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Classic Egg Salad Recipe

Best Egg Salad Recipe

Classic Egg Salad Recipe is perfect to eat at any time of the day. We like it for breakfast on a toast, for lunch as a wrap, or sandwich.
Course Main Course
Cuisine American
Keyword Egg Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings of about 1/2 cup
Calories 287kcal
Author Catalina Castravet


  • 8 hard-boiled eggs peeled and chopped
  • 1/3 cup mayonnaise or more
  • 1 tablespoon stone ground mustard
  • 1 tablespoon pickle juice or lemon juice
  • 1/2 small red onion chopped
  • 1 tablespoon dill chopped
  • 1 tablespoon green onion chopped
  • 1 tablespoon green garlic chopped or use 2 minced garlic cloves
  • 1/4 cup diced pickles optional
  • 1/4 teaspoon kosher salt or to taste
  • fresh black pepper to taste
  • 1/2 teaspoon paprika sweet or smoked


  • chopped chives
  • chopped green onion
  • paprika


  • Boil and peel the eggs. Chop them into 1/4 inch pieces and add to a medium bowl.
  • Add the rest of the ingredients and stir to combine.
  • Taste and adjust for salt and pepper.
  • Refrigerate for 30 minutes before serving.
  • Garnish with chopped chives, green onion and paprika before serving.



Calories: 287kcal | Carbohydrates: 2g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 380mg | Sodium: 564mg | Potassium: 126mg | Fiber: 0g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.3mg