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.
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!
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.
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.
For more great salad recipes, check out:
- Deviled Egg Salad Sandwiches
- Copycat Chik-fil-A Chicken Salad
- Mom’s Copycat Potato Salad
- Avocado Egg Salad
- Tuna Salad
Egg Salad Recipe
Ingredients
- 7 eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp fresh 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 in the steamer basket. Cover and reduce the heat to medium-high. Cook for 12–14 minutes for hard-boiled eggs.
- Remove the cooked eggs from the pan with a slotted spoon and transfer them to a bowl full of ice water. Allow them to cool for 8 minutes. Remove, crack, and peel the eggs, then transfer them to a container and place them in the refrigerator to cool completely.
- 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 them into the mixing bowl. Toss until combined. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
NOTES
Nutrition
Yum – my favorite! I used your recipe and it turned out so good! Thank you
I’m so glad you liked it! Thanks so much for sharing!
Perfect egg salad. Love it on soft buns with some nice crunchy dill pickles. DELICIOUS! Perfect for Mother’s Day brunch or a Bridal Shower brunch! Yummmmmm!
This was the perfect lunch, great idea on adding bacon I did that because we had some leftover from breakfast and it was delicious, loved the crunchy and smoky flavor it added!
Bacon is one of my favorite additions to almost any salad. So glad you enjoyed it!
I LOVE egg salad!! We eat it often! Love the seasonings in this..it adds great flavor!
This recipe is absolutely delicious! I love all of the seasonings that you used! So much flavor. Making it again soon!