Egg Salad

By Lidey Heuck

Updated June 23, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(1,439)
Comments
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This classic, deli-style egg salad requires only a few kitchen staples and the time it takes it to hard-boil and peel eggs. Seasoned simply with mayonnaise, Dijon mustard, salt and pepper, it makes for a delicious sandwich piled on toasted bread, or a quick snack with crackers. Chop the hard-boiled eggs finely for a smooth, creamy texture, or coarsely for larger pieces of egg in each bite. This basic recipe can be dressed up with whatever green herbs you have on hand, or add a handful of finely chopped celery for some crunch. Use this simple method for cooking eggs to the hard-boiled stage and running them under cool water if using right away.

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Ingredients

Yield:2 cups (4 servings)

  • 8 large 8 large hard-boiled eggs, peeled, peeled

  • ½ cup mayonnaise

  • 2 tablespoons minced fresh dill, scallions or chives, or a combination (optional)

  • 1 tablespoon Dijon mustard

  • ½ teaspoon kosher salt (such as Diamond Crystal), plus more to taste 

  • ¼ teaspoon black pepper, plus more to taste

  • Toasted bread or crackers, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 384 milligrams cholesterol; 399 calories; 10 grams monosaturated fat; 15 grams polyunsaturated fat; 7 grams saturated fat; 34 grams fat; 1 gram fiber; 405 milligrams sodium; 14 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop the hard-boiled eggs and place them in a large bowl. Add the mayonnaise, herbs, if using, Dijon, salt and pepper. Mix thoroughly, breaking up the yolks with a wooden spoon. Add more salt and black pepper to taste. Serve on toasted bread or with crackers.

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Ratings

4 out of 5
1,439 user ratings
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Comments

Sandra

A pastry blender is a great tool for quickly chopping up eggs for egg salad. Takes just a few seconds to do it right in the bowl, and no messy cutting board to clean up!

Leslie

This is my basic recipe, with the exception of tarragon, tarragon, tarragon, and a dash of really good olive oil. Tarragon elevates egg salad and deviled eggs to something really special; just make sure leaves are broken and not chopped, and added at least an hour - preferably more - before serving. The bit of olive oil helps push the tarragon flavor forward.

Susan

I like finally chopped celery in my egg salad. Sometimes, I'll also chop up just a little bit of sweet pickles. The basic egg salad in this recipe just begs for some personal adjustments for taste. Finally, don't forget a slight sprinkle of paprika...

Nicole

I've only made this once, but I used 2 T chopped scallions AND 1 T. quasi-fresh dill (frozen from my garden), and I don't think I'll ever try the original recipe, as this was GOOD. I'm used to something a bit crunchy in egg salad (celery, etc.), so I knew I wanted more scallions and still wanted the fresh dill taste. You could easily make this go further with another egg or two.

joe

Use Dukes, celery salt, chives, dill seed, and black pepper. The end. Yum.

Terry

Cut the salt in half. Otherwise perfect.

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