There’s something about a bowl of classic egg salad that just feels like home. Pale yellow, flecked with bright green celery and chives, it’s creamy, cool, and comforting the moment you lift the spoon.
This is a quick, no-fuss meal—perfect for sandwiches, lettuce wraps, or scooped onto crackers—and it comes together in minutes once your eggs are cooked.
It’s ideal for busy weeknights, packed lunches, beginners in the kitchen, and serious meal-preppers who love having something ready in the fridge.
I still remember a chaotic Monday when dinner plans fell apart and everyone was tired and hungry. A carton of eggs, a little mayo, mustard, and crunch from the pantry turned into a platter of egg salad sandwiches that calmed the room and saved the evening.
It shines for quick lunches, last-minute cravings, and easy entertaining. Ready to bring this dish to life?
Why You’ll Love It
- Delivers creamy, tangy flavor with just the right crunch and freshness
- Uses simple, affordable ingredients you likely already have on hand
- Preps quickly, making it perfect for easy lunches or light dinners
- Stores well for days, ideal for make-ahead meals and meal prep
- Serves flexibly on toast, crackers, wraps, or crisp lettuce cups
Ingredients
- 8 large eggs — use eggs a few days old for easier peeling
- 60 ml mayonnaise — choose a full‑fat, good‑quality brand for best texture
- 10 ml Dijon mustard — smooth Dijon gives gentle heat and tang
- 5 ml lemon juice — fresh‑squeezed for brighter flavor
- 30 g celery, finely chopped — dice very small for subtle crunch
- 15 g red onion, finely chopped — mince finely so it doesn’t overpower
- 10 g fresh chives, finely chopped — adds mild oniony freshness
- 2 g salt — start here, then adjust to taste
- 1 g black pepper, ground — freshly ground if possible for more aroma
- 1 g paprika (optional, for garnish) — sprinkle lightly over the top for color
Step-by-Step Method
Cook & Cool the Eggs
Place eggs in a single layer in a saucepan. Cover with cold water by about 2.5 centimeters.
Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to the ice bath and cool for 10 minutes.
Peel & Chop the Eggs
Gently tap each cooled egg on the counter to crack the shell. Peel carefully, removing all shell fragments, then briefly rinse if needed.
Pat eggs dry. Place them on a cutting board and chop into small, even pieces. Aim for bite-sized chunks so the salad has a pleasant, slightly chunky texture.
Mix the Dressing
Measure mayonnaise, Dijon mustard, and lemon juice into a small bowl. Whisk until the mixture is smooth and fully combined.
Taste for balance; it should be tangy, creamy, and slightly sharp from the mustard. Adjust lemon juice or mustard if desired. Set the dressing aside while you prepare the vegetables and eggs.
Combine Eggs & Vegetables
Add the chopped eggs to a large bowl. Finely chop celery, red onion, and chives, then add them to the eggs.
Make certain the vegetables are small so they blend evenly and don’t overpower the eggs. Gently toss the mixture to distribute the vegetables without mashing the egg pieces too much.
Season & Chill the Salad
Pour the prepared dressing over the egg and vegetable mixture. Sprinkle in salt and black pepper.
Gently fold everything together until evenly coated. Taste and adjust seasoning if needed. Garnish the top with paprika, if using. Cover and chill for at least 10 minutes before serving to let flavors meld.
Ingredient Swaps
- Replace mayonnaise with Greek yogurt or a 50/50 mayo–yogurt mix for a lighter version; use vegan mayo for an egg-free dressing if using plant-based “eggs.”
- Swap Dijon mustard with yellow mustard, whole-grain mustard, or a bit of prepared horseradish for a sharper kick.
- Use green onions or shallots instead of red onion; parsley, dill, or green tops of scallions can stand in for chives.
- If you don’t have celery, finely chopped cucumber, bell pepper, or pickles add similar crunch and freshness.
You Must Know
– Scale – To serve a crowd, you can double or triple the recipe while keeping water depth the same; just expand saucepan diameter so eggs stay in a single layer, and hold to the same 10–12 minute cook window for even texture.
Serving Tips
- Spoon onto toasted sourdough, topped with sliced tomato and crisp lettuce.
- Serve in butter lettuce cups for a lighter, low-carb option.
- Pile into croissants or brioche buns for a richer sandwich.
- Mound over mixed greens with cucumber and radish for a simple salad.
- Offer as a dip with crackers, celery sticks, and carrot batons.
Storage & Make-Ahead
Egg salad keeps well in an airtight container in the refrigerator for up to 3 days.
For best make-ahead results, mix everything except the fresh chives and add them just before serving.
This salad doesn’t freeze well; freezing spoils the texture of the eggs and mayonnaise.
Reheating
Reheat egg salad very gently, if at all.
Use brief, low-power microwave bursts, stirring between.
Alternatively, warm slightly in a small covered oven-safe dish or pan over low stovetop heat.
Church Potluck and Picnics
There’s something about a big bowl of classic egg salad on a church potluck table that just feels like home—creamy, pale yellow scoops nestled in a chilled glass dish, flecks of chives and paprika catching the light between casseroles and Jell-O salads.
I love watching people drift toward it, plate in hand, like it’s an old friend they’re happy to see again.
For picnics, I pack it in a cold, snug container, the lid clicking shut over a smooth, gently mounded surface.
Tucked into a cooler with ice packs, it chills beside lemonade and watermelon.
When I spread it onto soft bread under a shady tree, the tang of Dijon and lemon meets warm summer air, and every bite tastes like a familiar blessing.
Final Thoughts
Give this classic egg salad a try and see how it fits into your lunch rotation—whether on toast, tucked into a sandwich, or spooned over greens.
Don’t hesitate to tweak the mix-ins and seasonings to make it perfectly your own.
Frequently Asked Questions
Can I Freeze Egg Salad Without Ruining the Texture?
You technically can, but I wouldn’t—freezing scrambles the creamy mayo, turning your salad watery and grainy. Instead, freeze just the chopped eggs, then stir in fresh mayo, mustard, and crunch when you’re ready.
How Can I Make Egg Salad More Protein-Rich Without Extra Eggs?
You can fold in Greek yogurt, cottage cheese, or finely flaked tuna—creamy, cool, and briny. I’d stir gently, taste as the bowl steams faintly, then scatter chives so every bite feels lush yet powerfully satisfying.
What Are Some Low-Carb Ways to Serve Classic Egg Salad?
Serve it on crisp lettuce boats, cool cucumber rounds, grilled portobello caps, or thick tomato slices. I also mound it into halved avocados—creamy against creamy, with a little paprika heat and crunchy celery snap.
How Do I Scale This Recipe for a Large Crowd Safely?
You’ll safely scale it by multiplying every ingredient per person, then cooling quickly in shallow pans, keeping it under 40°F, serving within two hours, and replenishing small bowls instead of leaving one giant batch out.
Can I Make This Egg Salad Dairy-Free and Still Creamy?
Yes, you can, and it’ll still taste lush and silky. I’d swap in vegan mayo, add a drizzle of olive oil, and mash in ripe avocado so each bite feels rich, green-flecked, and decadently creamy.
Classic Egg Salad
Equipment
- 1 Medium saucepan
- 1 Large bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 slotted spoon
- 1 Mixing spoon
- 1 measuring spoon set
Ingredients
- 8 large eggs
- 60 milliliter mayonnaise
- 10 milliliter Dijon mustard
- 5 milliliter lemon juice
- 30 gram celery finely chopped
- 15 gram red onion finely chopped
- 10 gram fresh chives finely chopped
- 2 gram salt
- 1 gram black pepper ground
- 1 gram paprika optional for garnish
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 centimeters.
- Bring the water to a gentle boil over medium-high heat.
- Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 10–12 minutes.
- Prepare a large bowl of ice water while the eggs are cooking.
- Transfer the eggs with a slotted spoon to the ice water and let them cool for 10 minutes.
- Gently tap and peel the cooled eggs, then rinse off any remaining shell pieces.
- Place the peeled eggs on a cutting board and chop them into small pieces.
- Add the chopped eggs to a large bowl.
- Add the mayonnaise, Dijon mustard, and lemon juice to the small bowl and whisk until smooth.
- Add the celery, red onion, and chives to the egg bowl.
- Pour the mayonnaise mixture over the eggs and vegetables.
- Sprinkle in the salt and black pepper.
- Gently mix everything together with a mixing spoon until evenly combined.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with paprika on top if using and chill for at least 10 minutes before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
