Classic Egg Salad Recipe (2024)

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This Classic Egg Salad recipe makes the best egg salad sandwiches! It is simple, uncomplicated and always delicious.

Use my Perfect Easy to Peel Hard-Boiled Eggs to make this Egg Salad, my sister’s amazing Old Fashioned Potato Salad recipe, and our favorite Bacon Horseradish Deviled Eggs.

Classic Egg Salad Recipe (1)

Egg Salad is one of the best examples of how sometimes keeping things simple is best. You can do all kinds of tweaking to this Classic Egg Salad recipe to make it your own but I really just love it as it is. Simple, nostalgic, and always delicious.

I know there are a lot of strong feelings out there on just what needs to go into a good egg salad. But, after making this delicious recipe for decades, I really believe that this is the BEST egg salad recipe.

Classic Egg Salad Recipe (2)

Table of contents

  • Ingredient Notes
  • How to Make Classic Egg Salad
  • Classic Egg Salad Variations
  • Storage Tips
  • Serving Suggestions
Classic Egg Salad Recipe (3)

Ingredient Notes

  • Hard-boiled eggs: I always use my method for Easy to Peel Hard-Boiled Eggs and make them a day in advance. This recipes calls for 8 large eggs.
  • Mayonnaise: My favorite mayo of the moment is olive oil mayonnaise.
  • Yellow mustard: You want simple prepared yellow mustard for that classic, old-fashioned egg salad flavor. You can substitute Dijon mustard, if you’d like, but it won’t give you that same familiar taste.
  • Red onion and celery: Finely diced. Red onion adds a little color contrast and excellent flavor.
  • Seasoning: Don’t be tempted to go overboard on the seasonings or they will overpower the dressing. I love this egg salad with a little dried dill weed, onion powder, paprika, salt, and freshly ground black pepper. If I happen to have fresh dill on hand, I’ll double the amount called for in the recipe.

Pro Tip

Make your hard-boiled eggs a day in advance and peel them immediately after shocking them in the ice water bath. Place the peeled eggs between damp paper towels in an airtight container to keep them fresh.

How to Make Classic Egg Salad

Classic Egg Salad Recipe (4)
  1. Peel and chop the eggs and transfer them to a medium bowl. Add the mayonnaise, mustard, celery, onion, dill, onion powder, paprika, salt, and pepper.
  2. Stir to combine the mixture.
Classic Egg Salad Recipe (5)

Classic Egg Salad Variations

  • Onion: If you are not a fan of red onion you can substitute thinly sliced green onion, finely diced shallots, or even fresh chives for a milder onion flavor.
  • Mustard: For a slightly more sophisticated flavor give Dijon a try in place of the yellow mustard.
  • Herbs:Add dried or fresh herbs like basil, parsley, or tarragon. Start with a very small amount, taste, and go from there.
  • Bold flavor boosts: Add some sweet pickle relish, a little crumbled bacon, chopped olives, or a touch of curry powder.
  • Lighten it up: Substitute some of the mayonnaise for non-fat Greek yogurt.
Classic Egg Salad Recipe (6)

Storage Tips

Store Egg Salad in an airtight container in the refrigerator for no longer than 4 days.

It’s important to remember that you should never allow dairy based recipes, like egg salad, sit out for more than two hours. If you are serving outside, place the bowl of egg salad in a bowl of ice water in a shaded area for no more than one hour. Promptly refrigerate leftovers to keep them fresh and tasty.

Serving Suggestions

  • Sandwiches or Wraps: Pile it on sandwich bread or roll it in wraps with lettuce, sliced tomato and pickles. It’s always a happy day when I remember I’ve got a batch of this Egg Salad waiting in the fridge for an easy lunch.
  • Egg Salad on Toast: Try toasting a slice of grainy sandwich bread and top it with egg salad. Delicious!
  • Low-Carb Lunch: I love to spoon egg salad into endive leaves for a crunchy, satisfying, low-carb lunch.
Classic Egg Salad Recipe (7)

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Classic Egg Salad Recipe (8)

Classic Egg Salad Recipe

5 from 18 votes

This Classic Egg Salad recipe makes the best egg salad sandwiches! It is simple, uncomplicated and always delicious.

Course: Main Dish, Sandwiches

Cuisine: American

Author: Valerie Brunmeier

Keyword: classic egg salad recipe

Print RecipePin RecipeRate Recipe

Prep Time:5 minutes minutes

Cook Time:0 minutes minutes

0 minutes minutes

Total Time:5 minutes minutes

Servings: 4

Ingredients

  • 8 hard boiled eggs
  • ½ cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced red onion
  • ¼ teaspoon dried dill, or to taste
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt, or to taste
  • freshly ground black pepper, to taste
  • sandwich bread, wraps, lettuce, tomato, pickles, optional for serving

Instructions

  • Peel and chop the eggs and transfer them to a medium mixing bowl. Add the mayonnaise, mustard, celery, onion, dill, onion powder, paprika, salt, and pepper. Stir to combine the mixture.

  • Serve on sandwich bread or in wraps with lettuce, tomato, and pickles.

Video

Notes

Variations

  • Onion – If you are not a fan of red onion you can substitute thinly sliced green onion, finely diced shallots, or even fresh chives for a milder onion flavor.
  • Mustard – For a slightly more sophisticated flavor give Dijon a try in place of the yellow mustard.
  • Herbs –Add dried or fresh herbs like basil, parsley, or tarragon. Start with a very small amount, taste, and go from there.
  • Bold flavor boosts – Add some sweet pickle relish, a little crumbled bacon, chopped olives, or a touch of curry powder.
  • Lighten it up – Substitute some of the mayonnaise for non-fat Greek yogurt.

Storage

Promptly refrigerate leftovers in an airtight container in the refrigerator for no longer than 4 days.

Nutrition

Calories: 350 kcal · Carbohydrates: 2 g · Protein: 13 g · Fat: 32 g · Saturated Fat: 7 g · Cholesterol: 385 mg · Sodium: 465 mg · Potassium: 136 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 620 IU · Vitamin C: 0.3 mg · Calcium: 50 mg · Iron: 1.2 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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Classic Egg Salad Recipe (2024)

FAQs

Why is my egg salad bland? ›

Stir through and adjust by adding more mayonnaise if you like your egg salad creamier. Why does my egg salad taste bland? The simple reason may be that it's not seasoned enough. Add a little more salt and pepper to taste.

What is egg salad made of? ›

Eggs: Hard-boiled and chopped, they're the protein component and base of the salad. Mayonnaise: Adds creaminess and binds the salad together. Use a good-quality brand, such as Hellmann's or Duke's. Dijon mustard: Introduces a tangy depth and sharpness.

Do you chop or mash eggs for egg salad? ›

Recipe developer and cookbook author Sheri Castle suggests that "for a salad with hearty texture that won't turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork." You will, of course, want to wait until the boiled eggs are cool enough to handle, but ...

How to make egg salad that isn t watery? ›

Use more mayonnaise: Adding extra mayonnaise to your egg salad can help make it thicker and creamier. Start by adding a small amount and gradually increase until you reach your desired consistency.

Why do I get an upset stomach after eating egg salad? ›

Eggs are a rich source of nutrients, making them a popular meal choice and ingredient. However, some people may experience nausea after eating eggs. If you feel nauseous after eating eggs, you may have an intolerance or allergy to egg yolks, egg whites, or both. Some people may experience nausea after eating eggs.

What adding to egg dishes will improve the flavor? ›

Garlic is a good seasoning for eggs because it adds a ton of flavor on its own while giving other spices and herbs an extra boost. Stirring a dash of powdered garlic into your egg recipes is an easy way to ensure they're overflowing with flavor.

Why does my egg salad get soggy? ›

The egg salad itself can get watery after it sits for a while, though. To counter this tendency, make sure the eggs aren't overcooked, chill them well before chopping, and add a tablespoon of very fine bread crumbs to the salad. Your choice of bread can make or break an egg salad sandwich.

How long does egg salad last in the fridge? ›

Egg salad will keep for up to 4 days in the fridge. Of course, this is merely the foundation for a great egg salad. Change up the ingredients and seasonings, anything from paprika to cumin to celery salt, and there's no end to the ways that you can enjoy it.

Is it healthy to eat egg salad every day? ›

It probably isn't healthy if you are making it with lots of mayonnaise, but if you eat it with other salad ingredients instead of as a sandwich, you'll probably be alright. But I wouldn't eat it for more than one meal a day, and make certain the other meals have ingredients that balance out the high intake of eggs.

What is the best tool for making egg salad? ›

I've found the best tool for mashing up eggs for egg salad is a grid-style potato masher. Those square holes make the perfect sized bits of egg white.

Why does my egg salad get watery the next day? ›

Every ingredient that goes into egg salad has water in it. Salt and sugar in the dressing draw the water out of the ingredients as they sit, and they make your egg salad watery regardless of whether it's in the fridge or in a sandwich.

How long to boil eggs? ›

A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.

Why does my egg salad taste bad? ›

If your egg salad looks good but has a sour or bitter taste, it's best to throw it away. In some cases, you might notice small bubbles or fizzing when stirring the salad. These are telltale signs of microbial growth. Refrain from tasting the salad, and discard it immediately.

Why does my egg salad taste bitter? ›

If your egg salad looks fine but tastes sour or bitter, you should also throw it away. Eating spoiled egg salad can lead to gastrointestinal distress including diarrhea, vomiting, and other digestive symptoms. Spoiled mayonnaise in egg salad can result in food poisoning.

What do you serve with egg salad? ›

Potato Salad: A classic side dish that pairs well with egg salad. You can choose from various potato salad recipes, such as creamy mayonnaise-based or a tangy vinegar-based version. Coleslaw: Creamy coleslaw with a mix of cabbage and carrots adds a crunchy and refreshing element to your meal.

Why does my egg salad have no taste? ›

You're not using enough salt in your egg salad

Salt is a key ingredient for any egg-based dish, including egg salad. Whether you're using Hawaiian red salt or table salt, that flavor is essential for helping to make eggs taste rich and satisfying.

How do you make eggs not taste bland? ›

11 Delicious Add-Ins To Try For More Flavorful Scrambled Eggs
  1. Creamy Dollops. Add a dollop of cream cheese, sour cream, mascarpone, or cottage cheese to your scrambled eggs for a richer, creamier breakfast. ...
  2. Salty Sauces. ...
  3. Milk & Cream. ...
  4. Mayo. ...
  5. Hot Sauce. ...
  6. Volumising Ingredients. ...
  7. Bouillon Granules. ...
  8. Baking Spices.

Why do my eggs taste bland? ›

Most people cook their eggs for far too long or on high heat, which is why they might taste dry and bland. Christopher Koetke, Executive Chef at Ajinomoto Health & Nutrition North America, says it's all about how long the eggs are cooked.

How do you make salad less bland? ›

Use LOTS of herbs and spices

To avoid boring, bland salads -- and make your meal actually flavourful -- you need to add herbs and spices. Seriously, don't be afraid when adding flavour.

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