Classic Egg Salad Recipe: A Creamy, Flavorful Step-by-Step Guide

Egg Salad is a timeless comfort food made with hard-boiled eggs, creamy mayonnaise, tangy mustard, fresh herbs, and simple seasonings. It is quick to prepare, packed with protein, and incredibly versatile. Whether served on toasted bread, inside a sandwich, wrapped in lettuce, or enjoyed with crackers, egg salad is a satisfying meal that never goes out of style.

This classic recipe creates a perfectly balanced egg salad that is creamy without being heavy, flavorful without overpowering the delicate taste of the eggs, and easy to customize with your favorite ingredients.

Why You’ll Love This Egg Salad

Egg salad is popular because it requires only a handful of everyday ingredients, yet delivers rich flavor and a wonderfully creamy texture. The combination of tender chopped eggs, smooth mayonnaise, Dijon mustard, crunchy celery, and fresh herbs creates a refreshing and satisfying dish that’s perfect for lunch, picnics, meal prep, or light dinners.

Best of all, it comes together in less than 30 minutes.

Ingredients

For the Egg Salad

• 8 large eggs
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon yellow mustard (optional)
• 1 celery stalk, finely diced
• 2 tablespoons red onion or green onions, finely chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt, to taste
• Freshly ground black pepper, to taste

Optional Additions

• 2 tablespoons sweet pickle relish
• 1 tablespoon chopped dill pickles
• 1 teaspoon hot sauce
• ½ teaspoon curry powder
• ¼ teaspoon cayenne pepper
• 1 tablespoon Greek yogurt for a lighter version
• Sliced avocado for serving
• Lettuce leaves
• Croissants, sandwich bread, or crackers

Step 1: Boil the Eggs

Place the eggs in a saucepan and arrange them in a single layer.

Cover the eggs with cold water until the water is about one inch above the eggs.

Place the pan over medium-high heat and bring the water to a full boil.

Once boiling, remove the saucepan from the heat immediately and cover it with a lid.

Allow the eggs to sit in the hot water for 10 to 12 minutes.

This cooking method produces firm yolks without the gray ring that forms when eggs are overcooked.

Step 2: Cool the Eggs

After the cooking time is complete, carefully drain the hot water.

Transfer the eggs immediately into a bowl filled with ice water.

Allow them to cool for at least 10 minutes.

Cooling the eggs quickly stops the cooking process and makes peeling much easier.

Step 3: Peel the Eggs

Gently tap each egg on the counter to crack the shell.

Roll the egg lightly to loosen the shell, then peel under cool running water if needed.

Pat the peeled eggs dry with paper towels.

Properly cooled eggs peel much more easily and leave a smoother surface.

Step 4: Chop the Eggs

Place the peeled eggs on a cutting board.

Using a sharp knife, chop the eggs into small pieces.

Some people prefer larger chunks for extra texture, while others like a finer chop for a smoother salad.

You can also use an egg slicer, slicing the eggs in one direction and then turning them to slice again for evenly sized pieces.

Transfer the chopped eggs to a large mixing bowl.

Step 5: Prepare the Dressing

In a separate bowl, combine:

• Mayonnaise
• Dijon mustard
• Yellow mustard (if using)
• Lemon juice
• Garlic powder
• Paprika
• Salt
• Black pepper

Whisk until smooth and creamy.

The dressing should be rich, slightly tangy, and well-seasoned.

Taste it before mixing with the eggs and adjust the seasoning if necessary.

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