Egg Salad

This super high protein, creamy, and easy-to-make Egg Salad is a classic with a bit of a twist.

Egg Salad recipe by Cheerful Cook.
Photo Credit: Cheerful Cook.

This foolproof recipe works whether you like your egg salad on a bed of lettuce, scooped up with stalks of celery, or served sandwich-style in a bun or croissant.

Egg Salad Recipe Highlights

  • Super easy to customize
  • Perfect for meal prep
  • Simple ingredients
  • Ready in minutes with simple ingredients
  • Great on sandwiches or salads
  • Budget-friendly lunch option

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

Ingredients for Egg Salad on a marble countertopl

EGGS – Hard-boil your eggs for 9 minutes to get perfectly cooked yolks.

RED ONION & CELERY – Red onion adds a bit of a bite and a pop of color. If you’re sensitive to strong onion flavor, you can soak the sliced onion in ice water for a few minutes to mellow it out. Celery brings that classic egg salad crunch.

CHIVES – An optional garnish with a mild onion flavor that’s the perfect finishing touch.

MAYONNAISE – The creamy base that brings this salad together. Feel free to use your favorite brand.

MUSTARD – Gives your egg salad a little tang. Use classic yellow for a mellow flavor, or go for Dijon for a bit more spice.

LEMON – Both the zest and the juice brighten up the whole salad.

How To Make Egg Salad

Please check the printable recipe card below for more detailed instructions.

Boiling eggs in a pot for Egg Salad.
Adding boiled eggs to an ice bath for Egg Salad.
Mixing dressing ingredients in a clear glass bowl for Egg Salad.
Mixing chopped ingredients in a bowl for Egg Salad.
  1. Coarsely chop the hard-boiled eggs.
  2. In a large bowl, whisk mayonnaise, mustard, fresh lemon juice, and lemon zest.
  3. Mix in finely chopped red onion and celery.
  4. Fold in chopped eggs. Season to taste with salt. Optionally, top with fresh chives.

Planning and Leftovers

STORE – For easy storage, keep the egg salad in an airtight container in the fridge. It will stay fresh for at least 3 days. To boost the flavor, you might need to season it with a bit of extra salt before serving it again.

Egg salad served in a large white bowl.

Recipe Success Tips

USE OLDER EGGS – For best results, use eggs that are 7 to 10 days old. They are easier to peel than fresh eggs.

ROOM TEMPERATURE EGGS – To avoid cracked eggs, bring the eggs to room temperature before boiling them. This takes about 15-20 minutes. If you are in a rush, simply place the eggs for 5 minutes in a bowl of lukewarm water before boiling them.

USE THE RIGHT SIZE POT – If you are cooking a large number of eggs, be sure to use a large enough pot. Place each egg individually into the boiling water, making sure the eggs aren’t touching.

DON’T SKIP THE LEMON ZEST – Trust me, it’s the ‘secret ingredient’ that will make your guests ooh and ahh over this delicious recipe.

SUBSTITUTIONS & VARIATIONS – Instead of fresh chives, try adding fresh dill and/or parsley.

Egg salad sandwich on a white plate with lemon wedges.

Serving Suggestions

A CLASSIC SANDWICH – You know the drill! All you need is two slices of your favorite bread with a generous scoop of Egg Salad in the middle. It’s a winner every time! For a delicious twist, add a bit of the Egg Salad on our Air Fryer Garlic Bread!

WRAP IT UP – Fill a tortilla wrap with egg salad, lettuce, and your favorite veggies for a portable lunch option.

SALAD TOPPER – Egg salad isn’t just for sandwiches! Dollop it on top of a bed of mixed greens with chopped veggies and a light vinaigrette.

CUCUMBER SALAD – A tangy and refreshing cucumber salad pairs well with this egg salad.

WATERMELON SALAD – This surprising side adds a juicy sweetness and refreshing element that works surprisingly well with the savoriness of egg salad.

CARROT STICKS & CELERY – Keep it light and crunchy with classic veggie sticks! They work as a side or as a dipper for the egg salad.

  • You can also experiment by adding ½ teaspoon of smoked sweet paprika. It will add some delicious smokiness to your salad.
  • Adding capers and/or olives to your egg salad gives it a Mediterranean touch. Especially if you also make the dressing with Greek yogurt instead of mayonnaise.
A bowl of potato salad with bread and lemons.
Egg Salad recipe by Cheerful Cook.
Photo Credit: Cheerful Cook.
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Classic Egg Salad

Author: Maike Corbett
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serving Size 4
Deliciously creamy egg salad with a bit of crunch from finely chopped celery and red onions.
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Ingredients

  • 8 large eggs hard-boiled
  • ½ cup red onion finely chopped
  • ½ cup celery finely chopped
  • 1 tablespoon chives optional

Dressing

Instructions

Making Hard-Boiled Eggs

  • Remove eggs from the fridge and allow to rise to room temperature. About 15 minutes.
  • Fill a 5-quart pot with water and bring to a boil. One-by-one add the eggs into the boiling water. Adjust heat to medium-high for a gentle boil. Boil for 9 minutes.
  • While eggs are boiling, prepare a large bowl with ice water. Once done transfer the eggs into the ice water and chill for 2 minutes. Remove, peel, and coarsly chop the eggs. Set aside

Making The Dressing

  • In a small bowl combine mayonnaise, mustard, lemon juice, and lemon zest and whisk until well combined.

Making Egg Salad

  • In a large bowl combine chopped eggs, celery, and red onion. Add dressing and combine well. Season to taste with salt. Top with fresh chives (optional).

Nutritional Information

Calories: 355
Carbs: 6g
Fat: 31g
Protein: 14g

Nutritional Disclaimer

Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.

Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.

5 from 2 votes (2 ratings without comment)

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