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This Egg Salad Recipe is a classic, creamy, and satisfying dish made with perfectly boiled eggs, a rich mayo-based dressing, and simple seasonings. It’s quick to prepare, packed with flavor, and perfect for sandwiches, wraps, or a light lunch.
The Best Classic Creamy Egg Salad Recipe
If you are looking for the ultimate comfort food lunch that comes together in minutes, this classic Egg Salad Recipe is the perfect solution. Rich, creamy, and deeply satisfying, this staple dish balances the rich texture of perfectly hard-boiled eggs with a tangy, herbaceous mayonnaise dressing.
Whether you are prepping meals for a busy work week, packing a picnic, or serving up elegant tea sandwiches for a weekend brunch, this foolproof recipe delivers incredible flavor with minimal effort. Best of all, it relies on simple, everyday pantry ingredients you likely already have on hand.
Below, we cover everything you need to know to make the best homemade egg salad, from achieving the perfect hard-boiled egg with a tender yolk to troubleshooting common consistency issues.
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise full fat recommended
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice or white vinegar
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon red onion finely chopped (optional)
- 1 tablespoon fresh parsley or chives finely chopped (optional)
Instructions
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Boil the Eggs: Place the eggs in a medium saucepan and cover with cold water by about an inch. Place over medium-high heat and bring to a rolling boil.
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Rest: Once boiling, turn off the heat immediately. Cover the saucepan with a lid and let the eggs sit undisturbed for exactly 10 minutes.
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Ice Bath: After 10 minutes, use a slotted spoon to transfer the eggs to a bowl filled with ice water. Let them cool for 5 minutes.
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Peel and Chop: Gently crack the cooled eggs and peel them under cool running water. Pat dry with a paper towel, then chop the eggs to your desired consistency. Place in a mixing bowl.
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Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
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Combine: Pour the dressing over the chopped eggs. Add the red onion and fresh herbs. Gently fold the mixture together with a spatula until evenly coated.
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Chill: For the best flavor, cover and refrigerate for 15 to 30 minutes before serving. Serve on toasted bread, croissants, or lettuce wraps.
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