The Best Basic Egg Salad
I’ve been making this simple egg salad for years — it’s the kind I bring to potlucks, pack for quick lunches, and reach for when croissant sandwiches are on my mind. Creamy, lightly tangy, and studded with shallot and celery crunch, this version balances texture and flavor without any fuss. It’s fast to pull together, forgiving if you like more mayo or extra chives, and shines after a couple hours of chilling.
Why you’ll love this dish
This is the kind of egg salad that feels homemade without taking a lot of time. It’s creamy but not heavy, thanks to the bite of ground mustard and a hint of smoked paprika. Use it for weekend brunches, an easy office lunch, or to elevate a simple weekday sandwich. It’s also budget-friendly and kid-approved — a classic that’s easy to adapt to what’s in your fridge.
“Perfectly balanced — creamy mayo, just enough mustard bite, and the shallots give a surprising lift. Always a crowd-pleaser.”
If you enjoy egg salads with different textures or want a different picnic side, check a contrasting take like this crunchy broccoli salad: The Best Broccoli Salad.
Step-by-step overview
- Hard-boil and cool the eggs, then roughly chop them.
- Mince shallots, chives, and celery.
- Stir the chopped eggs with mustard, smoked paprika, mayonnaise, and seasonings.
- Chill the salad for at least 2 hours so flavors meld.
- Serve on croissant rolls or in a bowl for self-serve.
This quick roadmap helps you pace the prep: most hands-on time is just chopping and mixing, then the fridge does the rest.
Preparing The Best Basic Egg Salad
(Quick primer before ingredients and directions)
Start with well-cooked, cooled eggs so the yolks are dry and crumbly when chopped. Keep the mayo ratio flexible — 1/4 cup gives a chunkier, less saucy salad; 1/3 cup makes it creamier. Minced shallot and celery are small details that add brightness and crunch, while ground mustard and smoked paprika give depth.
What you’ll need
- 6 large hard boiled eggs (see tip below for perfect eggs)
- 3/4 tsp ground mustard
- 1/4 tsp smoked paprika
- 2 tbsp minced shallots
- 1 1/2 tsp chives, minced
- 1/4 cup minced celery
- Pinch celery salt
- 1/4–1/3 cup mayonnaise (NOT Miracle Whip) — adjust to taste
- Salt & pepper, to taste
- 4 croissant rolls, cut in half (sandwich style)
Notes and substitutions:
- Swap plain Greek yogurt for up to half the mayo for tang and fewer calories.
- If you don’t have chives, scallions (green parts only) work well.
- Use Dijon if you prefer a sharper mustard flavor.
Directions to follow
- Roughly chop the hard-boiled eggs into bite-sized pieces and place them in a medium mixing bowl.
- Add the ground mustard, smoked paprika, minced shallots, chives, celery, celery salt, and 1/4 cup mayonnaise.
- Stir until everything is evenly combined. Taste and add more mayo if you want it creamier.
- Season with salt and pepper to taste. Mix again.
- Cover tightly with plastic wrap and refrigerate for at least 2 hours so the flavors meld.
- To serve: either spoon the egg salad into a decorative bowl with croissant halves on the side for self-serve, or spread about 1/2 cup of egg salad onto the bottom half of each croissant, gently even out, top with the other half, and serve immediately.
Best ways to enjoy it
- Classic croissant sandwiches are buttery and indulgent; they pair perfectly with this creamy filling.
- Serve in lettuce cups for a lighter, gluten-free option.
- Put it on a bed of mixed greens with cherry tomatoes for a quick salad.
- For a picnic, pack the egg salad in a bowl and croissants separately to avoid sogginess.
If you want another simple sandwich option for busy nights, this easy chicken bake pairs well with egg-salad-style sides: The Million Dollar Chicken.
Storage and reheating tips
- Refrigerate egg salad in an airtight container. It will keep 3–4 days. Discard after 4 days to be safe.
- Do not freeze the prepared egg salad; eggs and mayo separate and become watery when thawed.
- If the salad seems dry after refrigeration, stir in a teaspoon or two of mayo before serving.
- Always use a clean spoon when serving to avoid cross-contamination.
Helpful cooking tips
- Perfect hard-boiled eggs: place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and cover. Let sit 10–12 minutes, then transfer to an ice bath for 5 minutes. This yields a fully set yolk with minimal green ring.
- Chop eggs by hand for texture. A food processor can overwork them and make the salad mushy.
- Mince shallots very fine so they don’t overpower — they should add a bright onion note, not bite.
- Adjust mayo slowly. Start with 1/4 cup; you can always add up to 1/3 cup if you prefer creamier.
- Taste again after chilling; seasoning often needs a small tweak after flavors meld.
Creative twists
- Add curry powder and chopped apples for a curried egg salad.
- Fold in crumbled bacon and chopped dill pickles for a smoky, tangy version.
- Use avocado in place of some mayo for a creamy, nutrient-rich swap (keep chilled).
- Make it Mediterranean: omit paprika, add lemon zest, capers, and chopped parsley.
- For a lighter option, replace half the mayo with plain Greek yogurt.
Helpful answers
Q: How long does it take to make this egg salad?
A: Hands-on time is about 15–20 minutes (mostly chopping). Chill at least 2 hours for best flavor, so plan for about 2¼–2½ hours total.
Q: Can I use store-bought hard-boiled eggs?
A: Yes, but check the cook date and use within the recommended fridge window. If the eggs are already peeled, be extra careful with freshness and storage.
Q: Is mayonnaise safe at room temperature?
A: No. Egg salad with mayo should not sit out more than 2 hours (1 hour if above 90°F). Keep chilled until serving and refrigerate leftovers promptly.
Q: Can I make this ahead for a party?
A: Yes. Make up to 24 hours ahead and keep refrigerated. If you make it earlier, you may want to add a little additional mayo and a final seasoning check before serving.
Conclusion
If you want more inspiration or variations to compare, take a look at this longtime favorite: Delicious Egg Salad Recipe. For another highly rated, tested egg salad approach with tips on texture and seasoning, see The Best Egg Salad Recipe – Spend With Pennies.
Classic Egg Salad
Ingredients
Main Ingredients
- 6 large hard-boiled eggs Use well-cooked and cooled eggs.
- 0.75 tsp ground mustard
- 0.25 tsp smoked paprika
- 2 tbsp minced shallots Mince finely for balanced flavor.
- 1.5 tsp minced chives Scallions can be substituted.
- 0.25 cup minced celery
- 1 pinch celery salt
- 0.25 cup mayonnaise Start with 1/4 cup; adjust to taste.
- Salt & pepper To taste.
- 4 pieces croissant rolls Cut in half sandwich style.
Instructions
Preparation
- Roughly chop the hard-boiled eggs into bite-sized pieces and place them in a medium mixing bowl.
- Add the ground mustard, smoked paprika, minced shallots, chives, celery, celery salt, and 1/4 cup mayonnaise.
- Stir until everything is evenly combined. Taste and add more mayo if you want it creamier.
- Season with salt and pepper to taste. Mix again.
- Cover tightly with plastic wrap and refrigerate for at least 2 hours so the flavors meld.
Serving
- To serve: either spoon the egg salad into a decorative bowl with croissant halves on the side for self-serve, or spread about 1/2 cup of egg salad onto the bottom half of each croissant, gently even out, top with the other half, and serve immediately.
