Sometimes, as food bloggers, we think that we should be developing exotic, new recipes all the time. But when it comes to egg salad, we think a simple, classic recipe is the best!
Our six-year-old was anxious to get started on her Easter egg coloring earlier this week, so we made some hard-boiled eggs for coloring – as well as for use in our recipe development. After trying several variations of egg salad using different spices, herbs and other ingredients, the one that we decided to share was this tried-and-true, classic egg salad recipe.
Just use a good mayonnaise (either homemade mayonnaise, or if store-bought, we like Hellmann’s) and season with salt and pepper. It’s easy to put too much mayonnaise in an egg salad and mask the flavors of the egg, but we think we have the proportions of mayonnaise-to-egg just right in this classic egg salad recipe. Mixing in the mayonnaise while the eggs are still warm also helps to infuse the flavors. Just make sure that you cool this classic egg salad completely before serving for the very best flavor.
You can also see our tips for making perfect hard-boiled eggs by clicking here. By following our tips and tricks, your eggs will be perfectly cooked and easy to peel!
Happy Easter everyone!
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PinIngredients
- 6 whole eggs in shell, brought to room temperature
- 4 quarts of water
- 1 tablespoon white vinegar
- 4 tablespoons good quality mayonnaise (homemade mayonnaise, or if store-bought, we recommend Hellmann’s)
- Pinch of salt
- Pinch of white pepper
Instructions
- Fill a medium pot with three to four quarts of water and bring to a boil.
- 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.)
- 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.
- 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.
- Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
- Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
- Serve with crisp lettuce and your favorite bread.
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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!
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.
Thanks Biffy!
I like to grate the boiled eggs with a grater. Makes a nice uniform egg salad, and it’s quick!
Great idea Lori!
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.
Thanks Denise!! Happy New Year!
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.
Great idea Paula! Thanks for writing to us!
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 .
Thanks Sandy – sounds like a great addition!
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!
Sounds delicious Ann! Thanks!
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.
Thanks Lesa!
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
Great idea Doreen! Thanks for sharing!
Much better with diced onions added.
Thanks for the suggestion Patrick!
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!
Thanks Fran – Both recipes look delicious!
That sounds good! Simple and tasty! I’m going to try it tomorrow. You’ve got me craving egg salad now, lol. Thanks
Thanks Cathy!
“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 🙂
Thanks for sharing your method Ole!
Love the simplicity of this egg salad. Always a favorite. I love this site so much.
★★★★★
Thanks Carol! We’re very glad you are enjoying the recipes.
I love this egg salad! Thank you!
You’re very welcome!
The best
Thanks Teri!
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!
Thanks for sharing!
Looks yummy
Thanks Christine!
Your recipe rules! Less is more and this recipe is classic!
Thank you Gloria! 🙂
Its great thank you so much.
You’re very welcome Jackie – glad you enjoyed the recipe.