Classic Egg Salad
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Searching for the best homemade egg salad? Look no further — this is the only egg salad recipe you’ll ever need!
Egg salad is a simple dish that’s undeniably delicious when done right (and, let’s be honest, falls a bit flat when it’s not). The trick is to begin with perfectly cooked hard-boiled eggs, aiming for tender whites and creamy yolks. From there, it’s all about amping up the seasoning with a good-quality mayo, a squeeze of lemon, a spoonful of Dijon mustard, and a few dashes of Worcestershire sauce. For a little crunch and color, I like to stir in some celery and fresh parsley, and finish it off with scallions for a subtle onion flavor. The result? An egg salad that’s rich and creamy yet also vibrant and fresh — perfect for sandwiches, wraps, or simply on its own.
“Without a doubt THE best egg salad ever! It was so good I made a second batch.”
What You’ll Need To Make Egg Salad
- Eggs: Hard-boiled and chopped, they’re the protein component and base of the salad.
- Mayonnaise: Adds creaminess and binds the salad together. Use a good-quality brand, such as Hellmann’s or Duke’s.
- Dijon mustard: Introduces a tangy depth and sharpness.
- Fresh lemon juice (or white wine vinegar): Adds brightness and acidity, balancing the richness of the eggs and mayo.
- Worcestershire sauce: Offers a hint of umami and complexity to the salad, deepening the flavors.
- Celery: Provides a crunchy texture and a fresh, slightly bitter contrast to the creamy components.
- Scallions: Add a mild onion flavor and a touch of color, enhancing the freshness of the salad.
- Fresh parsley: Contributes a pop of color and a fresh, herbal note.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by hard boiling the eggs. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes.
Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into 1/4-inch pieces.
Meanwhile, finely chop the herbs, celery, and scallions.
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar.
Add the chopped eggs, celery, scallions, and parsley.
Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary, then serve or refrigerate until ready to use.
If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.
Video Tutorial
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Classic Egg Salad
Searching for the best homemade egg salad? Look no further — this is the only egg salad recipe you’ll ever need!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 teaspoons Dijon mustard
- 1½ teaspoons fresh lemon juice or white wine vinegar
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon sugar
- ¼ cup finely diced celery, from 1 stalk
- 3 tablespoons finely sliced scallions, from 2 to 3 scallions
- 1 tablespoon finely chopped fresh parsley leaves
Instructions
- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
- Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
- Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.
Nutrition Information
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- Per serving (4 servings)
- Calories: 214
- Fat: 18 g
- Saturated fat: 4 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 10 g
- Sodium: 248 mg
- Cholesterol: 285 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jen,
Can you substitute the mayo with sour cream because my husband is allergic to mayo?
Thank you,
Mary
Hi Mary, I think that would work but because sour cream has a more tart taste than mayo, I’d suggest eliminating the lemon juice/white wine vinegar, to reduce the tart flavor a bit. Please LMK how it turns out with the sour cream!
I am a cook. I am SUPER picky about recipes, a perfectionist. This recipe absolutely rules. Please make this.
THIS IS THE BEST EGG SALAD I EVER MADE !!!!
THANKS SOOOO MUCH
The. Best. Egg. Salad. Ever. As with all the recipes on your website, Jenn, this one is super. You’re my go-to girl.
Catherine Low, Vancouver, BC
Could I ask where you got that bread. It looks amazing?
Hi Lisa, I believe it was from Whole Foods – the multigrain.
Love the egg salad recipe. I have found that a dollop (to taste) of a good horseradish sauce is fabulous with many mayo based dishes. It is essential in tartar sauce…also great in egg salad.
JC
Great recipe – always a winner. Just a tip on egg prep: try steaming them in a steamer for 13 min. Then plunge in cold water for 15 min. MUCH easier to peel…enjoy.
Except for the sugar this is how I make my egg salad so I’m giving this recipe 5 stars because I know it’s delicious. Kind of cool when an excellent chef like Jen validates a recipe I’ve been using.
😊
Can you tell the nutrition informtation?
Hi Lakshmi, I knew I forgot something when I posted this late last night! I’ve added it underneath the recipe. Hope that helps!
I made it but a little too salty for my taste. I will try again with less salt!
This is very much the way I make mine too but I also add a tsp of horseradish….makes it very tasty…I do love your recipes!