Classic Egg Salad
A creamy and tangy egg salad that's easy to make and perfect for lunches, potlucks, or picnics.
Ingredients
Main Ingredients
- 12 large hardboiled eggs For perfect hardboiled eggs, see pro tips.
- 1/2 cup mayonnaise Use full-fat for creamier texture; Greek yogurt can be swapped for lighter.
- 1/2 cup yellow mustard Adjust to taste; Dijon gives a milder, more refined tang.
- to taste salt
- to taste freshly ground black pepper
Instructions
Preparation
- Shell the hardboiled eggs. Rinse briefly under cool water if needed to remove small shell pieces.
- Cut each egg in half lengthwise.
- Place all yolks into a small bowl.
- Put the egg whites into a large mixing bowl.
- Chop the whites into small, uniform pieces (about 1/4-inch). Return them to the large bowl.
- Using a fork, mash the yolks in the small bowl until they’re crumbly and smooth.
- Add the mayonnaise and mustard to the mashed yolks. Stir until the mixture is fully combined and creamy.
- Pour the yolk-mayo-mustard mixture into the bowl with the chopped whites. Fold gently until everything is evenly coated.
- Season with salt and pepper. Taste and adjust seasoning.
- Serve immediately or cover and refrigerate for at least 30 minutes to let flavors meld.
Notes
For a creamier, tangier version try half mayo and half plain Greek yogurt. If you prefer less mustard heat, start with 1/4 cup and add more after tasting. Best stored in an airtight container and consumed within 3-4 days.