5 from 15 votes
Best Classic Egg Salad
This Best Classic Egg Salad features hard-boiled eggs mixed with mayonnaise and Dijon mustard, enhanced with diced celery, sliced green onion, and a few dashes of hot sauce. The salad offers creamy texture with tender egg pieces and fresh crunch, suitable for sandwiches or as a standalone salad. The recipe includes optional ingredients like avocado, pickles, or smoked salmon for variation.
Prep Time
15 mins
Cook Time
9 mins
Cooling Time
5 mins
Total Time
24 mins
Servings:
6
Calories:
252 kcal
Course:
Appetizer, Lunch, Brunch
Cuisine:
American
Ingredients
Egg Salad
- 10 large egg
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 rib celery diced
- 2 talks green onion thinly sliced
- 3-5 dashes hot sauce more or less to taste
Options
- 1 small avocado ripe, mashed
- Baby Romaine Lettuce or baby spinach
- pickle or relish
- ½ pound smoked salmon diced
Instructions
- First we are going to make the egg salad. Grab a pot that will hold all of your eggs. Place them inside and cover them with water, about an inch above the eggs.
- Turn the stove element up to high and bring the eggs to a boil. When they start to really boil, place the lid on top, remove them from the heat and let them sit for between 8 and 9 minutes.
- After the 8 or 9 minutes pour out the hot water into your sink. Start to shake the eggs back and forth to crack the shells.
- Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, into the pot of cracked eggs. My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run. Both methods work beautifully. Every time.
- Next you remove the eggs from the sink and dump the water. Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all. This will be the bowl you make your egg salad in.
- Use a potato masher or fork to break up the eggs.
- Once your eggs are in pieces add the mayonnaise, mashed avocado (if using), hot sauce, mustard, salt, and pepper. Stir until totally incorporated. Carefully add in celery and green onion. Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside. I usually throw a plate on top of the bowl and put it in the refrigerator until I am ready for it.
- Serve on your favorite bread, roll, cracker or tortilla! Enjoy!
Cup of Yum
Notes
- Cook eggs until firm but not overcooked by boiling, then cooling quickly in cold water to ease peeling.
- Add diced celery and green onion for freshness and crunch in the salad.
- Adjust hot sauce quantity to control the heat level according to taste.
- Try optional ingredients like mashed avocado, pickles, or smoked salmon to vary flavors and textures.
- Serve the egg salad in sandwiches or on a bed of baby greens for a light meal.
Nutrition Information
Calories
252kcal
(13%)
Carbohydrates
2g
(1%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
318mg
(106%)
Sodium
395mg
(16%)
Potassium
156mg
(3%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
536IU
(11%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 252
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 318mg | 106% |
| Sodium | 395mg | 16% |
| Potassium | 156mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.