This is a classic Egg Salad Recipe that makes the best egg salad sandwiches! It’s creamy, delicious, easy to make, and uses 5 simple and easy to find ingredients!
When I think of egg salad I always think of springtime and Easter. We always make egg salad after Easter to use up some of those hard boiled eggs, lol! This is my favorite egg salad recipe because it’s so easy to make and isn’t bland.
Reasons to love this Classic Egg Salad Recipe:
- It’s simple to make
- Uses only 5 ingredients
- It’s not bland like most egg salad recipes
- Great for baby showers, bridal showers, or other luncheons
- Makes a great quick lunch
EGGS: Since this is the main ingredient try to find the best quality. I like free range eggs for egg salad. Their yolks are a lot darker and have more flavor.
MAYONNAISE: I prefer full fat but use what you like.
MUSTARD: Any mustard you like will work in this recipe.
ONION: Use white, yellow, green, or red. I have tried them all and they all go very well with this recipe.
DILL PICKLE: This is the unusual ingredient you don’t find in egg salad recipes but it’s what makes it taste so good. I grew up eating it this way and I promise it sets it apart from the other bland egg salad recipes.
How to Make the Best Egg Salad
BOILED EGGS: There are a few different ways to boil your eggs and whether you choose to do it on the stove, in the instant pot, or with and egg cooker is up to you. The best way to make eggs on the stovetop and to avoid green yolks is:
- Place eggs in a large saucepan filled with cool water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in the water for 10-12 minutes. Remove eggs and place in an ice bath.
PREPARE THE SALAD: Chop your eggs. I don’t like to chop my eggs so fine they become pasty but not so large they don’t stay well on a sandwich. I prefer somewhere in between. Large enough there is something to chew yet small enough to stay well on a sandwich.
Place your chopped eggs, mayo, mustard, onion, and pickle in a medium bowl and stir well to combine.
It can be stored in the refrigerator up to 5 days. It is recommended not to leave egg salad at room temperature for more than 2 hours.
You can use reduced fat mayo, greek yogurt, or hummus. Just note it will change the taste of the egg salad.
You can add chopped celery, avocado, bacon or other protein of choice. You can also top your sandwich with lettuce, sprouts, sliced tomato, or even pickled onion.
There are loads of choices on how to serve this delicious salad.
Try using different breads such as hearty whole wheat or other grain bread, sourdough, bagels, pita, or even croissants. For a low carb version serve on a bed of lettuce or in lettuce cups.
Looking for Other Easy Salad Ideas?
- Apple Tuna Salad
- Chicken Salad
- Asian Chicken Salad
- Tuscan Tuna Salad
- Spinach Salad with Salmon and Avocado
This is a classic Egg Salad Recipe that makes the best egg salad sandwiches! It's creamy, delicious, easy to make, and uses 5 simple easy to find ingredients!
- 10 large eggs
- ½ cup (120g) mayonnaise
- ½ teaspoon mustard of choice
- ¼ cup (25g) finely diced onion
- ¼ cup (35g) finely diced dill pickle
Place eggs in a large saucepan filled with cool water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in the water for 10-12 minutes. Remove eggs and place in an ice bath.
Peel and chop eggs and place in a medium bowl. Combine with other ingredients and mix well.
- MAKE AHEAD: This egg salad can be made and stored in the refrigerator for up to 5 days.