This classic egg salad recipe is a family favorite. It’s the perfect blend of creamy, tangy and loaded with fresh, bright flavors. Whether you are spreading it on sourdough toast, making a croissant sandwich, or enjoying it straight from the bowl, this egg salad is irresistible and delicious. Packed with protein and simple ingredients, it’s the perfect go-to lunch for busy weekdays.
CLASSIC EGG SALAD
Our family has been making this classic egg salad on repeat, especially now that spring is here, and our backyard chickens are laying eggs daily. Every morning, my kids rush outside to collect fresh eggs in their basket before I even get the chance! With an abundance of eggs, I’ve been using them in everything from breakfasts to hearty salads.
This classic egg salad is versatile enough to be a quick satisfying lunch but also impressive enough to serve at special occasions like Easter. While there are many variations egg salad, this classic version is my favorite. The simple, everyday ingredients are complimented by fresh herbs and a creamy mayo-based dressing with a splash of lemon juice for a bright and tangy finish. I think you will love it!
INGREDIENTS FOR THE BEST CLASSIC EGG SALAD
- Hard-Boiled Eggs: The key ingredient in an egg salad!
- Red Onion: Adds the perfect crunch and flavor.
- Pickles: Optional, but their tangy kick makes the salad irresistibly good.
- Fresh Herbs: Parsley and chives give a fresh, vibrant flavor to the dish.
- Lemon Juice: A squeeze of lemon brightens up the salad.
- Mayo & Dijon Mustard: These combine to make a creamy, tangy dressing.
- Black Pepper: For seasoning to taste.
HOW TO MAKE CLASSIC EGG SALAD
1. Prepare the Ingredients: Peel and chop 6 hard boiled eggs. Finely dice the red onion, pickles and herbs. Add everything to a medium-sized bowl.
2. Mix the Salad: Stir in the mayo, dijon mustard, lemon juice and fresh cracked black pepper.
3. Serve: Enjoy in a sandwich or straight out of the bowl!
ALTERNATIVE ADD-INS AND VARIATIONS
- Herbs: Swap in your favorite herbs or whatever you have on hand. Dill and green onions are great alternatives.
- Crunch: Replace pickles with chopped celery for extra crunch.
- Spices: Add a dash of paprika for an extra kick!
STORAGE TIPS
For the best taste, this egg salad to best enjoyed fresh. However, you may store leftovers in an airtight container in the refrigerator for up to 2 days.
CLASSIC EGG SALAD: FREQUENTLY ASKED QUESTIONS
Can I make this salad ahead of time? While this salad is best served fresh, you can prepare the eggs, red onion, and herbs in advance. Store them in an airtight container in the refrigerator for up to 3 days. Add the pickles and dressing right before serving.
MORE RECIPES TO ENJOY:
If you make this classic egg salad recipe, I’d love to hear how it turned out! Please share your thoughts in the comment section below.
Classic Egg Salad
Ingredients
- 6 Eggs
- ¼ cup Red onion
- ¼ cup Pickles (optional)
- ¼ cup Parsley
- ¼ cup Chives
- ¼ cup Mayo
- 2 Tbsp Dijon mustard
- 1 Tbsp Lemon juice
- Fresh ground black pepper to taste
Instructions
- Hard boil 6 eggs: Bring a pot of water to boil. Once boiled, gently add 6 eggs to the pot. Boil the eggs for 10 mins, then remove from the pot and place into a bowl of ice water to cool. Once cooled, peel and chop the eggs, then add them to medium-sized bowl.
- Dice red onion: Finely dice the red onion and add to the bowl of eggs.
- Prepare the pickles (optional): If you're using pickles, ensure they are well-drained to avoid excess moisture in the salad, then chop and add to the bowl.
- Chop fresh herbs: Finely chop the parsley and chives and add to the bowl.
- Add the dressing: Add the mayo, dijon mustard, lemon juice and freshly cracked black pepper to the bowl.
- Combine ingredients: Mix all ingredients together just until well combined.
- Enjoy! Spoon the egg salad over toast, stuff it into a croissant, or eat straight out of the bowl!
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