This classic egg salad recipe features foolproof hard-boiled eggs, homemade mayonnaise, mustard and crunchy mix-in’s. Perfect for a light meal or sandwiches all year long.
Egg salad packs a protein punch, and the creaminess is irresistible, especially when loaded with two slices of bread, or more like lettuce wraps for me lately. My egg salad version features wholesome ingredients, balanced with flavor and crunch!
If you haven’t made homemade mayonnaise before, now’s your chance. It’s easy to do, in less than five minutes you have a whipped velvety sauce, and you’ll be an emulsion pro. If you’ve struggled with hard boiling eggs, I’ve got a method that yields easy to peel shells, making this recipe a cinch to prepare.
How to Make Egg Salad
Egg salad is one of those timeless comfort food recipes. I remember eating a lot of this dish growing up, packed in my lunch bag, finger sandwiches at parties, and in college when budgets were low but hunger was high.
The base of the salad is hard-boiled eggs, so it’s best to make them just right. To achieve sufficiently cooked, creamy yellow yolks and tender egg whites I have three methods I use: stovetop eggs (boiling & steaming) or Instant Pot eggs (pressure cooking). This recipe uses the boiling technique, but no matter what method you prefer, they’ll yield perfect hard-boiled eggs.
Use my easy step-by-step homemade mayonnaise recipe for a completely made from scratch egg salad. Although if you’re in a pinch for time, store-bought mayonnaise will work too.
What else goes into the mix? Dijon mustard, chopped celery, red onion, lemon juice, chives, salt, and pepper. That’s it! Uncomplicated and delicious, a winning combination.
This recipe yields 2 cups of egg salad, enough for two hearty sandwiches, multiple smaller tea party-sized sandwiches, or just served on the side for a satisfying meal. It works great for meal prepping so that you can easily portion out what you want for each occasion.
Excuse me while I take a big messy bite of this sandwich. What’s your favorite way to enjoy egg salad? I’d love to hear in the comments section below!
More egg recipes
Always cook eggs in high temperature
I’ve learned my lesson over the years to use a “hot start” and not a “cold start” for soft or hard boiling eggs. For eggs that are easy to peel, the moment the egg hits the water or environment, it should be hot to encourage the proteins in the egg whites to bond together, and not to the membrane that is in between the shell. The membrane is what causes pits and unbearable difficult to peel eggs when cooked incorrectly.
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- 8 large eggs, cold
- 4 cups ice cubes
- 4 cups cold water
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoon lemon juice
- ¼ cup celery, ¼-inch dice
- 1 tablespoon red onion, minced
- 1 teaspoon chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- To make hard-boiled eggs fill enough water in a large pot that will cover the eggs by 1-inch once added.
- Bring water to a low boil around 200°F (93°C) and then carefully place the eggs in the hot water.
- Boil for 30 seconds, place the lid on the pot and reduce heat to low.
- Cook eggs on a low simmer for 12 minutes.
- In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
- Once the eggs are done cooking immediately transfer them to the ice bath to chill for 15 minutes.
- Peel the eggs and coarsely chop the hard-boiled eggs.
- In a medium-sized bowl combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper.
- Taste and season with more salt and pepper as needed.
- Recipe Yield: 2 cups (540g)
- Homemade mayonnaise can be used instead of store-bought.
- Egg salad can be stored in an airtight container for up to 3 days.
- Eggs can also be made using the stovetop steaming method.
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