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Go-To Egg Salad

Recipe by Cal Reynolds on InstagramAdded 27 October 2026.

15 minutes to prep, 12 to cook. A creamy egg salad that combines the richness of avocado mayo with tangy dijon mustard, hot sauce, and crunchy pickles. Perfect for a satisfying lunch or snack and keeps well in the refrigerator for several days.

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Go-To Egg Salad by Cal Reynolds, a frame from the Instagram video

Method

  1. Place the eggs in a pot, cover with water so the water is about 2 inches above the eggs, bring to a rolling boil, cover the pot, turn off the heat, and let sit for 12 minutes; then transfer the eggs to an ice water bath to cool.

  2. Peel the cooled eggs, cut them in half, remove the yolks, and mash the yolks in a bowl. Add avocado mayo, dijon mustard, hot sauce, and pickle juice, mixing until smooth.

  3. Dice the egg whites, red onion, and bread & butter pickles. Add the diced whites and vegetables to the bowl, then season with salt, pepper, garlic powder, and paprika to taste. Mix until well combined and adjust seasoning as needed.

  4. Serve the egg salad as desired—on bread, in lettuce wraps, or on its own—and enjoy.

Tips while you cook

Boil eggs with a timed rest
After the water reaches a rolling boil, cover the pot, turn off the heat, and let the eggs sit for exactly 12 minutes before cooling.
Mash yolks before adding other ingredients
Combine the mashed yolks with avocado mayo, dijon mustard, hot sauce, and pickle juice until smooth before mixing in whites.
Add diced whites and vegetables last
Fold in the diced egg whites, red onion, and pickles after the yolk mixture is smooth.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Cal Reynolds’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Cal Reynolds and want this changed? Email [email protected].

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