The All-American Classic Egg Salad is a staple in sandwiches, served at potlucks and picnics. Chopped hard boiled eggs mixed with mayonnaise and mustard, seasoned with fresh herbs, diced red onion and celery make for the best sandwich filling!
Classic Egg Salad
Creamy, perfectly seasoned and with a bit of crunch for texture, is how I sum up the best egg salad. Cut up small sandwiches for handheld snacking at parties, whole for lunches and picnics, egg salad can be eaten in lettuce cups or on it’s own it’s that versatile. I even like to scoop it up with chips on occasion!
Some people will chop the heard boiled eggs whole, but I like to separate the yolks and mash together with the mayonnaise and mustard for a creamy, delicious base. Just like you would making deviled eggs!
Egg salad ingredients
- For this creamy egg salad I like separate the egg yolks from the whites. Chop the whites and keep separate.
- In a small bowl mix together the mayonnaise, mustard and egg yolks until creamy.
- Season with kosher salt, black pepper and paprika.
- Add diced red onion, celery, fresh dill and parsley.
Not a mayonnaise fan?
Try substituting plain Greek Yogurt or plain hummus!
I like to use hard boiled eggs from Costco because honestly, I’m lazy and they’re already cooked and peeled for you! 🙂
BUT if you don’t have one near you, or want to make your own here is how I do it.
How to cook hard boiled eggs
-
Place eggs in a saucepan and cover with cool water at least 1 inch above the eggs.
-
Over high heat, bring water to a rolling boil.
-
Once boiling, cover and set timer for 7 minutes.
-
Carefully remove eggs from hot water and place in a bowl of ice water bath or under cold water for 5 minutes.
The fresh egg test
Fresh eggs will cook better and the yolks brighter. You can tell how fresh your eggs are if they sink or float. Test before you boil them!
- If They Sink: A fresh egg will lay on its side on the bottom of a bowlful of water..
- If They Float Upright: If they are a little older, they’ll still sink, but stay on one end. They’re fine to eat.
- If They Float: Don’t eat eggs if they float to the surface of the water, these are expired and not to be eaten!
I love the creamy, smoothness and contrasting chunks of soft, hard boiled egg whites mixed with the crunch and slight bite from the celery and red onion. The fresh herbs add a brightness and is the perfect sandwich filling. I hope you make this today for lunch and enjoy my classic egg salad sandwich. Enjoy!
For other salad ideas try my
- Sweet Potato and Corn Salad
Easy to put together and super healthy, with roasted sweet potatoes and corn, bell peppers and pumpkins seeds tossed in a Mexican crema sauce with fresh lime juice.
- Classic Potato Salad
My classic potato salad has the right balance of sweet and savory, creamy, tender yet firm potatoes, and not an overload of mayonnaise.
- Broccoli SaladÂ
This cold Broccoli Salad with Tarragon Dressing has lots of fresh broccoli, golden raisins, marinated red onion and roasted pumpkin seeds all tossed in an amazingly tangy and delicious salad dressing. - Greek Salad
Fresh, bright, healthy, what more could anyone want with this easy to make Greek Salad with Feta! Chunks of cucumber, sliced teardrop tomatoes, a variety of olives and crumbled feta in an herb infused, lemon dressing.
Classic Egg Salad Sandwich
Ingredients
- 8 eggs hard boiled cooled and peeled
- 1/2 cup mayonnaise
- 2 tsp dijon or yellow mustard
- 1/4 cup red onion finely diced
- 2 ribs celery finely diced
- 1 tbsp fresh dill chopped
- 2 tsp fresh parsley chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp paprika
Instructions
- Place eggs in a saucepan and cover with cool water by at least 1 inch above the eggs.
- Over high heat, bring water to a rolling boil. Once boiling, cover and set timer for 7 minutes. Carefully remove eggs from hot water and place in a bowl of ice water bath or under cold water for 5 minutes.
- Peel and cut eggs in half. Remove yolks and chop whites. Place chopped whites in large bowl, set aside.
- In a small bowl cream the yolks with the mayonnaise, mustard, salt, pepper and paprika until smooth.
- Add egg yolk mixture to the whites along with the herbs, finely diced red onion and celery. Gently stir to coat and mix thoroughly.
- Serve on bread with lettuce or in lettuce cups or wraps.
Notes
- If They Sink: A fresh egg will lay on its side on the bottom of a bowlful of water..
- If They Float Upright: If they are a little older, they’ll still sink, but stay on one end. They’re fine to eat.
- If They Float: Don’t eat eggs if they float to the surface of the water, these are expired and not to be eaten!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Looks like you make a mean egg salad, my friend! (No surprise there! 😉 ) This one needs to happen at our house immediately!
I had some leftover the other day and had it on toast for breakfast! 😉
My secrets to egg salad – 2-3 oz. cream cheese – little tarragon – eggs cooked in a pressure cooker ALWAYS peel perfectly.
Rick
I’ll have to try that one, thanks Rick!