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Overhead view of classic egg salad in a white bowl with halved hard-boiled eggs and a wooden spoon.
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Classic Egg Salad

Classic Egg Salad is creamy and old-fashioned, with chopped hard-boiled eggs, mayo, dill pickle relish and Dijon. Pile it on soft bread for lunch.
Prep Time 15 minutes
Cook Time 11 minutes
Chill 4 hours
Total Time 4 hours 26 minutes
Servings 4
Author Crissy Page

Ingredients

  • 8 large eggs
  • ½ cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Instructions

  • Place the eggs in a large pot and cover them with cold water. Bring to a boil.
  • When the water reaches a hard boil, remove the pot from the heat and cover it with a lid. Let the eggs sit, covered, for 11 minutes.
  • Move the eggs to a bowl of ice water to cool, then peel them. Refrigerate the peeled eggs for at least 3 hours, until cold.
  • Chop the cold eggs and add them to a medium bowl. Add the mayonnaise, relish, Dijon, salt and pepper and stir until mixed well.
  • Cover and chill at least 1 hour before serving.

Notes

Cold eggs: Chill the peeled eggs completely before mixing so the egg salad stays thick and creamy.
Make ahead: Make it the night before and keep it covered in the fridge.
Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Don’t freeze it.

Nutrition

Serving: 1 | Calories: 343kcal | Carbohydrates: 3g | Protein: 13g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 384mg | Sodium: 443mg | Fiber: 0.3g | Sugar: 1g