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

Classic Egg Salad Recipe | ©addapinch.com

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 sandwich, or stuffed inside an avocado or tomato for a beautiful, light lunch. Seriously, the possibilities are just endless.

Recently,  I made toasted egg salad sandwiches when we were in Daytona. My brother-in-law, Roy, mentioned how much he loved the egg salad sandwiches his Mama made while he was growing up and how they reminded him of her. The funniest part of the story was him telling that when he was a wee little boy, he didn’t call them egg salad sandwiches. They called them mashed egg sandwiches, which just makes me happy when I think of it. And, thinking about it, it sure does make more sense than saying egg salad sandwiches.

So, here’s to mashed egg sandwiches and memories of our Mama’s. You can’t be either one in my book.

Classic Egg Salad Recipe | ©addapinch.com

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

5 from 3 votes

Classic Egg Salad Recipe

Soup & Salad 10 mins

Prep Time 10 mins
Servings 6
Course Salad
Cuisine American
Author Robyn Stone | Add a Pinch
A classic egg salad recipe is one of those essential recipes. Get this family favorite, simple, classic egg salad recipe you’ll use time and again.

Ingredients  

  • 6 large hard cooked eggs
  • ¼ cup mayonnaise
  • salt and ground black pepper to taste

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.

Nutritional Information

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

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Love ya!
Robyn xo

Soup & Salad Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




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 : )

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