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This Classic Egg Salad recipe makes the best egg salad sandwiches! It is simple, uncomplicated and always delicious.
Egg Salad is one of the best examples of how sometimes keeping things simple is best. You can do all kinds of tweaking to this Classic Egg Salad recipe to make it your own but I really just love it as it is. Simple, nostalgic, and always delicious.
I know there are a lot of strong feelings out there on just what needs to go into a good egg salad. But, after making this delicious recipe for decades, I really believe that this is the BEST egg salad recipe.
Table of contents
- Ingredient Notes
- How to Make Classic Egg Salad
- Classic Egg Salad Variations
- Storage Tips
- Serving Suggestions
Ingredient Notes
- Hard-boiled eggs – I always use my method for Easy to Peel Hard-Boiled Eggs and make them a day in advance. This recipes calls for 8 large eggs.
- Mayonnaise – My favorite mayo of the moment is olive oil mayonnaise.
- Yellow mustard – You want simple prepared yellow mustard for that classic, old-fashioned egg salad flavor. You can substitute Dijon mustard, if you’d like, but it won’t give you that same familiar taste.
- Red onion and celery – Finely diced. Red onion adds a little color contrast and excellent flavor.
- Seasoning – Don’t be tempted to go overboard on the seasonings or they will overpower the dressing. I love this egg salad with a little dried dill weed, onion powder, paprika, salt, and freshly ground black pepper. If I happen to have fresh dill on hand, I’ll double the amount called for in the recipe.
Pro Tip
Make your hard-boiled eggs a day in advance and peel them immediately after shocking them in the ice water bath. Place the peeled eggs between damp paper towels in an airtight container to keep them fresh.
How to Make Classic Egg Salad
- Peel and chop the eggs and transfer them to a medium bowl. Add the mayonnaise, mustard, celery, onion, dill, onion powder, paprika, salt, and pepper.
- Stir to combine the mixture.
Classic Egg Salad Variations
- Onion – If you are not a fan of red onion you can substitute thinly sliced green onion, finely diced shallots, or even fresh chives for a milder onion flavor.
- Mustard – For a slightly more sophisticated flavor give Dijon a try in place of the yellow mustard.
- Herbs –Add dried or fresh herbs like basil, parsley, or tarragon. Start with a very small amount, taste, and go from there.
- Bold flavor boosts – Add some sweet pickle relish, a little crumbled bacon, chopped olives, or a touch of curry powder.
- Lighten it up – Substitute some of the mayonnaise for non-fat Greek yogurt.
Storage Tips
Store Egg Salad in an airtight container in the refrigerator for no longer than 4 days.
It’s important to remember that you should never allow dairy based recipes, like egg salad, sit out for more than two hours. If you are serving outside, place the bowl of egg salad in a bowl of ice water in a shaded area for no more than one hour. Promptly refrigerate leftovers to keep them fresh and tasty.
Serving Suggestions
- Sandwiches or Wraps – Pile it on sandwich bread or roll it in wraps with lettuce, sliced tomato and pickles. It’s always a happy day when I remember I’ve got a batch of this Egg Salad waiting in the fridge for an easy lunch.
- Egg Salad on Toast – Try toasting a slice of grainy sandwich bread and top it with egg salad. Delicious!
- Low-Carb Lunch – I love to spoon egg salad into endive leaves for a crunchy, satisfying, low-carb lunch.
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Classic Egg Salad Recipe
5 from 15 votes
This Classic Egg Salad recipe makes the best egg salad sandwiches! It is simple, uncomplicated and always delicious.
Course: Main Dish, Sandwiches
Cuisine: American
Author: Valerie Brunmeier
Keyword: classic egg salad recipe
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Prep Time:5 minutes minutes
Cook Time:0 minutes minutes
0 minutes minutes
Total Time:5 minutes minutes
Servings: 4
Ingredients
- 8 hard boiled eggs
- ½ cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced red onion
- ¼ teaspoon dried dill, or to taste
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt, or to taste
- freshly ground black pepper, to taste
- sandwich bread, wraps, lettuce, tomato, pickles, optional for serving
Instructions
Peel and chop the eggs and transfer them to a medium mixing bowl. Add the mayonnaise, mustard, celery, onion, dill, onion powder, paprika, salt, and pepper. Stir to combine the mixture.
Serve on sandwich bread or in wraps with lettuce, tomato, and pickles.
Notes
Variations
- Onion – If you are not a fan of red onion you can substitute thinly sliced green onion, finely diced shallots, or even fresh chives for a milder onion flavor.
- Mustard – For a slightly more sophisticated flavor give Dijon a try in place of the yellow mustard.
- Herbs –Add dried or fresh herbs like basil, parsley, or tarragon. Start with a very small amount, taste, and go from there.
- Bold flavor boosts – Add some sweet pickle relish, a little crumbled bacon, chopped olives, or a touch of curry powder.
- Lighten it up – Substitute some of the mayonnaise for non-fat Greek yogurt.
Storage
Promptly refrigerate leftovers in an airtight container in the refrigerator for no longer than 4 days.
Nutrition
Calories: 350 kcal · Carbohydrates: 2 g · Protein: 13 g · Fat: 32 g · Saturated Fat: 7 g · Cholesterol: 385 mg · Sodium: 465 mg · Potassium: 136 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 620 IU · Vitamin C: 0.3 mg · Calcium: 50 mg · Iron: 1.2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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As a culinary enthusiast with a deep understanding of classic recipes and a penchant for creating delightful dishes, I can confidently delve into the intricacies of the Classic Egg Salad recipe presented. My experience in the kitchen spans decades, and my expertise is grounded in both traditional methods and innovative twists on timeless favorites.
The foundation of this Classic Egg Salad recipe lies in the carefully selected ingredients. The use of hard-boiled eggs, a key component, is crucial for achieving the desired texture and flavor. I endorse the suggested method for Easy to Peel Hard-Boiled Eggs, having employed it myself to consistently produce eggs that are easy to peel and yield a smooth, velvety egg salad.
The choice of mayonnaise is pivotal, and I resonate with the preference for olive oil mayonnaise, which imparts a rich and nuanced flavor to the egg salad. Additionally, the inclusion of yellow mustard is advocated for its ability to provide that classic, old-fashioned egg salad taste. While a substitution with Dijon mustard is mentioned, it's emphasized that the flavor profile may differ.
The aromatic components of red onion and celery add both color contrast and a depth of flavor to the egg salad. Having finely diced these ingredients myself, I appreciate their contribution to the overall texture and taste.
The seasoning blend, comprising dried dill weed, onion powder, paprika, salt, and freshly ground black pepper, reflects a nuanced approach to flavor enhancement. I echo the advice not to go overboard on the seasonings, as a delicate balance is crucial to avoid overpowering the dressing.
The Pro Tip of making hard-boiled eggs a day in advance aligns with my personal practice, emphasizing the importance of immediate peeling after an ice water bath to preserve freshness. Storing peeled eggs between damp paper towels in an airtight container is a practice I have found effective in maintaining their quality.
The recipe's versatility is highlighted through various Classic Egg Salad Variations, such as substituting different types of onions, experimenting with mustard choices, incorporating herbs like basil or tarragon, or adding bold flavor boosts like sweet pickle relish or crumbled bacon.
Storage Tips are provided, emphasizing the refrigeration of egg salad in an airtight container for no longer than four days. The caution against leaving dairy-based recipes, like egg salad, unrefrigerated for more than two hours underscores the importance of food safety.
Serving Suggestions are diverse, ranging from classic sandwiches or wraps to more unconventional options like egg salad on toast or a low-carb lunch using endive leaves.
In conclusion, this Classic Egg Salad recipe is a testament to the beauty of simplicity in cooking, and my extensive knowledge and hands-on experience validate its status as one of the best egg salad recipes.