Classic Egg Salad Recipe
This post may contain affiliate links. See our affiliate policy here.
Make the best yet easy egg salad recipe using just boiled eggs, a little mustard, mayonnaise, onions, and celery. Season to taste, and lunch is served!
It’s easy to make, cost-effective, and great for making ahead. You can use it for the classic egg salad sandwich with fresh bread and some salad greens, or you can also wrap it in a tortilla shell or turn it into a lettuce wrap.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
I’m a believer that there’s a time to get fancy and there’s a time to keep things simple. Sure, I love a jazzed-up sandwich as much as anybody, but you know what? I might love a simple, classic, tried and true sandwich even more.
I’m talking about a good old-fashioned egg salad. To me, it’s right up there with tuna salad as one of the best sandwich fillings to have been created.
Everyone loves egg salad! We start with chopped hard-boiled eggs, and add bit of mayonnaise. Then, we add tangy Dijon mustard for a kick, crispy bits of celery and red onion, and a bit of salt and pepper. That’s it. That is all you need to make the BEST egg salad recipe ever and it’s a recipe you’ll keep coming back to.
Then again, you can have it straight from the bowl and scoop it up with crackers. I sneak to the kitchen now and then just to grab a spoonful from the bowl in the fridge. It’s just that good!
Got lots of eggs? Check out this delicious Deviled Eggs recipe!
Why you’ll love this
- Easy to customize. Change up your add ins! As simple and down-to-earth as this sandwich is, this is a great recipe to start with, as there is room for substitutions and flavor additions.
- With minimal prep time, it’s great for a quick and healthy lunch or to meal prep before school and work.
What to serve with Egg Salad
Bread: Kaiser buns, Texas toast, whole grain bread, pumpernickel, rye, sourdough bread, or any gluten-free bread you have on hand.
Wraps: Spinach wraps, flour tortillas, lettuce wraps (I find Romain is the easiest to use). If you’re looking for something a little more nutrient-dense, remove the stem from collard greens and use one or two leaves as a wrap.
Whether you’re enjoying a sandwich or wrap on its own, the egg salad in a bowl, with some crackers, or a half sandwich with a bowl of soup, this simple egg salad recipe never gets old!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Boiled eggs. This can be done easily in an instant pot, or on the stovetop. See the recipe card for instructions on your preferred method for perfect hard-boiled eggs every time. I boil my eggs ahead of time and store in the refrigerator so they are nice and chilled for when I want to use them.
- Dijon mustard. Adds a great intense, sharpness to the otherwise creamy egg salad. Gives it a nice balance.
- Mayonnaise. Add mayo by using half of the ¼ cup called for in the recipe. Continue adding until you get the consistency you enjoy.
- Celery. This adds a great textural element. It’s crispy and refreshing!
- Red onion. Chopped finely, so it doesn’t overpower anything. Red onions also add a crispy bite, a pop of color, and added flavor.
- Salt and pepper. To taste. I use kosher salt and coarse ground black pepper.
- Serving suggestion. Fresh bread, and whatever leafy greens you choose. Microgreens or sprouts are great too!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
How to make Egg Salad
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpBoil the eggs. Add the eggs to a large saucepan in a single layer, and cover with cold water, by about an inch. Turn the stove onto high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid.
Simmer for 10 minutes (set a timer). Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool.
Once the eggs have chilled for a bit and are no longer warm to the touch, roughly chop the boiled and peeled eggs.
Make the egg salad. Add the chopped eggs to a large bowl along with a bit of mayonnaise to start. Then, the celery, onion and Dijon mustard. Gently stir until well combined and you have the right consistency.
Season. Add salt and pepper, and taste and adjust seasonings (add more if needed)
Chill. Cover and refrigerate the egg salad for at least an hour before serving to allow it to set up and the flavors to blend. Chilling it again will also help to prevent a runny egg salad.
Serve. Serve on soft buttermilk sandwich bread.
Kylee’s Notes
How to store Egg Salad
Keep the egg salad stored in an airtight container in the fridge for up to 4 days.
Substitutions/Additions
Swap the mayo for plain Greek yogurt if you’re looking for something a little lighter with extra protein. It will still provide a creaminess as well as a bit of tang.
Chop up some pickles or throw in some capers for a briny, salty crunch.
Toss in some fresh herbs like chives, fresh parsley, or dill. Chopped green onion is also great.
If you want some different seasonings, try using smoked paprika, yellow mustard, a little lemon juice.
If you’ve never had an avocado egg salad, you might want to try it! Dice up an avocado to the same size as the eggs and add them to the mixture.
FAQs
First, you want to ensure you are not overcooking the eggs, but also not undercooking them sure to completely cool them first before assembling the salad. Any residual heat will thin out the mayonnaise and mustard.
Second, be sure to use full-fat mayonnaise. Anything less, low-fat, fat-free, or the like, will have a higher water content.
Well, I’m not a nutritionist. However, it is known that eggs are high in Omega 3s and protein. The added veggies provide a little more in the way of nutrition!
If you choose to eat it with whole grain bread, extra veggies, and leafy greens, then egg salad can definitely be part of a healthy meal.
Actually, no! The fresher they are the harder they are to peel once boiled. This is due to the egg white being acidic because once it is, it bonds to the inside of the shell quite strongly.
Using the Instant Pot or Air Fryer to hard u0022boilu0022 your eggs helps with this. As well as dunking them in an ice water bath afterward. This will stop the cooking, and helps avoid the unattractive grey ring that appears around the egg yolks.
More recipes to love
- Easy chicken salad recipe – Chunks of tender chicken coated in a creamy dressing that can be made with fewer calories but just as much taste.
- Homemade coleslaw – This crunchy coleslaw not only works as a side dish but also as a sandwich topping!
- 7-layer salad – A classic at potlucks and family gatherings. The layers on display make this salad a centerpiece!
- Bacon broccoli salad recipe – Crunchy, sweet, creamy, and tangy, this salad is always a hit.
- The best potato salad – There’s nothing ordinary about this potato salad made with arugula, bacon, buttery potatoes, and creamy parmesan.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Simple Egg Salad Recipe
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise see notes
- 2 teaspoons Dijon mustard
- 1/4 cup celery chopped
- 2 tablespoons red onion chopped very finely
- salt and pepper
Serving suggestion: fresh bread, lettuce
Instructions
Boil the eggs
- Boil the 6 hard boiled eggs. This can be done easily in an instant pot, or on the stove top.
For stovetop:
- Add the eggs to a large saucepan in a single layer, and cover with cold water, by about an inch.
- Turn the stove onto high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid. Simmer for 10 minutes (set a timer).
- Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool.
Make the Egg Salad
- Roughly chop the boiled and peeled eggs.
- Add the chopped eggs, 1/4 cup 1/4 cup mayonnaise (see notes) 2 teaspoons Dijon mustard, 1/4 cup celery, 2 tablespoons red onion and salt and pepper to a large bowl and gently mix until well combined and you have the right consistency.
Season
- Add salt and pepper, and taste.
Chill
- Cover and refrigerate the egg salad for at least an hour before serving to allow it to set up and the flavors to blend.
Serve
- Serve on fresh bread with lettuce if desired.
Notes
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
