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A bowl of potato and egg salad topped with chopped parsley and paprika, with slices of toasted bread in the background.

Egg Salad

Mandy I My Reliable Recipes
You don't need to be an expert in the kitchen to make this easy Egg Salad recipe—no stress or anything fancy either. As long as you've got some hard-boiled eggs, you're all set, and the rest comes together fast with a creamy base, some crunch from fresh herbs, and a hint of tang. It stores well in the fridge and works great for any occasion, whether it's family lunches, game day spreads, or weekend get-togethers. It's also versatile enough to go well with whatever you've got going on—serve it onto toast, tucked into wraps, or with crackers.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6
Calories 209 kcal

Equipment

Ingredients
 
 

  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 6 large hard boiled eggs
  • ¼ cup celery finely chopped
  • 2 tablespoons red onion minced
  • 2 tablespoons green onions/chives chopped
  • Salt and pepper to taste
  • Paprika for garnish

Instructions
 

  • Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover with a lid, turn off the heat, and let sit for 12 minutes. Transfer eggs immediately to an ice water bath and chill for 10 minutes. Peel and chop.
    6 large hard boiled eggs
  • In a medium bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth and creamy. Add chopped eggs, celery, red onion, and green onions or chives to the bowl.
    ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, ¼ cup celery, 2 tablespoons red onion, 2 tablespoons green onions/chives
  • Gently fold everything together until well mixed. Season with salt and pepper to taste. Sprinkle with a dash of paprika and extra herbs if desired.
    Salt and pepper, Paprika
  • Serve on toast, in lettuce wraps, or with crackers!

Video

[adthrive-in-post-video-player video-id="EtoNRCEP" upload-date="2025-09-25T09:26:45+00:00" name="Classic Egg Salad Sandwich Filling" description="Creamy egg salad anyone can mix up in minutes." player-type="default" override-embed="default"]

Notes

    • Boil the Eggs Properly: Letting them sit in hot water for 12 minutes keeps the yolks cooked through but not chalky, and avoids the greenish-grey ring.
    • Cool Down Fast: Transferring boiled eggs to an ice bath stops the cooking right away and makes them way easier to peel.
    • Chop Neatly: A good chef’s knife makes quick work of chopping the eggs while keeping the texture intact—you want chunks, not mush.
    • Mix the Dressing First: Blending the mayonnaise, Dijon mustard, and lemon juice before adding anything else helps make sure your dressing is smooth and well-balanced.
    • Fold, Don’t Stir Hard: Use a gentle hand when combining everything to keep the eggs from breaking down too much.
    • Tweak to Taste: Like it tangier? Add a bit more capers, Dijon, or yellow mustard. Prefer it lighter? Try subbing in half Greek yogurt for the mayo.
    • Let It Rest: Giving the salad 20–30 minutes in the fridge before serving lets the flavors settle and blend together nicely.
    • Top with Color: A pinch of paprika or some finely chopped herbs on top adds both flavor and a bit of visual appeal.

Nutrition

Calories: 209kcalCarbohydrates: 2gProtein: 7gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 194mgSodium: 212mgPotassium: 94mgFiber: 0.3gSugar: 1gVitamin A: 313IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Keyword Egg Salad
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