To make the best ever Egg Salad sandwich, you have to start with this super easy and oh so very delicious egg salad recipe! This egg salad is based on the classic egg salad we all remember growing up! You can keep it simple, or include some of the stir-in suggestions mentioned below!
If you’re wondering what to do with all of your leftover hard boiled Easter eggs, enjoy some more of my classic creamy deviled eggs! I also have a ramen bowl recipe I’ll be sharing here soon, that you can use either freshly soft boiled eggs or your hard boiled eggs in!
Egg Salad Recipe
The classic egg salad is the base of my family favorite egg salad for sandwiches. Growing up, the base ingredients were always simple. Just eggs, mayonnaise, mustard ( the classic French’s yellow mustard ), salt, and pepper.
Since my household is not a huge fan of unexpected ‘crunch’ in their egg salad, we opt for finely chopped green onion rather than red onion. I do enjoy other additional stir-ins and they are mentioned below, above the recipe card. I hope you enjoy making this egg salad recipe your own!
How To Make Egg Salad
First, you have to start out with how to make perfect hard boiled eggs. My method of choice ( which is reinforced by my Masterchef Kitchen Bible ) is to boil your eggs in a saucepan. The eggs should be in a single layer and covered with about 2 inches of water.
Once the water reaches a boil, reduce the heat and simmer your eggs for 10 minutes. Run your eggs under cold water to stop the cooking process, and peel the eggs once they are cool enough to handle.
When your eggs are peeled, you should have egg whites that are tender and not chewy, and fully cooked but still deliciously creamy egg yolks. With perfectly cooked eggs, the creaminess will come from the yolks and you can use less mayonnaise! *Note that I am NOT a fan of mayonnaise. I use it only in certain recipes that the mayo-ey taste is outweighed by other delicious flavors. When using mayonnaise, use the best of the brands. That’s Hellman’s ( or Best Foods on the West Coast ) and Duke’s brand mayonnaise in the southern states. I also frequently opt for substituting mayonnaise with Greek yogurt, the plain unflavored varieties.
Once your hard boiled eggs have been peeled, place them into a medium sized mixing bowl. Chop the eggs until you have uniform sized small chunks.
Add the mayonnaise and mustard, then season with salt and pepper. Some other great flavors to add at this point are: dill ( 1/2 tsp ), paprika ( a pinch, otherwise it will color your egg salad! ), white vinegar ( 1 teaspoon ), freshly squeezed lemon juice ( 1 teaspoon ), and/or Worcestershire sauce ( 1/2 tsp ).
Combine your egg salad ingredients until they are smooth and creamy. Finally, fold in the finely chopped green onion and bacon. Serve as a sandwich on a bed of lettuce, or with crackers as an appetizer. Enjoy!
Additional stir-in ideas:
- dill pickles
- fresh dill
- white vinegar
- fresh lemon juice
- Dijon mustard
- Worcestershire sauce
- tabasco sauce
- Greek yogurt
- cottage cheese
- sour cream
- 8 large eggs
- 1/4 cup mayonnaise (Hellman's or Duke's brand mayonnaise)
- 2 tsp mustard (if using Classic Yellow mustard, use more if using a Dijon variety)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp green onions (finely chopped, optional)
- 1 Tbsp bacon (finely chopped, optional)
- Chop peeled eggs in a medium sized mixing bowl. Add mayonnaise and mustard, then season with salt and pepper. Adjust seasoning to taste, if needed.
- Stir your egg salad until creamy and smooth.
- Fold in the finely chopped green onions and bacon.
- Spread on a bed of lettuce and bread for a sandwich, or serve with crackers as an appetizer.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!