Make the ultimate sandwich with this Best Classic Egg Salad Recipe. Simple doesn’t mean compromising on flavor.
Summertime is perfect for making salads and sandwiches, and with this recipe, picnics and lunches will be extra special with this easy and delicious recipe. It’s easily prepared with simple ingredients, making it perfect for last minute plans that often come with warmer weather.
Why This Recipe Works
- Chilling the hard boiled eggs in an ice bath stops the cooking process and prevents the eggs from overcooking.
- Dicing the eggs into small pieces keeps the mixture from drying out and becoming pasty.
- Chopped celery adds just the right amount of texture and crunch.
- Green onions add a kick without overpowering the flavor.
- A lemon juice and mustard add brightness and extra extra depth of flavor to the dressing.
For Creamy Egg Salad
A super creamy egg salad can be achieved by undercooking the eggs by about two minutes and immediately cooling them in ice water (to prevent them from cooking any longer). The softer egg yolk will mix with the dressing, resulting in the creamiest egg salad you can ask for.
Ingredient Notes
- Eggs: Use eggs that aren’t too fresh as fresher eggs are much harder to peel when hard cooked. Week old eggs are a good rule of thumb.
- Mayonnaise: I use full fat mayonnaise, but you can use low fat mayonnaise, or substitute it with sour cream or Greek yogurt,
- Green Onions: Green onions are perfect for adding flavor without overpowering the dish. You can also substitute with a half red onion.
- Celery: Use the lightest green stalks you have for the best possible flavor.
How To Make Easy Classic Egg Salad Recipe
- Chop the hard boiled eggs.
- Mix the eggs with mayonnaise , mustard, vinegar,and season to taste.
- Add chopped green onions and celery.
- Serve and enjoy!
Step By Step Instructions
Dice the hard boiled eggs into small sized chunks. See my post for How To Cook Hard Boiled Eggs for a guide on making them perfect every time!
Add mayonnaise, mustard, and lemon juice to a bowl and season well with salt and pepper.
Mix well to combine and add the mixture to a large bowl with the eggs, chopped green onions and celery.
Flavor the egg salad with chopped chives or the herb of your choice, and mix well to combine.
Serve and enjoy!
Tips & Variations
- When hard boiling eggs, it’s best to use eggs that aren’t too fresh as fresher eggs are much harder to peel when hard cooked. Week old eggs are a good rule of thumb.
- Adding a half teaspoon of salt and a teaspoon of vinegar to the egg cooking water helps reduce cracking and makes peeling easier.
- It’s important to let the water come to a full rolling boil when making hard boiled eggs. Then cover the pot and start the timer.
- Don’t skip the ice bath. This not only halts the cooking, but it helps to avoid the green ring around to the cooked yolk.
- To easily peel your hard cooked eggs, crackle the shell and peel under running water.
- Add chopped pickles or olives for an extra flavor and texture element.
- If you don’t have celery you can add chopped carrots to the egg salad.
- Want extra protein? Try adding shrimp, or chunks of chicken or ham
- Cooked crispy bacon is delicious mixed in with egg salad.
Make ahead and Storing Instructions ?
- MAKE AHEAD: Make the recipe through step 3 and refrigerate the eggs in airtight container for up to 3 days days (for best results, keep hard boiled eggs in their shells until you’re ready to use them). To finish, proceed with the recipe starting with step 4.
- Prepared Egg Salad Storage: Place the egg salad into an airtight container and refrigerate immediately. It will last in the fridge for up to 3 days.
- Food safety in warm weather: Bacteria grow rapidly at temperatures of between 40 °F and 140 °F; Do not eat egg salad that has been left out at room temperature for more than two hours.
Other Great Recipes
For the perfect lunchtime spread, make this classic egg salad, my delicious chicken salad and best ever tuna salad and serve with a variety of breads and greens so there’s something for everyone to enjoy!
FAQs
Your egg salad could be watery if it’s left too long before serving.
It is possible to freeze egg salad but I would not recommend it. Once eggs freeze they can become rubbery, and mayonnaise does not freeze well.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Best Classic Egg Salad Recipe
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise best quality such as Hellmann’s or Duke’s
- 1 tablespoon mustard
- 2 teaspoons fresh lemon juice or white wine vinegar
- ¼ teaspoon salt
- ground black pepper
- ½ stalk celery (about 3 tablespoons) chopped fine
- 2 green onions sliced
- 1 tablespoon finely chopped fresh herbs such as dill, chives or parsley
Instructions
- In large bowl, mix 4 cups water with 4 cups ice and set aside.
- Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. Cook over high heat and bring the water to a rolling boil. Cover the pot and let stand on the burner for 12- 15 minutes.
- Transfer the eggs to the prepared ice water and let cool 5 minutes.
- Peel and dice the hard boiled eggs into small sized chunks. Set aside.
- In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.
- Add the remaining ingredients into the mayonnaise mixture and gently fold together.
- Refrigerate for 30 minutes. Taste for seasoning and season with salt and pepper as needed before serving.
- This salad can be refrigerated in airtight container for 2 days.
- MAKE AHEAD: Cook and cool the eggs and then refrigerate in an airtight container for 1 day. To finish, proceed with step 4.
Tips + Notes
For Creamy Egg Salad
A super creamy egg salad can be achieved by undercooking the eggs by about two minutes and immediately cooling them in ice water (to prevent them from cooking any longer). The softer egg yolk will mix with the dressing, resulting in the creamiest egg salad you can ask for.Tips
- When hard boiling eggs, it’s best to use eggs that aren’t too fresh as fresher eggs are much harder to peel when hard cooked. Week old eggs are a good rule of thumb.
- A half teaspoon of salt and a teaspoon of vinegar added to the egg cooking water helps reduce cracking and makes peeling easier.
- It’s important to let the water come to a full rolling boil when making hard boiled eggs. Then cover the pot and start the timer.
- Don’t skip the ice bath. This not only halts the cooking, but it helps to avoid the green ring around to the cooked yolk.
- To easily peel your hard cooked eggs, crackle the shell and peel under running water.
Melinda Prewitt says
I love this with lettuce on sandwiches. (I don’t care for pickles so I left them out) You could also add some curry powder to make it very different.
Erren Hart says
So happy to hear it! Thanks for stopping by and sharing!
Christy Hicks says
I make this once a week for packed lunch. LOVE it!
Erren Hart says
How great! I’m happy to hear it! 🙂
Elizabeth Blakewell says
Best egg salad I have ever made! Thanks for the great tips!
Erren Hart says
Yay! I’m so happy when people take the time to share their experience!
Susan Mayer says
Wonderful recipe starting it’s great as is or with additions. The ratio of egg/mayo/mustard are perfect in this. I’ve made it twice now.
Erren Hart says
So glad you enjoyed it! Thanks for stopping by and sharing! 🙂
Lizzie says
Love the addition of celery and green onion, I will always make it this way from now on!
Erren Hart says
I’m so glad you enjoyed it, Lizzy! 🙂
Carly says
I made this for lunch today. It was delicious! Your tip for creamy egg salad worked perfectly! Thank you 😊
Erren's Kitchen says
I’m so glad you enjoyed it Carly 🙂