Name: Classic Egg Salad
Prep time: 25 min
Total time: 55 min
Ingredients: 8 Large Eggs; 1/3 cup Mayonnaise; 1 tablespoon Yellow Mustard; 2 teaspoons Fresh Dill (finely chopped); Salt and pepper (to taste); 2 green onions (finely sliced (optional)); Lettuce leaves (for serving (optional)); Bread (croissants or crackers, for serving)

There’s something incredibly comforting about a Classic Egg Salad. It’s one of those timeless recipes that never goes out of style, whether you’re enjoying it as a simple sandwich, a hearty salad topper, or a delightful spread on crackers. With just a few simple ingredients and a bit of time, you can whip up an egg salad that’s both fluffy and creamy, satisfying everyone’s taste buds.

Ingredients:

Prep Time: 25 minutes | Total Time: 55 minutes | Servings: 6

8 Large Eggs
1/3 cup Mayonnaise
1 tablespoon Yellow Mustard
2 teaspoons Fresh Dill, finely chopped
Salt and pepper, to taste
2 green onions, finely sliced (optional)
Lettuce leaves, for serving (optional)
Bread, croissants or crackers, for serving

Instructions:

Cook the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 9-10 minutes. Drain, cool in ice water, and peel.
Prep the Eggs: Slice open each boiled egg and separate the cooked yolks, adding it to a large bowl. Use a fork to break the yolks into fine pieces. Next, finely chop the hard boiled eggs into very small pieces and set aside.
Prepare the Dressing: Add the mayonnaise, yellow mustard, dill, salt, and pepper into the medium bowl with the chopped yolks, gently folding together until combined. Gently folding helps keep the mixture fluffy. I love a fluffy egg salad, which means you can’t add too much mayo & mustard if you want a fluffy, set up consistency but if you prefer your egg salad to be creamier, add 1 tablespoon of Mayo at a time to get the consistency you like.
Mix It All Together: Add the chopped eggs to the dressing and fold together.
Chill: Cover the bowl with plastic wrap and refrigerate for at least an hour to let the flavors meld.
Serve: Spoon the loaded egg salad on lettuce leaves, bread, or crackers, and garnish with additional dill or green onions if desired. It can be served as a sandwich, on a bed of greens, or with crackers as a tasty appetizer.

Storage and Reheating Instructions:

Store Classic Egg Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day. Freezing is not recommended.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Absolutely! In fact, egg salad often tastes better when made ahead of time as the flavors have more time to meld together. You can prepare the egg salad up to a day in advance and store it in the refrigerator until you’re ready to serve.

Substitutions & Variations

Greek Yogurt: For a lighter version, substitute half of the mayonnaise with Greek yogurt. This adds a tangy flavor and reduces the calorie count.
Herbs: Swap out dill for other fresh herbs like parsley, chives, or cilantro to change the flavor profile.
Spices: Add a pinch of paprika or a dash of hot sauce for a bit of heat.
Add-ins: Mix in some finely chopped celery, pickles, or capers for extra crunch and flavor.

Helpful Cooking Note

Perfectly Boiled Eggs: For foolproof boiled eggs, start with cold water and bring it to a boil with the eggs already in the pot. This prevents the eggs from cracking and ensures even cooking.
Peeling Made Easy: To make peeling easier, use eggs that are a few days old. Fresh eggs can be harder to peel. Cooling the eggs in ice water immediately after boiling also helps the shells come off more easily.
Seasoning: Taste the egg salad before serving and adjust the seasoning if needed. A little extra salt or pepper can make a big difference.

Try Some of our Other Favorite Salad Recipes

Classic Egg Salad

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Prep Time 25

Chill Time 30

Total Time 55

Servings

Calories 171 kcal

Classic Egg Salad is a timeless recipe that never goes out of style. The perfect dish with only a few simple ingredients and a little time.

INGREDIENTS

8 Large Eggs
1/3 cup Mayonnaise
1 tablespoon Yellow Mustard
2 teaspoons Fresh Dill, finely chopped
Salt and pepper, to taste
2 green onions, finely sliced (optional)
Lettuce leaves, for serving (optional)
Bread, croissants or crackers, for serving

INSTRUCTIONS

Cook the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 9-10 minutes. Drain, cool in ice water, and peel.
Prep the Eggs: Slice open each boiled egg and separate the cooked yolks, adding it to a large bowl. Use a fork to break the yolks into fine pieces. Next, finely chop the hard boiled eggs into very small pieces and set aside.
Prepare the Dressing: Add the mayonnaise, yellow mustard, dill, salt, and pepper into the medium bowl with the chopped yolks, gently folding together until combined. Gently folding helps keep the mixture fluffy. I love a fluffy egg salad, which means you can’t add too much mayo & mustard if you want a fluffy, set up consistency but if you prefer your egg salad to be creamier, add 1 tablespoon of Mayo at a time to get the consistency you like.
Mix It All Together: Add the chopped eggs to the dressing and fold together.
Chill: Cover the bowl with plastic wrap and refrigerate for at least an hour to let the flavors meld.
Serve: Spoon the loaded egg salad on lettuce leaves, bread, or crackers, and garnish with additional dill or green onions if desired. It can be served as a sandwich, on a bed of greens, or with crackers as a tasty appetizer.

NOTES

Storage and Reheating Instructions:

Store Classic Egg Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day. Freezing is not recommended.