Egg Salad Recipe

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

Ingredients:

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.

Looking for Other Easy Salad Ideas?

• Apple Tuna Salad
• Chicken Salad
• Asian Chicken Salad
• Tuscan Tuna Salad
• Spinach Salad with Salmon and Avocado

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5 from 5 votes

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Egg Salad Recipe

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

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!

Course: Salad, Sandwich

Cuisine: American

Keyword: best egg salad, easy egg salad recipe

Servings: 5 (total of 3 cups)

Calories: 293 kcal

Author: Malinda Linnebur

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

Instructions

1. 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.

2. Peel and chop eggs and place in a medium bowl. Combine with other ingredients and mix well.

Recipe Notes

1. MAKE AHEAD: This egg salad can be made and stored in the refrigerator for up to 5 days. 

Nutrition Facts

Egg Salad Recipe

Amount Per Serving

Calories 293 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 337mg112%

Sodium 385mg17%

Potassium 155mg4%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 12g24%

Vitamin A 513IU10%

Vitamin C 1mg1%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.