Classic Egg Salad Recipe

Sometimes, the best recipes hide in plain sight. Egg salad’s one of those. It’s humble, classic, and criminally underrated. But a truly great egg salad? That’s a craft. There’s a sweet spot between creamy and tangy, chunky and smooth one that many don’t bother finding.

This isn’t your grandma’s soggy egg mush, nor is it that rubbery grocery store version smothered in sadness. This is a precise, classic egg salad recipe, engineered by technique and elevated by instinct.

This is the egg salad that makes other sandwiches jealous.

Table of Contents

Why Egg Salad Still Matters in a Modern Kitchen

Let’s get real for a sec.

Egg salad has survived world wars, diet fads, refrigeration revolutions and it’s still served on fancy brunch tables and tucked into brown bag lunches alike. That’s no accident. The ingredients are dirt cheap. The prep? Stupid easy. But what really keeps it alive? Protein meets comfort meets versatility.

According to USDA data, eggs are still one of the most affordable sources of high-quality protein in 2025, costing around $0.17 per egg on average. And when you add mayo, mustard, a lil’ seasoning, and some chopped crunch, you get a nutrient-rich powerhouse in minutes.

But too many folks mess it up by overmixing, overcooking, or just not caring. We’re not doing that here.

The Golden Ratio: The Core Ingredients That Actually Matter

Let’s not start with measurements. Let’s start with principles.

Every good egg salad hits the holy trinity:

Creaminess (mayo, sometimes Greek yogurt)
Tang (mustard, vinegar, or lemon)
Texture (the egg whites, add-ins, herbs)

🥚 Eggs (Obviously)

Use large eggs. Not extra large. Not medium. Just large.

Boil them right. That means no gray-green yolks. No sulfur stink. Just creamy gold centers.

Here’s the no-fail method (burn it into your brain):

Place eggs in cold water in a saucepan.
Bring to boil over medium-high heat.
Once boiling, remove from heat. Cover and let sit for exactly 10 minutes.
Drain and transfer immediately to an ice bath for 5–7 minutes.

This technique gives you a firm white and a velvety yolk. Not chalky. Not rubbery. Just right.

🧂 Mayo (and how not to screw it up)

Use real mayo. Not that diet nonsense. Not that oily spread from 1994.

Hellmann’s is a solid bet. Dukes if you’re in the South. Homemade if you’ve got five minutes and a stick blender.

You’ll want about 3 tablespoons of mayo for every 4 eggs. Adjust to your liking. Some like it loose. Others like it scoopable.

💛 Mustard (the punchy backbone)

Don’t skip this.

Use Dijon for depth. Yellow mustard for nostalgia. A combo of both? Now you’re talking.

One teaspoon is usually enough but go wild if your taste buds are bored.

🔪 Add-ins That Work (And a Few That Don’t)

This is where the real artistry begins.

Good:

Celery (finely diced, adds crunch)
Red onion or shallots (just a little raw onion’s not everyone’s friend)
Fresh herbs like dill, chives, parsley
Pickles (sweet or dill, chopped real fine)

Bad:

Bell peppers (too watery)
Tomatoes (makes it soggy)
Avocado (unless eaten immediately, it browns faster than your morning toast)

Use salt sparingly. Eggs already have a baseline salinity. Taste first. Season last.

The Method: Assembly Without Overkill

Egg salad hates overhandling. Here’s how pros do it:

Step-by-Step Assembly:

Peel your eggs after the ice bath. Shells should slide off like magic.
Chop the eggs. Use a fork for rustic chunks. A pastry blender works if you’re feeling clever. Don’t go food processor that’s egg paste.
In a mixing bowl, combine eggs, mayo, mustard, and seasonings. Gently fold.
Add the crunchy bits last. That keeps ‘em from getting soggy.
Taste. Adjust. Add a pinch of paprika or cayenne if you’re feeling extra.

Let it sit in the fridge for at least 20 minutes. That’s when flavors start getting cozy.

Classic Egg Salad Recipe (Exact Quantities for Perfection)

Ingredients (Serves 2–3):

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp yellow mustard (optional)
1/3 cup celery, finely diced
1 tbsp red onion or shallots, minced
1 tbsp chopped dill (fresh is best)
Salt & black pepper to taste
Optional: pinch of smoked paprika or cayenne

Instructions:

Hard-boil eggs as described above.
Cool, peel, and chop them into small chunks.
Combine eggs with mayo and mustards in a medium bowl.
Stir in celery, onion, herbs.
Season and chill for 20–30 minutes.

Serving Suggestions for Pros

You’re not limited to white bread, folks.

Here’s how to serve it with swagger:

On sourdough toast with a sprinkle of microgreens
Stuffed in pita with shredded lettuce and crushed red pepper
Wrapped in lettuce leaves for keto-friendly bites
Spooned on rye crackers as hors d’oeuvres
In a bento box next to rice balls and pickled daikon

Egg salad is basically edible Lego. You can mold it anywhere.

Storage & Shelf Life: Not a Suggestion, a Rule

It’s not invincible.

Egg salad lasts up to 4 days in an airtight container in the fridge.
Don’t freeze it. Ever. The mayo will separate, and you’ll cry.

And if you’re meal-prepping for the week, keep the egg salad and the bread separate until serving. Unless soggy sandwiches are your thing (you monster).

Emerging Trends: Is Egg Salad Going Gourmet?

You bet it is.

In 2023, egg salad saw a 22% rise in menu appearances across artisanal cafes in North America (source: Technomic). Why? Nostalgia is in. Simplicity is in. And chefs are rediscovering how to tweak this old classic into a luxury item.

Top twists seen in upscale kitchens:

Truffle oil drizzle
Japanese Kewpie mayo and furikake
Caviar-topped egg salad on brioche

So yes, even egg salad’s having a glow-up.

Common Mistakes Even Good Cooks Make

Let’s squash a few myths and mishaps:

Overcooking the eggs – Causes sulfur rings and rubber texture
Undermixing or overmixing – One gives you dry globs, the other a puree
Not chilling before serving – Warm mayo? No thanks.
Skipping acid – Mustard or lemon juice makes it sing
Too many add-ins – Egg salad should still taste like eggs

Nutritional Breakdown (Per ½ cup serving)

Let’s nerd out for a sec.

Calories: ~220
Protein: 12g
Fat: 18g
Carbs: 2g
Fiber: 0.2g
Sugar: <1g
Cholesterol: 375mg

Yes, it’s high in cholesterol. No, that doesn’t mean it’ll kill you. The 2020–2025 Dietary Guidelines for Americans removed the strict cholesterol limit because recent research doesn’t support a strong link between dietary cholesterol and blood cholesterol for most people.

Unless you’ve got a specific condition, moderate egg salad intake is just fine.

The Takeaway: Egg Salad Deserves Your Respect

Egg salad is that low-key friend who’s always there. Reliable. Comforting. Forgiving.

But with a little effort? A little attention to detail? It turns into something worthy of center stage. Something you can actually be proud to serve. Heck, even brag about.

Here’s your plan: