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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 287 kcal
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


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

Recipe Video

Nutrition Facts
Best Egg Salad Recipe
Amount Per Serving
Calories 287 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 380mg127%
Sodium 564mg25%
Potassium 126mg4%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 13g26%
Vitamin A 675IU14%
Vitamin C 0.2mg0%
Calcium 54mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.