This Simple Egg Salad Recipe uses just 5 ingredients and is super easy to make. It’s cool, creamy and makes the best egg salad sandwiches!
We’ve been making this delicious classic egg salad forever. It’s basically my grandmas’s egg salad recipe with a couple of changes, and it’s the absolute best! It’s also delicious way to use up those gorgeous colored Easter eggs!
I love bold flavors! But, like potato salad, I keep the ingredients for classic egg salad super simple:
- Hard boiled eggs — Cook hard boiled eggs in the Instant Pot!
- Celery — I like to use the leaves for garnish
- Dijon mustard — gives added flavor without tasting like mustard
- Herbes de Provence seasoning — optional, but so good, plus salt and pepper if you want — taste first
How to Make Classic Egg Salad
First, you’ll need to peel and chop up your hard cooked eggs. You want a rough chop for texture, so don’t chop them too fine. Chop them with a knife or use a pastry blender or potato masher for this.
Next, chop up 2 celery stalks. For best texture, finely chop them. Add the celery the chopped eggs to a mixing bowl.
Now, add your mayo and Dijon mustard. Grandma used regular mustard, but I love the flavor of Dijon. It’s not as strong, and even my picky mustard haters will eat this!
If you’re unsure about using mustard in egg salad, add a tiny bit. Then, add more if you like it. I use a teaspoon here, which is just right!
Next, gently stir all of the ingredients together until creamy and well blended. The salad might seem dry at first. But, don’t add any more mayo yet.
It will get smooth and creamier as you mix everything. Trust me on this, folks! If you add too much mayo, your salad will get runny!
Now stir in a little bit of Herbes de Provence. We add this seasoning to scrambled eggs and chicken dishes, like Roast Chicken, Sheet Pan Lemon Herb Chicken and Instant Pot Chicken Noodle Casserole — so good!
Finally, add a little bit of salt and pepper, to taste. You may not even need it, so definitely taste the egg salad first. The flavor develops as the salad sits, so it tastes even better after a few hours or the next day.
Spice it Up
If you prefer egg salad with more flavor, try my Chipotle Egg Salad. Or, stir in some chopped pickles or green onions for extra flavor and crunch!
You can eat the egg salad straight up or use it to make the best egg salad sandwiches. I recommend using whole grain or whole wheat bread, but you can use what you have.
All you really need to make the sandwiches are the salad and a little bit of leafy green lettuce. I don’t even add any extra mayo on mine, although the Hubs always does!
Definitely store the the egg salad in the refrigerator. It should keep for 3 to 4 days, if it lasts that long. It goes fast here! Note — Egg salad does not freeze well, so plan accordingly.
Simple Egg Salad Recipe
- 8 hard boiled eggs roughly chopped
- 2 medium celery stalks finely chopped
- ½ cup mayonnaise
- 1 teaspoon DIjon mustard
- ¼ teaspoon herbes de Provence seasoning optional
- sea salt and pepper, to taste optional
- Chop eggs and celery, and add to mixing bowl
- Add mayo and mustard
- Gently stir ingredients together until well blended. Season with Herbes de Provence, if using, and sea salt and pepper, to taste, if desired
If you like this recipe as much as we do, leave a comment or give me a shout-out on social media! Sign up to receive weekly recipes by email!
Recipe originally published in 2015 and updated in 2021