Egg Salad

Jump to Recipe

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.

Photo of egg salad in a blue bowl with a metal spoon

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

Pre-portioned ingredients on a table for a classic egg salad recipe

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.

Eggs, onions, celery, other ingredients in a bowl ready to be mixed

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.

Photo of homemade egg salad in a bowl

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.

Photo of an egg salad sandwich split down the middle and stacked on top of eachother

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.

Pin this recipe to save for later

Pin This

Egg Salad

This classic egg salad recipe features foolproof hard boiled eggs, homemade mayonnaise, mustard and crunchy mix in's. Perfect for a light meal or sandwich. 
Pin Print Review
4.18 from 45 votes
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Servings 4 servings
Course Salad, Side
Cuisine American


  • 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 Video


  • 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.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Egg Salad
Amount Per Serving
Calories 322 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g25%
Polyunsaturated Fat 13g
Monounsaturated Fat 9g
Cholesterol 361mg120%
Sodium 474mg20%
Potassium 42mg1%
Carbohydrates 2g1%
Fiber 0.3g1%
Sugar 1g1%
Protein 13g26%
Vitamin A 700IU14%
Vitamin C 2.5mg3%
Calcium 50mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

34 Comments Leave a comment or review

  1. Amy Rogers says

    I was kind of skeptical about this boiling egg part since its completely opposite of the normal boiling egg recipe. Unfortunately, I was right. Half of them busted open, I’m guessing from cold eggs into boiling water and half the eggs are floating outside of the shell in the water.

    We’ll see how the rest of the mixture turns out….and maybe boil some more eggs.

    • Jessica Gavin says

      Hi Amy- I appreciate you making the eggs and your feedback! I was playing around with the recipe, if you have thermometer try to get the water to a low boil at 200°F instead of a rapid boil at 212°F. This should help with the eggs breaking. Sometimes if the eggs are older, that may cause them to be more prone to breaking as well. Let me know how it goes! I also love the steaming method and don’t see breaks if you haven’t tried that before. I also have the technique on my website.

    • Faye Harrison says

      Ditto. Eggs brust as soon as they touch the simmering hot water, and they are fresh eggs. However, they were refrigerated so I suppose they should have been at room temperature. I’ll go back to my usual cold start method.

  2. Linda says

    For me too much stuff in the egg salad. I put the eggs in a sink full of warm water to temper them then lower the eggs into the boiling water with a spoon. Never had a cracked one yet. I mince the egg very fine with a fork, add some finely minced green onion and add a small amount of low fat Hellman’s. Just enough to bind the egg together. That’s it. It seems to me that adding all that other stuff detracts from tasting the egg, which has a quite delicate flavour. It’s more like vegetables and condiments with egg on the side.

  3. Dawn says

    I used miracle whip because I didnt have mayo, but the next day, the egg salad was very watery. I let the eggs cool in cold water for awhile. Not sure why it was so watery the next day.

  4. Rosemary Vickers says

    I always prick my eggs before boiling and they never burst.
    I do this with a little plastic gadget my mother gave me many years ago

See More Comments

Leave A Reply

Recipe Rating