There’s something wonderfully nostalgic about a bowl of classic egg salad. It’s simple, creamy, and endlessly comforting—the kind of recipe that feels like it’s been passed down through generations, yet still fits perfectly into busy modern life. This version keeps things beautifully traditional while giving you plenty of room to make it your own. Whether you’re piling it onto soft sandwich bread, spooning it over toast, scooping it with crackers, or tucking it into a crisp lettuce wrap, egg salad always finds a way to hit the spot.
One of the secrets to a creamy egg salad is mashing the yolks separately before mixing in the rest of the ingredients and folding in the chopped whites. It creates that smooth texture everyone loves, and it makes the whole mixture feel just a little more special. From there, you can keep it classic or customize it with chopped pickles, celery, onion, or chives—whatever fits your mood or your fridge.
Classic egg salad is a fantastic make‑ahead option for picnics, carry‑ins, or easy lunches, and it pairs beautifully with salad, chips, pickles, pasta salad, or coleslaw. Simple, familiar, and always satisfying.
Table of Contents
Why you will love this recipe
- A timeless classic – this classic egg salad is simple, familiar, and always comforting.
- Hightly customizable – add pickles, celery, onions, or your favorite herbs to make this egg salad fit your preferences.
- Easy to make ahead – this side dish is perfect for picnics or lunch for the week!
Ingredients
- 8 eggs
- 1/2 cup mayonaise
- 2 teaspoons mustard
- 1/4 cup chopped green onion
- 1/2 teasoon dried dill
- 1/2 teasopon salt
- 1/2 teaspoon pepper
- Paprika for garnish (optional)
Tips and tricks
- Mashing the yolks before mixing in the rest of the ingredients makes this classic egg salad more smooth and creamy.
How to Make Egg Salad
- Hard boil the eggs.
- Peel the eggs.
- Cut the eggs in half and separate the yolk and the egg whites.
- Mash the egg yolks in a bowl.
- Add the mayonaise, mustard, dill, salt, and pepper to the masked egg yolks and mix together until creamy.
- Dice up the egg whites and green onions.
- Folld the egg whites and green onions into the yolk and mayonaise mixture.
- Top with a sprinkle of paprika for garnish.
How to Hard Boil Eggs
- Place the eggs in a sauce pan and cover with water.
- Bring the water to a boil, then cover the pan, and remove it from the heat.
- Let the pan sit, covered, for 15 minutes.
- Drain the water and place the eggs in a bowl of ice water for 5 to 10 minutes.
How to Store Egg Salad
- Store this classic egg salad in an airtight container in the refrigerator for up to 3 days.
More Delicious Side Dishes
Classic Egg Salad
4
servings30
minutesIngredients
8 eggs
1/2 cup mayonaise
2 teaspoons mustard
1/4 cup chopped green onion
1/2 teasoon dried dill
1/2 teasopon salt
1/2 teaspoon pepper
Paprika for garnish (optional)
Directions
- Hard boil and peel the eggs.
- Cut the eggs in half and separate the yolk and the egg whites.
- Mash the egg yolks in a bowl.
- Add the mayonaise, mustard, dill, salt, and pepper to the masked egg yolks and mix together until creamy.
- Dice up the egg whites and green onions.
- Folld the egg whites and green onions into the yolk and mayonaise mixture.
- Top with a sprinkle of paprika for garnish.
Notes
- To hard boil the eggs, place the eggs in a sauce pan and cover with water. Bring the water to a boil, then cover the pan, and remove it from the heat. Let the pan sit, covered, for 15 minutes. Drain the water and place the eggs in a bowl of ice water for 5 to 10 minutes.
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