Egg Salad

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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!

Egg salad in a white bowl.

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.

Recipe ingredients

Labeled ingredients for egg salad.

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

  1. In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.
Egg salad mixture in a clear bowl.
  1. 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.
Egg salad in a white bowl.

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.
Egg salad sandwiches on a gray plate.

Recipe FAQs

What is the shelf life of egg salad?

Egg salad can be stored covered in the refrigerator for up to 4 days.

How do you hard-boil eggs?

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

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Egg salad in a white serving bowl.

Egg Salad

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!
Author: Meggan Hill
5 from 8 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 8 servings (½ cup each)
Course Salad
Cuisine American
Calories 432

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

  1. Mayonnaise: I like ½ cup mayonnaise in this recipe, you can certainly use less (or substitute Greek yogurt or mashed avocado).
  2. Parsley: Or substitute minced dill, tarragon, or chives.
  3. 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).
  4. 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).
  5. Yield: This recipe makes about 4 cups of egg salad, enough for 8 (½ cup) servings.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Freezer: Unfortunately, you cannot freeze egg salad.

Nutrition

Serving: 1cup (salad only)Calories: 432kcalCarbohydrates: 3gProtein: 20gFat: 37gSaturated Fat: 8gCholesterol: 571mgSodium: 416mgPotassium: 237mgFiber: 1gSugar: 3gVitamin A: 1012IUVitamin C: 5mgCalcium: 82mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

[wrpm-recipe-video]

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Thank you so much Sam! I absolutely love this egg salad so I’m always happy one someone else likes it too. -Meggan