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Classic Egg Salad (Creamy, Easy & Perfect for Sandwiches)

Classic Egg Salad | Creamy, Easy & Perfect for Sandwiches

This Classic Egg Salad combines hard-boiled eggs with creamy mayonnaise, Dijon mustard, crunchy celery, red onion, and fresh herbs for a quick, protein-packed lunch. It's delicious served in sandwiches, wraps, lettuce cups, or with crackers.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: lunch, Salad
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 celery stalks finely diced
  • 2 tablespoons red onion finely diced
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika optional

Equipment

  • 1 Medium Saucepan Boil the eggs
  • 1 Mixing Bowl Mix the salad
  • 1 Chef's Knife Chop eggs and vegetables
  • 1 Cutting Board Prep ingredients
  • 1 Mixing Spoon Stir gently

Method
 

  1. Place the eggs in a saucepan and cover with cold water.Bring to a boil, then cover, remove from the heat, and let stand for 10–12 minutes.Transfer the eggs to an ice bath and cool completely.Peel and chop the eggs into bite-sized pieces.In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika.Fold in the chopped eggs, celery, onion, chives, and parsley.Mix gently until everything is evenly coated.Refrigerate for 30 minutes before serving.Serve on toasted bread, croissants, crackers, or lettuce leaves.

Notes

  • Use slightly older eggs—they're easier to peel.
  • Don't overmix to keep some texture.
  • Add diced pickles or relish for extra tang.
  • Delicious in sandwiches, wraps, or stuffed avocados.
  • Store refrigerated for up to 3 days.
    Cool the eggs completely before mixing to keep the dressing creamy and fresh.