This Classic Egg Salad Recipe includes a blend of spices that really puts it over the top! Make some for a quick lunch or dinner option.
Deliciously savory with a hint of tang – this is hands down the best egg salad recipe I’ve ever come up with!
Enjoy it on your favorite sandwich bread or add a scoop to some fresh greens or sliced tomatoes.
Or, make a big bowl of my tuna pasta salad to munch on throughout the week!
Classic Egg Salad Recipe
Tips for the best egg salad you’ve ever eaten:
- Salt the water.
Just ½ teaspoon of salt will help prevent cracking and make it easier to remove the shells later.
- Tip for easy chopping:
Instead of dragging out the cutting board, use a pastry cutter! Simply press and twist into the bowl full of eggs until you get small, even pieces.
- Don’t have pickle juice?
An equal amount of white or apple cider vinegar makes a great substitute.
- Swap the ground pepper.
I like how white pepper blends seamlessly into the mixture, plus it has a milder flavor. However, freshly ground black pepper will work just as well.
How to make hard boiled eggs
Below are instructions for the stovetop method, but you can also use an air fryer to hard boil eggs for this easy egg salad instead.
- Place eggs in a large saucepan and add water until it reaches 1 to 2 inches over the tops.
- Bring to a rolling boil, then turn off the heat and cover with a lid.
- Set a timer for 12 minutes. Once done, drain and rinse under cold water until fully cooled.
- Remove the shells and continue with the recipe.
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Classic Egg Salad Recipe FAQ
What makes the best egg salad?
While the ingredients are quite simple, I find that the additional spices create an incredibly flavorful mixture that can’t be beat!
Can I use Miracle Whip instead of mayonnaise?
That really depends on your flavor preferences, but I recommend using regular mayonnaise.
Miracle Whip and other similar dressings contain a blend of sugar and spices which will affect the overall flavor of this dish.
What else can I add to egg salad?
Pickle relish or finely chopped celery and bell peppers are popular additions. Even a handful of green onions would taste great.
You could also replace the regular paprika with a smoked variety, and a dash or two of your favorite hot sauce will add a spicy kick!
How long will leftovers last in the refrigerator?
When stored in a sealed container, homemade egg salad should keep for up to 4 days.
Be sure to give the mixture a good stir before each use and stir in a little extra mayo or pickle juice if it looks dry.
With love from our simple kitchen to yours.
Classic Egg Salad
- 9 hard boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon pickle juice
- 1/4 teaspoon paprika
- 1/4 teaspoon celery salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- Add the hard boiled eggs to a boil and use a pastry cutter to chop them up into small pieces.
- Fold in the rest of the ingredients until fully combined and creamy.
- Refrigerate for up to 4 days or serve immediately on choice of bread.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2021
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