Classic Egg Salad Recipe
Nothing fancy. Not original. Just delish. A classic egg salad recipe is infinitely versatile in what you add to it and how you serve it. Stick to 3 ingredients. Or jazz it up. It's up to you.
Servings (change as needed): 3 -4
Ingredients
- 6 large eggs, Note 1
- 3 tablespoons real mayonnaise, Note 2 full fat is best, but light is fine too
- 1 teaspoon Dijon mustard or more to taste
- 2 teaspoons finely chopped green onions (or 3) 1 green onion
- 1/3 cup finely chopped celery about 1/2-1 rib
- 1/4 teaspoon salt or more to taste
- 1/8 teaspoon black pepper
Instructions
- HARD BOIL EGGS: Place eggs in a medium saucepan in a single layer. Add cold water until it covers the eggs by about 1 inch/2.5cm. Bring to a rolling boil on high heat. Cover the pot, leave it on the burner and turn off the heat. If you are using an induction stove, let it boil for an extra minute before turning off the heat. Let the eggs sit in the hot water for 12-14 minutes (up to a maximum of 18 minutes). Note 3 for other cooking methods.
- COOL COOKED EGGS and PEEL: Transfer eggs with a slotted spoon to an ice water bath (half ice, half water in a bowl) and let them sit for a couple of minutes to cool off. Alternatively, pour out the water from the pot and run the eggs in the pot under cold water for 5 minutes to cool off. Once cool, gently crack eggs all over on the counter and peel (if difficult, try peeling them under running cool water).
- MAKE EGG SALAD: Chop eggs as finely as you like. Place in medium bowl with all other ingredients. Mash everything with a fork to combine well. TIP: Start with half the ingredients and keep adding until you get the consistency, creamy texture and flavors you like. To make a sandwich, use 2 bread slices with about 1/2 cup of egg salad. Note 5 for other serving options.
Notes
- Eggs: If you think ahead, try to use room temperature eggs or run them under warm water for a few minutes before boiling. If you don't have time, cook them an extra minute or two. Slightly older eggs are easier to peel. The fresher the eggs, the harder to peel.
- Mayonnaise:
- Real mayonnaise is classic and delicious, but light real mayo is fine too.
- Substitutes to try: light mayonnaise, miracle whip, sour cream, pesto, Greek yogurt, avocado, ricotta cheese, hummus, vinaigrette dressing, pesto.
- Alternative methods to hard boil eggs:
- Boil method: Bring eggs in a pot of water to boil. Lower to medium-high heat. Boil for 7-9 minutes. Transfer to ice water.
- Instant Pot method: how to make hard boiled eggs in an instant pot.
- Variations and add-ins to try:
- Chopped fresh dill or other fresh herbs such as chives, parsley, basil, tarragon
- Chopped olives, pimentos or capers
- A splash of Worcestershire sauce and/or lemon juice
- A sprinkle of garlic powder
- Celery and Dijon mustard (as per recipe)
- Dill pickle relish, sweet pickle relish or dill relish
- Red onion, finely chopped
- Ways to serve egg salad
- In a regular sandwich - on white bread, rye, pumpernickel, buns, slider buns, a buttery croissant or bagel.
- In tea sandwiches or party sandwiches (cut into quarters, no crusts)
- In a lettuce wrap or cup
- On crackers as an appetizer
- Stuffed in tomatoes
- Scooped into celery (an egg salad log)
- Make Ahead
- Hard boiled eggs: If not making the salad right away (or if you have leftover hard boiled eggs), keep them in the fridge in a ziploc or airtight container for up to 5 days. It's best to peel them first.
- Egg salad: You can keep it in the fridge in an airtight container for up to 3 days.
- Egg salad sandwiches: Make them the same day or the day before, wrapping it in plastic wrap or an airtight container.
Calories: 162kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 330mg | Sodium: 462mg | Potassium: 162mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg