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Classic Egg Salad

Classic Egg Salad

Jennie Duncan
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!
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 282 kcal


  • 9 large eggs
  • ¼ cup mayonnaise
  • 1 tablespoon mustard
  • teaspoon salt (to taste)
  • teaspoon pepper (to taste)
  • ½ teaspoon garlic powder (to taste)


  • 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


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.


Serving: 1cupCalories: 282kcalCarbohydrates: 2gProtein: 16gFat: 23gSaturated Fat: 6gCholesterol: 480mgSodium: 386mgPotassium: 176mgFiber: 1gSugar: 1gVitamin A: 689IUCalcium: 71mgIron: 2mg
Keyword classic egg salad
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