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A white bowl of egg salad.
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4.96 from 94 votes

Best Egg Salad

This is the classic deli-style egg salad we all know and love—perfectly creamy, delightfully chunky, and filled with fresh flavors. Watch how I make this in my kitchen in the video below!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: Egg Salad, Egg Salad Recipe, How to Make Egg Salad
Servings: 4 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 6 eggs room temperature
  • ¼ cup red onion finely diced
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons parsley finely diced
  • 2 tablespoons chives finely diced
  • 1 teaspoon lemon juice
  • kosher salt and freshly ground black pepper to taste
US Customary - Metric

Instructions

  • Boil the eggs. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes. 
    Eggs boiling in a pot.
  • Chill the eggs. Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
    Eggs chilled in ice.
  • Mix the salad. Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
    Mixing egg salad in a bowl.
  • Enjoy the egg salad straight from the bowl, or in a sandwich or wrap. I have more ideas in the post!
    Egg salad in a white bowl.

Video

Notes

  • Make-ahead tip: You can prep the hard-boiled eggs a day in advance and store them in the fridge.
  • Storage tip: Egg salad can be stored in an airtight container in the fridge for 3 to 4 days. Never leave it out at room temperature for more than 2 hours (or 1 hour if it’s particularly warm outside). Otherwise, it may start to go bad.
  • The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before placing the eggs in the pot.
  • I also use a skimmer to introduce the eggs to boiling water gently, so they don't hit the bottom of the pot and crack.

Nutrition

Calories: 197kcal | Carbohydrates: 1g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 251mg | Sodium: 226mg | Potassium: 116mg | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 4.6mg | Calcium: 40mg | Iron: 1.3mg