Egg Salad Recipe
A classic creamy egg salad made with hard-boiled eggs, mayonnaise, yellow mustard and a little lemon, with a simple balance of richness and tang.
Contains: Egg
Egg is present throughout this recipe. If you need to avoid other allergens, check the labels of the mayonnaise and mustard you use because formulations can vary.
WHY IT WORKS
Why This Recipe Works
01
Balance the Dressing
Mayonnaise gives the salad its creamy base, while yellow mustard and a small amount of lemon add enough sharpness to keep it balanced.
02
Keep Some Texture
Chopping the eggs rather than mashing them completely leaves distinct pieces of white and yolk in the finished salad.
03
Cool Before Mixing
An ice bath stops the eggs from continuing to cook and cools them before they are folded into the mayonnaise dressing.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Fill a large bowl with ice and cold water and set it aside for cooling the eggs.
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Bring a medium saucepan of water to a gentle boil. Lower the eggs into the water with a slotted spoon and cook for 11 minutes, keeping the water at a steady simmer.
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Transfer the eggs straight to the ice bath and leave them for 5 minutes, or until cool enough to handle.
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Peel the eggs and chop them into small pieces, keeping some larger pieces of white and yolk for texture.
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In a medium mixing bowl, stir together the mayonnaise, yellow mustard, lemon juice, kosher salt and black pepper until smooth.
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Add the chopped eggs and fold gently until evenly coated. Taste and adjust the seasoning if needed. For a looser salad, fold in an extra tablespoon (tbsp) of mayonnaise.
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Serve immediately or cover and refrigerate until needed. Stir once before serving if the salad has been chilled.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Cook and peel the eggs up to 3 days ahead and refrigerate them in a covered container. The finished egg salad can also be prepared ahead; keep it refrigerated and stir before serving.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Cool the cooked eggs before mixing them with the dressing. Chop them into small but distinct pieces so the whites and yolks remain visible instead of turning the salad into a smooth paste.
Useful Substitutions
Dijon mustard can replace the yellow mustard in the same quantity for a sharper flavor. Apple cider vinegar can replace the lemon juice if that is what you have on hand.
INGREDIENT QUALITY
Quality Note
For the best texture, cool the eggs fully before chopping and fold them into the dressing rather than mashing them completely. This keeps the salad creamy while leaving distinct pieces of egg.
SPEND LESS
Cost-Saving Tip
Standard large eggs and store-brand mayonnaise work well here; there is no need for specialty ingredients. Compare egg pack sizes by price per egg if you make egg salad regularly.
COOKING TIPS
Tips
Lower the Eggs Gently
Lower the eggs into the simmering water with a spoon so the shells are less likely to crack against the bottom of the saucepan.
Mix the Dressing First
Stir the dressing until smooth first, then fold in the chopped eggs. This coats the pieces evenly without breaking them down too much.
Adjust the Creaminess
If you prefer a looser egg salad, fold in an extra tablespoon of mayonnaise after the eggs are mixed. Add it gradually so the salad does not become overly soft.
Season After Mixing
Taste the finished egg salad before adding more salt. Mayonnaise and mustard already contribute seasoning, so a final adjustment is more reliable than salting heavily at the start.
MAKE IT LAST
Storing & Make Ahead
Storing
Refrigerate egg salad within 2 hours in a covered container and use it within 3 to 4 days. Keep it chilled until you are ready to serve it.
Freezing
Freezing is not recommended. Cooked egg whites can become rubbery and mayonnaise-based dressing can separate after thawing.
Make Ahead
Cook and peel the eggs up to 3 days ahead and keep them refrigerated in a covered container. Mix the egg salad when convenient and return it promptly to the refrigerator.
After Chilling
Egg salad often thickens slightly in the refrigerator. Stir it before serving and, if needed, fold in a small spoonful of mayonnaise to loosen the texture.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Egg Salad FAQs
How long does egg salad keep in the refrigerator?
Keep egg salad covered and refrigerated and use it within 3 to 4 days. Return it to the refrigerator promptly after serving rather than leaving it at room temperature.
Can I make egg salad ahead of time?
Yes. You can make the complete egg salad ahead and keep it refrigerated in a covered container. Stir it before serving because the dressing can thicken slightly as it chills.
Can I use Dijon mustard instead of yellow mustard?
Yes. Use the same amount of Dijon mustard for a slightly sharper, more savory flavor. Yellow mustard keeps the flavor milder and more familiar.
How do I stop egg salad from becoming too soft?
Cool the eggs completely, chop rather than mash them, and fold them into the dressing gently. Add extra mayonnaise only after checking the finished texture.
Can I use store-bought hard-boiled eggs?
Yes. Store-bought hard-boiled eggs can save time. Check the package date and storage instructions, then use the same quantity as the recipe calls for.
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