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–+ servings
A classic egg salad sandwich with leafy greens, stacked on whole wheat bread, cut in half and served on parchment paper atop a wooden board.
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5 from 1 vote

Easy Egg Salad Recipe

This easy egg salad recipe is creamy, classic, and made with a few simple ingredients. The old-fashioned texture and flavor make the best egg salad sandwich.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Sandwich
Cuisine: American
Servings: 1.5 cups
Calories: 252kcal
Author: Traci

Equipment

Ingredients

  • 6 large Hard Boiled Eggs peeled and cooled down
  • 3 tablespoons Mayonnaise plus more
  • 2 teaspoons Dijon Mustard or other mustard
  • ¼ teaspoon Salt and Pepper to taste

Instructions

  • Slice the EGGS in half lengthwise. Separate the yolks from the whites and place the yolks in a mixing bowl.
  • Add the MAYONNAISE and MUSTARD to the bowl with the yolks. Use a fork to mash and stir until smooth and creamy.
  • Chop the EGG WHITES to your desired size.
  • Add the chopped EGG WHITES to the bowl of mixture. Gently fold everything together until combined.
  • Add SALT and PEPPER to taste, then gently fold to combine. Taste and adjust the texture with more MAYONNAISE, if desired.
  • Serve immediately as an egg salad sandwich, on toast, with crackers, or in lettuce wraps.
  • To store, refrigerate in an airtight container for up to 5 days.

Video

Notes

Batch size – This recipe makes about 1½ cups (1 pound), or 3 generously filled egg salad sandwiches.
Add-ins – Finely chopped celery adds crunch, while chopped pickles or a spoonful of sweet or dill relish adds tang and a touch of sweetness. Fresh dill or chives bring a bright, fresh flavor. Start small and adjust to taste.
Texture control – This method lets you chop the egg whites to your exact liking, so go ahead and be picky. Smooth or chunky—it’s up to you.
Pump up the protein – Replace most or all of the mayonnaise with Greek yogurt for a higher-protein option and a tangier flavor.
Storage tip – The 5-day refrigeration window starts when the eggs are cooked, not just when the egg salad is made—plan accordingly.

Nutrition

Serving: 0.5cup | Calories: 252kcal | Carbohydrates: 1g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 379mg | Sodium: 443mg | Potassium: 134mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 0.01mg | Calcium: 53mg | Iron: 1mg