This egg salad is a classic recipe that features hard-boiled eggs, mayonnaise, mustard, and even some crisp and crunchy bacon! It will quickly become one of your favorite, quick recipes for a simple lunch or picnic. Eat it by itself or use it for the best egg salad sandwich you've ever had!
Easy Egg Salad Recipe
I love how quick and easy it is to make some egg salad! 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. This recipe is so versatile, you can customize it to fit your needs!
Jump to:
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!
🥘 Egg Salad Ingredients
The classic egg salad is the base of my family's 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.
- Hard Boiled Eggs - 8 large eggs that have been hardboiled.
- Mayonnaise - ¼ cup of mayonnaise. I prefer using Hellman's or Duke's!
- Mustard - 2 teaspoons of yellow mustard. If you want to use Dijon mustard, add a little more and then adjust to taste.
- Salt - ½ teaspoon of salt.
- Pepper - ¼ teaspoon of pepper.
- Green Onions (optional) - 1 tablespoon of finely chopped green onions, if desired.
- Bacon (optional) - 1 tablespoon of chopped cooked bacon.
🔪 How To Make Egg Salad
This recipe is crazy simple! Make sure you have a saucepan to boil your eggs and a mixing bowl to combine everything!
In less than 20 minutes, you'll have 4 servings of egg salad!
Hard Boiled Eggs
- Add eggs to the saucepan. Place your 8 eggs into a saucepan. The eggs should be in a single layer and covered with about 2 inches of water.
- Simmer. Once the water reaches a boil, reduce the heat and simmer your eggs for 10 minutes.
- Chill. Run your eggs under cold water to stop the cooking process
- Peel. Peel the eggs once they are cool enough to handle.
For super quick hard-boiled eggs check out my instant pot hard-boiled eggs!
Make The Egg Salad
- Transfer the eggs. Once your hard-boiled eggs have been peeled, place them into a medium-sized mixing bowl.
- Chop. Chop the eggs until you have uniform-sized small chunks.
- Add the ¼ cup of mayonnaise and 2 tablespoons of mustard, then season with ½ teaspoon of salt and ¼ teaspoon of pepper.
- Add some mix-ins. Some other great flavors to add at this point are dill (½ 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 (½ tsp).
- Mix. Combine your egg salad ingredients until they are smooth and creamy.
- Add onion and bacon. Finally, fold in 1 tablespoon of finely chopped green onion and 1 tablespoon of bacon, if using.
- Serve. Serve as a sandwich on a bed of lettuce, or with crackers as an appetizer. Enjoy!
Another easy shortcut is to use my microwave bacon recipe!
💭 Angela's Tips & Recipe Notes
- 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!
- 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.
- To store: Keep your egg salad in an airtight container in the fridge for up to 5 days.
❓ FAQ
Yes! My personal favorite is Greek yogurt, but you can also use hummus, pesto, avocado, cottage cheese, ricotta, or sour cream!
For some extra tasty egg salad additions, you can mix in some celery, pickles, dill, lemon juice, chives, parsley, or relish!
Feel free to boil your eggs ahead of time. They can be stored in the fridge for 7 days!
🥪 Other Great Sandwiches
- Breakfast Sandwich - This easy breakfast sandwich combines all of your favorite morning flavors for a delicious meal!
- Chicken Parm - This classic Italian favorite is just as tasty when transformed into a sandwich!
- Pinwheels - These easy pinwheels are the perfect snack or appetizer for serving a group of people!
- Grilled Chicken Club - This homemade club is better than anything you'll find at a sandwich shop!
- Lobster Breakfast Sandwich - For an extra sophisticated way to start off your day, try this lobster breakfast sandwich!
- Leftover Prime Rib Philly - I love having leftover prime rib as it makes an extra delicious sandwich with no effort!
📋 Recipe
Egg Salad
Ingredients
- 8 large eggs
- ¼ cup mayonnaise (Hellman's or Duke's brand mayonnaise)
- 2 teaspoon mustard (if using Classic Yellow mustard, use more if using a Dijon variety)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon green onions (finely chopped, optional)
- 1 tablespoon bacon (finely chopped, optional)
Instructions
- 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.8 large eggs, ¼ cup mayonnaise, 2 teaspoon mustard, ½ teaspoon salt, ¼ teaspoon pepper
- Stir your egg salad until creamy and smooth.
- Fold in the finely chopped green onions and bacon.1 tablespoon green onions, 1 tablespoon bacon
- Spread on a bed of lettuce and bread for a sandwich, or serve with crackers as an appetizer.
Equipment You May Need
Notes
- 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!
- 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.
- To store: Keep your egg salad in an airtight container in the fridge for up to 5 days.
Nutrition
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!
Person1 says
Was a hit and I didn't even have black pepper, onions or bacon. Did add chives. Very easy and everyone loved it. Thanks!