Classic egg salad should be creamy, tangy, and perfect for sandwiches. This delicious homemade recipe is easy to make and the best you’ll ever have!
Classic Egg Salad
Creamy, tangy, and perfect for sandwiches classic egg salad is an American favorite. It’s super easy to make, and makes a wonderful, simple lunch.
Apparently, egg salad is one of those foods that you kind of just eyeball the amount and throw all of the ingredients in together.
As a newlywed and new cook, I had no idea where to start, so I asked my mother-in-law (since that’s who made the egg salad my hubby remembers and loves). I’m pretty sure she thought I was nuts.
Nonetheless, I finally figured out how to make a delightful and classic egg salad, and I wanted to share my recipe with measurements for any other egg salad newbies out there.
How Do You Keep Egg Salad From Getting Watery?
Sometimes after chilling for a day or so, you might find that your egg salad is a little more runny or watery than you’d like it. Here are a few ways to prevent watery egg salad:
- Make sure the eggs are not overcooked. Follow the instructions below to properly cook hard boiled eggs to perfection.
- Chill eggs before adding them to the salad. I chill mine after peeling for at least 3 hours to ensure that they’re cool enough not to create extra moisture when the salad is put together.
- Chop celery and onion in advance, and sprinkle with a little salt. Cover and refrigerate while eggs are also chilling. This will allow them to also come to a similar temperature to prevent condensation, and the salt will help to pull excess moisture from them. Pat onions and celery dry before adding them to the salad mixture.
If you’ve already made the salad, and now it’s runny, you can try these easy fixes.
- Add a couple more eggs. The extra eggs and fresher yolks will help to thicken the mixture.
- Add a tablespoon of breadcrumbs to absorb some of the extra moisture.
What Else Can I Add to My Egg Salad?
Egg salad is such a great simple base to add in any extra flavors your heart desires. Try some of these ideas:
- Horseradish will give a little extra kick. Start off with just a small amount, about a teaspoon, and add more to taste.
- Bacon makes everything better, including egg salad.
- Red pepper flakes will give it some spice. Also consider a few dashes of Tabasco or your favorite hot sauce.
- Avocado for some fresh creaminess and healthy fats.
- Fresh herbs for some zesty crisp flavor. Try adding a little freshly chopped dill, chives, or parsley.
How to Prepare Eggs for Egg Salad
Place your eggs in the bottom of a large pot (make sure you use a pot with a lid!), and fill with water. Bring the water to a boil over medium-high heat.
As soon as it comes to a hard boil, turn off the heat and cover with a lid. then turn off the heat and cover with a lid. Allow to sit, covered, off the heat for 11 minutes.
While the eggs are sitting and cooking, prepare a large bowl with ice water.
As soon as your timer goes off, transfer your eggs to the ice water. This is called shocking the eggs, which helps stop the cooking process.
After a minute or 2, the eggs will be cool enough to handle. Peel the eggs, and place in a bowl to chill before assembling your egg salad.
How to Make Classic Egg Salad
After preparing your eggs, it’s time to put it all together. Chop the eggs and place them in a bowl with the remaining ingredients. Stir gently to combine everything. Cover and chill for at least an hour before serving for the most delicious result.
More Easy Salad Recipes You’ll Love
- Deviled Egg Potato Salad – creamy southern potato salad with all of the flavors you love about deviled eggs.
- Southern Deviled Eggs – perfect classic deviled eggs with a creamy tangy filling.
- Easy Homemade Fruit Salad – fresh and healthy and beautiful.
- Southern Creamy Coleslaw – perfect combination of creamy, sweet, fresh, and tangy
- Watergate Salad – quick and easy dessert made with whipped cream, pistachio pudding, pineapple, and marshmallows.
Classic Egg Salad Recipe
Ingredients
- 12 hard boiled eggs
- ¼ cup finely chopped red onion
- ¼ finely chopped celery
- ½ cup mayo
- 2 tablespoons yellow mustard
- 1 tablespoon dill pickle relish
- Salt & pepper to taste
Instructions
- EGG INSTRUCTIONS
- EGG INSTRUCTIONS
- Place cooked eggs immediately in ice water to cool. Once cooled, crack and peel the eggs. Refrigerate for at least 3 hours until cold.
- When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
- Add onion, celery, mayo, mustard, relish, and salt and pepper. Stir gently to combine.
- Cover and chill for at least an hour or until ready to serve.
Video
Notes
- This recipe is keto, dairy free, and gluten free.
- Make sure eggs are cooled all the way before adding to the recipe. This will keep your egg salad from getting watery, and keep your onions and celery crisp.
- Egg salad can be eaten right away, but is best after chilling for at least an hour.
- Serving suggestions: Serve on toasted bread, as a wrap, with crackers, on a lettuce wrap, or with fresh veggie slices such as carrots, cucumbers, and tomatoes.
- Storage: Keep covered and refrigerated for up to 3-5 days.
- I do not recommend freezing this recipe.
Nutrition
UPDATE INFO: This recipe was originally published in July 2015. It has been updated with new pictures, video, and detailed instructions and republished in March 2020.
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Great recipe! I really do love the “classics”. Egg salad is one of my husband’s favorite sandwiches. I haven’t made it with relish in a while so I’ll need to do that next time. Your pictures really have me hungry for egg salad now.
Michelle, i was thinking about having an egg salad sammie for lunch today but it was just going to be egg, mayo, salt and pepper. How much better it sounds with your recipe! I would love to see this posted on Snickerdoodle Sunday Linky Party. Come join us on Saturdays at 3PM Pacific time.
Classic recipes are the best! Thanks for linking up with us at Thursday Favorite Things!
I like half mayo and half Miracle Whip in this recipe. I use chopped chives, fresh from our yard, where they grow with abandon everywhere! Chives are less objectionable to those who dislike onions in egg salad.
I usually count on two dozen eggs to make up two loaves of sandwich bread, when making sandwiches for funerals at church, which I need to do this weekend.
If they are for home or school lunches, I also use a leaf of romaine in each sandwich. For tea sandwiches, tiny croissants are especially nice!
Yum! That’s how I usually make Tuna Salad with half mayo and half miracle whip.
I just made the egg salad for my daughter’s bridal shower. Everyone loved it, even those who said they thought they hated egg salad 🙂
Sweet salad cubed pickles is the way it’s done in the south. Dill pickles in egg salad is a huge problem!!
I can see you shaking your head but just try it! DELICIOUS ?!!!!!
Sorry, Denise, but I have always hated sweet pickles and I only use dill pickles in my egg salad, preferably Claussen’s. Oh, and I’m from SC! ?
I don’t have yellow mustard. Can I use Dijon mustard?
I haven’t tried it, but I imagine it would still work.
Great recipe. Me and my 4 kids really enjoyed it! I doubled the recipe to feed us all, and I even got the hubby to eat some! (He’s a notoriously picky eater)
Thank you for the recipe!! 😁
I’m just getting ready to make some too! (All those leftover Easter eggs!) Glad you guys liked it!
Eggscellent!! Made as directed.