This Classic Egg Salad is creamy, simple and exactly like the one you grew up with. Chopped hard-boiled eggs, mayo, a little mustard, crunchy celery and green onion.
Even when egg prices bounce around, a dozen eggs still makes a lot of lunches. This recipe turns six of them into four hearty sandwiches.
The secret to great egg salad is perfectly cooked eggs: firm whites, tender yolks and no green ring. The method in the recipe card gets it right every time.
Serve it on toast, in a wrap, in lettuce cups or with crackers for an easy snack.
Ingredients and Swaps
- Eggs: Six large eggs, hard-boiled.
- Mayonnaise: Greek yogurt can replace half for a lighter salad.
- Mustard: Yellow for the classic taste, Dijon for more bite.
- Celery and green onions: For crunch. Leave them out for a smooth, old-fashioned egg salad.
- Lemon juice: Optional, for brightness. A spoonful of pickle relish does a similar job.
Tips for the Best Egg Salad
- Don’t overcook the eggs. Twelve minutes in hot water off the heat gives firm, creamy yolks with no gray ring. See Easy Hard-Boiled Eggs.
- Cool them completely. Warm eggs make the mayonnaise oily.
- Chop, don’t mash. A rough chop gives better texture. For a creamier salad, mash the yolks into the mayo and fold in the chopped whites.
- Dry the celery. Extra water thins the salad.
- Season and taste. Egg salad needs a good pinch of salt.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $1.59 from Walmart, $1.60 from ALDI · Per Serving – $0.40
Classic Egg Salad
Ingredients
Method
- Place the eggs in a saucepan, cover with cold water by an inch and bring to a boil.
- Turn off the heat, cover and let stand 12 minutes. Transfer the eggs to a bowl of ice water for 5 minutes, then peel.
- Chop the eggs and add them to a bowl with the mayonnaise, mustard, celery, green onions and lemon juice.
- Gently stir together and season with salt and pepper.
- Sprinkle with paprika and serve on bread, in wraps or with crackers.
Notes
- Slightly older eggs are easier to peel than very fresh ones.
- Use Greek yogurt for half the mayo for a lighter version.
- Add a spoonful of relish or a dash of hot sauce for extra flavor.
- Mash the yolks with the mayo first for an extra-creamy texture.
Ways to Serve It
On toasted bread, in a wrap, on crackers, in lettuce cups or over greens. It’s one of the least expensive lunches you can pack. More filling salads are in 12 Cheap Salad Recipes That Actually Fill You Up.
Storage
- Refrigerate in an airtight container for up to 3 days.
- Keep it cold, and don’t leave it out for more than 2 hours.
- Assemble sandwiches just before eating so the bread doesn’t get soggy.
- Freezing isn’t recommended.
Egg Salad Questions
How many eggs per sandwich?
About 1½ eggs. Six eggs make four sandwiches.
Why is my egg salad watery?
The eggs were still warm, or the celery was wet. Chill the eggs fully and pat the vegetables dry.
