An Even Better Classic Egg Salad

This recipe takes classic egg salad up a notch, with a bit of celery, herbs, and Dijon mustard. It’s a great way to add the healthy egg to your menu.

There are so many amazing ways to make egg salad. You can make curried egg salad, a mayonnaise-free egg and avocado salad, or even a scrambled egg salad. But I’ve got to tip my hat in favor of a classic egg salad, a simple one made with a mayo-based dressing.

My perfect recipe doesn’t call for anything super surprising, but it has the ideal ratio of mayonnaise to eggs and just the right amount of crunch from celery. To take the flavor up a notch and make this recipe the best, I use a splash of lemon juice, some Dijon mustard, and a combination of chives and parsley.

This classic egg salad is creamy and easy to make, and really lets the flavor of the eggs truly shine through. If you’re starting with hard-boiled eggs, it takes less than 10 minutes to make!

Why you’ll love it

• It’s bright and fresh. My recipe is bright and bold thanks to generous amounts of fresh herbs and a splash of lemon juice. You don’t need any spices! The flavors in this egg salad meld and get better as it sits.
• Serve it any way you like. Turn it into a sandwich, eat it with crackers, or wrap it up in lettuce leaves.

Key ingredients in this classic egg salad

• Eggs: You’ll need six hard-boiled eggs with firmly cooked yolks.
• Mayonnaise: Store-bought or homemade mayonnaise is the base of the dressing and makes the egg salad creamy.
• Herbs: Finely chopped chives and parsley add fresh flavor to the egg salad.

Helpful swaps

• Swap in 2 teaspoons finely chopped scallions for the chives.
• White wine vinegar can be substituted for the lemon juice.
• Serve the egg salad as lettuce wraps instead of as a sandwich.

Make-ahead and storage tips

• Make-ahead: Hard boil the eggs and refrigerate up to one week ahead. Wait to peel them until you’re ready to make the egg salad.
• Storage: The egg salad can be refrigerated in an airtight container for up to five days. Do not freeze egg salad, since the texture will change and the dressing will get watery.

Classic Egg Salad

Makes about 1 3/4 cups; serves 2 to 3

Ingredients:

• 1/3 cup finely diced celery (from 1 large stalk)
• 1 tablespoon finely chopped fresh chives (from 1/2 medium bunch)
• 1 tablespoon finely chopped fresh parsley leaves (from 4 sprigs)
• 1 teaspoon freshly squeezed lemon juice (from 1/4 medium lemon)
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/8 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper, plus more as needed
• 6 large hard-boiled eggs
• 6 slices sandwich bread (optional)
• 3 large leaves Bibb or butter lettuce (optional)

Directions:

1. Place 1/3 cup finely diced celery, 1 tablespoon finely chopped fresh chives, 1 tablespoon finely chopped fresh parsley leaves, and 1 teaspoon freshly squeezed lemon juice in a medium bowl.
2. Add 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 1/8 teaspoon kosher salt, and a few grinds of black pepper. Stir to combine.
3. Peel six large hard-boiled eggs and dice. Add to the dressing and gently stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve right away, or refrigerate in an airtight container for an hour or two to let the flavors meld.
4. If making a sandwich, divide the egg salad between three slices of sandwich bread and spread into an even layer. Top with three large Bibb lettuce leaves, tearing as needed to fit. Close each sandwich with a second slice of sandwich bread, then cut each one in half with a serrated knife.

Recipe notes for classic egg salad

• To make hard boiled eggs, place the eggs in a large saucepan or pot so that they sit in a single layer. Add enough cold water to cover the eggs by 1 inch. Bring to a boil uncovered over high heat. Remove from the heat, cover with a lid, and let sit for 10 minutes.
• Using a slotted spoon, transfer the eggs to a heat proof work surface and crack each egg in a few places. Transfer to a bowl halfway full of ice and water and let sit for 5 minutes. Remove the eggs from the ice water bath.

Christine Gallary is a senior recipe editor forTheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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