This easy Classic Egg Salad Recipe is a creamy, cool delight that’s great for sandwiches for an easy lunch or dinner.
Easy Classic Egg Salad Recipe
I mentioned before that during the warm months, I hate being inside to cook. So fast, easy meals are my go-to. My fall and winter comfort food recipe arsenal is stocked full, but I often find myself short on easy meals for Spring and Summer.
A few years ago, Mr. Gracious suggested I put egg salad on our menu. Classic Egg salad is one of those foods that you kind of just eyeball the amount, and since I had never made it before, I was pretty nervous about it. I remember asking my mother-in-law for measurements on the mayo and mustard, and I’m pretty sure she thought I was nuts.
Anyway, I finally figured out how to make a delightful Classic Egg Salad recipe, and I wanted to share my recipe with measurements for any other classic egg salad newbies out there.
Classic Egg Salad Recipe
- 1 dozen eggs
- 1/4 cup finely chopped red onion
- 1 stalk celery finely chopped
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 1 tablespoon dill pickle relish
- Salt & pepper
- Bread for sandwiches
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Place eggs in a large pot and cover with water.
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Place on stove over high heat. Bring water to a hard boil and allow to cook for 1 minute.
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Cover the pot. Remove from heat, and allow the eggs to sit in the hot water for 20 minutes.
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After 20 minutes, dump out the hot water and refill the pot with the eggs with cold water. Allow to sit for 5 minutes
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Crack and peel the eggs. Refrigerate for at least 3 hours until cold.
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When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
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Add onion and celery and toss to combine.
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Add mayo, mustard, and relish and stir gently until all ingredients are incorporated.
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Add salt and pepper to taste.
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Spread the egg mixture onto bread to make sandwiches.
Did you like this Classic Egg Salad recipe? Find more on my Dinner Ideas and Salads & Sides boards on Pinterest!
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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! ?