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a closeup of classic egg salad in a bread bun on a white plate

Classic Egg Salad

Deliciously creamy egg salad with a bit of crunch from finely chopped celery and red onions.
Course Salad, Side Dish
Cuisine American
Keyword side salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 355kcal
Author Maike




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).


Calories: 355kcal | Carbohydrates: 6g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 384mg | Sodium: 374mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg