Description
This classic creamy egg salad recipe is simple, delicious, and ready in just 15 minutes! Made with perfectly hard-boiled eggs, creamy mayonnaise, tangy mustard, and crisp celery, it’s the ultimate protein-packed lunch. Perfect for sandwiches, wraps, crackers, or served over greens. A timeless American favorite that everyone loves!
Ingredients
Scale
- 8 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard (or Dijon mustard)
- 1/2 cup finely diced celery (about 1–2 stalks)
- 2 tablespoons finely chopped green onions or chives
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- Paprika for garnish (optional)
- Optional add-ins: 1 tablespoon fresh dill, 1-2 tablespoons pickle relish
Instructions
- Boil the eggs: Place eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat, cover with a lid, and let sit for 10-12 minutes (10 minutes for slightly softer yolks, 12 minutes for fully firm yolks).
- Ice bath: While eggs cook, prepare a large bowl filled with ice water. When the timer goes off, immediately transfer eggs to the ice bath using a slotted spoon. Let them sit for at least 5 minutes to stop the cooking process completely. This also makes them much easier to peel.
- Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then peel under cool running water. The water helps separate the shell from the egg white. Pat eggs dry with paper towels.
- Chop the eggs: Place peeled eggs on a cutting board. Using a sharp knife, roughly chop the eggs into bite-sized pieces (about 1/2-inch chunks). For a finer texture, you can mash them with a fork or potato masher instead. Transfer chopped eggs to a large mixing bowl.
- Add the dressing: To the bowl with eggs, add the mayonnaise, mustard, diced celery, chopped green onions, salt, and pepper. If using any optional ingredients like fresh dill or pickle relish, add them now.
- Mix gently: Using a rubber spatula or large spoon, gently fold all ingredients together until the eggs are evenly coated with the mayo mixture and everything is well combined. Be gentle to avoid turning the eggs into mush—you want some texture remaining.
- Taste and adjust: Taste the egg salad and adjust seasonings as needed. Add more salt, pepper, mustard, or mayo to reach your perfect balance. Remember that eggs need adequate seasoning to taste their best.
- Chill (optional but recommended): For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. However, you can serve immediately if you’re in a hurry.
- Serve: Serve egg salad on bread for sandwiches, in lettuce wraps, on crackers, or over a bed of fresh greens. Garnish with a light sprinkle of paprika if desired. Enjoy!
Notes
- Perfect hard-boiled eggs: The ice bath is crucial for preventing green rings around the yolks and making peeling easier.
- Egg freshness: Slightly older eggs (7-10 days old) peel much easier than super fresh eggs.
- Texture preference: Chop eggs finely for smooth egg salad, or leave chunkier for more texture. Some people prefer a mix—mash half and chop half.
- Mayo amount: Start with the suggested amount and add more if you prefer creamier egg salad.
- Make ahead: Egg salad tastes even better after sitting for a few hours as flavors develop.
- Storage: Keep refrigerated in an airtight container for up to 3-4 days.
- Transport safely: Keep egg salad cold when taking to picnics or potlucks—it should never sit at room temperature for more than 2 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 3/4 cup (1/4 of recipe)
- Calories: 285
- Sugar: 1g
- Sodium: 465mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 375mg