Classic Egg Salad

published Apr 1, 2024

It’s classic, creamy, and comforting.

Serves2 to 3

Makesabout 1.75 cups

Jump to Recipe
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There are so many amazing ways to make egg salad. You can make curried egg salad, a mayonnaise-free egg and avocado salad, or even a scrambled egg salad. But I’ve got to tip my hat in favor of a classic egg salad, a simple one made with a mayo-based dressing. My perfect recipe doesn’t call for anything super surprising, but it has the ideal ratio of mayonnaise to eggs and just the right amount of crunch from celery. To take the flavor up a notch and make this recipe the best, I use a splash of lemon juice, some Dijon mustard, and a combination of chives and parsley.

This egg salad is creamy and easy to make, and really lets the flavor of the eggs truly shine through. If you’re starting with hard-boiled eggs, it takes less than 10 minutes to make! Turn it into a sandwich, eat it with crackers, or wrap it up in lettuce leaves.  

Why You’ll Love It

  • My recipe is bright and bold thanks to a generous amount of fresh herbs and a splash of lemon juice. (You don’t need any spices!)
  • The flavors in this egg salad meld and get better as it sits.
Credit: Photo: Alex Lepe ; Food Styling: Rachel Perlmutter

Key Ingredients in Egg Salad

  • Eggs. You’ll need 6 hard-boiled eggs with firmly cooked yolks.
  • Mayonnaise. Store-bought or homemade mayonnaise is the base of the dressing and makes the egg salad creamy.
  • Herbs. Finely chopped chives and parsley add fresh flavor to the egg salad.

How to Make Egg Salad

  1. Make the dressing. Mix celery, finely chopped herbs, mayonnaise, and mustard together.
  2. Add the eggs. Peel and dice hard-boiled eggs and mix into the dressing.
  3. Serve the egg salad. Eat as is, or sandwich the egg salad between bread slices with lettuce if desired. If you can, refrigerate the egg salad for an hour or two before serving to let the flavors meld.

Helpful Swaps

  • Swap in 2 teaspoons finely chopped scallions for the chives.
  • White wine vinegar can be substituted for the lemon juice.
  • Serve the egg salad as lettuce wraps instead of as a sandwich.

How Long Does Egg Salad Last and Make-Ahead Tips

  • Hard boil the eggs and refrigerate up to 1 week ahead. Wait to peel them until you’re ready to make the egg salad.
  • The egg salad can be refrigerated in an airtight container for up to 5 days. Do not freeze egg salad, since the texture will change and the dressing will get watery.
Credit: Photo: Alex Lepe ; Food Styling: Rachel Perlmutter

What to Serve with Egg Salad

Egg Salad Recipe

It’s classic, creamy, and comforting.

Makes about 1.75 cups

Serves 2 to 3

Nutritional Info


  • 1

    large stalk celery

  • 1/2

    medium bunch fresh chives

  • 4 sprigs

    fresh parsley

  • 1/4

    medium lemon

  • 1/4 cup


  • 2 teaspoons

    Dijon mustard

  • 1/8 teaspoon

    kosher salt, plus more as needed

  • Freshly ground black pepper, plus more as needed

  • 6

    large hard-boiled eggs

  • 6 slices

    sandwich bread (optional)

  • 3

    large leaves Bibb or butter lettuce (optional)


  1. Prepare the following, adding each ingredient to the same medium bowl as it is completed: Finely dice 1 large celery stalk until you have 1/3 cup. Finely chop 1/2 medium bunch fresh chives until you have 1 tablespoon. Pick the leaves from 4 fresh parsley sprigs and finely chop until you have 1 tablespoon. Juice 1/4 medium lemon until you have 1 teaspoon.

  2. Add 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 1/8 teaspoon kosher salt, and a few grinds of black pepper. Stir to combine.

  3. Peel 6 large hard-boiled eggs and dice. Add to the dressing and gently stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve right away, or refrigerate in an airtight container for an hour or two to let the flavors meld.

  4. If making a sandwich, divide the egg salad between 3 slices of sandwich bread and spread into an even layer. Top with 3 large Bibb lettuce leaves, tearing as needed to fit. Close each sandwich with a second slice of sandwich bread, then cut each one in half with a serrated knife.

Recipe Notes

Hard boiled eggs: To make hard boiled eggs, place the eggs in a large saucepan or pot so that they sit in a single layer. Add enough cold water to cover the eggs by 1 inch. Bring to a boil uncovered over high heat. Remove from the heat, cover with a lid, and let sit for 10 minutes.

Using a slotted spoon, transfer the eggs to a heat proof work surface and crack each egg in a few places. Transfer to a bowl halfway full of ice and water and let sit for 5 minutes. Remove the eggs from the ice water bath.

Storage: Leftover egg salad can be refrigerated in an airtight container for up to 5 days.