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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!
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.
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 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
- In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.
- 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.
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.
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
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.
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.
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Egg Salad Recipe
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 or crackers or lettuce leaves, 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.
Nutrition
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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.
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