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Classic Egg Salad


Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

  • Prep:
  • Total Time:
  • Servings: 4
egg salad

Photography: Minh + Wass

Source: Everyday Food, March/April 2003


  • 8 hard-cooked eggs, peeled and coarsely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons celery, chopped
  • 2 teaspoons Dijon mustard
  • Few dashes hot-pepper sauce
  • Salt and pepper
  • Lettuce or watercress
  • Bread or toast


  1. In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.

  2. Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

Reviews Add a comment

  • gemkay
    13 MAR, 2009
    Hard to improve on this recipe. Smooth
  • johnnadette
    1 MAR, 2009
    I added pickles and only used 2 yokes. Very good.
  • carelis
    3 FEB, 2009
    Mayo and dry mustard with either chives or green onions are my favorite!!
  • punkysquirrel
    11 JUN, 2008
    I didn't put any celery in mine, used MiracleWhip instead of Mayo. It was delicious and a nice change in my husband's lunch. I will make this again for sure.
  • PamKirk
    20 MAY, 2008
    Add yellow mustard and cut back on the mayo. Even add some dill pickles cubes.