Classic Egg Salad

Name: Classic Egg Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings, or about 4 sandwiches
Cuisine: American
Ingredients: 8 large eggs; 1/3 cup mayonnaise, plus more if needed; 1 teaspoon Dijon mustard or yellow mustard; 1 teaspoon fresh lemon juice or white vinegar; 1 celery stalk, finely chopped; 2 green onions, thinly sliced, or 2 tablespoons finely chopped red onion; 1 tablespoon chopped fresh dill, parsley, or chives, optional; 1/4 teaspoon fine salt, plus more to taste; 1/8 teaspoon black pepper; Pinch of paprika, optional; Bread, toast, lettuce leaves, crackers, or salad greens, for serving

Creamy, simple egg salad is a lunch staple for good reason. This version keeps the texture chunky, the flavor bright, and the ingredient list short.

Total

27 min

Servings

4 servings, or about 4 sandwiches

Level

Easy

Egg salad is one of those recipes that feels useful all year. It can fill a sandwich, sit on toast, tuck into lettuce cups, or become a quick snack with crackers.

The key is cooking the eggs gently, cooling them well, and using just enough dressing to bind everything together. A little mustard, lemon juice, and fresh herbs keep the salad from tasting heavy.

This recipe makes a classic, creamy egg salad with a bit of crunch from celery and green onion. It is easy to adjust, so you can make it smoother, tangier, or lighter depending on what you have.

01What you'll need

Ingredients

11 items · 4 servings, or about 4 sandwiches

8 large eggs
1/3 cup mayonnaise, plus more if needed
1 teaspoon Dijon mustard or yellow mustard
1 teaspoon fresh lemon juice or white vinegar
1 celery stalk, finely chopped
2 green onions, thinly sliced, or 2 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill, parsley, or chives, optional
1/4 teaspoon fine salt, plus more to taste
1/8 teaspoon black pepper
Pinch of paprika, optional
Bread, toast, lettuce leaves, crackers, or salad greens, for serving

02How to make it

Step-by-step

1. Boil the eggs
Place the eggs in a medium saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once it boils, turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
2. Cool the eggs
Use a spoon to move the eggs to a bowl of ice water, or very cold tap water. Let them cool for at least 10 minutes. Cooling stops the cooking and makes the eggs easier to peel.
3. Peel and chop
Tap each egg on the counter, roll it gently to crack the shell, then peel. Rinse off any tiny shell pieces and pat the eggs dry. Chop the eggs into small, bite-size pieces. For a smoother salad, mash some of the yolks with a fork.
4. Mix the dressing
In a medium bowl, stir together the mayonnaise, mustard, lemon juice, salt, pepper, and paprika if using. Taste the dressing before adding the eggs. It should be a little tangy and well seasoned.
5. Add the crunch
Stir the chopped celery, green onions, and herbs into the dressing. Mixing these first helps spread the flavor evenly through the salad.
6. Fold in the eggs
Add the chopped eggs to the bowl. Gently fold, which means stir carefully from the bottom up, until the eggs are coated. Try not to mash everything unless you prefer a softer texture.
7. Taste and adjust
Taste the egg salad. Add a pinch more salt, pepper, lemon juice, or mustard if it tastes flat. If it seems dry, stir in 1 more tablespoon of mayonnaise.
8. Chill or serve
Serve right away, or cover and chill for 20 to 30 minutes for a colder, more blended flavor. Spoon onto bread, toast, lettuce leaves, crackers, or salad greens.

03From our kitchen

Cook's tips

Make-ahead: Egg salad can be made up to 2 days ahead. Stir before serving, because the dressing may settle a little in the fridge.
Storage: Keep egg salad in an airtight container in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours, or more than 1 hour in hot weather.
For easier peeling: Eggs that are at least a few days old often peel more easily than very fresh eggs. Cooling them in ice water also helps.
Mayonnaise swaps: Replace half the mayonnaise with plain Greek yogurt for a tangier, lighter salad. You can also use sour cream, but the flavor will be richer.
Add-ins: Try chopped pickles, capers, diced cucumber, a pinch of curry powder, or a little hot sauce. Add wet ingredients slowly so the salad does not become loose.
If the salad tastes bland: It usually needs salt, acid, or both. Add a small pinch of salt and a squeeze of lemon juice, then taste again before adding more mayonnaise.

Cook's note

For sandwiches, toast the bread lightly if you are packing lunch. Toasted bread holds up better against the creamy filling. Add lettuce between the bread and egg salad to help prevent sogginess.

04Frequently asked

Questions & answers

How long should I boil eggs for egg salad?

For firm yolks that are still tender, bring the water to a boil, turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes. Then cool them in ice water.

Can I make egg salad without mayonnaise?

Yes. Use plain Greek yogurt, mashed avocado, or a mix of yogurt and a little olive oil. The flavor and texture will change, so season well with salt, pepper, mustard, and lemon juice.

Why is my egg salad watery?

Watery egg salad can come from wet eggs, watery vegetables, or too much dressing. Pat peeled eggs dry, chop celery finely, and add mayonnaise a little at a time. If it is already watery, stir in another chopped egg.

Can I freeze egg salad?

Freezing is not recommended. The eggs can turn rubbery, and the mayonnaise-based dressing may separate when thawed.

What can I serve with egg salad besides bread?

Serve it in lettuce cups, over salad greens, with crackers, in a wrap, on cucumber slices, or spooned onto toast for a quick lunch.

05Keep cooking

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