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Our Classic Egg Salad is an all-American favorite! No need to over-complicate this simply delicious recipe.

Classic Egg Salad

Sometimes, as food bloggers, we think that we should be developing exotic, new recipes all the time.  But when it comes to a good egg salad, we believe a simple, classic recipe is the best!

A number of years ago, shortly after we started A Family Feast, we made some hard-boiled eggs for Easter egg coloring – as well as for use in our recipe development. As part of our recipe testing, we made quite a few variations of egg salad – some with unique spices, some with fresh herbs, some with avocado and other ingredients. In the end, we decided to share this tried-and-true, Classic Egg Salad recipe – and it’s been a reader favorite ever since!

Classic Egg Salad

How do you make Classic Egg Salad?

  • Start by boiling your eggs – following the method outlined in our Perfect Hard-Boiled Eggs cooking lesson. In this lesson, we share all of our tips and tricks that will ensure perfectly-cooked (not overcooked) eggs that are easy to peel.
  • We prefer to coarsely chop the egg whites and yolks, so the finished egg salad has a bit of texture as you bite into it.

Classic Egg Salad

  • Use a good mayonnaise in your egg salad. Our homemade mayonnaise is easy, delicious and extra silky. But if you go the store-bought route, we recommend Hellmann’s mayonnaise. Just keep in mind that it is really easy to put too much mayonnaise in an egg salad, so start with a little, then add more as needed.  We think we have the proportions of mayonnaise-to-egg just right in this classic egg salad recipe.
  • Season with a pinch of table salt and white pepper. Table salt is preferred over coarse kosher salt because it will dissolve more easily in your egg salad dressing. Similarly, white pepper is ground more finely than black pepper, plus you won’t see black flecks throughout your egg salad.

Classic Egg Salad

  • Mix in the mayonnaise and seasonings while the eggs are still warm. This will help infuse the flavors throughout the salad, as well as make it easier to mix together.
  • Cool this classic egg salad completely before serving for the very best flavor.

Classic Egg Salad - A Family Feast

How do I serve Egg Salad?

We love a good egg salad sandwich made with soft, white crusty bread. But it’s also delicious served in a wrap with some chopped lettuce and other veggies. Or, simply serve it scooped on top of fresh lettuce.

How long will Egg Salad last?

Egg salad with last for several days when stored in an air-tight container in the refrigerator. However, we suggest making only as much as you will eat over a day or two.

This recipe originally appeared on A Family Feast in May 2013.

You may enjoy these other egg recipes:

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Classic Egg Salad - A Family Feast

Classic Egg Salad

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2-4 servings


  • 6 whole eggs in shell, brought to room temperature
  • 4 quarts of water
  • 1 tablespoon white vinegar
  • 46 tablespoons good quality mayonnaise (homemade mayonnaise, or if store-bought, we recommend Hellmann’s)
  • Pinch of table salt (not kosher salt)
  • Pinch of white pepper


  1. Fill a medium pot with three to four quarts of water and bring to a boil.
  2. Add white vinegar. Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water. (This will help avoid cracking the eggs.)
  3. Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
  4. Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.
  5. Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed. You may use some or all of the 4-6 tablespoons of mayonnaise depending on how creamy you like the texture.
  6. Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
  7. Serve with crisp lettuce and your favorite bread.

Classic Egg Salad

Classic Egg Salad

Classic Egg Salad

Classic Egg Salad

Classic Egg Salad - Simple ingredients are best when it comes to making a classic egg salad!

Classic Egg Salad

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  • Martha wrote:

    Hi Charles – Sorry you are having such a bad day. Next time, feel free to use the Jump to Recipe button at the top of the post!

  • Aqua B wrote:

    wow! It tastes like the real egg salad without the mustard!

    • Martha wrote:

      Glad you enjoyed the recipe Aqua!

  • Walter Goodale wrote:


    • Martha wrote:

      We do too Walter! 🙂

  • Marissa wrote:

    Love this classic egg salad! Nice and simple! Also want to thank you for the perfect method of hard boiling and peeling the eggs. The shells came off SO easily and that’s never happened before in all the million recipes I’ve tried. You rock!!

    • Martha wrote:

      Thanks Marissa! 🙂

  • Jenn wrote:

    Very easy and tasty! I always struggle with hard boiling eggs and getting the shells off but your technique made it so much easier!

    • Martha wrote:

      So glad it was help Jenn!

  • Stets wrote:

    Cooking With Jack on Youtube stole your pictures and used them as his thumbnail on his most recent YouTube video. Just wanted to tip you off that someone is stealing your work!

    • Martha wrote:

      Thank you – we were alerted to this earlier today, and have asked him to replace our image with one of his own. He is using it without our permission which violates US Copyright laws. Appreciate the head’s up.

  • Anna wrote:

    Wow this was such an easy recipe to make and I love you have specific timings. Thank you!

    • Martha wrote:

      You’re welcome Anna! Glad you found the information helpful!

  • Martina Tatum wrote:

    Simple, easy, and delicious. I would certainly recommend this to anyone who enjoys egg salad.

    • Martha wrote:

      Thanks Martina!

  • Jillian wrote:

    I made this recipe earlier today and it was SUPER simple and delicious! It’s definitely a classic and simple egg salad, and I would certainly make it again!

    • Martha wrote:

      Thanks Jillian!

  • Naomi wrote:

    I have made a recipe that’s similar to this one but I add a t. of mustard. Also, I use an egg cooker to boil my eggs. They’re a great investment.

    • Martha wrote:

      Thanks Naomi!

  • Pat wrote:

    Your egg salad recipe was recommended by Noom. This is a diet system I am using.
    Can’t wait to try!

    • Martha wrote:

      We hope you enjoy the recipe Pat!

  • Chris W. wrote:

    Sometime less is more! Highly recommend using a good mayo and adding a dash of paprika… Sir Kensington’s mayo takes this recipe to another level.

    • Martha wrote:

      Thanks Chris! We will give it a try!

  • Jo Doelker wrote:

    I find it hard to believe that that egg salad shown above would be as moist as the pictures shows with only 4 tablespoons of mayonnaise for 6 eggs. I appreciate more accurate pictures.

    • Martha wrote:

      Hi Jo – I can assure you those photos reflect the recipe as written in the post. I’m not sure why you would think we would try to misrepresent our recipes? We used our own homemade mayonnaise which is softer and creamier than most store bought varieties. But if you need to add more mayonnaise to achieve a different texture, by all means go ahead and add more.

  • Miss B wrote:

    An easier way to boil eggs…. put them in a pot of cold water, with the water just covering the eggs. Bring to a boil, cover and turn off the heat. Let sit on stove 10 minutes. Drain and fill with cold water and ice cubes to cool. Make sure you use eggs at least 2 weeks old,because they peel easier. This basic egg salad is much better with some celery seed and yellow mustard.

    • Martha wrote:

      Thanks for sharing Miss B!

  • Bridget wrote:

    Exactly the recipe I’ve been searching for for years. Who knew it was simplicity that I longed for in my egg salad? I have tried every spice and condiment. But what I craved was just as simple as mayo, salt and pepper! Thank you!

    • Martha wrote:

      You’re welcome Bridget! Glad you liked it!

  • John Johnson wrote:

    that’s the way I always liked my eggs salad. Simple with just mayonnaise and salt and pepper. I do disagree on one point though. I actually like my egg saladsandwich a little bit warm little warmer than room temperature. I like it much better than cold egg.

    • Martha wrote:

      I agree John – a warmer egg salad sandwich is very delicious (especially on a soft bread)! Glad you enjoyed the recipe!

  • Dave wrote:

    Really easy and time friendly way to whip up a tasty lunch or even dinner. With just 2 of us I cut recipe in half (except for cook and rest time), and we super enjoyed. Also used Sriracha mayonnaise as one of my 2 tbls, and some chopped bread and butter pickle. NICE

    • Martha wrote:

      Thanks Dave – we love the idea of using sriracha mayo!

  • Rosa Owens wrote:

    My family loved this recipe!

    • Martha wrote:

      Thanks Rosa!

  • Jackie wrote:

    Its great thank you so much.

    • Martha wrote:

      You’re very welcome Jackie – glad you enjoyed the recipe.

  • Gloria wrote:

    Your recipe rules! Less is more and this recipe is classic!

    • Martha wrote:

      Thank you Gloria! 🙂

  • Christine Mukunta wrote:

    Looks yummy

    • Martha wrote:

      Thanks Christine!

  • Yose wrote:

    I do not want my egg yellows to be runny or soft. So I cook mine – instead of moving from hart I turn down to low simmer for about 10 minutes. Also , I do not want clumps of white in my salad. So mix yellow & white in food chopper – better!

    • Martha wrote:

      Thanks for sharing!

  • Teri Kiss wrote:

    The best

    • Martha wrote:

      Thanks Teri!

  • Jamie Korwin wrote:

    I love this egg salad! Thank you!

    • Martha wrote:

      You’re very welcome!

  • Carol puishis wrote:

    Love the simplicity of this egg salad. Always a favorite. I love this site so much.

    • Martha wrote:

      Thanks Carol! We’re very glad you are enjoying the recipes.

  • Ole wrote:

    “4 Quarts of Water” Why?! Also the Vinegar part, i don’t know if you use it for flavour, or if you believe it makes it easier to get the shell off? The last one is a Myth, but people still does it 😛

    Easiest way, and most economical way, is to only have 1/2″ Inch of water, it comes quicker to a boil, and being that it is then “Steaming” all Eggs get the exact same temperature… Let them sit for like 10 Minutes, then you can either shake them in your pot, or transfer them to a bowl / box with a lid, along with the water, and then shake… It takes 2.5 – 5 SECONDS, and all the Shells will be off, or easily peeled off, with absolutely no effort, because the water shatters the thin membrane, when you shake them 🙂

    • Martha wrote:

      Thanks for sharing your method Ole!

  • Cathy wrote:

    That sounds good! Simple and tasty! I’m going to try it tomorrow. You’ve got me craving egg salad now, lol. Thanks

    • Martha wrote:

      Thanks Cathy!

  • Fran wrote:

    Well, I gotta share my egg salad suggestions also. I actually found the basic recipe on the back of Lay’s potato chips about 25 years ago, and have modified it a coupla times since.
    6 cooked eggs, 1/4 to 1/2 tsp horseradish (to taste), 1/2 tsp dry mustard, 1/2 tsp Wor, 4 Tblsp Hellman’s (what other mayo is there?!), 1 tsp dry onion and/or chives, 1 tblsp green bell pepper, diced very fine.
    Here’s another salad recipe you might like: Pea & Asparagus Salad
    1 can artichokes, drain & chop sorta small, 1 can asparagus (cop bit size), about 2 cups frozen Green Giant English peas, thawed & slightly heated, 1 pkg Good Seasons Italian dressing mix, 1/3 – 1/2 cup Hellman’s, sharp cheese, grated, pimiento, to taste. Chill and serve cold. Yum!

    • Martha wrote:

      Thanks Fran – Both recipes look delicious!

  • Patrick wrote:

    Much better with diced onions added.

    • Martha wrote:

      Thanks for the suggestion Patrick!

  • DOREEN LINTON wrote:

    To make it easier I usually use a potato masher to crush the eggs, as my family doesn’t like chunky egg pieces and I add salt & pepper onion and celery

    • Martha wrote:

      Great idea Doreen! Thanks for sharing!

  • Ann wrote:

    To this recipe I add a half teaspoon of celery seed and a tablespoon of mild yellow mustard. This makes my husbands favorite sandwich! It is also very good served on a bed of lettuce with roasted and sliced beets around it. Yum!

    • Martha wrote:

      Sounds delicious Ann! Thanks!

      • Lesa wrote:

        Yes on the yellow mustard. I have always added mustard to my egg salad. I like it chunky but my husband likes it mashed up.

        • Martha wrote:

          Thanks Lesa!

  • Sandy Karbacka wrote:

    My egg salad has a 4 T. diced tiny green pepper try it the best let it stay in the frig for all to marry together .

    • Martha wrote:

      Thanks Sandy – sounds like a great addition!

  • Paula wrote:

    I make mine like this as well, but I add some celery for a nice added crunch. Gives it a great texture and doesn’t really change the flavor at all.

    • Martha wrote:

      Great idea Paula! Thanks for writing to us!

  • Denise wrote:

    So happy that I found this classic egg salad recipe link on Pinterest. Easiest way to boil and peel perfect eggs every single time! My husband and I love the simple flavor of this recipe. Thanks for sharing it with us.

    • Martha wrote:

      Thanks Denise!! Happy New Year!

  • Lori Niemi wrote:

    I like to grate the boiled eggs with a grater. Makes a nice uniform egg salad, and it’s quick!

    • Martha wrote:

      Great idea Lori!

  • Biffy Lynn wrote:

    The salad is very good. It is a classic, simple egg salad- delicious. There is a much easier way of boiling eggs than what is mentioned here. Simply put the eggs in a pan, run water over them until the eggs are covered, put a teaspoon of salt in the water, bring the eggs to a boil, turn off the heat (but keep the pan on the burner), put a lid on the pan, let them sit in the water in the pan (which is still on the burner) for ten minutes. Peel and eat! No yucky green ring around the yolk of the egg. The eggs are perfect.
    Also, using older eggs (ones that have been in the refrigerator for at least week) will ensure that your eggs peel easily.

    • Martha wrote:

      Thanks Biffy!

  • tanya wrote:

    My kids are always so excited to color the eggs, but then I have to figure out what to do with them! I’ve never made egg salad, can’t believe it. But now I have a good recipe to try!

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