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(1,152)
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.

Ratings

4 out of 5
1,152 user ratings
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Comments

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.

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!

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...

Amanda

I love this simple everyday ingredient recipe.

mike

cut the salt

Terry McLaury

Farm fresh eggs make all the difference. I used a high quality Dijon mustard, added celery for crunch and dill pickle relish. Amazing…also a bit of white pepper and a dash of a hot curry blend created an amazing egg salad!

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