What is classic egg salad made of?

Classic egg salad is made with chopped hard-boiled eggs, mayonnaise, mustard, salt, and pepper. Optional add-ins like celery or herbs can boost texture and flavor.

How do I prevent my egg salad from getting watery?

Pat eggs dry after peeling and avoid adding too many watery ingredients like pickles or celery. Store it in an airtight container to keep it fresh.

Can I use Greek yogurt instead of mayo in egg salad?

Yes! Greek yogurt is a healthy alternative that adds tang and protein. You can swap it completely or mix half mayo, half yogurt for balance.

How long does classic egg salad last in the fridge?

Stored in an airtight container, egg salad lasts 3 to 5 days. Always refrigerate promptly and avoid leaving it out for more than 2 hours.

Why do my hard-boiled eggs have a green ring around the yolk?

That green ring means the eggs were overcooked. To avoid it, cook eggs for 10–12 minutes and cool them quickly in an ice bath.

What’s the best bread to use for egg salad sandwiches?

Toasted sourdough, croissants, and rye bread work great. Choose a sturdy bread that won’t get soggy from the creamy egg salad.

The Best Classic Egg Salad Recipe You’ll Ever Try 2025

Name: The Best Classic Egg Salad Recipe You’ll Ever Try
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup mayonnaise (use more or less to taste); 1 teaspoon yellow mustard; 1 tablespoon finely chopped celery (optional); 1 tablespoon chopped green onion or chives (optional); 1 teaspoon dill relish or sweet pickle relish (optional); Salt and black pepper to taste; Paprika for garnish (optional)

Description

Creamy, tangy, and full of flavor — this is truly the best classic egg salad recipe you’ll ever try. It’s the kind of recipe that tastes like nostalgia, yet feels fresh and satisfying every time. Whether you’re stuffing it into a sandwich, scooping it onto crackers, or enjoying it with lettuce wraps, this dish is a go-to comfort food that’s endlessly customizable and incredibly simple to make.

Ingredients

Scale

6 large eggs

1/4 cup mayonnaise (use more or less to taste)

1 teaspoon yellow mustard

1 tablespoon finely chopped celery (optional)

1 tablespoon chopped green onion or chives (optional)

1 teaspoon dill relish or sweet pickle relish (optional)

Salt and black pepper to taste

Paprika for garnish (optional)

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Instructions

Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, turn off the heat, and let sit for 10–12 minutes.

Cool and peel: Transfer the eggs to an ice bath for 5–10 minutes to cool quickly. Once cooled, peel them and gently pat dry.

Chop the eggs: Roughly chop the peeled eggs into small chunks. You can also mash them with a fork if you prefer a smoother texture.

Mix the base: In a mixing bowl, combine the mayonnaise, mustard, salt, and pepper. Stir in celery, green onions, and relish if using.

Add the eggs: Fold the chopped eggs into the mayo mixture gently, making sure everything is well coated without overmixing.

Taste and adjust: Give it a taste! Add more salt, pepper, or mustard as needed. If you like it tangier, a tiny splash of vinegar or lemon juice can brighten it up.

Chill and serve: Cover and refrigerate for at least 20 minutes to let the flavors meld. Serve chilled on toasted bread, crackers, or lettuce wraps.

Notes

Want to make it lighter? Swap half (or all) the mayo for Greek yogurt or mashed avocado.

For extra flavor, try Dijon mustard or add a pinch of curry powder.

To make it picnic-ready, keep it in a chilled container and serve within two hours.

Add a touch of spice with cayenne pepper or a few dashes of hot sauce.

Store leftovers in the fridge in a sealed container for up to 5 days.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course, Lunch, Salad
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: About 1/2 cup
Calories: 210
Sugar: 1g
Sodium: 330mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12g
Cholesterol: 280mg