Simple Egg Salad Recipe

Egg salad sandwich on a wooden serving tray.

5 from 6 votes

Easy Classic Egg Salad is deliciously creamy, made with perfectly hard-boiled eggs, mayo, mustard, a little relish and salt and pepper.

Author: Nikki Lee

Servings: Servings

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

▢ 8 large eggs hard boiled and diced
▢ ⅓ to ½ cup mayonnaise or to taste
▢ 1 tablespoon dill relish
▢ 1 teaspoon yellow mustard
▢ ½ teaspoon salt or to taste
▢ ¼ teaspoon black pepper
▢ a few dashes of hot sauce optional

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Instructions

Boil Eggs

Use Instant Pot Boiled Eggs or place eggs in a pot and cover with 1 inch of water. Bring to a boil over medium-high heat. Once the water is boiling, cover with a lid. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness.
Remove eggs with tongs and place in an ice bath to cool for about 15 minutes. Once cooled, peel the eggs.

Making Egg Salad

With a knife, food chopper, or mix/chop tool, dice eggs into bite-sized pieces.
In a bowl, add diced eggs and half of the mayonnaise, dill relish, mustard, salt, and pepper to taste. Stir until combined. Add in additional mayonnaise until you have your desired consistency.
8 large eggs, 1/3 to 1/2 cup mayonnaise, 1 tablespoon dill relish, 1 teaspoon yellow mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, a few dashes of hot sauce
Serve on a bed of lettuce, on bread as a sandwich or with crackers.

Notes

Other Delicious Mix-ins: a few dashes of hot sauce, substitute sweet relish, olives, sub dijon mustard, diced onion, or celery.

Storage:

Egg salad lasts up to 3 days in the refrigerator when stored in an airtight container. For the best freshness and flavor, keep it chilled and avoid leaving it at room temperature for more than 2 hours. If it starts to smell off or gets watery, it's time to toss it!

Nutrition

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