Egg Salad Recipe

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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 a good egg salad sandwich!

The best egg salad recipe is a protein-packed bound deli salad smothered in mayonnaise and a few choice vegetables and herbs. I also add lemon juice and Dijon for extra flavor. Enjoy on bread, toast, crackers, lettuce leaves, endive, or maybe even straight from the bowl. Especially after Easter, making egg salad is a forgone conclusion.

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 fresh dill, tarragon, or chives. Different fresh herbs will change the flavor, but not in a bad way.
  • 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. You can also buy cooked eggs without the peel or see my fool-proof tutorial on how to make hard-boiled eggs on the stove.

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 chopped egg whites and egg yolks. 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 easy egg salad 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.
  • Paleo and Whole30 Compatible: Use an approved mayonnaise such as Primal Kitchen Mayo and be sure your Dijon mustard doesn’t contain any wine such as Maille Dijon. Enjoy your egg salad on lettuce leaves on endive leaves.
  • Relish or pickles: Just like ham salad, try a spoonful of relish or finely chopped pickles.
  • Vegetables: I love finely minced celery and onion in my egg salad, but you can substitute red onion or thinly sliced green onions (scallions) or even add finely-minced carrots.
  • 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.

Do you need an egg cooker?

If you don’t have the expertise to make hard boiled eggs or don’t want to fiddle with a stovetop, I LOVE using my Elite Gourmet Rapid Egg Cooker that my mom recommended to me back in 2012. It’s held up as one of the best egg cookers and makes it foolproof to make hard and soft boiled eggs for recipes like egg salad! It can fit up to 7 eggs at once and you can get it on Amazon for $16.99.

Frequently Asked Questions

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 do you make a Whole30 Compatible egg salad?

To make egg salad compatible with the Whole30, use an approved mayonnaise such as Primal Kitchen Mayo and be sure your Dijon mustard doesn’t contain any wine such as Maille Dijon. Enjoy your egg salad on lettuce leaves on endive leaves.

More delicious deli salads

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Egg salad in a white serving bowl.

Egg Salad Recipe

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!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings (½ cup each)
Course Salad
Cuisine American
Calories 432
5 from 12 votes

Ingredients 

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.

Nutrition

Serving: 0.5 cup (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

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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