Classic Egg Salad

I grew up in a sandwich household, and my mom’s Classic Egg Salad was our go-to weekend lunch. She loved it because it was so easy to whip up!

Every spring, we also turned our leftover Easter eggs into a big batch of it, and I still do that today.

To make this recipe, I chop cold hard-boiled eggs and stir them into creamy mayo, dill pickle relish and a spoonful of Dijon. There’s no celery or red onion to chop. I love it because it’s simple and it isn’t trying to do too much.

Why You’ll Love This Egg Salad

Four ingredients. Eggs, mayo, relish and Dijon are all you need, plus the salt and black pepper already in your kitchen.

No celery or green onions. It’s smooth, creamy and mild, so it’s an easy one for picky eaters.

Old-fashioned and simple. This is the kind of simple egg salad recipe you’d find on an index card in a family recipe box.

Great for leftover eggs. When Easter is over and the fridge is full of hard-boiled eggs, this is where mine go!

Classic Egg Salad Ingredient Notes

With only a handful of ingredients, each one does a lot of work here.

Hard-boiled eggs: An older egg, one that’s been in your fridge for a week or so, peels easier than a very fresh one.

Mayonnaise: Real, full-fat mayo gives you the creamiest texture. I use it because it’s the base that holds everything together.

Dill pickle relish: This is what makes my egg salad with relish so good. It brings the flavor of chopped dill pickles, with a little tang and just the right amount of crunch.

Dijon mustard: A spoonful adds a mild, tangy kick that plain eggs and mayo need.

How to Make Classic Egg Salad

First, I place eggs in a single layer in a large pot, cover them with cold water and bring them to a rolling boil over high heat. Then the pot comes off the heat and sits, covered, until the yolks are set.

Next, the eggs go into an ice bath to stop the cooking. I peel them and chill them until they’re cold, then chop them and stir in the remaining ingredients in a medium bowl.

Then the egg salad chills again so the flavors come together. I put every amount and step for this classic egg salad recipe in the recipe card below, so grab it before you start boiling your eggs!

My Best Tips

Wait for a hard boil. Let the water come to a full, hard boil before you cover the pot and take it off the heat. If you pull it too soon, the yolks won’t set all the way.

Chill the eggs first. Warm eggs thin out the mayo and make the egg salad runny. Cold eggs keep it thick and creamy.

Peel eggs in cold water. Crack the egg shell all over, then peel each egg in a bowl of cold water. The shell slips off much easier.

Chop, don’t mash. I chop the eggs with a knife so you get tender bits of white and yolk in every bite.

Taste after chilling. Cold dulls salt a little, so give the egg salad a stir and taste it again right before serving.

Substitutions and Variations

• Yellow mustard: It’s a great swap for Dijon if that’s what’s in your fridge.
• Paprika on top: A light sprinkle adds a pop of color, just like on my Million Dollar Deviled Eggs.
• Finer or chunkier: Chop the eggs smaller for dainty tea sandwiches, or leave bigger pieces for hearty egg salad sandwiches.

What to Serve with Egg Salad

My favorite way to eat it is a classic egg salad sandwich on soft white bread with a crisp leaf of lettuce. Wheat or any favorite bread works too. Add a handful of potato chips on the side, and lunch is ready!

For Easter brunch or a baby shower, trim the crusts and cut the sandwiches into small squares. Egg salad tea sandwiches always disappear fast on a party tray!

It also fits right in next to the ham on an Easter table. My list of what to serve with ham has more side dish ideas.

You can also scoop it onto crackers, tuck it into lettuce wraps, spoon it over a bed of lettuce or pile it on a croissant.

How to Store Leftovers

Make ahead: Make it the night before and keep it covered in the fridge. It’s ready for lunch boxes in the morning and handy for weekday meal prep.

Room temperature: Don’t leave egg salad out for more than 2 hours, or 1 hour on a hot day above 90°F.

Refrigerator: Keep leftover egg salad in an airtight container in the fridge for 3 to 4 days.

Freezer: Egg salad doesn’t freeze well because the mayo separates and the eggs turn rubbery once it thaws.

Classic Egg Salad FAQs

Should I use dill relish or sweet relish in Classic Egg Salad?

Either one works. I use dill relish for a tangy, classic flavor. Sweet pickle relish is very good too, when you’re in the mood for something a little sweeter.

How long do you boil eggs for egg salad?

I bring the eggs to a boil, then take the pot off the heat and let them sit covered for 11 minutes. It’s my favorite method because it gives you firm whites and fully set egg yolks without a green ring.

Can I use leftover Easter eggs for egg salad?

Yes, as long as the eggs stayed in the fridge and weren’t out for more than 2 hours, egg hunt included. Skip any eggs with cracked shells that sat out.

Every time I make this classic recipe, I think of those easy weekend lunches at my mom’s table. If you have a carton of eggs and a jar of relish, lunch is almost done.

More Cold Salad Recipes

• Classic Potato Salad
• Amish Potato Salad
• Macaroni Salad
• Broccoli Salad
• Spaghetti Salad