Egg Salad

Our classic Egg Salad recipe is filled with so many delicious ingredients making it so flavorful! Whenever you make boiled eggs, be sure to try this salad because you won’t regret it.

Egg salad is great served in a sandwich, on a bagel, with lettuce or with crackers. It’s great for lunch or dinner or can be served as an appetizer like our favorite deviled eggs

Egg salad on sandwiches stacked

It’s a Classic

I think we can all agree that Egg Salad is a classic. It’s become a go-to for us over the years, especially when we have leftover boiled eggs and it’s a recipe the entire family loves. 

Over the years, we’ve adapted our recipe to be so flavorful and delicious that we get rave reviews every time we make it. We love to add more than the simple mayo, mustard, salt and pepper (more similar to our deviled egg salad sandwich) – but that’s what’s so great about this version – it can be changed up however you like it most!

Next time you make boiled eggs and have a few extras, be sure to give this salad a try. It’s dangerously good!

Egg salad ingredients in bowl

How to Make It

First part is to BOIL THE EGGS.  Fill a saucepan with as much water as needed to reach the bottom of a steamer basket.

Heat the water on high heat until it boils. Gently place the eggs on the bottom of the steamer basket. Cover and reduce heat to medium-high. Cook for 12-14 minutes for hard boiled eggs.

Remove the eggs from the pan with a slotted spoon and transfer to a bowl full of ice water. Allow to cool for 8 minutes. Remove, crack and peel the eggs, then transfer a container and place in the refrigerator to completely cool.

PEELING TIP: Just tap the eggs gently on the countertop until it is cracked all over (they’re also easier to peel when cooled). Loosen the shell by rolling in your hands and peel while running under cold water. 

This is our favorite way of making hard-boiled eggs, but you can do it however you’re most comfortable with.

Next part is to MIX your ingredients. In a medium mixing bowl, combine the mayonnaise, mustard (plain yellow is our fav), parsley, shallot, celery, salt, celery salt, pepper, paprika, and cayenne. Whisk until smooth.

NOTE: If you are looking for a MAYO SUBSTITUTE, we recommend using full fat greek yogurt or even Miracle Whip.

Using a fork, smash the cooled eggs in the container, then pour into the mixing bowl. Toss until combined.

Egg salad recipe mixed in bowl

Variations + Tips

We love this recipe as is, but when we’re felling adventurous we love to change it up – and believe me, it’s so easy to do!

Sub out any of the other salad ingredients and consider throwing in some: avocado, dill, or olives.

If you want to add some meat, tuna, chicken and bacon are all great mixed into this egg salad recipe.

STORING: We suggest serving this egg salad immediately, but if not, we recommend storing it in an airtight container in the refrigerator for up to 3 days.

Eggs and mayonnaise don’t freeze well, so we don’t recommend freezing this recipe.

RUNNY or TOO THICK? After sitting for awhile, egg salad can get a little runny, so we will boil up some extra eggs and add those. If it’s too thick, we will add just a little more mayo and mayonnaise to make it more creamy.

Egg Salad sandwich on plate

For more great salad recipes, check out:

Print Recipe
5 from 2 votes

Egg Salad Recipe

Our classic Egg Salad recipe is filled with so many delicious ingredients making it so flavorful! Whenever you make boiled eggs, be sure to try this salad because you won't regret it.
Prep Time10 mins
Cook Time15 mins
Course: Salad
Cuisine: American
Keyword: Egg Salad
Servings: 4
Calories: 213kcal

Ingredients

  • 7 eggs
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp

    parsley

    freshly minced

  • 1 small shallot minced
  • 1 stalk celery finely diced
  • 1/4 tsp kosher sea salt
  • 1/4 tsp celery salt
  • 1/4 tsp black pepper
  • 1/8 tsp paprika heaping
  • cayenne pepper pinch

Instructions

  •  Fill a saucepan with as much water as needed to reach the bottom of a steamer basket.
  • Heat the water on high heat until it boils. Gently place the eggs on the bottom of the steamer basket. Cover and reduce heat to medium-high. Cook for 12-14 minutes for hard boiled eggs.
  • Remove the eggs from the pan with a slotted spoon and transfer to a bowl full of ice water. Allow to cool for 8 minutes. Remove, crack and peel the eggs, then transfer a container and place in the refrigerator to completely cool.
  • Meanwhile, in a medium mixing bowl, combine the mayonnaise, mustard, parsley, shallot, celery, salt, celery salt, pepper, paprika, and cayenne. Whisk until smooth. Using a fork, smash the cooled eggs in the container, then pour into the mixing bowl. Toss until combined. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 213kcal | Carbohydrates: 2g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 292mg | Sodium: 512mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg