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Our Classic Egg Salad is an all-American favorite! No need to over-complicate this simply delicious recipe.
The best egg salad 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 salads made with hard boiled eggs – 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’s 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 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 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.
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- 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
- 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.
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Nutritional information below does not include any bread shown in the photos.