This Classic Egg Salad is simple to make with just a few ingredients. Serve it on a salad or topped on bread for a simple and quick lunch idea. Just how my mom made it for me growing up!
A classic recipe that is perfect for lunch. My mom always made egg salad for us growing up all the time. It's super inexpensive, simple to make, and tastes amazing.
This classic version is her way of making it. Just mayo, mustard, and some seasonings. I love to serve it on a salad, wrap, or on bread as a sandwich.
No matter how you serve it I think you will love this classic and simple egg salad recipe.
Classic Egg Salad:
Step 1: Start by boiling your eggs.
Step 2: Peel boiled eggs and add them to a mixing bowl. In the same mixing bowl add mayonnaise and mustard.
Step 3: Mix well with a fork mashing eggs while you mix.
Step 4: Add seasonings to taste and mix together well.
Step 5: Serve on bread, croissants, or on a salad
Tips:
Storing Directions: Refrigerate your egg salad in an airtight container for 3-5 days. If your egg salad gets watery or loses color those are signs that it might be time to toss it.
Boiling Eggs: Knowing when your egg is ready can be tricky. I shared a post on a fool-proof way to get the perfect egg each time and how I make peeling even easier, you can find that at How to Boil an Egg.
Timing depends on how cooked you want your egg. I usually will boil my water and then cover and remove from heat and allow them to sit for 10 minutes.
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Classic Egg Salad
Ingredients
- 9 large eggs
- ¼ cup mayonnaise
- 1 tablespoon mustard
- ⅛ teaspoon salt (to taste)
- ⅛ teaspoon pepper (to taste)
- ½ teaspoon garlic powder (to taste)
Instructions
- Start by boiling your eggs. Peel boiled eggs and add them to a mixing bowl.
- In the same mixing bowl add mayonnaise and mustard. Mix well with a fork mashing eggs while you mix. Add seasonings to taste and mix together well.
- Serve on bread, croissants, or on a salad
Notes
Nutrition
Totally delicious. Just like my Mom used to make for me growing up. Thanks for the great recipe Jennie!
So glad you like it! Enjoy!
I added a little bit of pickle juice and about 2 stalks of celery. Delish!
I love pickle juice! That would be a tasty addition!
Delicious! We added 1/2 tsp of regular mustard and half with Dijon.
Nice! Sounds good!
Do you chop the eggs at all?
I guess so. When I get to the mixing part of the recipe, I just chop/mash them all at the same time.
How long can you keep egg salad in the fridge in a sealed container?
It should be good in the fridge for 3-4 days.
Do u need to add anything else for some crunch?
I don't add anything else but if you like a crunch you can add something. Let me know how you like it! I love hearing the new things people add.
Do you use dry mustard, yellow mustard or Dijon mustard for this recipe?
Hi Jennifer, I used yellow mustard for this recipe!
This is the best classic recipe! I don’t like the taste of regular mustard so I substituted Dijon mustard and was the perfect touch!
I'm so glad you liked it! And yes, it is an all-time classic recipe!