Classic Egg Salad Recipe
Creamy, perfectly seasoned egg salad for sandwiches, wraps, and more
By Sarah Mitchell • June 14, 2026
This classic egg salad is everything it should be — creamy, well-seasoned, and studded with perfectly cooked eggs that hold their shape while melting into the dressing. It's the kind of simple recipe where technique and balance matter more than exotic ingredients.
The eggs are boiled just right — firm whites with creamy yolks that aren't chalky or gray. A blend of mayonnaise and Dijon mustard creates the base, while celery adds a subtle crunch and fresh chives bring brightness. A pinch of paprika on top is the finishing touch.
Pile it between two slices of soft bread, stuff it in a croissant, scoop it onto crackers, or eat it straight from the bowl with a fork. It's ready in under 30 minutes and keeps in the fridge for 3 days.
About This Recipe
"Classic Egg Salad" is a Salads & Bowls recipe that brings eggs, mayonnaise, Dijon mustard, celery, finely diced and fresh chives, chopped together into a flavorful, well-balanced dish. Rated Easy and ready in about 27 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, chopped
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika for garnish
Instructions
- 1
Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
- 2
Once boiling, cover the pot, remove from heat, and let sit for exactly 10-12 minutes for perfectly cooked hard-boiled eggs.
- 3
Transfer eggs to an ice bath for 5 minutes. Peel under cool running water.
- 4
Roughly chop the eggs — some large chunks and some smaller pieces create the best texture.
- 5
Fold chopped eggs with mayonnaise, Dijon mustard, celery, chives, lemon juice, salt, and pepper. Be gentle — you want chunks, not mush.
- 6
Sprinkle with smoked paprika. Serve on toasted bread, in a lettuce wrap, or with crackers. Refrigerate leftovers for up to 3 days.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Eggs is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Classic Egg Salad" is a versatile Salads & Bowls dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Classic Egg Salad stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Classic Egg Salad?
This recipe takes about 15 minutes of prep and 12 minutes of cooking, for a total of roughly 27 minutes. It serves 4 and is rated Easy.
How do I store leftover Classic Egg Salad?
Store leftover Classic Egg Salad in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Classic Egg Salad ahead of time?
Yes, you can prepare Classic Egg Salad in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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