This classic Egg Salad is creamy, simple, and always satisfying. Made with hard-boiled eggs, a touch of mayo, and just the right amount of seasoning, it’s one of those timeless recipes I love to keep in the fridge for quick lunches, sandwiches, or wraps. Whether I pile it on toast, tuck it into lettuce cups, or scoop it up with crackers, it’s always a hit.
Why You’ll Love This Recipe
I love how easy and versatile this egg salad is. It takes just a few ingredients and comes together in minutes, making it perfect for meal prep or last-minute meals. It’s rich, full of protein, and endlessly customizable depending on what I’m craving. From traditional to tangy or spicy, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Hard-boiled eggs, peeled and chopped
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Mayonnaise
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Dijon mustard (or yellow mustard)
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Celery, finely chopped (optional, for crunch)
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Green onions or red onion, finely chopped
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Salt and black pepper
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Paprika (optional, for garnish or flavor)
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Optional: dill, pickles, or fresh herbs for extra flavor
Directions
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I start by boiling the eggs, letting them cool, then peeling and chopping them into small chunks.
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In a mixing bowl, I combine the chopped eggs with mayonnaise and a spoonful of mustard. I stir gently until the mixture is creamy but still chunky.
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I add chopped celery and onion if I’m using them, and season everything with salt and pepper to taste.
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I chill the egg salad for at least 30 minutes to let the flavors meld, though I’ve eaten it right away too — and it’s still delicious.
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Before serving, I sometimes sprinkle paprika or fresh herbs over the top for extra flavor and color.
Servings and timing
This recipe makes about 3–4 servings.
Prep time: 10 minutes
Cook time (for eggs): 10–12 minutes
Chill time: 30 minutes (optional)
Total time: 20–40 minutes
Variations
When I want a little zing, I add chopped pickles or a splash of pickle juice. I’ve also mixed in crumbled bacon, avocado, or hot sauce for a twist. Sometimes I use Greek yogurt instead of mayo for a lighter version, or add a little curry powder for something different.
storage/reheating
I store egg salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it — the texture doesn’t hold up after thawing. I serve it cold or at room temperature, never heated.
FAQs
How do I avoid overcooking the eggs?
I boil the eggs for about 10–12 minutes, then place them in an ice bath immediately. This keeps the yolks from turning green and makes them easier to peel.
Can I make this egg salad ahead of time?
Yes, I often make it a day in advance. It tastes even better after the flavors have had time to come together.
What’s the best way to serve egg salad?
I like it on toast, croissants, or soft sandwich bread. It’s also great in lettuce cups or wraps for a lighter option.
Can I use Miracle Whip instead of mayo?
Yes, if I prefer the tangy flavor of Miracle Whip, it works just fine as a substitute.
How can I make it more flavorful?
Adding a splash of lemon juice, chopped dill, or even a pinch of garlic powder brings extra brightness and depth.
Conclusion
This Egg Salad is my go-to for a quick, comforting, and satisfying meal. It’s creamy, easy to make, and perfect for customizing based on what I’m in the mood for. Whether I’m packing it for lunch or making a casual sandwich at home, it’s a classic that never goes out of style.
Print
Egg Salad
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 20–40 minutes
- Yield: 3–4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
This creamy classic Egg Salad is perfect for sandwiches, wraps, or lettuce cups. Made with chopped hard-boiled eggs, mayo, mustard, and seasonings, it’s a quick and customizable dish that’s great for meal prep or a light lunch.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1/4 cup celery, finely chopped (optional)
- 2 tablespoons green onions or red onion, finely chopped
- Salt and black pepper, to taste
- Optional: paprika for garnish
- Optional: chopped dill, pickles, or herbs for extra flavor
Instructions
- Boil the eggs: Cook eggs in boiling water for 10–12 minutes. Transfer to an ice bath, let cool, then peel and chop.
- Make the salad: In a bowl, combine chopped eggs, mayonnaise, and mustard. Stir gently until just combined.
- Add celery and onion if using. Season with salt and pepper to taste.
- Cover and chill for 30 minutes for best flavor, or serve immediately.
- Serve: Garnish with paprika or herbs if desired. Serve on toast, in sandwiches, or with crackers.
Notes
- Swap mayo for Greek yogurt for a lighter version.
- Add hot sauce, bacon, or avocado for variation.
- Keep chilled — do not freeze.
- Use fresh herbs like dill or parsley for added freshness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 210mg
