Eggs, mayo, Dijon, and a little nostalgia — this Easy Classic Egg Salad is creamy, comforting, and honestly way better than you remember.
I’ll be honest — this Easy Classic Egg Salad is one of those recipes I didn’t fully appreciate until adulthood. As a kid, I used to side-eye it whenever my mom packed it in sandwiches for school. I wanted peanut butter and jelly, not something that smelled vaguely… eggy. But somewhere between college (aka the “broke and hungry” era) and figuring out how to adult, I made it again — mostly because it was all I had in the fridge — and oh my gosh, it was good. Like, ridiculously good.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I still remember that first bite. I was standing in my tiny apartment kitchen, surrounded by mismatched dishes and a questionable toaster, thinking, How did I forget about this? The creamy texture, the slight tang of Dijon, that cozy, nostalgic flavor — it was like being transported straight back to lazy Sunday afternoons in my parents’ kitchen.
These days, it’s become a comfort recipe for me. When life feels a bit too chaotic, I boil some eggs, put on a podcast, and just zone out while chopping. It’s simple, no-fuss, and kind of therapeutic. Maybe that’s why it’s stuck with me all these years.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Classic Egg Salad Recipe?
If there’s one thing I’ve learned about egg salad, it’s that it doesn’t need to be complicated to be amazing. This Easy Classic Egg Salad is creamy, comforting, and perfectly balanced — rich but not heavy, with just enough tang to keep you coming back for another bite.
It’s the kind of recipe you can make with your eyes half open on a Monday morning (been there), or when you need something quick but satisfying. The beauty of it? You probably already have everything you need sitting in your fridge.
Plus, it’s one of those dishes that fits into any part of the day — breakfast toast, lunch sandwiches, late-night snacking straight from the bowl (I’m not judging). Honestly, it’s like the culinary version of your favorite sweatshirt — cozy, reliable, and somehow always hits the spot.
Ingredient Notes:
Before we dive into making this Easy Classic Egg Salad, let’s talk about what gives it that perfect old-school flavor.
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Eggs: The star of the show, obviously. Fresh eggs make all the difference. I like to steam mine instead of boiling — easier to peel and no weird green yolks.
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Mayonnaise: Don’t skimp here. Use the good stuff — you know, the kind your grandma probably swore by. It’s what makes the salad creamy and rich.
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Dijon Mustard: This adds that subtle bite that keeps things from being too plain. If you’re not a Dijon fan, you can swap for yellow mustard — just expect a milder flavor.
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Salt & Pepper: Simple, but essential. A sprinkle of salt sharpens everything, and black pepper adds a little warmth.
Optional extras? A tiny squeeze of lemon juice, a pinch of paprika, or some chopped chives if you want to make it fancy. But honestly, this recipe is so good it doesn’t need much dressing up.
How To Make Easy Classic Egg Salad?
Step 1: Steam the Eggs
Fill a saucepan with about an inch of water and bring it to a boil. Pop in a steamer basket and gently add the eggs. Cover and steam for nine minutes — trust me, it’s foolproof. The whites stay tender and the yolks come out that perfect golden yellow.
Step 2: Cool ‘Em Down
While the eggs cook, fill a big bowl with ice water. When the timer goes off, dunk those eggs right in. Let them chill for a few minutes. This stops the cooking and makes peeling about 100x easier.
Step 3: Peel and Chop
Crack the shells, roll the eggs gently on the counter, and peel under running water if needed. Roughly chop them up — not too fine, though. I like a little texture.
Step 4: Mix It All Together
In a big bowl, toss in your chopped eggs, mayo, Dijon, salt, and pepper. Stir gently until it looks creamy and evenly coated. Taste, tweak, and don’t be afraid to add a touch more salt or mustard if you feel like it.
Step 5: Chill and Enjoy
You can totally eat it right away (and honestly, I usually do), but if you refrigerate it for about 30 minutes, the flavors really come together. Then you’re ready to slather it on toast, pile it into a sandwich, or just eat it straight from the bowl while scrolling on your phone — zero judgment.
Storage Options:
If you’re planning ahead, this Easy Classic Egg Salad keeps beautifully in the fridge for up to five days. Just make sure it’s stored in an airtight container. I usually give it a quick stir before serving because it can separate a bit as it sits.
One tip: Don’t leave it out too long if you’re bringing it to a picnic or barbecue. Egg salad doesn’t love the heat (been there, regretted that).
Variations and Substitutions:
Here’s the fun part — egg salad is endlessly customizable. Once you’ve nailed the base, you can play around as much as you want.
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Add Crunch: Try celery, chopped pickles, or red onion for some texture.
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Go Green: Stir in a handful of chopped herbs — dill, parsley, or even a little green onion.
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Make It Lighter: Replace some of the mayo with Greek yogurt or mashed avocado.
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Spice Things Up: Add a dash of hot sauce or a pinch of cayenne if you’re feeling bold.
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Get Fancy: Sprinkle smoked paprika on top or crumble some crispy bacon for a fun twist.
It’s one of those recipes that never gets old — you can reinvent it every time depending on your mood (or whatever’s hiding in your fridge).
What to Serve with Easy Classic Egg Salad?
You can do so much with this egg salad. It’s a total chameleon.
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Classic Sandwich: Soft white bread or sourdough, maybe a bit of lettuce.
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Lettuce Cups: Great for a light lunch or a quick bite between Zoom calls.
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Toast: My personal favorite — thick, golden toast topped with a generous scoop of egg salad and a sprinkle of chives.
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Crackers or Bagels: Perfect for snacking or a casual brunch spread.
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On Greens: Scoop it over arugula or spinach if you’re pretending to be healthy (we’ve all been there).
And honestly? Sometimes I just eat it straight from the bowl while binge-watching Netflix. It’s that kind of comfort food.
Frequently Asked Questions:
Can I make it ahead?
Totally. In fact, it tastes even better after a few hours in the fridge because the flavors mingle.
Can I double the recipe?
Oh yes. You’ll want to. It disappears fast, especially if you’ve got family around.
How do I stop it from getting watery?
Make sure your eggs are completely cooled before mixing, and don’t go overboard with the mayo. A little goes a long way.
There’s something beautifully nostalgic about this Easy Classic Egg Salad. It’s not flashy, it’s not trendy — it’s just good. The kind of recipe that feels like home, no matter where you are or what kind of day you’re having.
So next time you’ve got a few eggs lying around, give this a try. Boil, mash, stir, and enjoy the simplest kind of comfort food there is. And if you end up eating half of it straight from the bowl? Well, you’re in good company.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Classic Egg Salad
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Boil the water:
- Fill a medium saucepan with approximately one inch of water, just enough to reach the bottom of a steamer basket. Bring the water to a boil over high heat.
Steam the eggs:
- Carefully place the eggs into the steamer basket, cover, and reduce the heat to medium. Steam the eggs for 9 minutes to achieve perfectly set whites and creamy yolks.
Prepare an ice bath:
- While the eggs are steaming, prepare a large bowl filled with cold water and ice. Once the eggs are done cooking, use tongs to transfer them immediately into the ice bath. Allow them to rest for 3 minutes to cool and stop the cooking process.
Peel the eggs:
- Gently tap each egg on the counter to crack the shell, then roll lightly to loosen. Peel under cool running water if necessary to remove any small shell fragments.
Chop and mix:
- Coarsely chop the peeled eggs and transfer them to a large mixing bowl. Add mayonnaise, Dijon mustard, salt, and pepper. Stir gently until well combined and creamy. Taste and adjust seasoning as needed.
Chill and serve:
- Refrigerate the egg salad for at least 30 minutes to allow the flavors to develop. Serve chilled as a sandwich filling, on toast, or as a salad topping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
