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Under 30 Minutes

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
Classic Egg Salad

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 (5)

  • 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.

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