Creamy, flavorful, and wonderfully simple, Classic Egg Salad is one of those recipes that never goes out of style. Perfectly cooked eggs are combined with creamy mayonnaise, tangy Dijon mustard, crisp celery, and fresh herbs to create a satisfying filling that's perfect between slices of bread, piled onto lettuce, or enjoyed with crackers.

It's inexpensive, quick to prepare, and ideal for packed lunches, picnics, brunches, and easy meal prep.

Why You'll Love It

Ready in about 25 minutes
Made with inexpensive ingredients
Creamy with plenty of texture
Perfect for sandwiches and wraps
Great for meal prep
Excellent picnic food
Easy to customize
Delicious served warm or chilled

About the Recipe

Egg salad is a classic American-style preparation that combines chopped hard-boiled eggs with a creamy dressing and seasonings. While simple recipes often focus on eggs and mayonnaise, adding Dijon mustard, celery, green onions, and fresh herbs gives this version more texture and balanced flavor.

The recipe is versatile enough to serve as a sandwich filling, salad topping, snack, or light lunch.

Recipe Information

Cuisine: American
Course: Breakfast / Lunch / Salad
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 15 minutes
Total Time: 37 minutes
Servings: 4
Calories: Approximately 290 per serving

Ingredients

For the Egg Salad

8 large eggs
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
1 celery stalk, finely diced
2 green onions, thinly sliced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh dill, chopped

Optional Additions

1 tablespoon sweet pickle relish
1 teaspoon hot sauce
¼ cup finely diced red onion
1 tablespoon chopped chives

Equipment Needed

Medium saucepan
Mixing bowl
Slotted spoon
Chef's knife
Cutting board
Measuring cups
Measuring spoons
Fork or potato masher

Step-by-Step Instructions

Step 1 – Boil the Eggs

Place the eggs in a saucepan and cover them with cold water by about 1 inch.

Bring the water to a boil over medium-high heat.

Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.

Step 2 – Cool the Eggs

Transfer the eggs immediately to a bowl of ice water.

Let them cool for about 5 minutes.

Peel carefully and pat dry.

Step 3 – Prepare the Dressing

In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, black pepper, and salt.

Step 4 – Chop the Eggs

Roughly chop the eggs.

For a chunkier egg salad, leave larger pieces. For a creamier texture, chop them more finely.

Step 5 – Combine Everything

Add the chopped eggs, celery, green onions, parsley, and dill to the dressing.

Gently fold everything together until evenly coated.

Step 6 – Chill

Cover and refrigerate for at least 15 minutes before serving.

This allows the flavors to blend together.

Step 7 – Taste and Adjust

Taste the egg salad and adjust the salt, pepper, mustard, or herbs as needed.

Chef's Tips

Start with cold eggs and cold water for more even cooking.
An ice bath makes peeling easier and stops the cooking process.
Don't overmix the salad or the eggs can become mushy.
For a more luxurious texture, use full-fat mayonnaise.
Add crunchy vegetables just before serving if you want maximum crispness.
A small amount of pickle relish adds excellent sweet-tangy flavor.

Variations

Avocado Egg Salad

Replace part of the mayonnaise with mashed avocado.

Spicy Egg Salad

Add hot sauce, cayenne pepper, or finely chopped jalapeño.

Curry Egg Salad

Add ½ teaspoon curry powder for a warm, aromatic twist.

Greek Yogurt Egg Salad

Replace half the mayonnaise with plain Greek yogurt.

Bacon Egg Salad

Fold in finely chopped crispy bacon for a smoky variation.

Storage

Refrigerator

Store in an airtight container for up to 3 days.

Important Food-Safety Note

Keep egg salad refrigerated and do not leave it at room temperature for extended periods.

Freezing

Freezing is not recommended because mayonnaise and cooked egg whites can become watery and change texture after thawing.

Frequently Asked Questions

How long should I boil eggs for egg salad?

For firm yolks that are ideal for egg salad, cook them for approximately 10–12 minutes using the method described above.

Why is my egg salad watery?

Excess moisture from vegetables, relish, or improperly drained ingredients can thin the dressing. Drain additions well before mixing.

Can I make egg salad ahead of time?

Yes. It can be prepared several hours ahead and refrigerated until serving.

What bread is best for egg salad sandwiches?

Sourdough, brioche, whole wheat, croissants, and classic sandwich bread all work beautifully.

Can I make egg salad without mayonnaise?

Yes. Greek yogurt, mashed avocado, or a combination of both can be used instead.

Nutrition

Approximate per serving:

Calories: 290
Protein: 13 g
Carbohydrates: 3 g
Fat: 25 g
Saturated Fat: 5 g
Fiber: 1 g
Sugar: 1 g
Sodium: 430 mg

Nutrition values are estimates and vary depending on ingredients and brands used.

Serving Suggestions

Serve Classic Egg Salad:

Between toasted sourdough bread
On a buttery croissant
In a wrap
Over mixed greens
With crackers
On toasted English muffins
With cucumber slices
Alongside fresh fruit
With a simple green salad

Final Thoughts

Classic Egg Salad proves that simple ingredients can create an incredibly satisfying meal. Creamy eggs, tangy Dijon mustard, crisp celery, and fresh herbs come together in a versatile recipe that's perfect for everything from quick weekday lunches to weekend picnics.

Keep a batch refrigerated and you'll always have an easy, protein-rich filling ready for sandwiches, wraps, salads, or snacks.

Classic Egg Salad