Classic Egg Salad Recipe -
Classic Egg Salad Recipe
  • READY IN 20 mins

Classic Egg Salad

Recipe by  

"Chopped hard cooked eggs, onion, and celery are mixed with a simple lemon juice and mayonnaise dressing for this traditional creamy egg salad."

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Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
  2. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.
  3. Serve on lettuce leaves; garnish with reserved egg slices.
Kitchen-Friendly View


  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather' allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  • Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  • This recipe is an excellent source of choline, and a good source of protein and folate.

Reviews More Reviews

Most Helpful Positive Review
May 12, 2010

Egg salad is definitely a classic! The only thing missing from this is that little bit of zing that comes from adding a little bit of mustard, so I added 1 tsp. of dijon mustard and 1/2 tsp. of yellow mustard. That gave this that little kick this needed. Other than that it was perfect on toasted whole wheat bread.

Most Helpful Critical Review
Jun 08, 2010

This wasn't a bad egg salad recipe by any means but it wasn't my favorite. It tasted a little too much like mayonnaise for my likings. Next time I'll cut back on this and the lemon juice because it made it a little runny.

Sep 27, 2010

Good, reliable, basic egg salad recipe. Great recipe for beginner and experienced cooks alike. Lots of room for creative additions if you like but simply perfect as is. I love raw onion, but not so much a couple hours later (!) so I used green onion instead, which added a nice kick of flavor and color. I also added a smidge of ground mustard. Nothing not to like with this one.

Apr 20, 2010

Really simple, but really yummy. This recipe is going into my real life recipe notes.

Nov 23, 2010

Silly me. I used miced garlic instead of minced onion. Woops. Anyway, still tastes good. =) I added more mayo than suggested also added mustard. Used slightly less pepper too. Good recipe. Will keep!

Jul 13, 2011

I think it's good, but it felt like it was missing something so I added a tablespoon of mustard, about 1 1/2 cup of celery, and an extra egg. I made egg salad sandwiches. I also used lettuce leaves and tomato slices in the sandwich.

Sep 27, 2010

This is a delicious recipe! I added a tsp. each of dijon and yellow mustard as suggested by another user. I also did not have the fresh lemon, so I used about 1/2 the suggested juice from bottled lemon juice. Can't wait to fix this again.

Dec 16, 2010

If you don't have lemon juice, add a tsp. of the juice from your jar of sweet pickles! Or, add a tsp. of sweet pickle relish- it's fabulous!


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 323 mg
  • 108%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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