My Classic Egg Salad Recipe is easy to make and is perfect for sandwiches for a quick lunch. The creamy mayo base pairs wonderfully with the eggs and spices and is ready in just 10 minutes.
For a bridal shower, I love to make this classic salad as little finger sandwiches along with my Ham Egg and Cheese Cups and my Spinach and Bacon Quiche.
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Why this Classic Egg Salad Recipe is a Keeper
This great recipe is delicious, easy to make and uses ingredients that you probably already have. I love to make these for bridal showers and baby showers.
- The Texture Balance: By mashing some yolks into the dressing and dicing the whites, you get a hybrid of creamy sauce and chunky, satisfying bites.
- Minimal Ingredients: You likely have everything you need in your fridge right now.
- Versatility: It works as a sandwich, a dip for crackers, or a high-protein salad topper. You will love egg salad made this way.
How Long Does Egg Salad Last?
Keep egg salad in an airtight container in the fridge, the egg salad should last 3-5 days. If it gets a little watery, give it a good mix before using.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Thanks, I tried your egg salad, its better than mine.
I’ll use yours now and call it mine, Ha Ha”
~ George
Egg Salad Ingredient Notes
You need just 7 simple ingredients to make this easy egg salad recipe. We are always looking for new recipes but sometimes the classics are the best. Just a little mayonnaise and mustard added to the egg you chop and serve over a bed of lettuce.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Eggs: My family loves farm fresh, large eggs for delicious egg salad.
- Mustard: I prefer to use yellow mustard, but you could try Dijon mustard instead.
- Dill: Fresh is best, but dried works too to make the egg salad.
Variations and Substitutions for the Best Egg Salad Recipe
Egg salad is one of the easiest recipes to customize. Take this base recipe to the next level by trying different flavors and toppings.
- The “Green” Version: Swap half the mayo for mashed avocado for a hit of healthy fats and a vibrant color.
- The Deviled Version: Add a dash of hot sauce to mimic the flavor of deviled eggs on sandwich bread.
- Crunch Factors: If you hate celery, try diced radishes, water chestnuts, or pickled red onions for that necessary snap.
- Herb Swap: If dill isn’t your thing, try fresh chives, tarragon, or flat-leaf parsley.
- Sweet Relish: Top your egg salad with a little relish, or mix some into the salad itself. Try sweet pickle relish or dill relish. If you don’t have relish, you can top with sliced sweet or dill pickles.
Special Equipment Needed to Make Egg Salad
Really, you don’t need anything more than a fork to make this recipe, but there are a couple tools that can definitely make it easier.
- Egg Slicer: If you want perfectly uniform cubes, run the egg through the slicer once, rotate it 90 degrees, and run it through again.
- Potato Masher: Use this if you prefer a finer, more spreadable “deli-style” texture.
How to Make Classic Egg Salad
This perfect recipe comes together in 2 easy to follow steps. This salad recipe is a classic, and can easily fit into a lunch rotation. See the full recipe below as well as some expert tips.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Eggs: Peel and dice or smash the hard boiled eggs into small pieces.
- Make Egg Salad: Add finely chopped egg to a large bowl and mix with mayonnaise, mustard, sliced green onions, All Purpose Seasoning, dill and paprika. Scoop it onto your favorite bread and enjoy.
Prep Ahead Suggestions for Hard Boiled Eggs for Egg Salad
Prepare ingredients to get a head start to make this recipe even easier.
- The 3-Day Rule: You can hard-boil and peel your eggs up to 3 days in advance. Keep them in a sealed container with a damp paper towel.
- Deconstructed Prep: Dice your celery and onions ahead of time, but keep them separate from the eggs until you are ready to serve to maintain maximum crunch.
Alternate Cooking Methods for Easy Classic Egg Salad
Make the eggs another way by using your air fryer, steam basket or instant pot.
- The Air Fryer: Place cold eggs in the air fryer basket at 130°C (270°F) for 15–17 minutes for a “boiled” egg without the water.
- The Steam Method: Steam eggs in a basket over boiling water for 12 minutes. This often makes them much easier to peel than traditional boiling.
- Instant Pot: You can even make hard boiled eggs in the instant pot for a great classic egg salad mixture.
How to Store and Use Leftovers
I like this recipe because there are so many ways to make it and also to serve it.
- Storing: Keep in an airtight container in the fridge for up to 3 to 5 days. I do not recommend freezing egg salad.
- Using Leftovers: Spread leftover egg salad on a tortilla or lettuce wrap with spinach, or use it as a filling for stuffed tomatoes or avocado halves.
Common Questions About This Egg Salad Sandwich Recipe
A green ring is usually from overcooking, but can also mean there was a lot of iron in the water. But they are safe to use and eat.
The best way to prevent runny egg salad is to soak the eggs in ice water right after pulling them out of the saucepan with boiling water. As they egg whites become eatery if overcooked. This will stop the cooking process. If the salad is already watery, add a little more egg or a small sprinkle of potato flakes.
Yes! Try it with plain Greek yogurt, mashed avocado, hummus, cream cheese, sour cream, or olive oil and lemon juice. Season with salt and pepper as needed.
Expert Tips and What to Serve with Egg Salad
- The Vinegar Trick: Add a teaspoon of white vinegar or lemon juice to your dressing. The acid cuts through the richness of the yolks and mayo, brightening the whole dish.
- The Peeling Secret: Shock your eggs in an ice bath for at least 10 minutes immediately after cooking. This shrinks the egg slightly away from the shell for easy to peel eggs.
- Steam, Don’t Boil: To avoid that unappealing grey/green ring around the yolk (caused by overcooking), ensure you don’t cook them longer than 12 minutes.
- Serve With Egg Salad: Serve this classic recipe with tuna salad, Chicken Salad with Almonds and Grapes, Grilled Warm Potato Salad or Easy No Knead Rolls.
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Classic Egg Salad
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Ingredients
- 8 Hard boiled eggs, see note
- ½ cup Mayonnaise
- ¼ cup Green onions, sliced
- 1 teaspoon Mustard
- 1 teaspoon All Purpose Seasoning Blend
- ½ teaspoon Dill
- ¼ teaspoon Paprika
Instructions
- Peel and diced hard boiled eggs into small pieces.
- Place egg into medium sized bowl and add remaining ingredients.
- Carefully stir ingredients together.
Christina’s Notes
- Add Sweet Relish: Add relish for a sweet crunch, or lemon juice to get a tang.
- Bacon: A little bacon makes a great addition to this salad. You can also try a little pimento cheese, or plain pimentos.
- Alternate cooking method tip: Find your favorite egg salad cooking methods here. Or boil the eggs in a saucepan and then run under cold water and transfer to a large bowl.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Taste just like my momma used to make ❤️
Thank you for the recipe, it’s eggcellent 🙂
Thank you for your feedback, glad you enjoyed it!
Thanks, I tried your egg salad, its better than mine.
I’ll use yours now and call it mine, Ha Ha
love this receipe love all your receipes
Thank you so much! Your kind words mean so much to me!
The mustard in the recipe…is it prepared mustard or dry mustard?
Prepared