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Best Egg Salad

This is the classic deli-style egg salad we all know and love—perfectly creamy, delightfully chunky, and filled with fresh flavors. Watch how I make this in my kitchen in the video below!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 197 kcal
Course: Salad
Cuisine: American

Ingredients

  • 6 eggs room temperature
  • ¼ cup red onion finely diced
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons parsley finely diced
  • 2 tablespoons chives finely diced
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Boil the eggs. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes. 
  2. Chill the eggs. Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
  3. Mix the salad. Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
  4. Enjoy the egg salad straight from the bowl, or in a sandwich or wrap. I have more ideas in the post!

Notes

  • You can prep the hard-boiled eggs a day in advance and store them in the fridge.
  • Egg salad can be stored in an airtight container in the fridge for 3 to 4 days. Never leave it out at room temperature for more than 2 hours (or 1 hour if it’s particularly warm outside). Otherwise, it may start to go bad.
  • Make-ahead tip: You can prep the hard-boiled eggs a day in advance and store them in the fridge.
  • Storage tip: Egg salad can be stored in an airtight container in the fridge for 3 to 4 days. Never leave it out at room temperature for more than 2 hours (or 1 hour if it’s particularly warm outside). Otherwise, it may start to go bad.
  • The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before placing the eggs in the pot.
  • I also use a skimmer to introduce the eggs to boiling water gently, so they don't hit the bottom of the pot and crack.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 1g (0%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 251mg (84%) Sodium 226mg (9%) Potassium 116mg (3%) Sugar 1g (2%) Vitamin A 580IU (12%) Vitamin C 4.6mg (5%) Calcium 40mg (4%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 1g 0%
Protein 8g 16%
Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 251mg 84%
Sodium 226mg 9%
Potassium 116mg 2%
Sugar 1g 2%
Vitamin A 580IU 12%
Vitamin C 4.6mg 5%
Calcium 40mg 4%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.