The Best Egg Salad

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 2 cups
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Ingredients

6 large eggs

1/3 cup mayonnaise

1 stalk celery, finely chopped

1/2 small onion, finely chopped

1 tablespoon chopped fresh parsley or dill

2 teaspoons Dijon mustard

1 tablespoon lemon juice

Kosher salt and freshly ground black pepper

Directions

  1. Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
  2. Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.