Egg Salad Recipe (Easy, Classic, and So Creamy!)

When it comes to quick, satisfying, and crowd-pleasing dishes, few recipes rival the timeless appeal of a classic egg salad. Whether you’re looking for a simple lunch, a make-ahead sandwich filling, or a versatile side dish for a picnic or potluck, this easy egg salad recipe is your go-to solution.

In this guide, you’ll learn how to make the perfect egg salad that’s creamy, flavorful, and incredibly easy with tips, variations, and serving ideas to suit any occasion.

🧾 Why You’ll Love This Egg Salad

There are plenty of reasons to keep this egg salad recipe in your regular meal rotation:

• ✅ Quick & Easy: Ready in just 20 minutes, using only a handful of ingredients.
• ✅ Budget-Friendly: Eggs and pantry staples make this recipe cost-effective.
• ✅ Creamy Texture: The perfect balance of mayo and mustard delivers a silky, rich texture.
• ✅ Customizable: Add herbs, spices, or extras to make it your own.
• ✅ Meal-Prep Friendly: Stores well in the fridge for up to 3–4 days.

🛒 Ingredients You’ll Need

Here’s everything you need for a classic egg salad (yields 4 servings):

🥚 Base Ingredients:

• 6 large eggs (hard-boiled)
• 1/4 cup mayonnaise (use full-fat or your preferred variety)
• 1 tsp Dijon mustard (or yellow mustard for a milder taste)
• 1 tbsp finely chopped chives or green onions
• Salt and black pepper, to taste

🔄 Optional Add-Ins:

• 1 tsp lemon juice or vinegar – for brightness
• 1 celery stalk, finely chopped – for crunch
• 1/2 tsp paprika or smoked paprika – for depth
• Pickle relish or chopped dill pickles – for a tangy kick

🍳 How to Make Classic Egg Salad (Step-by-Step)

Step 1: Boil the Eggs

Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let sit for 10–12 minutes.

Step 2: Cool and Peel

Transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes. This makes peeling easier and stops the cooking process. Peel the eggs once cooled.

Step 3: Chop the Eggs

Roughly chop the peeled eggs into bite-sized pieces. For a smoother texture, mash some of the yolks with a fork.

Step 4: Mix the Salad

In a medium bowl, combine the chopped eggs, mayonnaise, mustard, chopped chives, salt, and pepper. Add any optional ingredients you like. Stir gently until well combined.

Step 5: Chill (Optional)

Let the egg salad sit in the fridge for 20–30 minutes before serving to allow the flavors to meld. But if you’re hungry, it’s ready to eat right away!

🍽️ Serving Suggestions

One of the best things about egg salad is its versatility. Here are some popular ways to serve it:

🥪 Classic Sandwich

Spoon egg salad onto soft white, whole grain, or sourdough bread. Add lettuce or arugula for crunch. Optional: top with tomato slices or avocado.

🥬 Low-Carb Wrap

Serve in romaine or butter lettuce leaves for a keto-friendly option.

🥗 On a Salad

Scoop egg salad onto a bed of greens, alongside cucumbers, cherry tomatoes, and olives for a protein-packed lunch.

🧁 Mini Egg Salad Sliders

Serve on mini buns for parties, potlucks, or picnics.

🧊 On Crackers or Toast

Top with paprika or chopped herbs for a simple snack or appetizer.

🔄 Variations to Try

While the classic version is always a hit, you can easily customize this egg salad with different flavors and textures:

🥒 Dill Pickle Egg Salad

Add 1–2 tablespoons of chopped dill pickles or relish for a tangy twist.

🥑 Avocado Egg Salad

Swap some or all of the mayo with mashed avocado for a healthier, creamy version.

🧄 Garlic & Herb Egg Salad

Add a pinch of garlic powder and a tablespoon of chopped fresh herbs like parsley, dill, or tarragon.

🌶️ Spicy Egg Salad

Mix in a dash of hot sauce, cayenne pepper, or diced jalapeños for a spicy kick.

🧀 Cheesy Egg Salad

Fold in some shredded cheddar or crumbled feta for extra richness.

🧊 How to Store Egg Salad

Egg salad should be stored in an airtight container in the refrigerator.

• Shelf Life: 3–4 days
• Freezing: Not recommended, as the texture will change after thawing.
• Tip: Stir before serving if it’s been sitting, as the dressing may separate slightly.

🥚 How to Perfectly Hard-Boil Eggs Every Time

Want to avoid that green ring around the yolk or hard-to-peel shells? Here are some quick tips:

• Use older eggs (7–10 days old) — they peel easier than fresh ones.
• Use an ice bath to stop cooking and prevent overcooked yolks.
• Peel under running cold water to help loosen the shell.

🥪 Egg Salad FAQ

Can I make egg salad ahead of time?

Yes! It actually tastes better after chilling for a bit. Just store it in the fridge and use within 3–4 days.

Is egg salad healthy?

Yes — eggs are high in protein, and you can adjust the mayo quantity or use Greek yogurt to make it lighter. Add vegetables like celery for extra nutrients.

Can I make egg salad without mayo?

Absolutely! Try mashed avocado, hummus, or plain Greek yogurt as alternatives.

Can I use this as a filling for deviled eggs or wraps?

Yes! It works great as a deviled egg filling or even as a protein-rich wrap stuffing.

💬 Final Thoughts

This Egg Salad Recipe (Easy, Classic, and So Creamy!) is proof that sometimes, simple food is the most satisfying. Whether you’re feeding a family, meal prepping for the week, or just craving a nostalgic sandwich, this creamy egg salad hits the spot every time.

Don’t forget—you can always customize it to suit your taste and pantry. Add some spice, mix in fresh herbs, or pile it high on a crusty baguette. The possibilities are endless.

📌 Save or Share This Recipe!

If you loved this recipe, pin it to your favorite board, share it on social media, or bookmark it for your next lunch idea.

Happy cooking! 🧑‍🍳

Egg Salad Recipe

Serves: 4 Prep Time: 15 minutes Cooking Time: 12 minutes 12 minutes

Nutrition facts: 230 calories 18g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

MAIN INGREDIENTS

• 6 large eggs (hard-boiled)

• 1/4 cup mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp finely chopped chives or green onions

• Salt and black pepper, to taste

Optional:

• 1 tsp lemon juice or vinegar

• 1 celery stalk, finely chopped

• 1/2 tsp paprika or smoked paprika

• 1–2 tbsp pickle relish or chopped dill pickles

Instructions

• Boil the eggs: Place eggs in a saucepan, cover with cold water by 1 inch. Bring to boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes.

• Cool and peel: Transfer eggs to an ice water bath for 5–10 minutes. Peel eggs once cool.

• Chop eggs: Roughly chop the peeled eggs into bite-sized pieces. For creamier texture, mash some yolks with a fork.

• Mix salad: In a medium bowl, combine eggs, mayonnaise, Dijon mustard, chives, salt, and pepper. Add optional ingredients if desired. Stir gently until combined.

• Chill (optional): Refrigerate for 20–30 minutes for best flavor. Serve chilled or at room temperature.

Notes

• Use older eggs for easier peeling.

• Adjust mayo amount to your preferred creaminess.

• Substitute mayo with Greek yogurt or mashed avocado for a lighter version.

• Store leftovers in an airtight container in the fridge for up to 3–4 days.

• Not recommended to freeze due to texture changes.