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+ servings
Egg salad on toast on a white plate.

How To Make Egg Salad

Here's how to make Egg Salad exactly as you remember it. It's a classic recipe that's perfect for sandwiches, lettuce wraps, and all by itself, especially when you’re hungry.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 cups
Calories 208kcal


  • 1/2 cup mayonnaise
  • 1 rib celery finely chopped
  • 3 tablespoons minced onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 12 hard boiled eggs peeled and coarsely chopped
  • Salt and freshly ground black pepper
  • Bread toast, or crackers, for serving


  • 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 a pinch of pepper). Serve on bread, toast, or with crackers.


Calories: 208kcal