Classic Egg Salad

Name: Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 large eggs, (hard boiled); 1 cup mayonnaise; 1 celery stalk, (minced); 1 tablespoon dijon mustard; 1 teaspoon fresh dill, (chopped); ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon paprika

This Classic Egg Salad is a simple, traditional egg salad made with hard-boiled eggs, mayonnaise, celery, and Dijon mustard. It's creamy without being heavy, lightly seasoned, and designed to hold its texture whether served in sandwiches, lettuce wraps, or on its own.

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A Quick Look at the Recipe

✅ Recipe Name: Classic Egg Salad
🕒 Ready In: ~20 minutes (plus chilling)
👪 Serves: 4 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Eggs, mayonnaise, celery, Dijon mustard, fresh dill
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Very easy - mix and chill

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Seasoned lightly with onion powder, garlic powder, and paprika, this egg salad keeps things traditional while adding just enough depth to make it feel well-rounded. Chilling it before serving allows the flavors to meld, giving you a smooth, cohesive texture that works every time.

If you enjoy simple, classic recipes like this, you might also like our Crockpot Beef and Broccoli, Mini Meatloaves, New England Clam Chowder, or Grilled Chicken Salad. These easy egg-based recipes are perfect for quick lunches, meal prep, or light dinners.

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A Quick Look at the Recipe
Why You'll Love this Classic Egg Salad:
Key Ingredients:
Easy Substitutions & Variations:
How to Make Classic Egg Salad:
Recipe Notes & Tips:
How to Store:
Classic Egg Salad FAQs:
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Egg Salad

Why You'll Love this Classic Egg Salad:

Simple and Familiar: Made with traditional ingredients that deliver the comforting flavor you expect from classic egg salad.
Creamy with Crunch: Soft eggs and mayonnaise are balanced with crisp celery for texture.
Easy to Make: Comes together quickly with minimal prep and no special equipment.
Versatile: Perfect for sandwiches, wraps, lettuce cups, or enjoying straight from the bowl.
Great for Meal Prep: Tastes even better after chilling, making it ideal for make-ahead lunches.

Key Ingredients:

eggs. Large eggs work best for this recipe. Boil them until fully cooked, then cool before chopping for easy mixing.
mayonnaise. Provides the creamy base. Use your favorite brand, Homemade Mayonnaise or substitute with Greek yogurt for a lighter option.
dijon mustard. Brings a tangy depth of flavor. Yellow mustard can be used for a milder taste.
fresh dill. Enhances the freshness of the salad. If unavailable, dried dill can be used, but reduce the amount to ½ teaspoon.

Scroll to the recipe card at the bottom of this page for exact quantities.

Easy Substitutions & Variations:

Lighter option: Replace half of the mayonnaise with Greek yogurt for a lighter, tangier egg salad.
No celery: Swap the celery for finely diced pickles or relish for crunch with more flavor.
Herb swap: Use chives or parsley instead of dill for a different herb profile.
Extra flavor: Add a splash of pickle juice or a pinch of smoked paprika for more depth.
Chunky or smooth: Chop the eggs finely for a smoother texture or leave them larger for a chunkier egg salad.

How to Make Classic Egg Salad:

Place the hard-boiled eggs in a large mixing bowl and chop them into small pieces.
Add remaining ingredients: Add mayonnaise, minced celery, Dijon mustard, fresh dill, onion powder, garlic powder, salt, pepper, and paprika to the bowl.
Stir until well combined and everything is evenly mixed
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve on bread, in a lettuce wrap, or enjoy on its own.

Recipe Notes & Tips:

Easy peeling: To make peeling easier, transfer boiled eggs to an ice bath for 10 minutes before peeling. Older eggs also peel more easily than fresh ones.
Chop to your preference: For a chunkier egg salad, roughly chop the eggs. For a smoother consistency, mash them slightly with a fork.
Let it chill: Refrigerating for at least 30 minutes helps the flavors meld together for the best taste.
Customize it: Add extras like chopped pickles, diced red onion, or a squeeze of lemon juice for extra tang.
Serving ideas: Enjoy on Gluten-Free Sourdough Bread or Sourdough Flatbread.

How to Store:

Refrigerate: Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as some separation may occur.
Avoid freezing: Egg salad does not freeze well due to the mayonnaise, which can separate and change texture when thawed.
Make ahead: Prepare egg salad up to a day in advance for the best flavor. For longer storage, boil and peel the eggs ahead of time, then mix with the other ingredients when ready to serve.

Classic Egg Salad FAQs:

How do you keep classic egg salad from getting watery?

Classic egg salad stays creamy when the eggs are fully cooled before chopping and excess moisture is avoided. Using fresh mayonnaise and chilling the salad before serving also helps maintain the right texture.

Should eggs be chopped or mashed for egg salad?

Classic egg salad is traditionally made with chopped eggs for a balance of creamy and chunky texture, but you can mash them more finely if you prefer a smoother salad.

Can classic egg salad be made ahead of time?

Classic egg salad can be made a day ahead and stored in the refrigerator. The flavor often improves after resting as the ingredients meld together.