The short answer: This egg salad recipe is creamy, tangy and full of crunch, and it takes about 25 minutes including cooking the eggs. Simmer 8 eggs for 11 to 13 minutes until the yolks are firm, chill them in ice water, then chop and fold them into mayonnaise, mustard, lemon juice, celery and green onion, and season with salt and pepper. Below you'll find easy-peel tips, mix-ins, sandwich ideas and how long it keeps.
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Prep time: 15 minCook time: 13 minTotal time: 28 minServings: 3 cups
Egg salad is my favorite way to use the extra eggs in the fridge. I cook a dozen at the start of the week and use some for snacks and the rest for sandwiches.
Egg salad ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 8 | Hard-cooked until the yolks are firm |
| Mayonnaise | ⅓ cup | Or half Greek yogurt |
| Dijon or yellow mustard | 2 teaspoons | Yellow mustard for a classic diner taste |
| Lemon juice or pickle juice | 1 teaspoon | Brightens the flavor |
| Celery, finely diced | 1 rib (about ⅓ cup) | Crunch |
| Green onion or chives | 2 tablespoons, sliced | Mild onion flavor |
| Salt and black pepper | To taste | Start with ¼ teaspoon salt |
| Paprika or fresh dill | Pinch, to garnish | Optional |
Makes about 3 cups, enough for 4 to 6 sandwiches.
How to make egg salad, step by step
- Boil the water. Bring a medium pot of water to a boil, then lower the heat to a steady simmer.
- Cook the eggs. Gently lower the cold eggs into the water with a spoon. Simmer large eggs for 11 to 13 minutes, until the whites and yolks are both firm.
- Chill. Move the eggs into a bowl of ice water for at least 10 minutes. This stops the cooking and makes them easier to peel. For easy-peel tips, see how to make hard boiled eggs.
- Peel and dry. Crack the shells all over and peel under running water. Pat the eggs dry.
- Make the dressing. In a medium bowl, stir the mayonnaise, mustard, lemon juice, salt and pepper.
- Chop and fold. Chop the eggs, or mash them with a fork or pastry cutter for a smoother salad. Fold them into the dressing with the celery and green onion.
- Chill and serve. Taste and adjust the seasoning, then chill until serving. Sprinkle with paprika or dill.
The FDA's egg safety guidance recommends cooking eggs until both the yolk and white are firm, and keeping eggs refrigerated at 40°F or below.
Egg cooking times for egg salad
| Method | How | Time |
|---|---|---|
| Stovetop simmer (this recipe) | Lower eggs into simmering water | 11 to 13 minutes, then ice bath |
| Cold-start boil | Cover eggs with cold water, bring to a boil, cover and turn off the heat | About 12 minutes off the heat |
| Steamed | Steamer basket over boiling water, covered | 12 to 14 minutes |
| Instant Pot | 1 cup water, trivet, high pressure | 5 minutes, 5 minutes natural release, 5 minutes ice bath |
| Baked | Muffin tin in a 325°F oven | About 25 to 30 minutes |
Large eggs are the standard here. Extra-large eggs may need a minute more.
Egg salad variations
- Dill pickle egg salad: add 2 tablespoons of chopped dill pickles and a little fresh dill.
- Bacon egg salad: fold in 4 slices of crumbled crisp bacon.
- Avocado egg salad: mash in 1 ripe avocado and skip some of the mayo. Eat it the same day.
- Greek yogurt egg salad: use plain Greek yogurt in place of mayo for a tangy, lighter version.
- Curry egg salad: stir in ½ teaspoon of curry powder and a few golden raisins.
- Deviled egg salad: add a dash of hot sauce, extra mustard and paprika.
Tips for the best egg salad
- Cook the yolks firm. Fully cooked yolks mash smoothly and are safest.
- Use the ice bath. It prevents gray rings around the yolks and makes peeling easier.
- Dry the eggs. Damp eggs make a watery salad.
- Chop to your taste. Large pieces are chunky. A pastry cutter makes a creamy, spreadable salad.
- Season well. Eggs need salt. Taste after chilling, since cold food tastes less salty.
- Cook eggs ahead. Peeled or unpeeled hard-cooked eggs keep about a week in the fridge. Any extras go into the lunch and dinner ideas in our egg dishes roundup.
How to serve egg salad
Spread egg salad on soft bread with lettuce, pile it on toasted rye, or tuck it into a croissant. Scoop it onto crackers, cucumber rounds or celery sticks, or serve it in lettuce cups for a lighter lunch. It pairs well with our classic chicken salad recipe and potato salad on a picnic or shower buffet. Find more packable meals in our lunch ideas.
How long egg salad keeps
FoodSafety.gov's cold food storage chart lists egg salad at 3 to 4 days in the refrigerator and says it doesn't freeze well. Hard-cooked eggs keep about 1 week. Never leave egg salad out longer than 2 hours, or 1 hour above 90°F, because bacteria grow quickly in the danger zone of 40°F to 140°F. Pack lunches with an ice pack.
Plan easy lunches
Another no-cook sandwich filler: our tuna salad recipe. For a chilled seafood sandwich filling instead of eggs, try our crab salad recipe. For another chilled dish to serve at a gathering, see how to make deviled eggs and keep the prepared eggs refrigerated until serving.
More salads across greens, grains and meal prep: salad recipes.
A carton of eggs turns into several lunches when you plan for it. Write egg salad into the week and the celery and bread will be on hand. Batch a dozen perfect hard-boiled eggs on Sunday and the salad comes together in minutes.
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Prefer your eggs warm? Our breakfast sandwich ideas show how to cook a perfectly round egg for a sandwich in about 10 minutes. For a hot egg plate instead of a cold salad, cook a quick omelette recipe.
Use cooked chicken in a Cobb salad for a meal with individually arranged toppings and dressing added at serving.
Frequently asked questions
How do you make egg salad? To make egg salad, hard-cook 8 eggs until the yolks are firm, chill them in ice water, then peel and chop them. Stir together mayonnaise, a spoonful of Dijon or yellow mustard, a little lemon juice or pickle juice, salt and pepper. Fold in the chopped eggs with finely diced celery and green onion or chives, then chill until you're ready to serve.
How long should you boil eggs for egg salad? For egg salad, bring a pot of water to a boil, gently lower in the eggs, and cook them at a steady simmer for about 11 to 13 minutes for large eggs, until the yolks are completely firm. Move them straight into an ice bath for at least 10 minutes. Firm, fully cooked yolks are the safest and easiest to mash for egg salad.
How do you make hard-boiled eggs easy to peel? Eggs peel more easily when you lower them into already-boiling water rather than starting them in cold water, and when you chill them quickly in an ice bath. Slightly older eggs, a week or two in the fridge, also peel more easily than very fresh ones. Crack the shell all over and peel under a thin stream of water, starting at the wide end.
Can you use steamed or Instant Pot eggs for egg salad? Yes, you can use steamed or Instant Pot eggs for egg salad. Steaming eggs over boiling water for about 12 to 14 minutes, or cooking them in an Instant Pot using the 5-5-5 method, gives you fully cooked eggs that are often easier to peel. Whatever method you use, cook them until the whites and yolks are firm, then chill them quickly in ice water.
What do you put in egg salad? Classic egg salad has chopped hard-cooked eggs, mayonnaise, mustard, salt and pepper, often with diced celery and green onion for crunch. Popular mix-ins include chopped dill pickles or relish, fresh dill or chives, paprika, crumbled bacon, avocado, capers, a dash of hot sauce or a pinch of curry powder.
How long does egg salad last in the fridge? Egg salad keeps for about 3 to 4 days in the refrigerator, according to FoodSafety.gov's cold food storage chart. Store it in an airtight container at 40°F or below. Whole hard-cooked eggs last about a week in the fridge, so you can cook the eggs ahead and mix the salad the day you need it.
How long can egg salad sit out? Egg salad should not sit out at room temperature for more than 2 hours, or more than 1 hour when it's above 90°F, such as at a picnic or in a hot car. After that, throw it away. Keep it in a cooler with ice packs, or nestle the serving bowl in a larger bowl of ice.
Can you freeze egg salad? No, egg salad doesn't freeze well. FoodSafety.gov's storage chart lists egg salad as not freezing well, and hard-cooked egg whites turn rubbery and watery when frozen and thawed. Mayonnaise also separates. Instead, make only as much as you'll eat within 3 to 4 days.
Can I make egg salad without mayo? Yes, you can make egg salad without mayo. For egg salad without mayo, use plain Greek yogurt, mashed avocado, hummus or a little olive oil and mustard. Greek yogurt gives a tangy, lighter salad with extra protein. Avocado egg salad is creamy and fresh but is best eaten the same day, because avocado browns as it sits.
Is egg salad healthy? Egg salad can be part of a balanced diet, since eggs provide protein and several vitamins. Most of the calories in egg salad come from mayonnaise, so you can lighten it by using Greek yogurt for half or all of the mayo, adding more crunchy vegetables, and serving it on lettuce or whole-grain bread.
How many eggs do I need for egg salad sandwiches? Plan on about 2 eggs per sandwich. This recipe uses 8 large eggs and makes about 3 cups of egg salad, which is enough for 4 hearty sandwiches or 6 smaller ones. For a party with finger sandwiches, 1 egg per person is usually enough when there are other foods.
What's the best bread for egg salad sandwiches? Soft white or whole wheat sandwich bread is classic for egg salad sandwiches. Toasted sourdough, rye, croissants and brioche rolls are great too. Add a crisp lettuce leaf between the bread and the salad to keep the bread from getting soggy, especially if you pack it for lunch.
Why is my egg salad watery? Egg salad can turn watery when the eggs aren't drained and dried after peeling, when juicy add-ins like pickles or tomatoes release liquid, or when it sits for several days. Pat peeled eggs dry, drain relish well, and add tomatoes right before serving. Stirring in one more chopped egg also helps thicken it.
Sources
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- FDA: What you need to know about egg safety fda.gov
- USDA FSIS: Danger zone (40°F to 140°F) fsis.usda.gov