This is the ultimate classic egg salad. This is the base to use for whenever you feel like having an egg salad sandwich, or just eating egg salad on its own. Then, you can get a bit more creative and add some other ingredients you love to this recipe.Jump to recipe
I, actually (no surprise here) love adding some chili flakes, or some spicy sauce, to give it that extra kick that I feel it sometimes needs.
Now, don’t get me wrong, I absolutely love egg salad just like it is, in its classic version, but I sometimes feel like eating something spicy, so that’s is what I do. You can add some other ingredients for some delicious extra flavor (see notes of the recipe), like crispy bacon, chives, capers, mashed avocado, or basically anything that is adic, a bit sour or gives it a different and interesting texture.
The way I usually eat this classic egg salad is on top of some toasted loaf bread. You can use any type of bread you like, I use a plain loaf brad for this. I sometimes put a layer of cheese or ham underneath, and sometimes some lettuce or arugula, for some much needed freshness.
Now, as for the type of mustard you use, you could use yellow or dijon mustard. I like using yellow mustard better for this recipe, as I find it more savory, which, in my opinion, works better for this.
When it comes to the eggs, make sure to cook them thoroughly. We want the egg yolk to be fully cooked to be able to make this egg salad properly and have the desired consistency.
If you like this recipe, then make sure to see our deviled eggs, they are so easy to make and yet really good, you will love them.
Classic egg salad
- 6 eggs
- 1/8 C white or red onion
- 2 tbsp celery, finely chopped (optional)
- 1/4 C mayonnaise
- 2 tbsp mustard, or to taste
- 1/2 tsp dry dill
- 1/4 tsp white pepper, ground
- 1/4 tsp paprika, ground
- Salt, to taste
- Black pepper, to taste
- In a pot on the stove over high heat, put the eggs and fill the pot with water to completely cover the eggs and bring the watr to a boil. Cook the eggs for 10 to 12 minutes (depending on the size of the eggs) and then take them off the heat and let them cool down, still in the pot with hot water for 5 minutes, to them submerge them in a bowl with cold water (use ice if needed).
- When the eggs are cold, crack and peel them, them put them in the fridge, meanwhile prepare the other ingredients.
- Finely chop the onion and celery (if using celery) into small dices and put them in a bowl.
- Add in the mayonnaise, mustard, dill, white pepper, paprika, black pepper and salt and mix using a spoon (here you can add whatever other ingredient you want to use).
- Take the eggs out of the fridge and chop them with no real order, then add the pieces to the previous mixture and combine.
- Refrigerate for at least an hour and serve.