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A white bowl of the Best Classic Egg Salad Recipe with creamy egg salad, chopped green onions, sprinkled with paprika, and a white spatula with a wooden handle resting inside. - 4 A slice of rustic bread topped with creamy egg salad, garnished with chopped herbs—an inviting plate that showcases the Best Classic Egg Salad Recipe, served with extra salad and a fork in the background. - 5 A bowl of creamy potato salad with chopped green onions, reminiscent of the Best Classic Egg Salad Recipe, is garnished with paprika. A gold and white fork rests on a white marble surface beside a blue and white cloth. - 6 A close-up of a forkful of creamy potato salad with chopped green onions and parsley, reminiscent of the Best Classic Egg Salad Recipe, held in front of a white bowl filled with more potato salad on a bright, white surface. - 7

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A bowl of creamy potato salad topped with paprika, featuring chunks of potatoes, green bell peppers, and hints of the Best Classic Egg Salad Recipe—all mixed with a rich mayonnaise-based dressing. - 9

in this article:

  • Know Before You Scroll
  • Step By Step Instructions
  • Why Not Try
  • FAQs
  • Egg Salad Recipe
  • Erren’s Top Tips
  • Storage & Freezing Instructions

The ULTIMATE egg salad recipe! Whether you pile it high on a sandwich or grab a spoon and dig in straight from the bowl, this easy egg salad is irresistibly creamy, zesty, and bursting with flavor. The perfect go-to lunch you’ll crave again and again!

Know Before You Scroll

Best Classic Egg Salad Recipe - 10

Flavor Profile

Creamy, tangy, and fresh with a little crunch. The eggs are rich and soft, the mayo dressing is smooth with a bright pop from lemon juice or vinegar, and the herbs and veggies bring it all to life.

What You’ll Need

Eggs, mayonnaise, mustard, lemon juice or white wine vinegar, salt, black pepper, celery, green onions, fresh herbs like dill, chives, or parsley.

Difficulty Level

Super easy. If you can boil water, you can make this.

Equipment Needed

Medium saucepan, large bowl, whisk, knife, cutting board, slotted spoon or tongs, mixing spoon.

Top Tip

Don’t skip the ice bath! It stops the cooking instantly and makes peeling the eggs so much easier.

Time-Saving Tips

Buy pre-cooked hard-boiled eggs if you’re in a rush. Just chop, mix, and go.

Ingredient Swaps

No fresh herbs? Dried herbs work in a pinch—just use about ⅓ of the amount. No green onions? Try a small amount of finely chopped red onion instead.

A slice of rustic bread topped with creamy egg salad, garnished with chopped herbs—an inviting plate that showcases the Best Classic Egg Salad Recipe, served with extra salad and a fork in the background. - 11

There’s something so comforting about a classic egg salad – Creamy, simple, and so nostalgic. When I created this recipe, my goal was to keep all the classic vibes we know and love, but give it a little something extra. Think perfectly cooked eggs, a pop of brightness from fresh lemon juice, and just the right amount of crunch from celery and green onions. It’s familiar yet a tiny bit elevated—like a hug in egg salad form. Spread it on sandwiches, scoop it with crackers, or just grab a spoon and go for it. It’s quick, easy, and totally satisfying for lunches, meal prep, or a little snack situation.

A close-up of a forkful of creamy potato salad with chopped green onions and parsley, reminiscent of the Best Classic Egg Salad Recipe, held in front of a white bowl filled with more potato salad on a bright, white surface. - 12

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Boil the Eggs

Grab 8 large eggs and place them in a single layer in a saucepan. Cover them with cold water—make sure there’s at least 2 inches above the eggs. Bring it all to a rolling boil over high heat. Once it’s boiling, turn off the heat, cover the pot, and let the eggs sit for 12 to 15 minutes.

Golden brown fritters frying in hot oil, reminiscent of a classic Southern recipe, surrounded by bubbles and froth. - 13

2

Cool and Peel

Transfer those hot eggs straight into the ice bath. Let them chill for 5 minutes to stop the cooking and make peeling a breeze. Once they’re cool, peel and dice them into chunky little bites.

A bowl of brown eggs chilled with ice cubes in water sits above a close-up of chopped hard-boiled eggs—white and yellow pieces mixed together—the perfect start for the Best Classic Egg Salad Recipe. - 14

3

Make the Dressing

In a large bowl, whisk together ⅓ cup of good-quality mayo, 1 tablespoon of mustard, 2 teaspoons of fresh lemon juice or white wine vinegar, ¼ teaspoon of salt, and a few cracks of black pepper. Whisk it until it’s creamy and smooth—it should smell tangy and delicious.

A metal whisk resting in a bowl of creamy, white sauce speckled with ground black pepper—just what you need for the Best Classic Egg Salad Recipe. - 15

4

Mix It All Together

Now add your chopped eggs to the bowl, plus 3 tablespoons of finely chopped celery, 2 sliced green onions, and 1 tablespoon of fresh herbs—dill, chives, or parsley work great. Gently fold it all together until every bite is coated in that creamy dressing.

A white bowl containing chopped hard-boiled eggs, celery, scallions, and parsley arranged in sections, ready to be mixed for the Best Classic Egg Salad Recipe. - 16

5

Chill & Serve

Pop the bowl in the fridge for at least 30 minutes to let the flavors come together. Then taste and season with a little more salt or pepper if needed.

A white bowl of the Best Classic Egg Salad Recipe with creamy egg salad, chopped green onions, sprinkled with paprika, and a white spatula with a wooden handle resting inside. - 17

Why Not Try

  • Homemade Potato Salad
  • Best Ever Chicken Salad
  • Amish Macaroni Salad

Can I make egg salad without mayo?

Yes! You can swap in Greek yogurt, mashed avocado, or even hummus for a lighter version. Just note the flavor and texture will change slightly.

How long does egg salad last in the fridge?

Egg salad is safe to eat for up to 2 days when stored in an airtight container in the refrigerator.

Why is my egg salad watery?

Watery egg salad usually comes from overcooked eggs or high-moisture add-ins like celery or onions. Be sure to pat any chopped veggies dry before mixing.

What’s the best bread for egg salad sandwiches?

Classic white bread, croissants, toasted sourdough, or soft whole wheat all work great. You can also serve it lettuce-wrap style for a low-carb option.

Can I use pre-boiled eggs?

Absolutely. Store-bought hard-boiled eggs save time and still taste great—just be sure they’re fresh and peeled cleanly.

Is this recipe gluten-free?

Yes! The salad itself is gluten-free. Just pair it with gluten-free bread or crackers if needed.

A bowl of creamy potato salad with chopped green onions, reminiscent of the Best Classic Egg Salad Recipe, is garnished with paprika. A gold and white fork rests on a white marble surface beside a blue and white cloth. - 18

Rate This Recipe

A bowl of creamy potato salad topped with paprika, featuring chunks of potatoes, green bell peppers, and hints of the Best Classic Egg Salad Recipe—all mixed with a rich mayonnaise-based dressing. - 19

Ingredients

  • ▢ 8 large eggs
  • ▢ ⅓ cup mayonnaise (best quality such as Hellmann’s or Duke’s)
  • ▢ 1 tablespoon mustard
  • ▢ 2 teaspoons fresh lemon juice (or white wine vinegar)
  • ▢ ¼ teaspoon salt
  • ▢ ground black pepper
  • ▢ ½ stalk celery ( (about 3 tablespoons) chopped fine)
  • ▢ 2 green onions (sliced)
  • ▢ 1 tablespoon finely chopped fresh herbs (such as dill, chives or parsley)

Instructions

  • In large bowl, mix 4 cups water with 4 cups ice and set aside.
  • Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. Cook over high heat and bring the water to a rolling boil. Cover the pot and let stand on the burner for 12- 15 minutes.
  • Transfer the eggs to the prepared ice water and let cool 5 minutes.
  • Peel and dice the hard boiled eggs into small sized chunks. Set aside.
  • In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.
  • Add the remaining ingredients into the mayonnaise mixture and gently fold together.
  • Refrigerate for 30 minutes. Taste for seasoning and season with salt and pepper as needed before serving.
  • This salad can be refrigerated in airtight container for 2 days.
  • MAKE AHEAD: Cook and cool the eggs and then refrigerate in an airtight container for 1 day. To finish, proceed with step 4.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

A bowl of creamy potato salad topped with paprika, featuring chunks of potatoes, green bell peppers, and hints of the Best Classic Egg Salad Recipe—all mixed with a rich mayonnaise-based dressing. - 20

Egg Salad Recipe

Ingredients

  • 8 large eggs
  • ⅓ cup mayonnaise best quality such as Hellmann’s or Duke’s
  • 1 tablespoon mustard
  • 2 teaspoons fresh lemon juice or white wine vinegar
  • ¼ teaspoon salt
  • ground black pepper
  • ½ stalk celery (about 3 tablespoons) chopped fine
  • 2 green onions sliced
  • 1 tablespoon finely chopped fresh herbs such as dill, chives or parsley

Instructions

  • In large bowl, mix 4 cups water with 4 cups ice and set aside.
  • Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. Cook over high heat and bring the water to a rolling boil. Cover the pot and let stand on the burner for 12- 15 minutes.
  • Transfer the eggs to the prepared ice water and let cool 5 minutes.
  • Peel and dice the hard boiled eggs into small sized chunks. Set aside.
  • In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.
  • Add the remaining ingredients into the mayonnaise mixture and gently fold together.
  • Refrigerate for 30 minutes. Taste for seasoning and season with salt and pepper as needed before serving.
  • This salad can be refrigerated in airtight container for 2 days.
  • MAKE AHEAD: Cook and cool the eggs and then refrigerate in an airtight container for 1 day. To finish, proceed with step 4.

Notes

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

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