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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!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings (1/2 cup each)
Calories 432kcal



  • 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 1/2 teaspoon salt and 1/4 teaspoon of pepper). Serve on bread, toast, lettuce, or with crackers.



  1. Mayonnaise: I like 1/2 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 (1/2 cup) servings.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 0.5 cup (salad only) | Calories: 432kcal | Carbohydrates: 3g | Protein: 20g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 571mg | Sodium: 416mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1012IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg