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Delicious homemade egg salad in a bowl, garnished with herbs.

Classic Egg Salad

A comforting and quick egg salad recipe combining tender chopped eggs, creamy dressing, and crunchy celery, perfect for sandwiches or a light meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 hard-boiled eggs Use eggs that are about a week old for easier peeling; fresh eggs cling to shells more. Swap with firm tofu in a pinch for a plant-forward texture.
  • 1/4 cup mayonnaise Choose full-fat mayo for the creamiest mouthfeel, or use a light variety for fewer calories. Greek yogurt can be mixed half-and-half with mayo for tang and creaminess.
  • 1 tablespoon Dijon mustard Dijon gives depth and a subtle heat that lifts the salad; yellow mustard will mellow the flavor.
  • 1/4 cup finely chopped celery Celery adds needed crunch and freshness; can replace with finely chopped cucumber for a juicier crunch in hot weather.
  • 2 tablespoons chopped green onions Green onions give a gentle onion lift; chives are a delicate substitute.
  • Salt and pepper to taste Season gradually and taste because eggs can absorb a lot of seasoning. Consider smoked paprika for contrast if desired.
Optional Ingredients
  • Lettuce leaves For serving.
  • Bread For sandwiches.

Method
 

Preparation
  1. Peel and chop the hard-boiled eggs into small pieces.
  2. In a mixing bowl, combine the mayonnaise and Dijon mustard.
  3. Add the chopped eggs, celery, and green onions to the bowl.
  4. Season with salt and pepper to taste.
  5. Mix everything gently until combined.
Serving
  1. Serve on a bed of lettuce or as a sandwich filling.

Notes

Chill the filling briefly to firm it up before assembling for neat sandwiches. Let the salad rest for at least 15 minutes in the fridge to meld flavors.