The Best Classic Egg Salad is so simple to prepare. Perfect hard-boiled eggs, mayonnaise, relish and seasoning. Plus, some options to switch it up!
A SIMPLE CREAMY SALAD
In my mind, the best egg salad is the simplest egg salad. Just some mayonnaise and a little salt, pepper and a dab of relish. That is heaven to me! This creamy classic egg salad fits the bill. I love to eat it all by itself but it really makes for a perfect filling for finger sandwiches or on a fresh, warm croissant.
HOW TO MAKE THE PERFECT HARD-BOILED EGG:
If you can find the store-bought hard-cooked peeled eggs (like these from Eggland's Best eggs) that will make this a lot easier and faster. Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice (This is key. It will make removing the shell so much easier!) Allow to sit for 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. For step-by-step photos, check out my post for CLASSIC DEVILED EGGS.
INGREDIENTS NEEDED FOR EGG SALAD: (FULL RECIPE AT THE BOTTOM OF THE POST)
- hard-boiled eggs
- sweet relish (optional)
- salt and pepper
- sliced green onions (optional)
HOW TO MAKE EGG SALAD:
In a bowl, mix together chopped eggs, mayonnaise, sweet relish and salt and pepper.
Stir in green onions, if using.
Cover bowl with plastic wrap and place in the refrigerator for a couple of hours before serving.
Serve with crackers, on bread as a sandwich, in a tortilla to make a wrap, or on a large leaf of lettuce!
CRAVING MORE RECIPES?
The Best Classic Egg Salad
- 6 hard-boiled eggs peeled and chopped
- 4-5 tablespoons mayonnaise
- 2 teaspoons sweet relish optional
- salt and pepper, to taste
- sliced green onions optional
- white sandwich bread or croissants
- In a bowl, mix together chopped eggs, mayonnaise, sweet relish and salt and pepper. (Stir in green onions, if using)
- Cover bowl with plastic wrap and place in the refrigerator for a couple of hours before serving.
- If you can find watercress, it is heavenly on this egg salad.
- Also, if you don't like relish, just leave it out.
- Add a smidgen of yellow mustard to give the egg salad a little kick.
Originally published: April 2011
Updated and republished: January 2022