Classic Egg Salad Recipe
Classic Egg Salad Recipe Easy, Creamy & Perfect Every Time
Looking for a quick and satisfying lunch that’s full of flavor and ready in minutes? This Classic Egg Salad is the ultimate go-to. Made with hard-boiled eggs, creamy mayo, fresh herbs, and a little crunch from celery, it’s a simple yet delicious recipe that works in sandwiches, lettuce wraps, or on its own.
Perfect for meal prep, picnics, or an easy weekday lunch, this egg salad is ready in under 30 minutes and keeps well for days.
Ingredients You’ll Need
For the Salad:
- Hard-boiled eggs
- Mayonnaise (or Greek yogurt for a lighter twist)
- Dijon or yellow mustard
- Celery (for crunch)
- Green onion
- Fresh or dried dill
- Salt & black pepper
What You’ll Need for Classic Egg Salad
- Hard-boiled eggs
- Fully cooked, cooled, and peeled. These form the creamy, protein-rich base of your salad.
- Mayonnaise
- Adds a rich, smooth texture and classic flavor. You can also use Greek yogurt for a lighter option.
- Yellow or Dijon mustard
- Brings a tangy kick that balances out the creaminess.
- Green onion
- Thinly sliced for a mild, fresh onion flavor without overpowering the dish.
- Celery
- Finely diced to add crunch and freshness.
- Fresh or dried dill
- Adds a herby, slightly tangy twist that lifts the whole salad. Fresh is best, but dried works too.
- Salt and black pepper
- To taste essential for seasoning and balance.
Classic Egg Salad Recipe
This Classic Egg Salad is creamy, flavorful, and incredibly easy to make. Perfect for sandwiches, wraps, or a light lunch, it’s a quick, protein-packed meal made with simple ingredients and ready in minutes!
Course: Main Course, Salad Cuisine: American Keyword: Egg Salad, The Best Egg Salad Prep Time: 15minutes minutes Cook Time: 10minutes minutes Total Time: 25minutes minutes Servings: 4
Calories: 322kcal
Ingredients You’ll Need
Ingredients
- Ingredients for Classic Egg Salad
- 8 large eggs, hard-boiled, cooled, and peeled
- ½ cup mayonnaise (use full-fat for a richer flavor, or substitute with Greek yogurt for a lighter option)
- 1½ teaspoons yellow mustard or Dijon mustard (depending on your flavor preference)
- 1 green onion, thinly sliced (both white and green parts)
- 1 medium celery stalk, finely diced (adds fresh crunch)
- 2 teaspoons fresh dill, finely chopped (or ½ teaspoon dried dill)
- Salt and freshly ground black pepper, to taste
How to Make Classic Egg Salad
- Hard-boil the eggs:
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 15–17 minutes. Transfer to an ice bath and peel when cool. - Prepare the eggs:
Slice eggs in half. Remove yolks and mash them in a bowl with mayo, mustard, salt, and pepper until creamy. - Combine ingredients:
Chop the egg whites and mix them with the creamy yolk mixture. Stir in chopped celery, green onion, and dill. - Taste & Adjust:
Add more salt, pepper, or mustard to suit your taste.
Serving Ideas
- Pile it onto toasted bread for a classic sandwich
- Serve in lettuce wraps for a low-carb lunch
- Spoon over greens for a high-protein salad
- Use it as a dip with crackers or cucumber slices
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days
Stir before serving if stored
Not freezer-friendly due to the mayo
Nutrition Calories: 322kcal | Carbohydrates: 2g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 340mg | Sodium: 333mg | Potassium: 149mg | Sugar: 1g | Calcium: 55mg | Iron: 2mg
Frequently Asked Questions
How long does egg salad last in the fridge?
Egg salad can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Be sure to keep it chilled and don’t leave it out at room temperature for more than 2 hours.
Can I make egg salad without mayonnaise?
Yes! For a lighter or mayo-free version, you can substitute Greek yogurt, mashed avocado, or a mix of yogurt and a little olive oil. These options still give a creamy texture with fewer calories.
How do I make egg salad healthier?
To make it healthier, try using low-fat mayo or Greek yogurt, increase the amount of veggies like celery or chopped spinach, and season with herbs instead of extra salt.
What’s the best way to boil eggs for egg salad?
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 15–17 minutes. Transfer to an ice bath for 5 minutes before peeling for easy shell removal.
Can I add other ingredients to this egg salad?
Absolutely! Popular add-ins include chopped pickles, sweet relish, paprika, chopped bacon, or even a dash of hot sauce for some heat.
Can I use pre-cooked or store-bought boiled eggs?
Yes, using store-bought hard-boiled eggs is a great time-saver. Just peel and chop before mixing with the other ingredients.
Conclusion
This easy egg salad recipe is creamy, fresh, and endlessly customizable. Whether you’re packing lunches for the week or whipping up a quick bite, this protein-packed favorite never disappoints. It’s comfort food that comes together with zero fuss and maximum flavor.
