Hey y’all! If you’re searching for a comforting, crowd-pleasing dish that’s as easy as it is delicious, this Classic Egg Salad is for you. Creamy eggs, zesty mustard, and a touch of crunch come together for a recipe that’s perfect for picnics, quick lunches, or just a cozy snack at home. Whether piled high on bread or served atop crisp greens, it’s a guaranteed hit. Let’s get cooking!
Why You’ll Love This Classic Egg Salad
- Ready in just 30 minutes for a quick lunch or snack.
- Rich, creamy texture with a tangy, savory flavor.
- Perfect for sandwiches, wraps, or salads.
- Uses simple, pantry-friendly ingredients you already have.
- Easily customizable with your favorite add-ins.
Classic Egg Salad Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon finely chopped fresh chives (or green onions)
- 1 tablespoon finely diced celery
- 1 tablespoon finely diced red onion
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: pinch of paprika for garnish
How to Make Classic Egg Salad
Step 1: Hard-Boil the Eggs
- Place the eggs in a single layer in a saucepan and cover with cold water (about 1 inch above eggs).
- Bring water to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- Transfer eggs to an ice bath and chill for 5 minutes. Peel and set aside.
Step 2: Chop the Eggs
- Roughly chop the peeled eggs into small, bite-sized pieces for the best texture.
Step 3: Mix the Salad
- In a large bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper.
- Add chopped eggs, celery, red onion, and chives. Gently fold together until just combined.
Step 4: Chill and Serve
- Cover and chill the egg salad in the refrigerator for at least 15 minutes for best flavor.
- Sprinkle with paprika before serving if desired.
Notes for Perfect Classic Egg Salad
- For easier peeling, use eggs that are a few days old. Learn more about perfect hard-boiled eggs.
- Don’t overmix—gentle folding keeps the egg salad creamy, not mushy.
- Adjust seasoning to taste, and add more lemon juice or mustard for extra tang.
Classic Egg Salad Variations
- Avocado Egg Salad: Replace half the mayo with mashed avocado for extra creaminess.
- Herb Lovers’ Egg Salad: Add dill, parsley, or tarragon for a fresh herbal twist.
- Spicy Egg Salad: Mix in a teaspoon of sriracha or a dash of hot sauce for heat.
Equipment Needed for Classic Egg Salad
- Medium saucepan
- Mixing bowl
- Knife and cutting board
- Spoon or spatula
How to Store Classic Egg Salad
Keep your Classic Egg Salad in an airtight container in the refrigerator for up to 3 days. For best flavor and freshness, avoid freezing as the texture can change.
Serving Suggestions for Classic Egg Salad
- Serve on toasted bread, croissants, or bagels for a satisfying sandwich.
- Spoon over fresh greens for a light, protein-packed salad.
- Pair with crisp crackers or cucumber slices for a gluten-free snack.
Pro Tips for the Best Classic Egg Salad
- Chill the salad before serving for the creamiest texture and best flavor.
- Finely dice veggies for even crunch and easier mixing—see these chopping tips.
- Use high-quality mayonnaise for richer taste. For nutrition info, check this resource.
Classic Egg Salad FAQ
- Can I make Classic Egg Salad ahead of time?
- Yes! Prepare it up to 2 days in advance and store in the fridge for quick lunches.
- Can I use Greek yogurt instead of mayonnaise?
- Absolutely—substitute all or half the mayo with plain Greek yogurt for a lighter version.
- How do I avoid rubbery eggs?
- Don’t overcook the eggs—12 minutes in hot water is perfect for a tender, creamy yolk.
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 30 minutes
Yield: 3-4 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 celery stalk, finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
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2Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 10-12 minutes.
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3Drain the hot water and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then peel the eggs.
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4Chop the peeled eggs and place them in a mixing bowl. Add mayonnaise, Dijon mustard, chives, parsley, celery, salt, and black pepper.
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5Gently mix until well combined. Serve chilled on bread, toast, or lettuce leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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