Our Classic Egg Salad is an all-American favorite! No need to over-complicate this simply delicious recipe.
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!
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.
- 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.
- 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.
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:
- Perfect Hard-Boiled Eggs
- Deviled Eggs
- Spinach Salad with Warm Bacon Dressing
- 12 Eggs-cellent Egg Salad Recipes
- Salmon Egg Salad
Prep Time:
Yield:
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PinIngredients
- 6 whole eggs in shell, brought to room temperature
- 4 quarts of water
- 1 tablespoon white vinegar
- 4–6 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
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. You may use some or all of the 4-6 tablespoons of mayonnaise depending on how creamy you like the texture.
- Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
- Serve with crisp lettuce and your favorite bread.
My family loved this recipe!
★★★★★
Thanks Rosa!
Its great thank you so much.
You’re very welcome Jackie – glad you enjoyed the recipe.
Your recipe rules! Less is more and this recipe is classic!
Thank you Gloria! 🙂
Looks yummy
Thanks Christine!
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!
The best
Thanks Teri!
I love this egg salad! Thank you!
You’re very welcome!
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.
“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!
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!
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!
Much better with diced onions added.
Thanks for the suggestion Patrick!
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!
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!
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!
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!
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 like to grate the boiled eggs with a grater. Makes a nice uniform egg salad, and it’s quick!
Great idea Lori!
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!
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!