Classic Egg Salad Recipe (Easy) - Tamara Ray (2024)

(Last Updated On: February 3, 2024)

What’s great about thisclassic egg salad recipeis it containssimple ingredientsthat you most likely have in your kitchen right now: eggs, mayo, salt, pepper, and lemon juice. Don’t let the lemon juice fool you, though, because there is no lemony taste, I assure you. You can’t even taste the lemon in the recipe, but it sure makes the egg salad taste terrific. Who knows, it could possibly be thesecret ingredientof this recipe. 🙂

🥚 Key Ingredients

• 8large eggs
• 6 tablespoons ofmayonnaise
• 1/2 teaspoon oflemon juice
• 1/4 teaspoon oftable salt
• 1/4 teaspoon ofgroundblack pepper

👩‍🍳 How to Make Classic Egg Salad Recipe (Step-by-Step Instructions with Detailed Photos)

Step 1. Prepare the Hard-Boiled Eggs

The first step of thissimple egg salad recipeis to buy somefresh eggsat your localgrocery storeor farmers market. Then after that, we need to bake somehard-boiled eggsin the oven. For the full step-by-step instructions, you can follow ourperfect hard-boiled eggsrecipemade in the oven, or you can boil the eggs on the stove. Whichever way you choose, it doesn’t affect the outcome of the egg salad.

For a condensed version of making hard-boiled eggs in the oven, justpreheat the oven to 325 degrees Fahrenheit,place eggs(eight of them) in a muffin pan, then put them in the oven for 30 minutes. Don’t forget to useheat-resistant oven mittswhen putting anything in or taking anything out of the oven.

Then, after the eggs are done, remove them from the oven using the oven mitts. Put them in anice bath(that’s basically abowl of ice and water, hence,ice water bath) for 10 minutes. This cools the eggs and stops the cooking process. If you don’t have any ice, no problem. Just fill alarge bowlhalf full of verycold waterand place the eggs in it, although you may have to change out the water a few times.

Note:Muffin panscome in six or 12 cup sizes. It’s okay to put eight eggs in a 12 cup muffin pan.

Step 2.Peel Eggsthen Chop Eggs

Remove the eggshells from the eggs. Then, chop, slice, or dice the egg whites andegg yolksto the size you prefer. For example, some folks like big chunks of eggs in their egg salad, and some folks likesmall pieces. And then there are folks like me, who like a mixture of both. Therefore, if I may, I would suggest a mixture of both.

Step 3. Add theChopped Eggsto the Other Ingredients

In amedium bowl, add thechopped egg whitesand egg yolks together with 6 tablespoons of mayonnaise, 1/2 teaspoon of lemon juice, 1/4 teaspoon of table salt, and 1/4 teaspoon of ground black pepper.

Step 4. Combined all the Classic Egg Salad Ingredients

Using a fork, stir all the ingredients together, and mash some of the egg yolks during stirring, into a smooth andcreamy texturefor sandwiches, or spread over the top of many foods such as celery, lettuce, crackers and so much more.

You can put this delicious egg salad in the refrigerator until you are ready to eat. Egg salad tastes good right when it’s made, or after chilling it in the refrigerator. Do not leave it sit out on the countertop.

🌟 Recipe Variations for Classic Egg Salad Recipe

• Add 1/2 cup of your favorite onions to theegg salad mixture, such as chopped raw yellow onions, orgreen onions. If you love onions, you can always add more than 1/2 of a cup.
• Dice up about one rib of celery or ared onionand add it to the egg salad ingredients.
• Sprinkle a little bit of your favoritefresh herbs, such asfresh chives, orfresh parsleyon top of the egg salad before serving.
• If you want more of a pungent taste and smell, add 1 ½ teaspoons ofyellow mustardorDijon mustard, or some choppedfresh dillorsweet pickles.
• You can squeezefresh lemon juicefrom a lemon for the 1/2 teaspoon used in this recipe.

🙋 FAQs for Classic Egg Salad Recipe

✏️ Final Thoughts

This is aneasy recipeto serve and so tasty. Some suggestions are to makelettuce wrapsby spreading some egg salad on a lettuce leaf and fold it in into a wrap, or spread some on veggies, and serve with your favorite chips and fruit.

Or even on occasion, when you want something light and quick to make for lunch or dinner, make yourself adelicious sandwich. I like to have egg salad sandwiches andpotato chipsfor dinner sometimes, along with tomato soup or chicken noodle soup. This egg salad makes thebest egg salad sandwichesyou’ve ever eaten. It tastes great spread between two slices ofwhole wheat bread, or spread on different kinds of crackers. I hope you enjoy thiseasy egg salad recipeas much as we do.

📑Recipe Card

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