Classic Egg Salad
This classic egg salad is creamy, perfectly seasoned, and ready in under 30 minutes. Made with hard-boiled eggs, a tangy mayo-mustard dressing, crisp celery, and fresh chives, it's a timeless recipe that works beautifully in sandwiches, stuffed in croissants, served on crackers, or spooned over a bed of greens. Simple ingredients, reliable technique, and a result that never disappoints.
Equipment
- Medium saucepan For boiling the eggs
- Mixing bowl Large, for combining all ingredients
- Sharp chef's knife For chopping eggs and vegetables
- Cutting board
- Egg slicer or egg chopper Optional; makes quick, uniform cuts
- Slotted spoon or spider strainer For transferring eggs to ice bath
- Measuring spoons
- Rubber spatula or large spoon For folding ingredients together
- Small bowl For mixing the dressing
- Bowl of ice water For the ice bath to stop cooking
Ingredients
- 8 large eggs
For the Dressing
- 3 tablespoons mayonnaise full-fat recommended for best flavor
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon fresh lemon juice about half a lemon
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
For the Salad
- 2 stalks celery finely diced, about 1/2 cup
- 2 tablespoons red onion finely diced
- 2 tablespoons fresh chives finely chopped; or flat-leaf parsley
For Garnish
- paprika a pinch, for garnish
Instructions
- Place the 8 eggs in a medium saucepan and cover with cold water by about one inch. Bring to a full boil over medium-high heat, then reduce to medium and cook for 12 minutes.
- Transfer the eggs immediately to a large bowl of ice water and let sit for 10 to 15 minutes. This stops the cooking and makes peeling much easier.
- Gently tap and roll each egg to crack the shell all over, then peel under cold running water. Pat the peeled eggs dry with a paper towel.
- Using an egg slicer or sharp knife, chop the eggs into rough 1/2-inch chunks, leaving some variation in size for the best texture. Transfer to a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, lemon juice, garlic powder, salt, and black pepper until completely smooth. Taste and adjust seasoning as needed.
- Finely dice the celery and red onion into pieces no larger than 1/4 inch, and finely chop the fresh chives.
- Add the dressing, celery, red onion, and chives to the bowl with the chopped eggs. Gently fold together with a rubber spatula until evenly coated, being careful not to mash the eggs.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Garnish with a pinch of paprika and serve on toasted bread, crackers, or over fresh greens.
Notes
- Use eggs that are 7 to 10 days old for easier peeling. Very fresh eggs tend to cling to the shell.
- Never skip the ice bath. It stops overcooking immediately and prevents the greenish ring around the yolk.
- Pat the eggs completely dry before chopping. Excess moisture from the ice bath can thin out the dressing.
- For a chunkier texture, chop roughly. For a creamier texture, chop more finely or use a fork to partially mash a few of the eggs.
- Substitute Greek yogurt for half or all of the mayo for a lighter, tangier version with fewer calories.
- Add a small splash of dill pickle juice to the dressing for extra brightness and depth of flavor.
- If making ahead, add the celery just before serving to preserve its crunch.
- Store in an airtight container in the refrigerator for up to 3 to 4 days. Do not freeze, as the eggs turn rubbery and the mayo separates when thawed.
- Never leave egg salad out at room temperature for more than 2 hours. For parties or picnics, keep it over a bowl of ice.
- For a flavor variation, try adding 1/2 teaspoon of curry powder and a handful of golden raisins, or stir in 3 strips of crumbled crispy bacon for a smoky twist.
Nutrition
Serving: 1ServingCalories: 215kcalCarbohydrates: 2gProtein: 13gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 375mgSodium: 390mgPotassium: 145mgSugar: 1gVitamin A: 12IUVitamin C: 4mgCalcium: 6mgIron: 8mg
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