Classic Egg Salad

Classic Egg Salad

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This Classic Egg Salad is simple to make with just a few ingredients. Serve it on a salad or topped on bread for a simple and quick lunch idea. Just how my mom made it for me growing up!

Classic Egg Salad sandwich stacked on top of each other.

A classic recipe that is perfect for lunch. My mom always made egg salad for us growing up all the time. It’s super inexpensive, simple to make, and tastes amazing.

This classic version is her way of making it. Just mayo, mustard, and some seasonings. I love to serve it on a salad, wrap, or on bread as a sandwich.

No matter how you serve it I think you will love this classic and simple egg salad recipe. 

How to make Egg Salad:

Egg Salad is pretty simple to make. Hard boil the eggs. Once they are cooled and shelled add them to a large bowl for mixing.

Add in the mayo and mustard then mix in the seasoning. You are then ready to serve it!

ingredients for egg salad.

Ingredients:

  • Large Eggs: Whatever egg you usually use to make hardboiled eggs.
  • Mayonnaise: I like using real mayo and not miracle whip.
  • Mustard
  • Seasoning: Salt, Pepper, and Garlic Powder

egg salad in a large blue serving bowl.

Directions:

Step One – Start by boiling your eggs. Peel the boiled eggs and add them to a mixing bowl.

eggs in pot for boiling.

Step Two – In the same mixing bowl add mayonnaise and mustard.

Mix well with a fork mashing eggs while you mix.

mixing the eggs with the ingredients for the egg salad.

Add seasonings to taste and mix together well.

seasoning the egg salad in a large glass bowl.

Step Three – Serve on bread, croissants, or on a salad.

  • Tip: Try pita pockets or a wrap too!

egg salad in a large bowl.

Tips:

Storing Directions: Refrigerate your egg salad in an airtight container for 3-5 days.

If your egg salad gets watery or loses color those are signs that it might be time to toss it.

Boiling Eggs: Knowing when your egg is ready can be tricky.

I shared a post on a fool-proof way to get the perfect egg each time and how I make peeling even easier, you can find that at How to Boil an Egg.

Timing depends on how cooked you want your egg. I usually will boil my water and then cover and remove from heat and allow them to sit for 10 minutes.

closeup of the egg salad in serving bowl.

Try some of my other Egg Salad recipes:

Bacon Ranch Egg SaladThis Bacon Ranch Egg Salad is a classic that is now loaded with cooked and crumbled bacon and shredded cheddar cheese. It’s one of my favorite recipes for lunch.

Cheddar Bacon Egg SaladWe are taking the classic egg salad to a new level with this Cheddar Bacon Egg Salad. Loaded with cooked and crumbled bacon shredded cheese, and perfectly fluffy.

egg salad sandwich stacked on white plate.

If you tried this recipe or any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.

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Show me what you are making, tag us or use hashtag #TDOARH

Classic Egg Salad

Classic Egg Salad

Jennie Duncan

This Classic Egg Salad is simple to make with just a few ingredients. Serve it on a salad or topped on bread for a simple and quick lunch idea. Just how my mom made it for me growing up!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course Main Course

Cuisine American

Servings 4 servings

Calories 282 kcal

Ingredients  

  • 9 large eggs
  • ¼ cup mayonnaise
  • 1 tablespoon mustard
  • teaspoon salt (to taste)
  • teaspoon pepper (to taste)
  • ½ teaspoon garlic powder (to taste)

Instructions 

  • Start by boiling your eggs. Peel boiled eggs and add them to a mixing bowl.

  • In the same mixing bowl add mayonnaise and mustard. Mix well with a fork mashing eggs while you mix. Add seasonings to taste and mix together well.

  • Serve on bread, croissants, or on a salad

Notes

Storing Directions: Refrigerate your egg salad in an airtight container for 3-5 days. If your egg salad gets watery or loses color those are signs that it might be time to toss it.

Boiling Eggs: Knowing when your egg is ready can be tricky. I shared a post on a fool-proof way to get the perfect egg each time and how I make peeling even easier, you can find that at How to Boil an Egg.

Timing depends on how cooked you want your egg. I usually will boil my water and then cover and remove from heat and allow them to sit for 10 minutes.

Nutrition

Serving: 1cupCalories: 282kcalCarbohydrates: 2gProtein: 16gFat: 23gSaturated Fat: 6gCholesterol: 480mgSodium: 386mgPotassium: 176mgFiber: 1gSugar: 1gVitamin A: 689IUCalcium: 71mgIron: 2mg

Keyword classic egg salad

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