This classic egg salad recipe uses just 6 simple ingredients to create a creamy, flavorful favorite that’s perfect for sandwiches, crackers, or an easy lunch.

Perfect Egg Salad

Some recipes don’t need reinventing, and classic egg salad is one of them. This is the kind of simple, no-frills recipe that’s been passed down for generations, made with just a handful of staple ingredients you probably already have in your kitchen. No fancy add-ins, no unnecessary extras…just the way it’s always been done.

Even with only 6 ingredients, this egg salad is full of flavor with that perfectly creamy, comforting texture we all know and love. It’s the kind of recipe that works every time, whether you’re piling it onto soft sandwich bread, scooping it onto crackers, or enjoying it straight from the bowl.

There’s a reason this classic has stood the test of time. It’s easy, reliable, and always hits the spot — proof that sometimes the simplest recipes really are the best!

Ingredients

Hard-boiled eggs – see “prep tips” section for hints on easier peeling
Mayonnaise – we used real mayonnaise
Pickle relish – our family always uses sweet relish, but you can use dill pickle relish if you prefer
Yellow mustard – for a little extra tanginess
Salt & Pepper – season to taste

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Dutch Oven or Large Pot – for boiling eggs
Large mixing bowl– for mixing the salad

Instructions

To Prep: Bring a large pot of water to boil and add 1 1/2 teaspoons baking soda (optional, but this helps the eggs peel more easily).

Add eggs to the pot of boiling water and cook for twelve minutes.
Place eggs in an ice bath to stop cooking, then peel.
Rough chop the hardboiled eggs.
Add eggs and all other ingredients to a large bowl and stir until combined. Season with salt and pepper to taste.

Prep Tips

Perfect Eggs: For easy peeling, use eggs that are a few days old and place them in an ice bath immediately after boiling. We also boil our eggs with a little bit of baking soda and this also helps the shells come right off!
Chopping: Finely chop eggs for a smoother, spreadable texture or keep them chunky if you prefer more bite (pictured).
Chill Time: Let egg salad rest in the fridge for 30–60 minutes before serving so flavors can meld. This will also help it hold up better on an egg salad sandwich.
Serving Ideas: Serve on sandwich bread, croissants, lettuce wraps, on a bed of fresh greens, or with crackers for an easy meal.
Storage: Keep in an airtight container in the fridge for up to 3-4 days.

More Easy Salad Recipes

Old-Fashioned Egg Salad Recipe (Printable Recipe Card)

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