always dread ordering egg salad at restaurants 😬 — you never know if it’s been sitting too long, drowned in mayo, or completely bland. That’s exactly why I stick to homemade egg salad, and once you make it yourself, there’s honestly no going back.
At home, you control everything: perfectly cooked eggs (no gray yolks here), just the right amount of creamy mayo, and seasonings that actually have flavor. I like mine smooth but still a little chunky, with a touch of mustard for zip and something crunchy for contrast. It’s simple, comforting, and way more satisfying than anything you’ll get off a menu.
This is one of those recipes that feels almost too easy, yet everyone asks for it. Sandwiches, wraps, crackers, or straight from the bowl — it disappears fast every single time. And the best part? You know exactly how fresh it is and what went into it.
If you’ve ever been disappointed by restaurant egg salad, do yourself a favor and make it at home. Once you taste it done right, you’ll understand why some recipes are just better when they never leave your kitchen 🥚✨
👉 Save this post, because once you try homemade egg salad, you’ll never order it out again.
