The best Egg Salad Recipe made with three basic ingredients featuring hard-boiled eggs. This quick and easy, classic egg salad is a favorite!

Looking for more easy egg recipes? I think you’ll love my Bacon Egg Cups, Eggs Benedict, and tutorial on How to Scramble Eggs.

Close photograph of egg salad in a serving bowl.

Egg Salad is just hard to beat, and this classic egg salad recipe is one of the recipes I turn to repeatedly. I never know if guests like olives or pimentos, as I use in my other egg salad with olives recipe, so this classic recipe makes perfect sense.

How to Make Egg Salad

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

With just three simple ingredients, this classic recipe is failproof and so well loved. You can serve it as is or add your favorite mix-ins!

Ingredients used to make classic egg salad.

You’ll use hard-boiled eggs, mayonnaise, and seasonings for this recipe. This has always been a recipe we made following Easter when we had leftover hard-boiled eggs. I love how it makes this quick and easy recipe even quicker and easier!

Step-by-Step Instructions

Hard-boiled eggs in a glass mixing bowl that have been mashed with a fork.

Mash your hard-boiled eggs with a fork until they reach the desired consistency. I prefer a coarse texture (as shown in the photograph), but you can continue to mash the eggs with the fork to reach a finer consistency, if desired.

Mayonnaise being added to egg salad.

Stir in the mayonnaise until it is combined well with the eggs.

Add the salt and pepper to the egg salad.

Season the egg salad with the salt and pepper and stir to combine.

Photograph of the best egg salad.

This recipe just works for so many things, too. Like piling high onto a piece of toasted bread with a slice of tomato or butter lettuce as an open-face sandwich, squished between two pieces of toasted bread as a good ole traditional egg salad sandwich, or stuffed inside an avocado or tomato for a beautiful, light lunch. Seriously, the possibilities are just endless.

Optional Mix-In Ideas

Once you master the classic egg salad recipe, you may want to include a few optional mix-ins.

  • Dill – a few sprigs of fresh dill add so much color and flavor.
  • Chives – snip a few pieces of chive and stir into your egg salad.
  • Mustard – stir in a teaspoon of Dijon mustard for a creamier recipe with a bit of tang.
  • Horseradish – stir in prepared horseradish to taste for a spicy egg salad.
  • Bacon – cooked, diced bacon makes a great addition.

How to Store Egg Salad

Place egg salad in an airtight container and store in the refrigerator for up to 3 days.

Photo of egg salad in a serving bowl.

Here’s my classic Egg Salad recipe. Make it soon!

Classic Egg Salad Recipe

5 from 4 votes
The best Egg Salad Recipe made with three basic ingredients featuring hard-boiled eggs. This quick and easy, classic egg salad is a favorite!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6

Equipment

Ingredients 

Instructions 

  • Place peeled eggs into a large bowl or the bowl of your stand mixer and mash with a fork or using the paddle attachment of your stand mixer. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste.

Notes

How to Store Egg Salad

Place egg salad in an airtight container and store in the refrigerator for up to 3 days.

Optional Mix-In Ideas

Once you have the classic egg salad recipe mastered, you may want to include a few optional mix-ins.
    • Dill – a few sprigs of fresh dill add so much color and flavor.
    • Chives – snip a few pieces of chive and stir into your egg salad
    • Mustard – stir in a teaspoon of Dijon mustard for a creamier recipe with a bit of tang.
    • Horseradish – stir in prepared horseradish to taste for a spicy egg salad.
    • Bacon – cooked, diced bacon makes a great addition

Nutrition

Calories: 141kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 121mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 266IU | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Love ya!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




18 Comments

  1. I’m glad to learn your recommend amount of mayo, as opposed to my usual guesswork method! But I agree that egg salad is best with a smidge of mustard. I also like to add a pinch of nutmeg, and sometimes, a dash of red pepper flakes or spoonful of celery seed : )