Fat: 20g
Cozy, hearty, and full of flavor
This Farmhouse Egg Salad is rustic, creamy, and has a little crunch in every bite. It’s the kind of recipe that feels like home—nothing fancy, just real ingredients that taste good together. I started making it after a visit to a farmer’s market where I picked up fresh eggs, green onions, and a jar of whole grain mustard. Tossed it all together and boom—new favorite lunch.
Why I Love This Recipe
- 🧄 Has that “from scratch” flavor with simple ingredients
- 🥒 Pickles and mustard give it tang and bite
- 🧅 Green onions add just the right crunch
- 🥚 Perfect for sandwiches or crackers
- 🍴Easy to make ahead for weekday lunches
What You’ll Need
- 6 large eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 1 tbsp whole grain mustard
- 2 tbsp finely diced dill pickles
- 2 tbsp chopped green onions
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Pro Tips
- Use slightly warm eggs for easier peeling
- Dice eggs roughly—chunky texture is what you want
- Whole grain mustard makes a difference, don’t skip it
- Let the salad sit in the fridge for 30 mins for the flavors to mingle
- Use a fork to mash, not a mixer—it’s meant to be rustic
Tools You’ll Need
- Knife & cutting board
- Small mixing bowl
- Fork or masher
- Spoon or spatula
Substitutions and Variations
- Swap pickles for relish if you like a sweeter touch
- Use chives instead of green onion
- Add a bit of celery for extra crunch
- Try sour cream or Greek yogurt for a lighter dressing
- Stir in chopped bacon or smoked paprika for depth
Make-Ahead Tips
- Egg salad keeps well in the fridge for 3–4 days
- Make a big batch and portion out for quick lunches
- If using for sandwiches, toast the bread just before eating for crunch
Instructions
STEP 1: Boil and Peel the Eggs
Boil 6 large eggs for 10 minutes, then cool them in ice water and peel.
STEP 2: Roughly Chop the Eggs
Cut the eggs into medium pieces—some yolk chunks, some white chunks.
STEP 3: Add Pickles and Onions
Toss in 2 tbsp finely diced dill pickles and 2 tbsp chopped green onions.
STEP 4: Mix the Dressing
In a small bowl, stir together ¼ cup mayonnaise, 1 tbsp whole grain mustard, salt, and black pepper.
STEP 5: Combine Everything
Pour the dressing over the egg mixture. Fold everything together gently until coated.
STEP 6: Serve and Garnish
Scoop into a serving bowl. Top with chopped parsley and a little cracked black pepper.
Leftovers + Storage
- Store in a sealed container in the fridge for up to 4 days
- Best enjoyed cold
- Stir before serving again—sometimes it settles a bit
Why This Recipe Works (Quick Science)
- Egg yolks help emulsify the mayo for a thick, rich texture
- Mustard adds acidity that balances the fat
- Pickles bring brightness and crunch
- Chopped eggs = more surface area to soak up flavor
Meal Plan Ideas
- Make a sandwich with toasted sourdough
- Scoop into lettuce wraps or cucumber boats
- Serve on top of a bed of spinach or mixed greens
- Add to a snack plate with olives and cheese
- Pack into a mason jar layered with greens and tomatoes
Common Mistakes
- Over-chopping the eggs—too mushy
- Too much mayo—it should coat, not drown
- Not seasoning enough—don’t forget salt and pepper!
- Using sweet pickles if you want a tangy, savory flavor
What to Serve With
- Toasted sourdough or rye bread
- Cherry tomatoes or sliced cucumbers
- Pickled red onions
- Crisp potato chips
- Iced tea with lemon
FAQ
Q: Can I use store-bought boiled eggs?
A: Yep! Just make sure they’re fresh and not rubbery.
Q: Can I freeze egg salad?
A: Not really—eggs and mayo don’t freeze well.
Q: Is this keto-friendly?
A: Definitely! Just serve it without bread or use lettuce wraps.
Q: Can I double this recipe?
A: Absolutely. It scales really easily for meal prep.
This Farmhouse Egg Salad is cozy, simple, and so satisfying. Whether you’re piling it on toast or scooping it with crackers, it’s one of those recipes that feels like a hug in a bowl. Give it a try and let me know how it turns out—I’d love to hear what you paired it with!