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
- 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.
- 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.
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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Christina @ Juggling Real Food and Real Life says
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.
Julia m Johnson says
I made the egg salad perfect
[email protected] says
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.
All that's Jas says
Classic recipes are the best! Thanks for linking up with us at Thursday Favorite Things!
Oldie49 says
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!
Michelle says
Yum! That's how I usually make Tuna Salad with half mayo and half miracle whip.
Donna says
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 🙂
Denise says
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 ?!!!!!
Cookie says
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! ?
Mike says
I've lived in Georgia for 73 years and I also hate sweet pickles, except for hot and spicy bread and butters. I use DILL salad cubes in egg salad, chicken salad, potato salad, and tuna salad. They're really all the same except for the main ingredient. Oh, and Duke's mayonnaise only.
Michelle says
Duke's all the way, for sure!
Gloria T Waddell says
I don't have yellow mustard. Can I use Dijon mustard?
Michelle says
I haven't tried it, but I imagine it would still work.
Kevin says
No. Run to the store.
dustyspriggs says
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!! 😁
Michelle says
I'm just getting ready to make some too! (All those leftover Easter eggs!) Glad you guys liked it!
DeAnn says
Eggscellent!! Made as directed.
Beth Pierce says
Yum! I love this egg salad recipe! Thank you!
Bhawana says
Your egg salad literally made my mouth watering. Such a drool-worthy salad to make. Perfect recipe for breakfast.
Anita says
Love this lovely egg salad. It's perfect for making some egg salad sandwiches. 🙂
Abigail Raines says
As you have suggested I love adding bacon and some red pepper flakes for extra heat! What a tasty and versatile egg salad!
Tammy says
Try corn relish in your egg salad it’s so delicious we love here in my house
Monica says
Love this! Now that we're eating every. single. meal at home, I really need to change up our lunch routine, and this is the perfect way to do it. Thanks for the great classic recipe!
Jeannette says
Wow. Adding dill pickle relish and mustard is a game changer! I love how you can add tang to a classic sandiwch. Thanks for sharing!
Erica says
There's a reason the classic recipes have stuck around. Looks delicious!
Alison says
This is a super delicious and easy recipe! Great texture and crunch!
Cathleen @ A Taste of Madness says
I have been making SO MUCH egg salad lately, but this one looks like a winner. Bookmarked for later, thanks!
Jill says
I like your addition suggestions. I've never thought about horseradish. That would be delicious. I love classic egg salad!
D Hart says
Five Stars follow the recipe product turned out great tasty and creamy. First time ever preparing egg salad and it's wonderful!
D Hart - Chicago
MArnie says
My egg salad never makes it to the watery stage, it's gone in an hour. This recipe is good, will try next time.
bepmina says
This is a lovely recipe, and one I would definitely try. This particular combination sounds delicious. Thanks for sharing!
Kellie says
Used less Mayo- I add that last to adjust consistency. Added a teaspoon of red wine vinegar. Over all very delish
Anne says
Never heard of dill pickle relish. I have only seen hot dog relish and sweet relish. Can I use sweet relish?
Michelle says
Yes, you can! I will use it if I ran out of dill relish.
Dee says
Love your Breadcrumbs,& all your hints for chilling.Almost the same as mine.
Tanya W says
This is super yummy and a great way to get in some extra protein and a fabulous side dish. By the way, making the hard boiled eggs in an instant pot is the easiest thing in the world and they are so easy to peel! Since my family won't often eat leftovers, I decided to halve the recipe today (I have made a whole recipe a couple times before) and I did the full amount of red onion and celery and a little more dill relish and the result was great... I decided I wanted a little more veggies, flavor, and crunch. Thank you!
Jonnyjam says
Egg boil part of recipe is terrible. Followed it to a “T” and eggs weren’t even close to being cooked. Rest of recipe is just fine.
JB says
Do you have a recommendation for substituting the dill pickle relish? My local stores don’t seem to sell it. The person I’m making it for doesn’t like sweet pickles so I don’t want to sub with the sweet relish. What about just blending up some dill pickles? Do you think that might work? I have no idea how it’s supposed to taste (I’ve never had it before plus I don’t like/can’t eat eggs, mayo, mustard) so I’m struggling to figure out a work around. They specifically picked your recipe so I want to do it justice. 🙂 Thanks
Michelle says
You can buy dill pickles, any cut is fine. Then you can just chop them finely to the specified measurement.