I make this classic egg salad whenever I want something simple, creamy, and satisfying. It’s a timeless recipe built on perfectly cooked eggs, a touch of crunch, and a creamy dressing that brings everything together beautifully.
Why You’ll Love This Recipe
I love how quick and reliable this egg salad is. I can prepare it with basic ingredients I usually already have in my kitchen. The texture is creamy with just enough crunch, and I can easily adjust the flavor depending on what I feel like—more tangy, more creamy, or even a bit spicy. It works perfectly for sandwiches, wraps, or even on its own.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large eggs 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 2 tablespoons finely chopped celery 2 tablespoons finely chopped red onion 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped fresh parsley (optional)
directions
I start by placing the eggs in a saucepan and covering them with water. I bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for about 10–12 minutes. After that, I transfer them to an ice bath to cool completely before peeling.
Once the eggs are cooled and peeled, I chop them into small pieces and place them in a mixing bowl. I add the mayonnaise, Dijon mustard, and lemon juice, then gently mix everything together.
Next, I fold in the chopped celery and red onion for a bit of crunch. I season the mixture with salt and black pepper, then stir until everything is well combined. If I feel like adding a fresh touch, I mix in some chopped parsley at the end.
I taste and adjust the seasoning if needed, then chill the egg salad in the fridge for at least 30 minutes before serving.
Servings and timing
I usually get about 3 to 4 servings from this recipe. Preparation time: 10 minutes Cooking time: 12 minutes Chilling time: 30 minutes Total time: about 50 minutes
Variations
I sometimes switch things up by adding a bit of chopped pickles or relish for extra tang. When I want a lighter version, I replace part of the mayonnaise with Greek yogurt. For a bit of spice, I like adding a pinch of paprika or a dash of hot sauce. If I want more texture, I mix in chopped green onions or even a little diced bell pepper.
storage/reheating
I store the egg salad in an airtight container in the refrigerator, and it stays fresh for up to 3 days. I always keep it chilled and avoid leaving it out at room temperature for too long. Since it’s meant to be served cold, I don’t reheat it—I just give it a quick stir before serving.
FAQs
How do I keep egg salad from becoming watery?
I make sure the eggs are fully cooled and dry before mixing. I also avoid adding too much liquid and store it in a sealed container.
Can I make egg salad ahead of time?
Yes, I often prepare it a day in advance. I find the flavors actually improve after a few hours in the fridge.
What’s the best way to boil eggs for this recipe?
I use the method of bringing them to a boil, then letting them sit covered off the heat. It gives me perfectly cooked yolks without overcooking.
Can I use something other than mayonnaise?
I sometimes use Greek yogurt or a mix of yogurt and mayo for a lighter texture and flavor.
How can I make the egg salad more flavorful?
I like adding mustard, fresh herbs, or a bit of acidity like lemon juice. Small additions make a big difference.
Conclusion
I keep coming back to this classic egg salad because it’s easy, versatile, and always satisfying. Whether I’m making a quick lunch or prepping something ahead, this recipe never disappoints and can be adapted to suit any taste.
A simple, creamy, and satisfying classic egg salad made with perfectly cooked eggs, mayonnaise, Dijon mustard, lemon juice, and a bit of crunchy celery and red onion.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)
Instructions
Place the eggs in a saucepan and cover them with water.
Bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
Transfer the eggs to an ice bath and let them cool completely before peeling.
Chop the cooled and peeled eggs into small pieces and place them in a mixing bowl.
Add the mayonnaise, Dijon mustard, and lemon juice, then gently mix everything together.
Fold in the chopped celery and red onion.
Season with salt and black pepper, then stir until well combined.
Mix in the chopped parsley, if using.
Taste and adjust seasoning if needed.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
Chill the egg salad before serving for the best flavor and texture.
For extra tang, add chopped pickles or relish.
For a lighter version, replace part of the mayonnaise with Greek yogurt.
Add paprika or hot sauce for a spicier variation.
Store in an airtight container in the refrigerator for up to 3 days.
