If you’re someone who loves a comforting, creamy, and utterly satisfying dish, this Classic Egg Salad Recipe is an absolute must-try. It combines perfectly boiled eggs with just the right balance of mayonnaise and mustard, seasoned simply but effectively with salt, pepper, and garlic powder. This recipe delivers a nostalgic flavor experience that feels homemade, fresh, and so versatile—whether you’re making sandwiches, topping crackers, or just enjoying it solo. It’s quick, easy, and hits that cozy spot every time you need a delicious, protein-packed bite.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing its own magic to the finished classic egg salad. From the rich creaminess of mayonnaise to the subtle tang of mustard, every item plays a role in delivering that sumptuous texture and balanced flavor.
- 9 large eggs: The star ingredient, boiled for the perfect combination of firm whites and creamy yolks.
- 1/4 cup mayonnaise: Adds smooth richness and helps bind the salad together beautifully.
- 1 tablespoon mustard: Brings a gentle tang and a subtle kick that elevates the flavor profile.
- 1/8 teaspoon salt: Enhances and rounds out all the other flavors without overpowering them.
- 1/8 teaspoon black pepper: Adds just the right amount of mild heat to keep things interesting.
- 1/2 teaspoon garlic powder: Infuses a warm, aromatic depth that makes the salad irresistibly savory.
How to Make Classic Egg Salad Recipe
Step 1: Boil the Eggs to Perfection
First things first, boil your eggs until they reach your desired doneness. For classic egg salad, hard-boiled eggs with firm whites and creamy yolks work best. Typically, that means about 9-12 minutes in boiling water. Once done, transfer the eggs to an ice bath to cool quickly—this helps make peeling a breeze and prevents that greenish ring from forming around the yolks.
Step 2: Peel and Prep the Eggs
After cooling, gently peel the eggs, taking care to keep the whites intact as much as possible. Place all nine eggs into a medium-sized mixing bowl. This step sets the foundation for the creamy texture you’re aiming for, so handle those eggs like a pro!
Step 3: Mix in the Mayonnaise and Mustard
Now comes the luscious base: add your 1/4 cup of mayonnaise and 1 tablespoon of mustard to the bowl. Using a fork, mash the mixture together until it’s creamy but still has a bit of chunky texture from the eggs. The mustard adds a lively tang, balancing the richness of the mayo beautifully.
Step 4: Season Your Salad
Sprinkle in the salt, black pepper, and garlic powder for that classic seasoning blend. These simple spices bring out the natural flavors of the eggs without overwhelming them. Feel free to adjust seasoning to taste—this step is all about making the salad your own.
Step 5: Final Mix and Serve
Give the egg salad one last good stir until everything is evenly combined and creamy. Your classic egg salad is now ready to enjoy! Whether you’re eating it straight from the bowl, layering it on bread, or garnishing with fresh herbs, this recipe is destined to become a lunchtime staple.
How to Serve Classic Egg Salad Recipe
Garnishes
Sprinkle some chopped fresh chives, dill, or parsley on top for a burst of color and a subtle fresh flavor contrast. A dash of paprika or a few crunchy celery bits also work wonders for texture and visual appeal.
Side Dishes
Classic egg salad pairs wonderfully with crisp green salads, crunchy pickles, or fresh vegetable sticks like cucumbers and carrots. It also complements soups and light pasta dishes when you want a wholesome meal that’s both satisfying and light.
Creative Ways to Present
Looking to shake things up? Try your classic egg salad stuffed into ripe avocado halves, served atop crispy toast points, or rolled inside lettuce leaves for a low-carb option. You can even turn it into a filling for wraps or croissants for an upscale picnic treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover classic egg salad in an airtight container in the refrigerator. It will keep best for 3 to 4 days. Keeping it chilled is key to maintaining freshness and food safety, so be sure not to leave it out at room temperature for long periods.
Freezing
Because of the mayonnaise and egg texture, freezing is not recommended for this salad. It tends to separate and become watery once thawed, so stick with fresh refrigerated storage to keep your salad creamy and delicious.
Reheating
Classic egg salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, allow it to sit at room temperature for about 15 minutes before serving, but avoid microwaving as heat can change the texture dramatically.
FAQs
Can I use different types of mustard in the Classic Egg Salad Recipe?
Absolutely! Yellow mustard is traditional, but Dijon or spicy brown mustard can add unique flavor twists. Just keep the quantity the same to maintain the balance of tanginess.
How do I know when eggs are perfectly boiled for egg salad?
A typical hard-boiled egg for salad takes about 9-12 minutes of boiling. The whites should be firm, and the yolks creamy but fully set—not dry or crumbly.
Is it okay to add other ingredients to this Classic Egg Salad Recipe?
Definitely! Many people enjoy adding celery, green onions, dill pickles, or even a splash of hot sauce. These extras add crunch, flavor, or a spicy note that can complement the classic foundation.
Can I make this salad without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt or avocado for a lighter or dairy-free version. Keep in mind, these swaps will change both texture and flavor slightly.
What’s the best bread for an egg salad sandwich?
Soft sandwich bread, like white or whole wheat, works well to soak up the salad, but crusty baguettes or rye bread add a delightful texture contrast. Toasting the bread can also elevate the sandwich experience.
Final Thoughts
There’s something wonderfully nostalgic and comforting about this Classic Egg Salad Recipe that never goes out of style. Its simplicity is its charm—quick to make but full of rich, harmonious flavors that satisfy every time. I can’t wait for you to try it and maybe even add your own spin on this timeless favorite!
Print
Classic Egg Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salads & Dressings
- Method: Stovetop
- Cuisine: American
Description
Classic Egg Salad is a simple, creamy, and flavorful dish perfect for sandwiches, wraps, or as a side. Made with hard-boiled eggs, mayonnaise, mustard, and seasonings, it’s a quick and satisfying meal that can be prepared in just 20 minutes.
Ingredients
Egg Salad Ingredients
- 9 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil and cook until they reach your preferred level of doneness, usually about 9 to 12 minutes for hard-boiled eggs.
- Peel the eggs: Drain the hot water and cool the eggs in cold water. Once cool, gently peel off the shells and place the eggs in a mixing bowl.
- Mash the eggs with condiments: Add the mayonnaise and mustard to the peeled eggs. Use a fork to mash everything together until the mixture is creamy but still has some texture.
- Season the salad: Sprinkle in the salt, black pepper, and garlic powder. Stir well to combine all the flavors evenly.
- Serve: Once mixed to your desired consistency, serve the egg salad on bread, crackers, or as a side dish.
Notes
- You can adjust the amount of mayonnaise and mustard to suit your taste and desired creaminess.
- For added crunch and flavor, consider mixing in finely chopped celery or green onions.
- Storing the egg salad in an airtight container in the refrigerator will keep it fresh for up to 3 days.
- Use Dijon mustard for a tangier flavor or classic yellow mustard for a milder taste.
- Gently mash the eggs to avoid a completely smooth texture in your salad.
