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
Place eggs in a large pot and cover with water.
Place on stove over high heat. Bring water to a hard boil and allow to cook for 1 minute.
Cover the pot. Remove from heat, and allow the eggs to sit in the hot water for 20 minutes.
After 20 minutes, dump out the hot water and refill the pot with the eggs with cold water. Allow to sit for 5 minutes
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 and celery and toss to combine.
Add mayo, mustard, and relish and stir gently until all ingredients are incorporated.
Add salt and pepper to taste.
Spread the egg mixture onto bread to make sandwiches.
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