Classic Egg Salad Recipe
This simple egg salad is a classic summer staple. Hard-boiled eggs are chopped and mixed with mayonnaise, mustard, and topped with crunchy green onion to create the best egg salad recipe out there.
Whether you plan on serving it on top of fresh salad greens or enjoying a classic Egg Salad Sandwich, you’re sure to enjoy this tried and tested recipe!
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Tips for boiling eggs
Creating the best egg salad means you have to start with perfectly boiled hard-boiled eggs! You can boil them in an Instant Pot, hard boil eggs in the oven, or if you prefer stovetop I boil large eggs for 9 minutes in salted water then plunge them into a cold water bath before peeling immediately.
Step by step
Finely dice your eggs using a large knife and place them in a bowl. Add the mayonnaise and mustard and mix until nice and creamy. If you like celery or onion mixed in your egg salad, be sure to chop it very finely so it mixes in nicely.
Variations
- For a heart-healthy and keto egg salad try making egg salad with mashed ripe avocado instead of mayonnaise
- Change up the flavor of this basic egg salad by using dijon mustard instead of traditional or experimenting with add-ins like chopped green or red onion, fresh celery, relish, or dill
- I like to top my egg salad with a sprinkle of paprika or Old Bay for extra flavor!
Serving suggestions
There are so many ways to serve egg salad!
- over salad greens
- in a sandwich
- in a wrap
- on crackers
- by itself!
Tips for best results
- if adding relish, chopped tomatoes, or any other watery add-in, drain completely and add just before serving to prevent the egg salad from turning runny
- you can use leftover deviled eggs to make this egg salad, just adjust the mayonnaise and mustard down to make up for what is already in them
- serve topped with paprika or cayenne pepper for extra flavor
- try switching out the mustard for dijon mustard to experiment with the flavor
- leftover egg salad can be added to potato salad
FAQs
Choose a hard, crusty bread or hearty roll for your sandwich. If using sliced sandwich bread you can also toast it prior to help it keep the moisture out. Placing lettuce between the bread and egg salad can help as well.
While egg salad never lasts long in our house, you can keep this egg salad recipe in an airtight container in the fridge for up to 3 days. When serving to a crowd, don’t let it sit out unrefrigerated more than two hours.
I usually estimate about 2 eggs per person when making this for a lot of people. You can scale this recipe up using the buttons just below the “Ingredients” heading in the recipe card below.
I hope you enjoy this classic egg salad recipe. I love it because it’s a basic recipe that you can alter in so many different ways to customize to your own taste! You might also like these other classic Southern recipes:
- Southern Deviled Egg Potato Salad
- Watergate Salad
- Lowcountry Boil
- Charleston Style Shrimp and Grits
- Southern Collard Greens Recipe
Please comment and rate this recipe below, I love hearing from you!
Best Egg Salad Recipe
- Total Time: 5 minutes
- Yield: 4 1x
Description
There aren’t many more All-American recipes than classic Egg Salad! Hard-boiled eggs are chopped and mixed with mayonnaise, mustard, and topped with crunchy green onion to create the best egg salad recipe out there.
Ingredients
- 8 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup mustard
- salt and pepper to taste
- 1 chopped green onion if desired
Instructions
- Chop hard-boiled eggs and add to bowl.
- Stir in mayonnaise, mustard, and onion. Season to taste.
- Serve chilled.
Notes
- For a heart-healthy and keto egg salad try making egg salad with mashed ripe avocado instead of mayonnaise
- Change up the flavor of this basic egg salad by using dijon mustard instead of traditional or experimenting with add-ins like chopped green or red onion, fresh celery, relish, or dill
- I like to top my egg salad with a sprinkle of paprika or Old Bay for extra flavor!
- Prep Time: 5 minutes
- Category: lunch
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 249
- Sugar: 0.8 g
- Sodium: 545.7 mg
- Fat: 19.6 g
- Carbohydrates: 2.5 g
- Protein: 14.9 g
- Cholesterol: 372 mg
So glad to find an egg salad without celery! Thanks!
Thank you for your recipe, i tried it and my girlfriend like it a lot. To be honest, my cooking skill is not that good ^^ but it’s your recipe that made it so good.
Can’t wait to try it!