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 bowl next to plates with different kinds of crackers.

Recipe ingredients:

The ingredients for egg salad set in bowls and labeled.

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. Grab a big bowl and mix together the mayo, parsley, celery, onion, mustard, and lemon juice.
    Egg salad ingredients in a bowl before mixing.
  2. Then gently fold in the chopped eggs and season to taste with salt and pepper.
    Egg salad mixed in a bowl.

Recipe notes and variations:

  • 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.
  • 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.
  • Freezing: Unfortunately, you cannot freeze egg salad.

More delicious deli salads:

Egg salad in a white bowl with crackers on plates around it.

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!
5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 cups
Course Salad
Cuisine American
Calories 432

Ingredients 

  • 1/2 cup mayonnaise or less to taste (see note 1)
  • 1 rib celery finely chopped
  • 3 tablespoons minced onion
  • 2 tablespoons minced fresh parsley (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.

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. Relish or pickles: Just like ham salad, try a spoonful of relish or finely chopped pickles.
  6. Bacon: Try mixing in some crispy bacon bits.
  7. Spicy: If you love a little extra heat, stir in some hot sauce or sriracha.
  8. 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.
  9. Freezing: 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
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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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