I’ve been making this egg salad for years — it’s the kind of simple, creamy spread that takes five minutes to assemble once the eggs are ready. Bright chives, a touch of mustard, and a hint of pickle juice lift the mayo so the flavor never feels flat. Make it for sandwiches, a picnic, or to dress up a quick weekday lunch.

Why you’ll love this dish

This egg salad is classic, forgiving, and fast. It hits the sweet spot between creamy and tangy and stretches a small number of ingredients into several meals. It’s perfect for lunchboxes, potlucks, or a low-effort brunch. Because the recipe is flexible, you can dial up mustard for bite or add extra mayo for an ultra-smooth spread.

“Simple, comforting, and exactly what a good egg salad should be — bright with chives, balanced by mustard, and never overly heavy.”

If you enjoy variations, check out this amazing egg salad for other ideas and inspiration.

How this recipe comes together

Quick overview so you know what to expect:

Hard-boil eggs (stovetop or Instant Pot).
Cool eggs in an ice bath, peel, and chop.
Mix chopped eggs with mayonnaise, mustard, minced red onion, pickle juice (optional), chopped chives, paprika, salt, and pepper.
Taste and adjust seasoning. Serve on bread, crackers, or a salad.

This approach keeps prep predictable: cook, cool, chop, mix, season, serve.

What you’ll need

8 large eggs (hard‑boiled and cooled)
1/3 cup mayonnaise (plus more as needed) — or Greek yogurt for a lighter version
2 teaspoons pickle juice (optional; adds acidity)
1/4 red onion, minced
1 teaspoon mustard (yellow or Dijon)
1/4 cup chives, chopped (scallions work too)
1/4 teaspoon sweet paprika
Salt and pepper, to taste

Notes and swaps: use Dijon for sharpness or yellow mustard for a classic profile. If you want a creamier bite, add an extra tablespoon of mayo. For a low-fat version, replace half the mayo with plain Greek yogurt. Leftover egg salad also works well folded into warm potatoes or used in quesadillas like a cheddar egg quesadilla.

How to prepare it

Hard‑boil (stovetop): Place eggs in a single layer in a saucepan and cover with 1–2 inches of cold water. Bring to a boil. As soon as it boils, remove the pan from heat, cover, and let the eggs sit in the hot water for 10–12 minutes.
Hard‑boil (Instant Pot): Pour 1 cup water into the pot and add a rack. Place eggs on the rack. Seal the lid and cook on high pressure for 5 minutes. Let pressure release naturally for 5 minutes, then quick‑release the rest.
Shock and peel: Transfer eggs to an ice bath immediately to stop cooking. Once cool, tap and roll each egg to crack the shell and peel. Rinse if needed and chop to your preferred size.
Mix: In a medium bowl, combine chopped eggs, 1/3 cup mayonnaise, 2 tsp pickle juice (optional), minced red onion, 1 tsp mustard, chopped chives, 1/4 tsp sweet paprika, and salt and pepper. Stir until evenly coated.
Taste and finish: Adjust salt, pepper, or mustard to taste. Add more mayo if you want a looser spread.
Serve: Spoon onto bread, crackers, or a bed of greens. Enjoy right away or chill for flavors to meld.

Keep directions short and active so each step is easy to follow during busy kitchen moments.

Best ways to enjoy it

Classic sandwich: layer egg salad between soft bread with lettuce and tomato.
Tea‑sandwich style: spread on thin slices of crustless bread and cut into triangles.
On a croissant or bagel for a richer bite.
Lettuce cups: serve scoops in butter lettuce for a low‑carb option.
On crackers or toasted baguette slices for an appetizer.
As a salad topper: spoon onto mixed greens with extra chives and pickles. Pair it with a crunchy side like a slaw or a complementary recipe such as this chicken cashew crunch salad for a fuller meal.

Think about texture contrasts: crisp bread or pickles make the creamy egg salad pop.

Storage and reheating tips

Refrigerate: Store egg salad in an airtight container in the fridge for up to 3–4 days. Keep it chilled at or below 40°F (4°C).
Don’t freeze the prepared salad: Mayo and eggs separate and become watery or grainy after freezing and thawing.
Freezing eggs: If you need to stash eggs, hard‑boiled eggs don’t freeze well either — the whites get rubbery. Best to freeze only the yolks if necessary, but for this recipe, make fresh.
Reviving cold salad: If salad tightens after chilling, stir in a teaspoon or two of mayo or olive oil to loosen. Always smell and check the appearance before serving; discard if off‑smelling.

Food safety note: discard any mayo‑based egg salad left out over 2 hours at room temperature (1 hour if above 90°F/32°C).

Pro chef tips

For easier peeling, use eggs that are 7–10 days old; very fresh eggs hold onto the shell.
Shock eggs in an ice bath for at least 5 minutes; that helps separate the membrane from the shell.
Chop eggs with a chef’s knife for chunky pieces, or pulse a few times in a food processor for a finer, creamier texture (don’t overdo it).
Let the salad rest for 15–30 minutes in the fridge before serving so flavors meld.
Use pickle juice instead of lemon for a briny tang that plays well with mayo.
Adjust texture with a tablespoon of sour cream or Greek yogurt for tang and creaminess without extra mayo.

Small tweaks make a big difference: try switching mustard styles or adding a teaspoon of white wine vinegar for brightness.

Creative twists

Curried egg salad: stir in 1–2 teaspoons curry powder and add raisins and chopped celery.
Avocado egg salad: replace half the mayo with mashed avocado for creaminess and color.
Bacon & chive: fold in crumbled cooked bacon and extra chives for a smoky crunch.
Smoked salmon: add small flakes of smoked salmon, capers, and dill for an upscale version.
Mediterranean: use Greek yogurt, add chopped olives, dill, and a squeeze of lemon.
Vegan “egg” salad: swap mashed chickpeas and crumbled firm tofu with kala namak (black salt) for eggy flavor.

These swaps let you tailor the salad to diets and occasions without changing the core technique.

Your questions answered

Q: How long does it take to make this egg salad?
A: Active time is about 10–15 minutes (chopping and mixing). Hard‑boiling and cooling add ~25 minutes total, so plan for roughly 35–40 minutes from start to finish.

Q: Can I make this ahead for a party?
A: Yes. Make the egg salad up to 24 hours ahead and refrigerate. Stir before serving and add a splash of pickle juice or a teaspoon of mayo if it seems dry.

Q: Is pickle juice necessary?
A: No. It’s optional but recommended — it adds a bright, acidic lift that balances the mayo. Substitute lemon juice if you prefer.

Q: What’s the best way to peel hard‑boiled eggs?
A: After the ice bath, crack the shell all over and peel under running water. Older eggs peel more cleanly than very fresh ones.

Q: Can I use plain yogurt instead of mayo?
A: Yes, plain Greek yogurt works for a lighter version. Use half yogurt and half mayo to keep richness if you’re unsure.

Conclusion

Give this simple egg salad a try when you want a reliable, delicious spread that’s ready in under an hour. If you’d like to compare variations and see other trusted takes, check out this Delicious Egg Salad Recipe and The Best Egg Salad Recipe – Spend With Pennies for additional method ideas and flavor notes. Enjoy experimenting and making it your own.

Classic Egg Salad

A simple, creamy egg salad perfect for sandwiches, picnics, or quick weekday lunches, featuring bright chives and a tangy mustard flavor.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size servings

Ingredients

Egg Salad Base

8 large large eggs hard-boiled and cooled
1/3 cup mayonnaise plus more as needed, or Greek yogurt for a lighter version
2 teaspoons pickle juice optional; adds acidity
1/4 cup chives chopped (scallions work too)
1/4 red onion red onion minced
1 teaspoon mustard yellow or Dijon
1/4 teaspoon sweet paprika
to taste salt
to taste pepper

Instructions

Preparation

Hard-boil the eggs using one of the following methods: Stovetop - Place eggs in a single layer in a saucepan and cover with 1–2 inches of cold water. Bring to a boil. As soon as it boils, remove the pan from heat, cover, and let the eggs sit for 10–12 minutes.
Instant Pot - Pour 1 cup of water into the pot and add a rack. Place eggs on the rack. Seal the lid and cook on high pressure for 5 minutes. Let pressure release naturally for 5 minutes, then quick-release the rest.
Transfer the eggs to an ice bath immediately to cool. Tap and roll each egg to crack the shell and peel. Rinse if needed and chop to your preferred size.

Mixing

In a medium bowl, combine chopped eggs, 1/3 cup mayonnaise, 2 teaspoons pickle juice, minced red onion, 1 teaspoon mustard, chopped chives, 1/4 teaspoon sweet paprika, and salt and pepper. Stir until evenly coated.
Taste and adjust seasoning, adding more mayonnaise if you desire a looser spread.

Serving

Serve on bread, crackers, or a bed of greens. Enjoy right away or chill to allow flavors to meld.

Notes

For a twist, try adding ingredients like curry powder, avocado, or crumbled bacon. Store in an airtight container in the fridge for up to 3-4 days.

Egg Salad Recipe