Creamy Mango Egg Salad

Egg Salad with Fresh Fruit

This is a great egg salad recipe when you want something a little different, but still simple. I added fresh lime juice to pair with the mango and keep the salad from tasting too sweet. The lime brightens the dressing, the mango adds a little sweetness, and the celery and red onion give it the crunch egg salad needs.

You can use almost any fresh fruit in egg salad, as long as it is diced small and not too watery. Mango is my favorite here, but pineapple, apple, grapes, or peaches would also work.

How To Make Perfect Hard-Boiled Eggs

Here's how to make hard-boiled eggs that come out perfectly, without a gray ring around the yolk.

• Place the eggs in a pot and cover them with cold water by about 1 inch. Bring the water to a boil.
• Cover the pot and turn off the heat. Set a timer for 10 minutes.
• Remove the eggs from the hot water with a spider or large spoon and place them in a big bowl of ice water. Let them sit for 5 minutes.
• Tap the eggs on the countertop, then peel off the shells.

Ingredients

• Hard-boiled eggs
• Mayonnaise
• Fresh ripe but firm mango
• Fresh lime juice
• Dijon mustard
• Celery
• Red onion
• Kosher salt and freshly ground black pepper
• Parsley, chives, or scallions for garnish

See recipe card below for quantities.

How To Make Mango Egg Salad

1. Chop the hard-boiled eggs and place them in a medium mixing bowl.
2. Add the mayonnaise, lime juice, Dijon mustard, celery, red onion, salt, and pepper.
3. Gently fold everything together until the eggs are coated in the dressing.
4. Add the diced mango and fold it in gently so it does not get mashed.
5. Taste and adjust with more salt, pepper, or lime juice if needed.
6. Spoon the egg salad into a serving bowl and garnish with chopped parsley, chives, or scallions.
7. Serve right away, or cover and chill until ready to serve.

Fresh Mango

Fresh mango gives this egg salad a little sweetness and color without making it taste like dessert. Use a ripe mango that is still firm enough to dice. If the mango is too soft, it can release too much juice and make the egg salad watery.

Cut the mango into very small pieces so you get a little bit in each bite. Add it at the end and fold it in gently so the pieces stay intact.

For the best flavor, use fresh mango instead of canned or frozen. Canned mango is usually too soft and sweet for egg salad, and frozen mango can be watery once it thaws.

For more easy ways to use fresh mango, try my Mango with Chili Lime Salt or blend it into a Mango Passion Fruit Smoothie.

Storage and Serving

Store mango egg salad in an airtight container in the refrigerator for up to 2 days. Stir before serving.

Serve it cold on lettuce, in a sandwich, in a bagel or croissant, or with crackers. It also works well spooned into avocado halves or served over sliced tomatoes for a light lunch.

More Creamy Salad Recipes

• Veggie Egg Salad
• Deli Egg Salad Recipe
• Tuna Salad With Eggs
• Baked Salmon Salad
• Whole Foods Cranberry Apple Tuna Salad