My Classic Egg Salad is easy to make, requires simple ingredients, and is versatile enough to be enjoyed in many different ways. Whether you’re looking for a quick lunch, a side dish, or a filling for sandwiches, this classic egg salad recipe is perfect for you. It’s a great recipe that doesn’t require any fancy equipment or skills.

easy classic egg salad sandwich

What is Classic Egg Salad

Classic egg salad is a dish made primarily of chopped hard-boiled eggs and mayonnaise, often enhanced with additional ingredients for flavor and texture. It’s a creamy, rich mixture that’s commonly used as a spread or filling for sandwiches and can also be enjoyed on its own. I love egg salad as a quick and easy lunch!

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How to Make Classic Egg Salad

Making classic egg salad is a straightforward process that involves hard-boiling eggs and then mixing them with a few additional ingredients. Here’s what you need to do:

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  • 8 hard-boiled eggs, chopped
  • ½ cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Step-by-Step Instructions

Step One: Start by placing your eggs in a large pot and cover them with water. This is the first step to achieve perfect hard-boiled eggs, which are essential for a good egg salad sandwich.

Step Two: Bring the water to a rolling boil. Once it reaches a hard boil, remove the pot from the heat and cover it with a lid. This method ensures that your eggs are cooked just right, not too hard or too soft.

Step Three: Let the eggs sit, covered, for 11 minutes. This duration is perfect for ensuring that your eggs are cooked thoroughly.

Step Four: After 11 minutes, transfer the eggs to a bowl of ice water. This ice bath stops the cooking process and makes the eggs easier to peel.

Step Five: Once cooled, peel the eggs and refrigerate them for at least 3 hours until they are cold. This step is crucial for achieving the best texture in your egg salad.

Step Six: When the eggs are cold, chop them and add them to a mixing bowl. Now, mix in the remaining ingredients: mayonnaise, dill pickle relish, Dijon mustard, and salt and pepper. Stir everything until it’s well mixed.

Step Seven: Cover the bowl and chill the egg salad for at least one hour before serving. This chilling time allows the flavors to meld together, creating a more cohesive and delicious dish.

Substitutions and Variations

There are several ways you can modify this classic egg salad recipe to suit your tastes or dietary needs:

  • If you’re not a fan of mayonnaise, you can use plain Greek yogurt as a healthier alternative.
  • For a different flavor, try adding fresh herbs like fresh parsley or dill.
  • Avocado egg salad is a popular variation where mashed avocado is used in place of some or all of the mayonnaise.
  • Add a bit of crunch by including finely chopped celery or red onion.
  • If you prefer a bit of sweetness, sweet pickle relish can be used instead of dill relish.
creamy salad with eggs and mayo

Best Tips

Here are some tips to help you make the best egg salad:

  • Use Fresh Eggs: Fresh egg salad starts with fresh eggs. While older eggs are easier to peel, fresh eggs will give you a better flavor.
  • Don’t Overcook Your Eggs: Overcooked eggs can lead to a rubbery texture. Follow the cooking instructions carefully for perfect hard-boiled eggs.
  • Chill Your Eggs: Chilling your chopped eggs before adding the remaining ingredients can make a big difference in the texture of your salad.
  • Adjust Seasonings to Taste: Don’t be afraid to adjust the amount of mayonnaise, mustard, and seasonings to suit your taste preferences.
  • Add Variety: Feel free to experiment with additional ingredients like chopped green onion, lemon juice, or different types of mustard to add variety to your egg salad.
open face egg salad with pepper

How to Store Classic Egg Salad

To store your classic egg salad, place it in an airtight container and keep it in the refrigerator. This will ensure that it stays fresh and delicious. Egg salad can be stored like this for up to 3-5 days. Remember, it’s important not to leave egg salad at room temperature for too long, as it can spoil.

How to Make an Egg Salad Sandwich

To assemble your sandwich, take two slices of your favorite bread – white bread is a traditional choice, but you can use any type you prefer. Spread a generous amount of the chilled egg salad onto one slice of bread. For a more substantial sandwich, you might add lettuce, tomato slices, or even a sprinkle of fresh herbs like dill or parsley. Place the second slice of bread on top, gently press down, and your egg salad sandwich is ready to enjoy. This easy recipe is perfect for a quick lunch or a simple, satisfying meal at any time of the day.

sandwich closeup

Frequently Asked Questions

Can I make egg salad in an instant pot? Yes, you can cook your eggs in an instant pot for this recipe. Use the “egg” setting for perfect hard-boiled eggs.

How can I enjoy egg salad besides sandwiches? Egg salad can be served on a bed of lettuce, in lettuce wraps, or even as a filling for potato salad.

What’s the best way to peel hard-boiled eggs? Peel your eggs under cold water or in a bowl of ice water. This helps the shell come off more easily.

creamy sandwich classic egg salad recipe

Can I freeze egg salad? It’s not recommended to freeze egg salad because the texture of the mayonnaise and eggs can change, making it less appealing when thawed.

How can I make my egg salad healthier? To make a healthier version, use plain Greek yogurt instead of mayonnaise and add more fresh herbs and vegetables like celery or green onion.

classic egg salad recipe

Sometimes, it’s best to stick with the basics. I love this classic egg salad recipe because it’s a tried-and-true family favorite. It’s the type of recipe that you might find on an index card in your grandma’s old recipe box.

I hope you enjoy this delicious, simple egg salad as much as my family does!

More Tasty Salads

5 from 1 rating

Egg Salad

Author: Crissy Page
Servings: 4 servings
Prep: 15 minutes
Cook: 11 minutes
Additional Time 4 hours
Total: 4 hours 26 minutes
This creamy and delicious egg salad is perfect for sandwiches!


  • 8 hard-boiled eggs chopped
  • ½ cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste


  • Place your eggs in the bottom of a large pot and cover with water. Bring to a boil
  • When it comes to a hard boil, remove from heat and cover with a lid. Allow to sit, covered, for 11 minutes.
  • At the end of the 11 minutes, place cooked eggs in ice water to cool. Once cooled, peel the eggs. Refrigerate eggs for at least 3 hours until cold.
  • When cold, chop the eggs and add to a mixing bowl. Add additional ingredients and stir until mixed well. Cover and chill at least one hour before serving.
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Serving: 1g | Calories: 345kcal | Carbohydrates: 2g | Protein: 13g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Cholesterol: 385mg | Sodium: 534mg | Sugar: 1g
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Course: Salads
Cuisine: American
Keyword: salads

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