This classic Egg Salad recipe is perfect for sandwiches, lettuce wraps, and crackers. If you have hard-boiled eggs on standby, you’ll be eating in 10 minutes or less!
Hard-boiling eggs easy enough as it is, but with hard-boiled eggs widely available for purchase now, I’m out of excuses to not make egg salad. Not like I had excuses – I love the stuff!
And after Easter, when there is a plethora of hard-boiled eggs on hand, egg salad is an inevitability. A forgone conclusion, if you will.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Mayonnaise: I like ½ cup mayonnaise in this recipe, you can certainly use less (or substitute Greek yogurt or mashed avocado).
- Parsley: Or substitute minced dill, tarragon, or chives.
- Mustard: You can use a different mustard such as yellow mustard, or even ground mustard (start with 1 teaspoon ground mustard, taste it, and see if you think it needs more).
- Hard-boiled eggs: I love this egg cooker for making hard-boiled eggs. Seriously, I use it all the time (Culinary Hill may earn money if you make a purchase through this link).
Step-by-step instructions
- In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.
- Gently fold in the eggs. Season to taste with additional salt and pepper (I like ½ teaspoon salt and ¼ teaspoon of pepper). Serve on bread, toast, lettuce, or with crackers.
Recipe notes and variations
- Yield: This recipe makes about 4 cups of egg salad, enough for 8 (½ cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Unfortunately, you cannot freeze egg salad.
- Relish or pickles: Just like ham salad, try a spoonful of relish or finely chopped pickles.
- Bacon: Try mixing in some crispy bacon bits.
- Spicy: If you love a little extra heat, stir in some hot sauce or sriracha.
- Egg pasta salad: Mix egg salad in with small cooked pasta (elbows, small shells, etc.). You may need more mayo depending on how much pasta you use.
Recipe FAQs
Egg salad can be stored covered in the refrigerator for up to 4 days.
1. Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
2. Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes.
How to Hard Boil Eggs
Never battle tough-to-peel boiled eggs again. Learn how to hard-boil eggs so the peel just slides right off and the hard-boiled egg is perfectly cooked underneath.
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Egg Salad
Ingredients
- 1/2 cup mayonnaise or less to taste (see note 1)
- 1 celery rib finely chopped
- 3 tablespoons onion minced
- 2 tablespoons fresh parsley minced (see note 2)
- 1 tablespoon Dijon mustard (see note 3)
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 12 hard-boiled eggs peeled and coarsely chopped (see note 4)
- Salt and freshly ground black pepper
- Bread toast, or crackers, for serving
Instructions
- In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.
- Gently fold in the eggs. Season to taste with additional salt and pepper (I like ½ teaspoon salt and ¼ teaspoon of pepper). Serve on bread, toast, lettuce, or with crackers.
Recipe Video
Notes
- Mayonnaise: I like ½ cup mayonnaise in this recipe, you can certainly use less (or substitute Greek yogurt or mashed avocado).
- Parsley: Or substitute minced dill, tarragon, or chives.
- Mustard: You can use a different mustard such as yellow mustard, or even ground mustard (start with 1 teaspoon ground mustard, taste it, and see if you think it needs more).
- Hard-boiled eggs: I love this egg cooker for making hard-boiled eggs. Seriously, I use it all the time (Culinary Hill may earn money if you make a purchase through this link).
- Yield: This recipe makes about 4 cups of egg salad, enough for 8 (½ cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Unfortunately, you cannot freeze egg salad.
Nutrition
[wrpm-recipe-video]
I love the dressing..excellent marriage of ingredients
Thank you so much Sam! I absolutely love this egg salad so I’m always happy one someone else likes it too. -Meggan
Love it very Good
Nice Recipe, thanks for sharing