If you’re on the hunt for a timeless dish that’s creamy, tangy, and downright comforting, look no further than this Classic Egg Salad Recipe. It combines perfectly cooked eggs with a zesty, flavorful dressing that balances mayonnaise, mustard, and a touch of pickle juice to create something incredibly satisfying and versatile. Whether you’re making sandwiches, topping crackers, or just craving a stellar salad, this recipe hits all the right notes and will quickly become your go-to for quick lunches or easy snacks.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of any great Classic Egg Salad Recipe. Each element brings its own magic, contributing to a perfect blend of texture, tang, and color that makes every bite deliciously inviting.
- 6 hard boiled eggs: The foundation of the salad, providing creamy texture and protein.
- ¼ cup mayonnaise: Adds richness and smoothness to bind everything together.
- 1 tablespoon pickle juice: A tangy twist that brightens the flavors and adds subtle acidity.
- 1 teaspoon lemon juice: Freshness and zest that lifts the salad’s profile beautifully.
- 2 tablespoons minced red onion: Brings a mild sharpness and a pop of color.
- 2 tablespoons minced green onion: Adds a gentle onion flavor with a fresh green bite.
- 2 tablespoons finely chopped celery: Introduces a satisfying crunch and subtle earthiness.
- 2 teaspoons Dijon mustard: For a smooth, complex tang that rounds out the dressing.
- ½ teaspoon Worcestershire sauce: Deep, savory undertones that enhance umami.
- ¼ teaspoon ground paprika: A hint of smokiness and vibrant color.
- Salt & ground black pepper: Essential seasoning to bring all the flavors into harmony.
- Chives or parsley for garnish: Fresh herbs to add a final flourish and a touch of green.
How to Make Classic Egg Salad Recipe
Step 1: Prepare the Dressing
Start by combining mayonnaise, pickle juice, lemon juice, Dijon mustard, Worcestershire sauce, ground paprika, salt, and pepper in a medium bowl. Whisk everything together until the dressing is perfectly smooth and ready to coat all the ingredients evenly. This mixture is where your egg salad gets its signature tang and creaminess.
Step 2: Add the Eggs and Veggies
Next, fold in the chopped or mashed hard boiled eggs, minced red and green onions, and finely chopped celery. Stir gently but thoroughly so every bite gets an even coating of the flavorful dressing. The veggies bring texture contrast that makes this Classic Egg Salad Recipe so delightful.
Step 3: Chill or Serve
You can enjoy this salad right away, but letting it chill for a bit in the fridge helps the flavors meld beautifully. Cover and refrigerate in an airtight container for up to three days if preparing ahead, perfect for quick lunches throughout the week.
How to Serve Classic Egg Salad Recipe
Garnishes
Fresh herbs like chopped chives or flat-leaf parsley add a bright, herbal note and a pop of color. Sprinkle them generously on top just before serving for that extra touch of freshness and visual appeal.
Side Dishes
This egg salad pairs wonderfully with crunchy cucumber slices, crisp lettuce leaves, or a side of mixed greens lightly dressed with vinaigrette. For heartier options, try it alongside roasted potatoes or a simple tomato salad.
Creative Ways to Present
Take your Classic Egg Salad Recipe beyond the traditional sandwich by stuffing it into avocado halves, serving it as a dip with pita chips, or rolling it up in a soft tortilla with fresh veggies for a fresh twist. It’s such a versatile base that invites experimentation and fun presentation ideas.
Make Ahead and Storage
Storing Leftovers
Keep your egg salad fresh by storing it in an airtight container in the refrigerator. It will stay good for up to three days, making it perfect for meal prepping or saving extra portions for later.
Freezing
Freezing egg salad is not recommended because mayonnaise and eggs tend to separate and lose their creamy texture once thawed. For the best taste and consistency, enjoy this recipe fresh or within a few days refrigerated.
Reheating
Since this is a cold salad, reheating is unnecessary and not advised. Just give it a quick stir before serving cold to refresh the texture and flavors.
FAQs
Can I use different types of mustard in the Classic Egg Salad Recipe?
Absolutely! While Dijon mustard provides a smooth, slightly spicy tang, you can use yellow mustard for a milder flavor or whole grain mustard if you prefer a more textured, robust taste. Just adjust the amount to your liking.
How many eggs should I boil for this recipe?
This Classic Egg Salad Recipe calls for six hard boiled eggs, which yields enough for about six generous servings. If you need a larger batch, simply scale up the ingredients proportionally.
What’s the best way to chop eggs for egg salad?
For a creamier texture, mash the eggs with a fork or potato masher; for more bite and texture, chop them into small, even pieces. Either method works wonderfully depending on your preference.
Can I add other ingredients for extra flavor or texture?
Certainly! Some people love adding diced pickles, chopped bacon, or even a bit of curry powder for a twist. Just be mindful to keep the balance so the classic flavors still shine.
Is this Classic Egg Salad Recipe suitable for meal prep?
Yes, it’s fantastic for meal prep since it stores well for a few days in the fridge. Just be sure to keep it chilled in a sealed container and consume within three days for optimal freshness and safety.
Final Thoughts
This Classic Egg Salad Recipe is one of those comforting staples that feels like a warm hug on a plate—simple yet packed with flavor, creamy and crunchy all at once. If you haven’t made it at home before, I warmly encourage you to give it a try. It’s quick, satisfying, and endlessly adaptable to suit your tastes and occasions. Once you do, it’s sure to become a beloved favorite you’ll turn to again and again.
Print
Classic Egg Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This Classic Egg Salad recipe combines creamy mayonnaise with tangy pickle juice, lemon, and Dijon mustard to create a flavorful, easy-to-make dish perfect for sandwiches, wraps, or as a light salad. Loaded with chopped hard-boiled eggs, fresh onions, celery, and a hint of paprika, it’s a quick, satisfying meal or snack that can be prepared in just 15 minutes and stored refrigerated for up to three days.
Ingredients
Egg Salad Base
- 6 hard boiled eggs (chopped or mashed)
- ¼ cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon ground paprika
- Salt & ground black pepper (to taste)
Vegetables & Garnish
- 2 tablespoons minced red onion
- 2 tablespoons minced green onion
- 2 tablespoons finely chopped celery
- Chives or parsley for garnish
Instructions
- Prepare the dressing: In a medium bowl, combine mayonnaise, pickle juice, lemon juice, Dijon mustard, Worcestershire sauce, ground paprika, salt, and black pepper. Mix well until the dressing is smooth and fully blended.
- Combine ingredients: Add the chopped or mashed hard boiled eggs, minced red onion, minced green onion, and finely chopped celery to the dressing. Stir gently but thoroughly to coat all ingredients evenly with the sauce.
- Refrigerate or serve: Use the egg salad immediately or transfer it to an airtight container and refrigerate for up to 3 days. This allows the flavors to meld nicely. Garnish with chopped chives or parsley before serving for added freshness and color.
Notes
- For best results, use eggs that have been hard boiled and cooled completely before chopping to avoid a mushy texture.
- You can adjust the amount of pickle juice or lemon juice to taste for a more or less tangy salad.
- To make the salad creamier, increase the mayonnaise slightly, or for a lighter version, substitute with Greek yogurt.
- Serve on toasted bread, in a wrap, or over leafy greens for a quick meal.
- Ensure the salad is stored in an airtight container and consumed within 3 days for optimal freshness and food safety.
