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Home » Recipes » Salads

Classic Egg Salad

Apr 5, 2022 · 37 Comments

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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 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 sandwiches on toasted bread on a plate with a rustic wood background

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:

  1. Make sure the eggs are not overcooked. Follow the instructions below to properly cook hard boiled eggs to perfection.
  2. 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.
  3. 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.
Classic Egg Salad in a white bowl topped with fresh chives

If you've already made the salad, and now it's runny, you can try these easy fixes.

  1. Add a couple more eggs. The extra eggs and fresher yolks will help to thicken the mixture.
  2. 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.

Hard boiled eggs in a glass bowl full of 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.

Egg salad ingredients in a glass bowl on a white marble counter

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.
Egg salad sandwich cut diagonally with the halves stacked on top of each other on a plate on a rustic wood background.

Classic Egg Salad Recipe

This Classic Egg Salad Recipe is a classic that's great for sandwiches for lunch and dinner all year long.
4.91 from 22 votes
Print Pin Rate
Course: Main, Salad
Cuisine: American
Keyword: Classic Egg Salad, Easy Egg Salad, Egg Salad
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8 servings
Calories: 203kcal
Author: Michelle

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.

Video

Notes

Nutrition facts include salad only, not bread for sandwiches or other serving suggestions.
  • 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

Serving: 1serving | Calories: 203kcal | Carbohydrates: 0.6g | Protein: 9.3g | Fat: 17.9g | Saturated Fat: 4g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 283.3mg | Sodium: 266mg | Potassium: 125.1mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 121IU | Vitamin C: 0.06mg | Calcium: 77mg | Iron: 0.87mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

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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Dairy Free, Dinner, Easter, Gluten Free, Kid-Friendly Food, Lunch, Recipes, Salads, Vegetarian Classic Egg Salad, Easy Egg Salad, Lunch Recipe, Salad Recipe, Vegetarian Recipe

Reader Interactions

Comments

  1. Christina @ Juggling Real Food and Real Life says

    July 24, 2015 at 9:11 am

    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.

    Reply
    • Julia m Johnson says

      January 17, 2022 at 2:06 pm

      I made the egg salad perfect

      Reply
  2. [email protected] says

    July 24, 2015 at 9:38 am

    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.

    Reply
  3. All that's Jas says

    July 25, 2015 at 11:47 am

    Classic recipes are the best! Thanks for linking up with us at Thursday Favorite Things!

    Reply
  4. Oldie49 says

    October 01, 2015 at 2:08 pm

    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!

    Reply
    • Michelle says

      October 01, 2015 at 8:18 pm

      Yum! That's how I usually make Tuna Salad with half mayo and half miracle whip.

      Reply
  5. Donna says

    July 06, 2017 at 8:50 am

    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 🙂

    Reply
  6. Denise says

    August 14, 2017 at 3:49 am

    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 ?!!!!!

    Reply
    • Cookie says

      February 21, 2018 at 5:08 am

      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! ?

      Reply
      • Mike says

        May 11, 2021 at 3:29 pm

        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.

        Reply
        • Michelle says

          May 12, 2021 at 8:15 am

          Duke's all the way, for sure!

          Reply
  7. Gloria T Waddell says

    February 21, 2019 at 6:04 am

    I don't have yellow mustard. Can I use Dijon mustard?

    Reply
    • Michelle says

      February 23, 2019 at 10:07 am

      I haven't tried it, but I imagine it would still work.

      Reply
    • Kevin says

      July 27, 2021 at 5:03 pm

      No. Run to the store.

      Reply
  8. dustyspriggs says

    April 23, 2019 at 9:18 pm

    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!! 😁

    Reply
    • Michelle says

      April 24, 2019 at 11:29 am

      I'm just getting ready to make some too! (All those leftover Easter eggs!) Glad you guys liked it!

      Reply
  9. DeAnn says

    June 17, 2019 at 4:12 pm

    Eggscellent!! Made as directed.

    Reply
  10. Beth Pierce says

    May 11, 2020 at 1:59 pm

    Yum! I love this egg salad recipe! Thank you!

    Reply
  11. Bhawana says

    May 11, 2020 at 2:17 pm

    Your egg salad literally made my mouth watering. Such a drool-worthy salad to make. Perfect recipe for breakfast.

    Reply
  12. Anita says

    May 11, 2020 at 2:24 pm

    Love this lovely egg salad. It's perfect for making some egg salad sandwiches. 🙂

    Reply
  13. Abigail Raines says

    May 11, 2020 at 2:40 pm

    As you have suggested I love adding bacon and some red pepper flakes for extra heat! What a tasty and versatile egg salad!

    Reply
    • Tammy says

      July 31, 2022 at 2:15 pm

      Try corn relish in your egg salad it’s so delicious we love here in my house

      Reply
  14. Monica says

    May 11, 2020 at 2:53 pm

    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!

    Reply
  15. Jeannette says

    June 30, 2020 at 4:31 pm

    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!

    Reply
  16. Erica says

    June 30, 2020 at 6:04 pm

    There's a reason the classic recipes have stuck around. Looks delicious!

    Reply
  17. Alison says

    June 30, 2020 at 6:25 pm

    This is a super delicious and easy recipe! Great texture and crunch!

    Reply
  18. Cathleen @ A Taste of Madness says

    June 30, 2020 at 7:45 pm

    I have been making SO MUCH egg salad lately, but this one looks like a winner. Bookmarked for later, thanks!

    Reply
  19. Jill says

    June 30, 2020 at 8:21 pm

    I like your addition suggestions. I've never thought about horseradish. That would be delicious. I love classic egg salad!

    Reply
  20. D Hart says

    May 23, 2021 at 5:35 pm

    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

    Reply
  21. MArnie says

    July 08, 2021 at 7:06 am

    My egg salad never makes it to the watery stage, it's gone in an hour. This recipe is good, will try next time.

    Reply
  22. bepmina says

    August 05, 2021 at 10:40 am

    This is a lovely recipe, and one I would definitely try. This particular combination sounds delicious. Thanks for sharing!

    Reply
  23. Kellie says

    August 14, 2021 at 12:11 pm

    Used less Mayo- I add that last to adjust consistency. Added a teaspoon of red wine vinegar. Over all very delish

    Reply
  24. Anne says

    August 23, 2021 at 3:10 pm

    Never heard of dill pickle relish. I have only seen hot dog relish and sweet relish. Can I use sweet relish?

    Reply
    • Michelle says

      August 27, 2021 at 2:35 pm

      Yes, you can! I will use it if I ran out of dill relish.

      Reply
  25. Dee says

    October 07, 2021 at 6:48 am

    Love your Breadcrumbs,& all your hints for chilling.Almost the same as mine.

    Reply
  26. Tanya W says

    September 05, 2022 at 4:05 pm

    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!

    Reply
  27. Jonnyjam says

    January 28, 2023 at 2:15 pm

    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.

    Reply

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