Classic Egg Salad With Mayo, Mustard, and Seasonings

Quick Recipe Version (TL;DR)

• Yield: About 2 1/2 cups egg salad (4 servings; enough for 4 sandwiches)
• Prep Time: 12 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes (includes 6 minutes chilling)

Quick Ingredients

• 8 large eggs
• 1/3 cup (80 g) mayonnaise
• 1 tbsp (15 g) Dijon mustard
• 1 tsp (5 g) fresh lemon juice
• 1/3 cup (40 g) finely diced celery
• 2 tbsp (12 g) thinly sliced scallions (green onion)
• 2 tbsp (30 g) dill pickle relish
• 1/2 tsp (3 g) kosher salt, plus more to taste
• 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
• Optional garnish: 1/8 tsp sweet paprika

Do This

• 1. Boil eggs: cover with water, bring to a full boil (212°F/100°C), then simmer 11 minutes.
• 2. Ice bath 5 minutes; peel and pat dry.
• 3. Chop eggs to your preferred texture (chunky or fine).
• 4. Stir mayo, Dijon, lemon juice, salt, and pepper in a bowl.
• 5. Fold in chopped eggs, celery, scallions, and relish.
• 6. Taste and adjust salt/pepper; chill 6–30 minutes for best flavor.
• 7. Serve on bread or crackers; garnish with paprika if you like.

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Why You’ll Love This Recipe

• Classic deli-style flavor: creamy, tangy, and perfectly seasoned.
• Fast, affordable, and made with everyday ingredients.
• Easy to customize from chunky to smooth and mild to spicy.
• Great for meal prep: it holds well for quick lunches.

Grocery List

• Produce: celery, scallions (green onion), lemon (or bottled lemon juice), lettuce (optional for sandwiches)
• Dairy: none required (optional: butter for toasting bread)
• Pantry: eggs, mayonnaise, Dijon mustard, dill pickle relish, kosher salt, black pepper, sweet paprika (optional), sandwich bread or crackers

Full Ingredients

For the hard-boiled eggs

• 8 large eggs (about 400 g without shells)
• Cold water, enough to cover eggs by 1 inch (2.5 cm)
• Ice and cold water for an ice bath

For the egg salad

• 1/3 cup (80 g) mayonnaise
• 1 tbsp (15 g) Dijon mustard
• 1 tsp (5 g) fresh lemon juice
• 1/3 cup (40 g) celery, finely diced
• 2 tbsp (12 g) scallions (green onion), thinly sliced
• 2 tbsp (30 g) dill pickle relish
• 1/2 tsp (3 g) kosher salt, plus more to taste
• 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
• Optional: 1/8 tsp sweet paprika, for garnish

For serving (optional)

• 8 slices sandwich bread (or 16 crackers)
• 4 lettuce leaves

Step-by-Step Instructions

Step 1: Boil the eggs

Place the 8 eggs in a medium saucepan in a single layer. Add cold water to cover the eggs by 1 inch (2.5 cm). Set the pan over high heat and bring to a full rolling boil (212°F/100°C).

As soon as it reaches a boil, reduce to a gentle boil and cook for 11 minutes. (This timing yields set yolks that are still tender and not chalky.)

Step 2: Chill in an ice bath

While the eggs cook, fill a large bowl with ice and cold water. When the timer is up, use a slotted spoon to transfer the eggs directly into the ice bath.

Let the eggs cool for 5 minutes. This stops the cooking quickly (for better texture) and makes the eggs easier to peel.

Step 3: Peel and dry

Tap each egg firmly on the counter to crack all over, then peel under a thin stream of cool water if needed to help lift off stubborn bits of shell.

Pat the peeled eggs dry with a paper towel so the salad doesn’t get watery.

Step 4: Chop the eggs to your preferred texture

Chop the eggs on a cutting board. For a classic, hearty egg salad, aim for a mix of small and medium pieces (not mashed).

If you like a finer texture, chop a bit more or briefly press with a fork. If you like it chunky, keep the pieces larger.

Step 5: Mix the creamy dressing

In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and evenly combined.

This quick whisk step helps the seasoning distribute evenly so you don’t get pockets of mustard or salt.

Step 6: Fold everything together

Add the chopped eggs, diced celery, sliced scallions, and dill pickle relish to the bowl with the dressing.

Using a spatula, gently fold until everything is coated. Try not to overmix; a light hand keeps the egg pieces distinct and the salad from turning pasty.

Step 7: Taste, chill briefly, and serve

Taste and adjust with additional salt and pepper if needed. For best flavor, cover and chill for 6 minutes (or up to 30 minutes if you have time) so the seasoning and relish can mingle.

Serve piled onto bread with lettuce for sandwiches, or spoon onto crackers. If you’d like, finish with a light sprinkle of sweet paprika right before serving.

Pro Tips

• For easier peeling: Use eggs that are 7–10 days old (very fresh eggs tend to cling to the shell).
• Prevent watery egg salad: Pat peeled eggs dry and finely dice the celery (large pieces can weep moisture).
• Control the texture: Chop by hand for chunky; use an egg slicer in two directions for evenly small pieces.
• Season in layers: Start with the listed salt, then adjust after chilling; cold foods can taste less seasoned.
• Keep it food-safe: Don’t leave egg salad at room temperature longer than 2 hours (or 1 hour if above 90°F/32°C).

Variations

• Classic deli herb: Add 1 tbsp chopped fresh dill or parsley.
• Curry egg salad: Add 1/2 tsp curry powder and 1 tbsp raisins or diced apple for sweet contrast.
• Spicy: Add 1–2 tsp hot sauce or 1/4 tsp cayenne, and swap relish for chopped pickled jalapeños.

Storage & Make-Ahead

Store egg salad in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3 days. Stir before serving. For the best sandwich texture, assemble sandwiches just before eating so the bread doesn’t get soggy (or spread a thin layer of butter on the bread as a moisture barrier). Egg salad is not a good candidate for freezing; the mayonnaise-based dressing can separate.

Nutrition (per serving)

Approximate, per 1/4 of the recipe (egg salad only, not including bread or crackers): 260 calories; 12 g protein; 3 g carbohydrates; 21 g fat; 1 g fiber; 520 mg sodium.