Classic Egg Salad
- Brianne Thomas
- 11 minutes ago
- 3 min read
Egg salad is a timeless dish that combines the simplicity of hard-boiled eggs with a creamy dressing. Perfect for sandwiches, salads, or even as a dip, this classic egg salad recipe is both delicious and easy to make!
Egg salad is a simple classic that may seem like a straightforward dish, but achieving the ideal balance of ingredients and the right texture is key to creating this quintessential version. This recipe is the kind that frequently finds its way into easy lunchtime sandwiches or graces our tables during warm-weather picnics and festive gatherings, like bridal and baby shower celebrations. This recipe is refreshingly simple, featuring familiar ingredients that evoke a sense of nostalgia and comfort, making it taste just like home. With no surprises in the mix, it’s all about the harmonious blend of flavors and the creamy consistency that makes each bite satisfying and delightful.
Why You’ll Love This Classic Egg Salad Recipe
Budget-friendly. Eggs are (typically) pretty affordable, making this dish easy on the wallet.
Protein. If you’ve been wanting to add more protein to your diet, one egg offers 6 grams!
Simple. This dish is easy to prepare and comes together quickly.
Make ahead. Classic Egg Salad can be made up to 24 hours in advance, making it perfect for parties and potlucks.
How to Serve Classic Egg Salad
Serve on thick slices of toast or Homemade English Muffins for a delicious breakfast or on Homemade Yeast Rolls for an elegant bridal or baby shower lunch. Or scoop it up with Homemade Sourdough Crackers.
Helpful Tips for Making Classic Egg Salad
Eggs. For the best taste, use fresh eggs.
Chill. For easy peeling, allow the eggs time to chill in an ice water bath for 10-15 minutes.
Texture. If you prefer a chunkier texture, chop the eggs coarsely. For a creamier consistency, mash some of the eggs slightly before mixing.
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Ingredients
12 large eggs
½ cup mayonnaise
2 teaspoons yellow mustard
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 teaspoon chopped fresh dill
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon paprika (for top)
Directions
Place 12 large eggs in a saucepan and cover them with water, about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for approximately 10-12 minutes.
Transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
Once cooled, gently peel the eggs and chop them into small pieces.
In a large mixing bowl, combine ½ cup mayonnaise and 2 teaspoons yellow mustard. Mix until smooth.
Add the chopped eggs, ¼ cup finely chopped celery, and ¼ cup finely chopped red onion to the dressing.
Mix gently to ensure all ingredients are well combined. Sprinkle the top with ½ teaspoon of paprika for color.
How to Store Classic Egg Salad
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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