Classic Egg Salad Recipe
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.
Servings 6
Calories 258kcal
Cost $5
Equipment
- Large pot or Dutch oven for boiling eggs
- large mixing bowl
Ingredients
- 12 hard-boiled eggs peeled
- 1 cup mayonnaise
- 1/4 cup pickle relish sweet or dill
- 1 teaspoon yellow mustard
- Salt & Pepper to taste
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.
- Peel the cooled eggs.
- Rough chop the peeled hardboiled eggs.
- Add eggs and all other ingredients to a large bowl and stir until combined.
- Season with salt and pepper to taste.
Notes
Nutrition information is provided as an estimate only.
- Eggs: Boiling with a pinch of baking soda placing in an ice bath immediately after cooking helps peeling.
- Texture: Chop fine for smooth or leave chunky for more bite.
- Chill: Refrigerate 30–60 minutes for best flavor and structure.
- Serve: Great on sandwiches, croissants, lettuce wraps, greens, or crackers.
- Storage: Keep in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 258kcal | Carbohydrates: 8g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 379mg | Sodium: 525mg | Potassium: 141mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 671IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg