Classic Egg Salad

Tested & Perfected Recipes
Egg Salad

Most egg salads are bland, mayo-laden affairs, but this one is vibrant, fresh and delicious!

Egg Salad

I think the simplest dishes are often the hardest to get right, and egg salad is a perfect example. Most egg salads are boring, bland, mayo-laden affairs. But when made properly, egg salad can be so delicious! For starters, it’s important to begin with properly cooked hard-boiled eggs; the whites should be tender and the yolks creamy. And then you have to really amp up the seasoning.

Mayonnaise is a must for creaminess (and be sure to use a good one) but you also need a squeeze of lemon, a spoonful of Dijon mustard, and a few shakes of Worcestershire sauce to brighten the flavor. Celery and fresh parsley add crunch and color. And, finally, scallions add a lovely, subtle onion flavor. The result is an egg salad that’s creamy and rich, yet also vibrant and fresh.

How To Make Classic Egg Salad

ingredients for egg salad

Begin by hard boiling the eggs. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

eggs simmering in boiling water

Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes.

cooling eggs under the tap

Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into 1/4-inch pieces.

peeling eggs under running tap water

Meanwhile, finely chop the herbs, celery, and scallions.

chopped parsley, celery and scallions on cutting board

In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar.

whisked dressing in mixing bowl

Add the chopped eggs, celery, scallions, and parsley.

dressing, eggs, and add-ins in mixing bowl

Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary, then serve or refrigerate until ready to use.

egg salad mixed and ready to serve

If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.

Egg Salad

Photo by Our Salty Kitchen

More Boiled Egg Recipes You Might Like

Classic Egg Salad

Most egg salads are bland, mayo-laden affairs, but this one is vibrant, fresh and delicious!

Servings: Makes 2-1/2 cups, or enough for 4 sandwiches
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons fresh lemon juice or white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 1/4 cup finely diced celery, from 1 stalk
  • 3 tablespoons finely sliced scallions, from 2 to 3 scallions
  • 1 tablespoon finely chopped fresh parsley leaves

Instructions

  1. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
  2. Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into 1/4-inch pieces.
  3. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
  4. Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
  5. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 214
  • Fat: 18 g
  • Saturated fat: 4 g
  • Carbohydrates: 2 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 10 g
  • Sodium: 248 mg
  • Cholesterol: 285 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I thought this was delicious. Just enough dressing and great flavor. I also love chopping the eggs instead of mashing them.

    I have one question. When you give a salt measurement is that for table salt, or kosher salt. I use kosher salt and though this needed another pinch or two after chilling.

    Thank you. This will be my new go to egg salad.

    • — Steve on December 17, 2020
    • Reply
    • Hi Steve, So glad you like the egg salad! When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope that clarifies. 🙂

      • — Jenn on December 17, 2020
      • Reply
  • Dear Jenn,
    I am so confused! Help! I’ve followed your blog for over a year now and used dozens of recipes in every area of food from your site! I love it! However, whilst having my eye for quite some time on your Classic Egg Salad, I finally made it yesterday. I made it exactly measured , except doubled as I needed 12 eggs worth not 6 for our large family. I was precise in each measurement and only didn’t add the shallots….but —- it was like soup!! I was so disappointed. What did I do wrong please? Perhaps this is one of those recipes that don’t do well doubling? I can’t figure what happened, but 8 Tblsp of mayo for 12 eggs + 3 tsps of Lemon Juice and the mustard made soup! Help please when you can! It was my first try at egg salad, and for something so simple I feel puzzled. Thank you!!

    • — Mrs M on September 16, 2020
    • Reply
    • I’m sorry you had a problem with doubling the egg salad. This recipe should translate okay into being doubled so I’m not sure what may have gone wrong. Is there any chance you made a measuring error?

      • — Jenn on September 17, 2020
      • Reply
      • No, I measured exactly….I was very careful. The only other thing I wondered was if I didn’t chop the egg fine enough. Could it having been too chunky have made it liquidy?

        • — Mrs M on September 17, 2020
        • Reply
        • Hi Stephanie, That wouldn’t have occurred to me, but if the eggs were in pretty big chunks, that may have made a difference in terms of how much liquid got absorbed. Also, what kind of mayo did you use? (I like Hellman’s or Duke’s best.)

          • — Jenn on September 21, 2020
          • Reply
  • Thanks for another great recipe, Jenn! The balance of flavor was perfect! The addition of the mustard and Worcestershire made all the difference. So much better than the bland salad I’m used to! I used vinegar, next time I’ll try the lemon juice to see the difference
    I’m not a celery fan and didn’t have any on hand, so didn’t miss it. Is there an alternative for celery that you would recommend for more crunch?
    Also, thanks for the tips for boiling and peeling the eggs. They were perfectly done, although I still have trouble getting some of them out of the shell!

    • — Kathy on August 24, 2020
    • Reply
    • Glad you liked it! You could substitute the celery with diced jicama or water chestnuts to get that same crunch. 🙂

      • — Jenn on August 25, 2020
      • Reply
  • Awesome. I’ve never been able to crack the code for egg salad until now. Just the right amount of spice and crunch and not too much mayo. The best way to make hard boiled eggs is in your Instant Pot or other like machine. I cook at high pressure for 5 minutes, let release naturally for another 5, then place into an ice bath for another bath. They peel easily without massacring the egg white.

    • — Cheryl Foster on August 12, 2020
    • Reply
  • It was great! Like mom used to make!

    • — John M Falcone on July 14, 2020
    • Reply
  • Wow! This was delicious. Grew up with just strictly mayonnaise and salt & pepper and eggs mashed with a fork. And, usually too much mayonnaise! This was light and so flavorful! I loved the way the egg were chopped not mashed.

    I’ve never made a recipe from Jennifer that I didn’t like!

    Mary

    • — Mary on June 18, 2020
    • Reply
  • Just perfect! No matter how good you might think your egg salad is, this recipe takes it to a whole new level. Is there anything that doesn’t do that on this site?

    • — Tanya on June 14, 2020
    • Reply
    • ❤️

      • — Jenn on June 15, 2020
      • Reply
  • Is it rude to lick the bowl after you make something? Well, I came very close. This recipe was fantastic!!!!

    • — Anne Morris on May 21, 2020
    • Reply
    • 🙂

      • — Jenn on May 21, 2020
      • Reply
  • We used every last spec of this egg salad. Made my husband the last sandwich today. He just raved about it. I in turn heated up the next to last slice of the crustless broccoli quiche. That too was amazing. Froze the last slice for another day. Thanks so much for answering all our questions so promptly.

    • — Sunny Drohan on May 16, 2020
    • Reply
  • Made this egg salad yesterday. One of the tastiest ones I’ve had. I usually just put in celery, Old Bay seasoning and a touch of dry mustard. Kosher salt and fresh ground pepper. I only had one difficulty. I followed the recipe exactly, but the eggs really needed to be cooked a tad longer. I usually boil as instructed, but follow my grandmother’s instructions to shut off heat and let sit 20 min. And I leave it on same burner(electronic). Other than that this will be my go to recipe. Thank you so much for all your wonderful recipes.
    Sunny D.☀️

    • — Sunny Drohan on May 14, 2020
    • Reply
  • Made this because we needed to use up a lot of eggs. First time making egg salad and it was easy and delicious! My husband loved it.

    • — Mrudula Penta on May 13, 2020
    • Reply
  • Thanks for the recipe! I was looking for one that wasn’t so heavy on the mayo, and this was perfect.

    • — Dana M on May 10, 2020
    • Reply
  • The best egg salad I have ever tasted! Easy with basic ingredients but so well balanced and flavorful!

    • — Joy Kennedy on May 7, 2020
    • Reply
  • Egg-cellent! Great flavors!

    • — Nancy K on April 26, 2020
    • Reply
  • This was so easy and so delicious. Love the creamy, flavorful dressing! Perfect summer lunch.

    • — Cathe on April 24, 2020
    • Reply
    • I forgot to add that I omitted the sugar and Worcestershire sauce–and it tasted great.

      • — Cathe on April 24, 2020
      • Reply
  • My better half and I are preparing dueling egg salads with the left over hard boiled eggs from Easter – I am making this one and my wife her family recipe. Controlled at the bread level – leftover homemade challah. The only modification I made was to use shallot finely minced instead of green onions since we didn’t have those. We both liked this recipe very much. We will find out tomorrow at lunch which we like better, but this is excellent as is written.

    • — Socially Distant Chef on April 13, 2020
    • Reply
  • This was just okay for me — I think it’s a great recipe and well-balanced and flavorful. I think I just personally didn’t care for some of these flavors in my egg salad. It’s either the mustard or the worchestire sauce, or both, that is making it a little off for me. It’s also a little wetter than I like. I love egg salad and I think I prefer it salty and mayo-laden haha. Will try again but substitute with red onions for the scallions, leave out the worchestire and mustard, and use more eggs so it’s less wet. Didn’t want to rate below 4 stars because it’s still a good recipe and I enjoyed it.

    • — Kathryn on April 12, 2020
    • Reply
  • I don’t have any parsely (fresh or dried), is there another herb you might recommend or will it be okay without? Thanks.

    • — Dee on April 9, 2020
    • Reply
    • Hi Dee, it’s fine to omit it – it will still be delicious!

      • — Jenn on April 10, 2020
      • Reply
  • The egg salad is wonderfully classic and perfect. Thank you for your delicious recipes. It all started with your pumpkin bread which is to die for… Then I bought your cookbook. Made chocolate lover’s birthday cake that is definitely a 5 star + and now you beautiful egg salad- I have been looking for a recipe for years and now I found it. Thank you from the bottom of my heart. You give home cooks a whole new lovely confidence and you are truly appreciated.♥️ Thank you so kindly Pam

    • — Pamela Ches on April 9, 2020
    • Reply
    • You’re so welcome, Pam! ❤️

      • — Jenn on April 10, 2020
      • Reply
  • 5 stars! This is the best egg salad I have ever made. I used white wine vinegar. Won’t ever use another recipe. Thank you for sharing!!

    • — Sheryl Skory on April 4, 2020
    • Reply

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