This egg salad is a classic recipe that features hard-boiled eggs, mayonnaise, mustard, and even some crisp and crunchy bacon! It will quickly become one of your favorite, quick recipes for a simple lunch or picnic. Eat it by itself or use it for the best egg salad sandwich you’ve ever had!

Easy Egg Salad Recipe

I love how quick and easy it is to make some egg salad! Since my household is not a huge fan of unexpected ‘crunch’ in their egg salad, we opt for finely chopped green onion rather than red onion.

I do enjoy other additional stir-ins and they are mentioned below. This recipe is so versatile, you can customize it to fit your needs!

The best egg salad is made with the staple ingredients of the classic egg salad: hard-boiled eggs, mayonnaise, mustard, and seasoning! Make it your own with all the wonderful options for stir-ins!!

If you’re wondering what to do with all of your leftover hard-boiled Easter eggs, enjoy some more of my classic creamy deviled eggs!

🥘 Egg Salad Ingredients

The classic egg salad is the base of my family’s favorite egg salad for sandwiches. Growing up, the base ingredients were always simple. Just eggs, mayonnaise, mustard (the classic French’s yellow mustard), salt, and pepper.

  • Hard Boiled Eggs - 8 large eggs that have been hardboiled.Mayonnaise - ¼ cup of mayonnaise. I prefer using Hellman’s or Duke’s!Mustard - 2 teaspoons of yellow mustard. If you want to use Dijon mustard, add a little more and then adjust to taste.Salt - ½ teaspoon of salt.Pepper - ¼ teaspoon of pepper.Green Onions (optional) - 1 tablespoon of finely chopped green onions, if desired.Bacon (optional) - 1 tablespoon of chopped cooked bacon.

🔪 How To Make Egg Salad

This recipe is crazy simple! Make sure you have a saucepan to boil your eggs and a mixing bowl to combine everything!

In less than 20 minutes, you’ll have 4 servings of egg salad!

Hard Boiled Eggs

  • Add eggs to the saucepan. Place your 8 eggs into a saucepan. The eggs should be in a single layer and covered with about 2 inches of water. Simmer. Once the water reaches a boil, reduce the heat and simmer your eggs for 10 minutes. Chill. Run your eggs under cold water to stop the cooking processPeel. Peel the eggs once they are cool enough to handle.

For super quick hard-boiled eggs check out my instant pot hard-boiled eggs!

Make The Egg Salad

  • Transfer the eggs. Once your hard-boiled eggs have been peeled, place them into a medium-sized mixing bowl. Chop. Chop the eggs until you have uniform-sized small chunks.Add the ¼ cup of mayonnaise and 2 tablespoons of mustard, then season with ½ teaspoon of salt and ¼ teaspoon of pepper. Add some mix-ins. Some other great flavors to add at this point are dill (½ tsp), paprika (a pinch, otherwise it will color your egg salad!), white vinegar (1 teaspoon), freshly squeezed lemon juice (1 teaspoon),  and/or Worcestershire sauce (½ tsp).Mix. Combine your egg salad ingredients until they are smooth and creamy. Add onion and bacon. Finally, fold in 1 tablespoon of finely chopped green onion and 1 tablespoon of bacon, if using. Serve. Serve as a sandwich on a bed of lettuce, or with crackers as an appetizer. Enjoy!

Another easy shortcut is to use my microwave bacon recipe!

💭 Angela’s Tips & Recipe Notes

  • When your eggs are peeled, you should have egg whites that are tender and not chewy, and fully cooked but still deliciously creamy egg yolks. With perfectly cooked eggs, the creaminess will come from the yolks and you can use less mayonnaise! When using mayonnaise, use the best of the brands. That’s Hellman’s (or Best Foods on the West Coast) and Duke’s brand mayonnaise in the southern states. I also frequently opt for substituting mayonnaise with Greek yogurt, the plain unflavored varieties.To store: Keep your egg salad in an airtight container in the fridge for up to 5 days.

Can I Substitute The Mayonnaise For Something Else? Yes! My personal favorite is Greek yogurt, but you can also use hummus, pesto, avocado, cottage cheese, ricotta, or sour cream! What Can I Add To Egg Salad? For some extra tasty egg salad additions, you can mix in some celery, pickles, dill, lemon juice, chives, parsley, or relish! How Long Are Hard-Boiled Eggs Good For? Feel free to boil your eggs ahead of time. They can be stored in the fridge for 7 days!

🥪 Other Great Sandwiches

  • Breakfast Sandwich - This easy breakfast sandwich combines all of your favorite morning flavors for a delicious meal!Chicken Parm - This classic Italian favorite is just as tasty when transformed into a sandwich!Pinwheels - These easy pinwheels are the perfect snack or appetizer for serving a group of people!Grilled Chicken Club - This homemade club is better than anything you’ll find at a sandwich shop!Lobster Breakfast Sandwich - For an extra sophisticated way to start off your day, try this lobster breakfast sandwich!Leftover Prime Rib Philly - I love having leftover prime rib as it makes an extra delicious sandwich with no effort!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 18 reviews

Egg Salad

This egg salad is a classic recipe that features hard-boiled eggs, mayonnaise, mustard, and even some crisp and crunchy bacon! It will quickly become one of your favorite, quick recipes for a simple lunch or picnic. Eat it by itself or use it for the best egg salad sandwich you’ve ever had!

Author | Angela

Servings: 4 servings Calories: 256kcal Prep 5 minutes Cooking 15 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 8 large eggs▢ ¼ cup mayonnaise (Hellman’s or Duke’s brand mayonnaise)▢ 2 teaspoon mustard (if using Classic Yellow mustard, use more if using a Dijon variety)▢ ½ teaspoon salt▢ ¼ teaspoon pepper▢ 1 tablespoon green onions (finely chopped, optional)▢ 1 tablespoon bacon (finely chopped, optional)

InstructionsChop peeled eggs in a medium sized mixing bowl. Add mayonnaise and mustard, then season with salt and pepper. Adjust seasoning to taste, if needed.8 large eggs, ¼ cup mayonnaise, 2 teaspoon mustard, ½ teaspoon salt, ¼ teaspoon pepperStir your egg salad until creamy and smooth.Fold in the finely chopped green onions and bacon.1 tablespoon green onions, 1 tablespoon baconSpread on a bed of lettuce and bread for a sandwich, or serve with crackers as an appetizer. Equipment You May NeedMixing BowlSilicone Spatula SetChef’s Knife Notes When your eggs are peeled, you should have egg whites that are tender and not chewy, and fully cooked but still deliciously creamy egg yolks. With perfectly cooked eggs, the creaminess will come from the yolks and you can use less mayonnaise! When using mayonnaise, use the best of the brands. That’s Hellman’s (or Best Foods on the West Coast) and Duke’s brand mayonnaise in the southern states. I also frequently opt for substituting mayonnaise with Greek yogurt, the plain unflavored varieties. To store: Keep your egg salad in an airtight container in the fridge for up to 5 days.

Additional stir-in ideas: celery, dill pickles, fresh dill, white vinegar, fresh lemon juice, Dijon mustard, chives, parsley, Worcestershire sauce, tabasco sauce, relish Mayonnaise substitutes: Greek yogurt, hummus, pesto, avocado, cottage cheese, ricotta, sour cream NutritionCalories: 256kcal (13%) | Carbohydrates: 1g | Protein: 13g (26%) | Fat: 22g (34%) | Saturated Fat: 5g (31%) | Cholesterol: 380mg (127%) | Sodium: 575mg (25%) | Potassium: 138mg (4%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 555IU (11%) | Vitamin C: 1mg (1%) | Calcium: 56mg (6%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Classic Recipe, Egg Salad, hardboiled eggs, quick and easy Course Salad, Salad Recipes, SandwichesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Yes! My personal favorite is Greek yogurt, but you can also use hummus, pesto, avocado, cottage cheese, ricotta, or sour cream!

What Can I Add To Egg Salad? For some extra tasty egg salad additions, you can mix in some celery, pickles, dill, lemon juice, chives, parsley, or relish!

How Long Are Hard-Boiled Eggs Good For? Feel free to boil your eggs ahead of time. They can be stored in the fridge for 7 days!

For some extra tasty egg salad additions, you can mix in some celery, pickles, dill, lemon juice, chives, parsley, or relish!

Feel free to boil your eggs ahead of time. They can be stored in the fridge for 7 days!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 18 reviews

Egg Salad

Author | Angela

Servings: 4 servings

Calories: 256kcal

Prep 5 minutes

Cooking 15 minutes

Total Time 20 minutes

Ingredients 1x2x3x▢ 8 large eggs▢ ¼ cup mayonnaise (Hellman’s or Duke’s brand mayonnaise)▢ 2 teaspoon mustard (if using Classic Yellow mustard, use more if using a Dijon variety)▢ ½ teaspoon salt▢ ¼ teaspoon pepper▢ 1 tablespoon green onions (finely chopped, optional)▢ 1 tablespoon bacon (finely chopped, optional)

InstructionsChop peeled eggs in a medium sized mixing bowl. Add mayonnaise and mustard, then season with salt and pepper. Adjust seasoning to taste, if needed.8 large eggs, ¼ cup mayonnaise, 2 teaspoon mustard, ½ teaspoon salt, ¼ teaspoon pepperStir your egg salad until creamy and smooth.Fold in the finely chopped green onions and bacon.1 tablespoon green onions, 1 tablespoon baconSpread on a bed of lettuce and bread for a sandwich, or serve with crackers as an appetizer.

Equipment You May NeedMixing BowlSilicone Spatula SetChef’s Knife

Notes When your eggs are peeled, you should have egg whites that are tender and not chewy, and fully cooked but still deliciously creamy egg yolks. With perfectly cooked eggs, the creaminess will come from the yolks and you can use less mayonnaise! When using mayonnaise, use the best of the brands. That’s Hellman’s (or Best Foods on the West Coast) and Duke’s brand mayonnaise in the southern states. I also frequently opt for substituting mayonnaise with Greek yogurt, the plain unflavored varieties. To store: Keep your egg salad in an airtight container in the fridge for up to 5 days.

Additional stir-in ideas: celery, dill pickles, fresh dill, white vinegar, fresh lemon juice, Dijon mustard, chives, parsley, Worcestershire sauce, tabasco sauce, relish Mayonnaise substitutes: Greek yogurt, hummus, pesto, avocado, cottage cheese, ricotta, sour cream

Nutrition

Calories: 256kcal (13%) | Carbohydrates: 1g | Protein: 13g (26%) | Fat: 22g (34%) | Saturated Fat: 5g (31%) | Cholesterol: 380mg (127%) | Sodium: 575mg (25%) | Potassium: 138mg (4%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 555IU (11%) | Vitamin C: 1mg (1%) | Calcium: 56mg (6%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Salad, Salad Recipes, SandwichesCuisine American