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Classic Egg Salad: Your Ultimate Guide to Making This Timeless Dish

Classic Egg Salad
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A creamy, flavorful egg salad made with perfectly boiled eggs, mayonnaise, mustard, and crisp vegetables. Perfect for sandwiches, crackers, or lettuce wraps.

  • Author: ranime
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour (including chilling)
  • Yield: 4 servings 1x
  • Category: Lunch/Snack
  • Method: No-Cook (after boiling eggs)
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 cup finely diced celery
  • 2 tbsp finely diced red onion
  • 1 tbsp fresh chives or dill, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (optional)

Instructions

  1. Cook eggs: Place eggs in a saucepan, cover with cold water by 1 inch. Bring to boil, then cover and remove from heat. Let sit 10-12 minutes.
  2. Cool eggs: Drain and transfer eggs to ice water bath for 5 minutes. Peel under running water.
  3. Chop eggs: Dice eggs or mash with a fork to desired consistency.
  4. Mix ingredients: In a bowl, combine eggs with mayonnaise, mustard, lemon juice, celery, onion, and herbs.
  5. Season: Add salt, pepper, and paprika. Stir gently to combine.
  6. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

  • For creamier texture, mash half the eggs and dice the other half
  • Add 1/4 tsp celery seed for extra crunch and flavor
  • Substitute Greek yogurt for half the mayonnaise for a lighter version
  • Best consumed within 3 days when stored in airtight container

Nutrition

Find it online: https://recipesfood.org/classic-egg-salad-recipe/