Classic Egg Salad
A quick and comforting egg salad recipe made with hard-boiled eggs, creamy mayo, and a touch of Dijon mustard, perfect for lunches and picnics.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs See notes for perfect hard-boiled eggs
- 1/4 cup mayonnaise Use full-fat for creaminess or yogurt/vegan mayo to lighten
- 1 teaspoon Dijon mustard Substitute yellow mustard for milder flavor
- to taste amount Salt
- to taste amount Freshly ground black pepper
- 1-2 tablespoons chives or green onions, finely chopped Optional — adds brightness
Instructions
Preparation
- Peel and chop the eggs: Gently tap each chilled hard-boiled egg on the counter, roll to crack the shell, and peel. Chop into small-ish pieces — roughly 1/4-inch for a nice bite.
- Combine the base: In a medium bowl, add the chopped eggs, 1/4 cup mayonnaise, and 1 teaspoon Dijon mustard.
- Fold until creamy: Use a spatula to fold the mixture until the yolks and whites are evenly distributed but still slightly textured.
- Season: Taste and add salt and pepper, starting with about 1/4 teaspoon salt and a few grinds of pepper.
- Add aromatics: Stir in 1–2 tablespoons chopped chives or green onions if using.
- Serve: Spoon onto bread for sandwiches, stuff into wraps, or enjoy chilled with crackers or salad greens.
Notes
Store in an airtight container for up to 3–4 days. Freezing is not recommended. Serve cold or at room temperature, and soak the salad in moisture-reduced additions before serving.