Classic Egg Salad is creamy, simple, flavorful, and perfect for sandwiches, wraps, lettuce cups, crackers, or a light lunch. Made with hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, chives, salt, and pepper, this easy recipe is fresh, satisfying, and full of protein.
This is the kind of recipe you can make all year long. It works for quick lunches, meal prep, picnics, brunch, low-carb meals, or easy sandwich fillings. The texture is creamy with just the right amount of crunch from the celery and onion.
Why You’ll Love This Egg Salad
- Simple classic recipe
- Creamy but not runny
- Great for sandwiches or lettuce wraps
- High in protein
- Perfect for meal prep
- Easy to customize
- Made with everyday ingredients
- Great for lunch, brunch, or snacks
What Makes This Egg Salad So Good?
The key to great egg salad is perfectly cooked hard-boiled eggs and a balanced dressing. Starting the eggs in hot water helps make them easier to peel, while an ice bath stops the cooking and keeps the yolks bright and tender.
The chopped eggs are gently folded with mayonnaise, Dijon mustard, lemon juice, celery, red onion, chives, salt, and pepper. The result is creamy, fresh, and flavorful with a little crunch in every bite.
Ingredients
- 8 large eggs, cold
- Water, for boiling
- 4 cups cold water, for ice bath
- 4 cups ice cubes
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- ¼ cup celery, finely diced
- 1 tablespoon red onion, minced
- 1 teaspoon chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Ingredient Notes
Eggs
Large eggs work best for this recipe. Cold eggs can go straight from the refrigerator into the hot water.
Mayonnaise
Mayonnaise creates the creamy base of the egg salad. Use your favorite store-bought mayo or homemade mayonnaise.
Dijon Mustard
Dijon mustard adds tang and helps balance the richness of the eggs and mayonnaise.
Lemon Juice
Fresh lemon juice brightens the flavor and keeps the salad from tasting too heavy.
Celery
Celery adds a crisp, fresh crunch.
Red Onion
A small amount of minced red onion adds sharpness and depth.
Chives
Chives add mild onion flavor and a fresh green finish.
How to Make Classic Egg Salad
Step 1: Boil the Eggs
Fill a large pot with enough water to cover the eggs by about 1 inch.
Bring the water to a low boil.
Carefully add the cold eggs to the hot water.
Boil for 30 seconds.
Cover the pot with a lid and reduce the heat to low.
Cook the eggs on a low simmer for 12 minutes.
Step 2: Chill the Eggs
While the eggs cook, prepare an ice bath with cold water and ice cubes.
When the eggs are done, immediately transfer them to the ice bath.
Let them chill for 15 minutes.
This stops the cooking and makes the eggs easier to peel.
Step 3: Peel and Chop
Peel the cooled eggs.
Chop them into small pieces using a chef’s knife.
For a more rustic texture, leave some pieces slightly larger.
Step 4: Mix the Egg Salad
In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, chives, salt, and pepper.
Gently fold everything together until creamy and combined.
Taste and adjust salt and pepper if needed.
Step 5: Serve
Serve immediately or chill until ready to use.
Enjoy on bread, croissants, wraps, lettuce leaves, crackers, or cucumber slices.
Tips for the Best Egg Salad
Start the Eggs in Hot Water
Adding eggs to hot water helps the whites set quickly and makes peeling easier.
Use an Ice Bath
The ice bath stops the eggs from overcooking and helps prevent a green ring around the yolks.
Don’t Overmix
Fold gently so the egg salad stays creamy without becoming mushy.
Chop the Vegetables Small
Small pieces of celery and onion mix evenly into the salad and add the best texture.
Taste Before Serving
Add more lemon juice, salt, pepper, or mustard to match your taste.
Ingredient Substitutions
Mustard Options
Use yellow mustard, whole grain mustard, spicy brown mustard, or a little apple cider vinegar for a tangier flavor.
Herb Options
Try fresh dill, parsley, basil, tarragon, or dried Italian seasoning.
Seasoning Ideas
Add paprika, smoked paprika, curry powder, cumin, Cajun seasoning, hot sauce, or cayenne pepper.
Mix-In Ideas
Try chopped pickles, mashed avocado, bacon, canned tuna, capers, or extra herbs.
How to Serve Egg Salad
Classic egg salad is delicious in many ways. Try it:
- On sandwich bread
- In a croissant
- On a brioche bun
- In a tortilla wrap
- In lettuce cups
- On crackers
- With cucumber slices
- On toast
- Over a green salad
- As an appetizer with crostini
How to Make an Egg Salad Sandwich
Spread egg salad over your favorite bread.
Add lettuce, tomato, cucumber, or avocado if desired.
Top with the second slice of bread.
Cut in half and serve right away.
For extra flavor, toast the bread first.
Storage Instructions
Store egg salad in an airtight container in the refrigerator for up to 5 days.
Keep it chilled until ready to serve.
Do not leave egg salad at room temperature for long periods because it contains mayonnaise and eggs.
Make-Ahead Tips
Egg salad is great for meal prep.
You can boil and peel the eggs ahead of time, then mix the salad when ready.
For the freshest texture, add crunchy ingredients like celery and onion the same day you plan to serve.
Frequently Asked Questions
What Is the Best Way to Cook Eggs for Egg Salad?
Start the eggs in hot water, simmer gently, then transfer them to an ice bath. This method makes the eggs easier to peel and helps prevent overcooked yolks.
How Long Do Hard-Boiled Eggs Last?
Hard-boiled eggs can be stored in the refrigerator for up to 1 week if unpeeled.
How Long Does Egg Salad Last?
Egg salad lasts up to 5 days in the refrigerator when stored in an airtight container.
Can I Make Egg Salad Without Mayonnaise?
Yes. You can use Greek yogurt, mashed avocado, sour cream, or a mix of yogurt and mayo.
Can I Make Egg Salad Low-Carb?
Yes. Serve it in lettuce cups, over greens, or with cucumber slices instead of bread.
Recipe Information
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 4
Yield: About 2 cups
Final Thoughts
Classic Egg Salad is creamy, easy, and always satisfying. With perfectly cooked eggs, a simple mayo-mustard dressing, fresh lemon, crunchy celery, red onion, and chives, this recipe is simple but full of flavor.
Serve it as a sandwich, wrap, salad topping, snack, or appetizer for a quick and reliable recipe you can enjoy anytime.