Egg Salad

By Lidey Heuck

Updated June 24, 2024

Egg Salad
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(1,286)
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)
  • 8large 8 large hard-boiled eggs, peeled, peeled
  • ½cup mayonnaise
  • 2tablespoons minced fresh dill, scallions or chives, or a combination (optional)
  • 1tablespoon Dijon mustard
  • ½teaspoon kosher salt (such as Diamond Crystal), plus more to taste 
  • ¼teaspoon black pepper, plus more to taste
  • Toasted bread or crackers, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

399 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 15 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 14 grams protein; 405 milligrams sodium

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
1,286 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...

Paul

Dukes Mayo, Mt Olive sweet relish, and eggs....that's all you need for classic southern egg salad!

pc

Instead of peeling eggs, just slice them longwise with a large knife then use a spoon to scoop the egg out. Works great on fresh eggs and for deviled eggs....

Jerry

Lacks a little acid

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