Easy Classic Egg Salad
This classic egg salad is easy to make and requires only a few ingredients. It’s so simple! Enjoy on a bed of lettuce, in a sandwich, in a wrap, or with crackers.
Egg salad sandwiches were my absolute favorite growing up. Those and grilled cheese, bologna, and mustard sandwiches. Those were the two that my mom seemed to make the most often. Just one bite of egg salad makes me feel like a kid again.
My Easy Classic Egg Salad tastes like the egg salad of my childhood. Simple and pretty heavy on the mustard flavor. Nothing fancy happening here. Just lots of eggs, mayo, mustard, green onion, salt, and pepper. I think it’s pretty perfect!
For this recipe you’ll need (full ingredients list and instructions are in the recipe card below):
- Green onions
Can this recipe be doubled?
Yes, you can easily double the recipe. Just be sure to use a large enough pot to accommodate a dozen eggs.
How to prepare perfect hard boiled eggs
- Add eggs to the bottom of a pot in a single layer.
- Add cold water to the pot until the eggs are completely covered. The water should be about 1 inch above the eggs.
- Bring the water to a boil on high heat.
- Once the water is boiling, turn off the heat and cover the pot.
- Let the eggs sit in the covered pot with water for 8 to 12 minutes. (Be sure to leave it covered!)
- Place the eggs in a bowl of cold water (with or without ice) for 5 to 10 minutes or until eggs have cooled.
How to cleanly peel eggs
Sometimes eggs peel beautifully and sometimes the shell is really stuck on there (resulting in a lumpy looking peeled egg). Ever wonder why? The main factor is the age of the egg. A fresh egg is going to be harder to peel. An older egg is easier to peel. So the best way to ensure that the eggs peel cleanly is to use older eggs.
The good news is that either way the eggs will taste great! And since we’re chopping these eggs up it doesn’t matter at all!
How to customize your egg salad
This egg salad recipe captures the classic traditional flavors of egg salad. Of course there are so many fun ways to customize it if you like! Here are a few of my favorite ways.
- For a stronger mustard flavor, add one extra teaspoon of mustard.
- To create a pesto egg salad, use pesto instead of mayo.
- For more crunch, add diced red onion or celery.
- Want it spicy? Add 1/4 to 1/2 tsp of crushed red pepper flakes or 1/2 tsp of hot sauce.
- Want more of a deviled egg flavor? Add 1/2 tsp paprika.
How to serve
Enjoy on a bed of lettuce, in a sandwich, in a wrap, or with crackers.
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Easy Classic Egg Salad
- 6 eggs
- 3 tbsp mayonnaise
- 1 tbsp yellow mustard
- 2 green onions, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Add eggs to the bottom of a pot in a single layer. Add cold water to the pot until the eggs are completely covered. The water should be about 1 inch above the eggs. Bring the water to a boil on high heat. Once the water is boiling, turn off the heat and cover the pot. Let the eggs sit in the covered pot with water for 8 to 12 minutes. (Be sure to leave it covered!) Place the eggs in a bowl of cold water (with or without ice) for 5 to 10 minutes or until eggs have cooled.
- Gently tap the eggs against a hard surface so cracks form in the shell. Carefully peel away the shell and discard.
- Slice the eggs in half. Then slice again until you achieve the texture you like. (Some prefer a chunkier egg salad while others like more of a mashed texture. The choice is yours.)
- Add the chopped hard boiled eggs to a bowl with mayonnaise, mustard, green onion, salt, and pepper. Stir until well combined. Taste. Add more salt if desired.