This is the only Homemade Egg Salad Recipe you’ll ever need! It’s classic, creamy, and flavored simply with ingredients like dijon mustard and fresh chives. Ready in 15 minutes or less and SO easy to make!
Why we love this Egg Salad Recipe
This is the only classic egg salad recipe I can always count on. Check out why I love it so much:
- Classic: You’ll find no unnecessary frills here! Just the classic elements of egg salad we all know and love. It works as a great blank slate if you did want to put your own spin on it.
- Easy: This entire recipe comes together in just 15 minutes and that includes the time it takes to cook the eggs.
- Creamy: The mayonnaise holds everything together in the best way! I prefer to use a full fat mayonnaise that is richer with more flavor. You can use low fat if you prefer but stay away from the Miracle Whip!
How do I make the hard boiled eggs?
You can follow the stovetop instructions I have listed in the recipe card or use my Instant Pot hard-boiled eggs method.
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How to Store
Once you have made the egg salad, cover it with plastic wrap or place in an airtight container and it will keep well for 3 to 5 days. Because there is mayo in this salad, be sure to keep it in the fridge so that it doesn’t go off. It shouldn’t be kept at room temperature for more than 2 hours.
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Homemade Egg Salad Recipe
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Ingredients
- 5 eggs
- 1 tablespoon fresh onion chopped
- 1 tablespoon fresh chives chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon mayonnaise
- Pinch salt
- Pinch black pepper
- ½ tablespoon Juice of ½ lemon
- 2 cups ice cubes
Instructions
- Fill a saucepan with cold water and carefully place eggs inside.5 eggs
- Bring to a rolling boil.
- Turn heat off, cover with a lid, and let sit for 10 minutes.
- Carefully remove eggs from saucepan.
- Add eggs in a bowl with water and ice cubes for 5 minutes.2 cups ice cubes
- Peel eggs.
- Cut eggs with a sharp knife into quarters.
- In a large bowl, add quartered hard boiled eggs. Use a fork to smash them.
- Add mayonnaise, olive oil, fresh onion, chives, dijon mustard, salt, black pepper, and lemon.1 tablespoon fresh onion, 1 tablespoon fresh chives, 2 tablespoons extra virgin olive oil, 1 teaspoon dijon mustard, 1 tablespoon mayonnaise, Pinch salt, Pinch black pepper, ½ tablespoon Juice of ½ lemon
- Mix with a fork until everything is well combined and enjoy!
Notes
- It’s best not to freeze the egg salad as the texture will change.
- I prefer to use a full fat mayonnaise that is richer with more flavor. You can use low fat if you prefer, but stay away from the Miracle Whip!
- Taste the salad before serving and adjust the seasoning to your taste.
Angelina says
I never heard of using Olive Oil in Egg Salad. A good quality (full fat) mayo works best for us. BTW, try “Duke’s Mayo”, it’s really the best tasting mayo ever. Egg Salad is one of our very favorite sandwiches. We like ours on a whole grain wheat OR oatmeal bread w/Bibb lettuce. YUMM!
barbara says
I like this recipe,but I dont like mayonnaise.
Iwould use miracie whip