Egg salad is one of the simplest sandwich fillings to make from scratch — hard-boiled eggs, mayonnaise, and a handful of seasonings — and it’s forgiving enough that small adjustments in ratio and texture make it entirely your own.
Here’s a classic recipe, along with the details that separate a good version from a bland or watery one.
Because it’s made almost entirely from just-cooked eggs and mayonnaise, getting the egg-cooking step right matters more here than in almost any other sandwich filling.
It’s also a genuinely economical sandwich filling, since a dozen eggs cost far less than most deli meats while still providing a filling, protein-rich lunch.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- ⅓ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons finely diced celery
- 1 tablespoon finely diced red onion (optional)
- Salt and pepper to taste
- Bread or a croissant, for serving
Instructions
- Chop the hard-boiled eggs to your preferred texture, chunky or fine.
- Combine the eggs with mayonnaise, mustard, celery, and onion if using.
- Season with salt and pepper, and stir gently until just combined.
- Refrigerate for at least 15 minutes before serving so the flavors meld.
Getting the Eggs Right
Overcooked eggs develop a greenish ring around the yolk and a slightly sulfurous smell — both avoidable by cooking eggs just until set rather than boiling them longer than necessary, then cooling them quickly in an ice bath to stop the cooking process.
Food Safety Notes
Because egg salad contains mayonnaise and cooked eggs, it should be kept refrigerated and eaten within 3 to 4 days. On a road trip or picnic, treat it the same as any other perishable filling — keep it cold in a properly packed cooler rather than leaving it at room temperature for extended periods.
Frequently Asked Questions
How do I avoid a greenish ring on hard-boiled eggs?
Cook the eggs just until set and cool them quickly in an ice bath rather than overcooking them.
How long does egg salad keep in the refrigerator?
About 3 to 4 days, kept cold the entire time.
What bread works best for an egg salad sandwich?
A soft white or wheat bread is classic, though a croissant, similar to our breakfast croissant sandwich, also works well.
Can I add other ingredients to egg salad?
Yes — paprika, dill, or chives are common additions that don’t change the basic method.
Is egg salad safe to pack for a road trip?
Yes, as long as it stays properly chilled; see our guide to packing a cooler for more detail.
Can I use an egg slicer to speed up chopping?
Yes — running peeled eggs through an egg slicer twice, at a right angle each time, produces an evenly diced texture quickly.
Why does my egg salad taste bland?
It likely needs more salt or an acidic element like mustard or lemon juice, both of which sharpen the overall flavor.
Want another simple sandwich filling? See our chipotle mayo recipe and uses.
For food safety guidance on egg dishes, see Allrecipes.
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