Classic Egg Salad is the PERFECT lunch, made with seasoned mayonnaise, mustard, celery, and red onion mixed with hard boiled eggs.
CLASSIC EGG SALAD
Classic Egg Salad is the PERFECT recipe for a quick lunch or as a side dish at a picnic, made with hard boiled eggs, mayonnaise, mustard, veggies, and seasoning. You can make this egg salad recipe ahead of time and eat all week, or serve over a salad for dinner. If I serve this on salad, I usually top with extra green onions or chives for presentation.
This recipe takes a total time of 25 minutes to make, but I like to cool this in the refrigerator for at least an hour before serving. You can also serve this egg salad recipe on a sandwich using my classic white bread. Trust me, you’ll never want to go back to store-bought again!
HOW MUCH EGG SALAD SHOULD YOU MAKE PER PERSON?
If you’re serving this to guests for lunch, I like to make at least ½ cup of egg salad (or about 2 eggs) per person. If you’re serving this on egg salad sandwiches, I’d also put out a plate with extra tomato slices and lettuce. Make sure you toast the bread and assemble the sandwiches just before serving, so the bread doesn’t get soggy.
You can also just serve this on a tray with extra pieces of celery, carrots, and lettuce so guests can make their own plates or salads, as a lower carb option to sandwiches.
WHAT ELSE CAN YOU PUT IN THIS CLASSIC EGG SALAD RECIPE?
- Pickles or relish
- Diced tomato
MORE SALAD RECIPES
- Easy Pasta Salad
- Crab Salad (Seafood Salad)
- Easy Cole Slaw (Coleslaw)
- Chicken Bacon Ranch Pasta Salad
- Creamy Bacon Pea Salad
HOW TO THICKEN EGG SALAD
If your egg salad turns out too runny, you can add more chopped hard boiled eggs to the mix. You can also put the egg salad back into the refrigerator as the cold can help firm up the mayonnaise, and stir before serving.
To help prevent runny egg salad, wait to add the celery or tomato until just before serving, because both of these veggies contain a lot of water.
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TIPS FOR MAKING HARD BOILED EGGS
- Peel the eggs right after they come out of the ice bath, otherwise it might be difficult to get the shell off.
- Salt the water when you’re boiling the eggs, which helps them peel easily when they’re done.
HOW LONG IS EGG SALAD GOOD FOR?
Egg salad will last in the refrigerator for 3-4 days, stored in an airtight container. Assemble sandwiches just before serving, instead of storing fully made, or the bread may fall apart.
TIPS FOR MAKING EGG SALAD
- Lighten up the calories in this recipe by using light mayonnaise and egg whites. You can also sub the mayonnaise for plain Greek yogurt.
- If you’re adding pickles or relish add them just before serving, and drain completely before adding to avoid making the egg salad watery.
- Add a dash of cayenne pepper, curry powder, dill, or paprika to the egg salad to add some spice and flavor. I also like to use dijon mustard instead of yellow mustard because it adds a deeper flavor.
- Use leftover deviled eggs or easter eggs to make egg salad, using slightly less mayo to compensate for what’s already in the deviled eggs.
- Serve as an egg salad sandwich, over slices of tomato, on salad greens, or in a wrap. Or just eat it by itself!
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 2 teaspoon lemon juice
- 1/4 cup celery minced
- 1/4 cup red onion minced
- 1 tablespoon white wine vinegar
- 2 teaspoons tarragon minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place the eggs in a large pot with cold water covering them by 1 inch and bring the water to a simmer.
- Cover with a lid, turn off the heat and let sit for 8 minutes before removing the eggs and placing in ice water then peeling.
- Chop the eggs then add in the rest of the ingredients and mix well, refrigerating for at least 1 hour before serving.