Classic Egg Salad

Tested & Perfected Recipes

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. Mayo 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 a an egg salad that’s creamy and rich, yet also vibrant and fresh. Nothing boring about that!

how to make 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.

how to make egg salad

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. Then dry the eggs and chop into 1/4-inch pieces.

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

how to make egg salad

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

how to make egg salad

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

how to make egg salad

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

how to make egg salad

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.

how to make egg salad

 

My Recipe Videos

Classic Egg Salad

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 table 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.

Reviews & Comments

  • Delicious! I have never added Worcestershire to my egg salad but it is a nice addition. Thank you!

    • — Jane on October 4, 2018
    • Reply
  • Best egg salad!

    • — Katie on October 1, 2018
    • Reply
  • This was a delicious recipe, thank you! I added pickle relish and left out the celery, scallions, and parsley because I didn’t have any on hand. I will try it next time!

    • — Annette C. on September 25, 2018
    • Reply
  • I was among those who said “What? No pickles?” but it is OK! I used the white wine vinegar option and did everything as written. Delicious! I really enjoyed this recipe and since my chickens are in fine form right now, I will be making it again. 😉

    • — Cristina on August 8, 2018
    • Reply
  • Delicious! So yummy. (I made it without the sugar).

    • — Abbie on August 6, 2018
    • Reply
  • Not a big fan of celery, so I used cucumber for crunch; also, a sprinkle of Cajun spice for kick. I’m trying these egglette things, as I’ve never been very good at hard boiling eggs 😉

    • — Gary on August 1, 2018
    • Reply
    • Yum I am going to try cucumber next time and maybe the cajun seasoning. I did add paprika.

      • — Annette C. on September 25, 2018
      • Reply
  • Is it good without green onion and that stuff?

    • — Addie on July 25, 2018
    • Reply
    • Hi Addie, the scallions, celery, and fresh herbs definitely give the egg salad a lot of flavor, but I think it would still be tasty without it.

      • — Jenn on July 25, 2018
      • Reply
  • Very good recipe, I doubled the eggs to 12 and still had a nice taste.

    • — taryn on June 28, 2018
    • Reply
  • What a delicious sandwich this recipe makes! I used a pinch of monk fruit sugar instead of regular, otherwise following the ingredients exactly. Truly outstanding!

    • — Joanne McKenney on May 1, 2018
    • Reply
  • Delicious. I thought I’d miss the pickles, but this version is wonderful.

    • — Sue on April 24, 2018
    • Reply
  • This was too harsh in flavors and too dry. I almost double the mayonnaise, 1/3 diced celery, salt, and pepper. Sometimes I use 1/2 tsp. yellow mustard. Don’t wreck a good thing.

    • — Debby Steppe on April 16, 2018
    • Reply
  • This recipe is amazing. I always want to spruce regular plain egg salad but never experiment and these flavors are a perfect combination. I have tried a few of your recipes and each one has been excellent. I look forward to trying more!

    • — Lisa on April 10, 2018
    • Reply
  • Oh my goodness Jenn! Another home run recipe!! I haven’t made egg salad in years (because as you pointed out, it is typically very bland). This is not!! The dressing is so flavorful and the lemon juice gives it such a lovely zip, without being overpowering. I left out the Worcestershire sauce because I thought it might dominate the flavor. But this egg salad is so delicious, next time I will be more adventurous and add the Worcestershire. Thanks Jenn for expanding my repertoire!!!

    • — Edie on April 6, 2018
    • Reply
  • Best egg salad ever, hands down. Enjoyed on a warm baguette — delish!

    • — Lauren on April 4, 2018
    • Reply
  • Hi Jen,
    Can you substitute the mayo with sour cream because my husband is allergic to mayo?

    Thank you,
    Mary

    • — Mary on April 2, 2018
    • Reply
    • Hi Mary, I think that would work but because sour cream has a more tart taste than mayo, I’d suggest eliminating the lemon juice/white wine vinegar, to reduce the tart flavor a bit. Please LMK how it turns out with the sour cream!

      • — Jenn on April 3, 2018
      • Reply
  • I am a cook. I am SUPER picky about recipes, a perfectionist. This recipe absolutely rules. Please make this.

    • — Brenda on April 2, 2018
    • Reply
  • THIS IS THE BEST EGG SALAD I EVER MADE !!!!
    THANKS SOOOO MUCH

    • — Mimi Pipino on April 1, 2018
    • Reply
  • The. Best. Egg. Salad. Ever. As with all the recipes on your website, Jenn, this one is super. You’re my go-to girl.
    Catherine Low, Vancouver, BC

    • — Catherine Low on March 31, 2018
    • Reply
  • Could I ask where you got that bread. It looks amazing?

    • — Lisa of silver spring on March 30, 2018
    • Reply
    • Hi Lisa, I believe it was from Whole Foods – the multigrain.

      • — Jenn on March 31, 2018
      • Reply
  • Love the egg salad recipe. I have found that a dollop (to taste) of a good horseradish sauce is fabulous with many mayo based dishes. It is essential in tartar sauce…also great in egg salad.
    JC

    • — John Carrigg on March 28, 2018
    • Reply
  • Great recipe – always a winner. Just a tip on egg prep: try steaming them in a steamer for 13 min. Then plunge in cold water for 15 min. MUCH easier to peel…enjoy.

    • — N on March 28, 2018
    • Reply
  • Except for the sugar this is how I make my egg salad so I’m giving this recipe 5 stars because I know it’s delicious. Kind of cool when an excellent chef like Jen validates a recipe I’ve been using.

    • — Frank on March 28, 2018
    • Reply
    • 😊

      • — Jenn on March 28, 2018
      • Reply
  • Can you tell the nutrition informtation?

    • — Lakshmi on March 28, 2018
    • Reply
    • Hi Lakshmi, I knew I forgot something when I posted this late last night! I’ve added it underneath the recipe. Hope that helps!

      • — Jenn on March 28, 2018
      • Reply
  • This is very much the way I make mine too but I also add a tsp of horseradish….makes it very tasty…I do love your recipes!

    • — Heather on March 28, 2018
    • Reply

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