Classic Egg Salad

A simple egg salad I make on repeat with chopped hard boiled eggs, creamy mayo, a little mustard, and just enough seasoning, easy to throw together and always good for sandwiches or quick lunches.

This is one of those recipes I find myself making without even thinking about it. On a day when I already had eggs boiling on the stove and needed something quick for lunch, this just came together with what I had in the fridge.

I didn’t have quite enough mayo, so I made a quick batch, chopped up some celery for a little crunch, and mixed everything right in the bowl. It quickly became a favorite for my husband and children which came as surprise to me. Hey, if they are happy to eat this and make sandwiches with it, then it’s becoming another staple in my house to make on repeat. It’s creamy, high protein, a little tangy, and great for sandwiches.

At its core, this recipe really only needs four main ingredients: eggs, mayo, mustard, and celery. Everything else is optional, which makes it so easy to throw together anytime.

Why I Love It

I love how dependable this recipe is. If I have eggs, I can make it. It doesn’t require much planning, and it always turns out.

It’s also really easy to adjust depending on what I have on hand. Sometimes I add more mustard, sometimes more herbs, and sometimes I keep it super simple like this.

And the texture is just right. Creamy with a little bit of crunch from the celery, which makes it feel a little more fresh and balanced.

Main Ingredients & Swaps

• Eggs – Hard boiled and peeled
• Mayonnaise – My homemade mayo or store-bought
• Celery – For crunch and freshness
• Mustard – Yellow or stone ground
• Parsley – Optional, but adds a fresh flavor
• Salt & pepper – To taste

How I Make It

Bring a pot of water to a boil and add a small pinch of baking soda. This helps make the eggs easier to peel later. Gently add the eggs and boil for 9 to 10 minutes.

Transfer the eggs to an ice bath and let them cool. Peel and add them to a bowl.

Chop the eggs to your desired texture using a fork or knife.

Add the mayonnaise, celery, mustard, parsley, salt, and pepper. Mix until creamy and well combined.

Taste and adjust as needed. Add more mayo for creaminess or more mustard for extra tang. Serve right away or store in the fridge.

If you want to watch the full recipe, check out my YouTube video below!

Classic Egg Salad

A simple, classic egg salad made with just four main ingredients and the perfect balance of creamy and fresh.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Basics, lunch, Snack

Cuisine: American

Calories: 260

Ingredients Method Video Notes

Ingredients

  

• 12 large eggs
• 1/4 cup mayonnaise
• 2 to 3 celery ribs finely chopped
• 1 tablespoons yellow mustard (adjust to taste)
• 1 tbsp apple cider vinegar or distilled white vinegar
• 1 to 2 tablespoons fresh herbs of choice like chopped parsley, chives, or dill optional
• 1/4 teaspoon salt to taste
• ¼ teaspoon black pepper

Notes

• Start with less salt and adjust, since it’s easy to overdo it
• Baking soda is optional but helps the shells peel more easily
• Add dill or chives if you want extra flavor
• Great for meal prep and keeps well in the fridge for up to 4 days. My kids like to pack this for sandwiches.

Method

 

1. Bring a pot of water to a boil and add a small pinch of baking soda. This helps make the eggs easier to peel. Gently add the eggs and boil for 9 to 10 minutes.
2. Transfer the eggs to an ice bath and let cool, then peel.
3. Remove the yolks and places in small mixing bowl. Chop the eggs whites to desired size and place in medium mixing bowl.
4. To the yolks, add the mayonnaise, celery, mustard, herbs, vinegar, salt, and pepper. Mix until creamy and well combined. Mix this in with the chopped egg whites.
5. Taste and adjust as needed. Add more mayo for creaminess or more mustard or apple cider vinegar for extra tang.
6. Serve immediately or refrigerate for up to 4 days.

Video