ByDonna Elick
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This Classic Egg Salad Recipe includes a blend of spices that really puts it over the top! Learn how to make egg salad for a quick lunch or dinner option.
Classic Egg Salad Recipe
Deliciously savory with a hint of tang — this is hands down the best classic egg salad recipe I’ve ever come up with!
Enjoy it on your favorite sandwich bread or add a scoop to some fresh greens or sliced tomatoes.
Looking for more easy lunch options? You’ll love this grilled cheese sandwich stuffed with extra fillings or a copycat Firehouse Hook and Ladder Sub.
Or, make a big bowl of my tuna pasta salad to munch on throughout the week!
Egg Salad Recipe Simple Tips and Tricks
- Salt the water.
Just ½ teaspoon of salt will help prevent cracking and make it easier to remove the shells later.
- Tip for easy chopping:
Instead of dragging out the cutting board, use a pastry cutter! Simply press and twist into the bowl full of eggs until you get small, even pieces.
It’s what makes this egg salad recipe so simple!
- Don’t have pickle juice?
An equal amount of white or apple cider vinegar makes a great substitute.
- Swap the ground pepper.
I like how white pepper blends seamlessly into the mixture, plus it has a milder flavor. However, freshly ground black pepper will work just as well.
How to Make Hard-Boiled Eggs
Below are instructions for the stovetop method, but you can also use an air fryer to hard boil eggs for this classic egg salad recipe instead.
- Place eggs in a large saucepan and add water until it reaches 1 to 2 inches over the tops.
- Bring to a rolling boil, then turn off the heat and cover with a lid.
- Set a timer for 12 minutes. Once done, drain and rinse under cold water until fully cooled.
- Remove the shells and continue with the old fashioned egg salad sandwich recipe.
How To Make Egg Salad
Once your eggs are cooked, the hardest part is over! Simply chop up the hard-boiled eggs — I like to use a pastry cutter — then mix in the remaining ingredients.
You can dish it up immediately or let it chill in the refrigerator for a few hours so the flavors can meld together.
Wondering how to make an egg salad sandwich?
Spoon some of the egg salad onto a slice of bread, then top it with another slice. Easy peasy!
For added texture, I highly recommend toasting your bread slices first.
White, whole wheat, sourdough, French loaf, you name it…this old fashioned egg salad sandwich recipe tastes great with it all!
Egg Salad Recipe Simple FAQ
What makes the best classic egg salad recipe?
While the ingredients are quite simple, I find that the additional spices create an incredibly flavorful mixture that can’t be beat!
Can I use Miracle Whip instead of mayonnaise?
That really depends on your flavor preferences, but I recommend using regular mayonnaise.
Miracle Whip and other similar dressings contain a blend of sugar and spices which will affect the overall flavor of this old fashioned egg salad sandwich recipe.
What else can I add to egg salad?
Pickle relish or finely chopped celery and bell peppers are popular additions. Even a handful of green onions would taste great.
You could also replace the regular paprika with a smoked variety, and a dash or two of your favorite hot sauce will add a spicy kick!
How long will leftovers last in the refrigerator?
When stored in a sealed container, homemade egg salad should keep for up to 4 days.
Be sure to give the mixture a good stir before each use and stir in a little extra mayo or pickle juice if it looks dry.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Sandwich Recipes
Best Classic Egg Salad Recipe
Donna Elick
This Classic Egg Salad Recipe includes a blend of spices that puts it over the top! Learn how to make egg salad for a quick lunch or dinner.
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American
Method Stovetop
Servings 4
Ingredients
- 9 hard boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon pickle juice
- 1/4 teaspoon paprika
- 1/4 teaspoon celery salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
Instructions
Add the hard boiled eggs to a boil and use a pastry cutter to chop them up into small pieces.
Fold in the rest of the ingredients until fully combined and creamy.
Refrigerate for up to 4 days or serve immediately on choice of bread.
Nutrition
Serving: 1 | Calories: 368cal | Carbohydrates: 2g | Protein: 15g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 431mg | Sodium: 654mg | Sugar: 1g | Fiber: 1g | Calcium: 61mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published June 2021, updated and republished May 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate linkyour price will remain the sameand The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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