Classic Egg Salad

Classic Egg Salad is one of those comforting, old-fashioned dishes that never goes out of style. Made with hard-boiled eggs, creamy mayonnaise, and just the right balance of seasoning, this recipe is perfect for sandwiches, wraps, crackers, or even served on a bed of fresh lettuce. Whether you’re preparing a quick lunch, picnic food, or a light dinner, this egg salad delivers rich flavor with minimal ingredients and effort.

Ingredients

Large eggs: 8
Mayonnaise: ½ cup
Yellow mustard: 1 tablespoon
Salt: ½ teaspoon (or to taste)
Black pepper: ¼ teaspoon
Paprika: ¼ teaspoon
Celery (finely chopped): ¼ cup
Onion or green onion (finely chopped): 2 tablespoons

Optional Add-Ins

Sweet pickle relish: 2 tablespoons
Fresh dill or parsley (chopped): 1 tablespoon
Lemon juice: 1 teaspoon

Instructions

Step 1: Hard-Boil the Eggs

Place the eggs in a single layer in a saucepan and cover them with cold water by about one inch. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.

After cooking, transfer the eggs immediately to an ice-water bath for 5 minutes. This stops the cooking process and makes the eggs easier to peel. Peel the eggs once cooled.

Step 2: Chop the Eggs

Using a knife or egg slicer, chop the eggs into small pieces. For a chunkier texture, keep the pieces larger; for a smoother egg salad, chop them more finely. Place the chopped eggs in a large mixing bowl.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, mustard, salt, black pepper, and paprika until smooth. This dressing should be creamy with a slight tang from the mustard.

Step 4: Combine Everything

Add the chopped celery and onion to the eggs. Pour the dressing over the mixture and gently fold everything together using a spatula or spoon. Mix just until combined—over-mixing can make the salad mushy.

Step 5: Taste and Adjust

Taste the egg salad and adjust seasoning as needed. Add more salt, pepper, or a squeeze of lemon juice for brightness. If using optional ingredients like relish or herbs, gently fold them in now.

Step 6: Chill and Serve

For best flavor, cover the bowl and refrigerate the egg salad for 20–30 minutes before serving. Chilling allows the flavors to blend beautifully.

Serving Suggestions

Classic Egg Salad is incredibly versatile. Serve it:

In sandwiches on white, whole wheat, or rye bread
Scooped into lettuce cups for a low-carb option
Spread on crackers or toast
Stuffed into croissants for an elegant twist

Tips for Best Results

Use eggs that are a few days old—they peel more easily than very fresh eggs.
Don’t overcook the eggs; overcooked yolks become dry and chalky.
For extra creaminess, mash one egg yolk separately into the dressing.
Store egg salad in an airtight container in the refrigerator for up to 3 days.

Variations

Southern Egg Salad: Add a little more mustard and paprika.
Healthy Egg Salad: Replace half the mayonnaise with Greek yogurt.
Spicy Egg Salad: Add hot sauce or chopped jalapeños.