The Best Egg Salad recipe should be easy, creamy, and perfect for sandwiches! This Classic Egg Salad recipe is my childhood favorite! Only five ingredients for this simple recipe.
I love recipes using flavorful, yet simple ingredients. My chicken salad recipe has a little crunch thanks to the sliced almonds.
Or give this tasty Orzo salad recipe a try for your next potluck!
Simple Egg Salad Recipe
I have always loved egg salad sandwiches growing up. And this is the ONLY way I’ve ever made it, because it’s the best.
When it comes to an egg salad, everyone thinks their recipe for egg salad is best. Usually it is made the way your family served it as a kid!
Today’s recipe is…
- Easy egg salad recipe!
- Made with only a few ingredients.
- Adaptable…add more or less depending on how many mouths to feed.
- Secret Ingredient: Worcestershire Sauce!
Now whip up a batch so you can serve up some simple egg salad sandwiches for lunch! Don’t forget a pinch of salt and pepper to enhance the flavor!
Ingredient Notes
Feel free to add some of your favorite seasonings or additions to my classic recipe.
- Large Eggs. Start by making hard boiled eggs. I use my instant pot hard boiled egg recipe every time. This method makes perfect hard-boiled eggs for egg salad that are easy to peel!
- Mayonnaise. I love using a classic, full fat mayo like Dukes or Hellmans. Some people prefer Miracle Whip while others substitute mayonnaise with greek yogurt and sour cream. Make a healthy egg salad by using low-fat mayo.
- Mustard. I grew up using French’s yellow mustard, but dijon mustard works great too!
- Salt. I always use kosher salt in my baking and recipes, unless otherwise noted. Kosher salt is more coarse and flavorful. Just note, if using table salt, use HALF the amount I list.
- Worcestershire Sauce. Adds a delicious flavor to the egg salad!
SUBSTITUTIONS & ADDITIONS. Feel free to add fresh herbs (like dill, fresh chives, and fresh parsley). Avocado, celery, green onions or red onion, dill pickles, and pickle relish give delicious flavor and texture.
How to Make Egg Salad
Cook Eggs.
- If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil over high heat.
- Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a ice water bath for several minutes.
Peel and Chop.
- Peel hard boiled eggs and place in a mixing bowl. Add mayonnaise, salt, Worcestershire sauce and mustard to the chopped eggs.
The Worcestershire sauce is my secret ingredient (or at least my mom’s secret ingredient). It adds a delicious salty flavor that’s perfect in egg salad!
- Use a potato masher to combine all the ingredients. You decide how chunky you like YOUR egg salad! Some people prefer a creamy texture to their egg salad.
- Add a few cracks of black pepper for a great way to finish the salad.
How to Make Egg Salad Sandwich
Once you’ve made the best egg salad recipe, whipping up a dream sandwich is easy!
First, choose your bread. I love a classic homemade white bread or wheat…but rye bread is also a great match!
Spoon the egg salad onto the bread and enjoy! You can also go bread free and make lettuce wraps too.
For a delicious twist, add some slices of avocado, a splash of sriracha or hot sauce, or a few sprinkles of dill and lemon juice. I also love adding pickle relish or sliced bread and butter pickles to my egg salad sandwich!
And for a breakfast treat, toast your bread before making an open faced Egg Salad Sandwich!
Make some extra hard boiled eggs to add to this Potato Salad recipe with egg! Or you can whip up a batch of these Classic Deviled Eggs!
Tips and Tricks
- Eggs. When determining HOW many eggs to boil, consider how many sandwiches you’ll be making. I typically plan on 2 eggs per person (for each sandwich).
- Storage. Egg Salad will last about 3 days in your refrigerator, so keep this in mind while planning. Be sure to store it in an airtight container as it tends to overwhelm and over power your refrigerator with an egg odor!
Leftover egg salad can be stored in a tupperware container instead of covering a bowl with plastic wrap. This helps keep my refrigerator odor free!
PRO TIP: Do not leave egg salad at room temperature for more than two hours or it can spoil.
Recipe FAQs
Fresh eggs are a healthy protein that are good for your brain, liver, and eye health. When eaten in moderation they are an important part of a healthy diet.
Egg salad can be served in a bowl, as a low carb meal, or on sandwich, pita, or made as a lettuce wrap. Our favorite way to serve egg salad is in a stuffed avocado!
Refrigerating egg salad can meld the flavors and make them more subtle or bland. Be sure to add a pinch of salt. Speaking of salt, always use kosher salt for best flavor!
More Lunch Recipes
- Looking for an old fashioned Monte Cristo Sandwich recipe? I’ve got the perfect solution! You’ll love this easy recipe!
- This tasty, Copycat Chick-fil-A Chicken Salad sandwich is made with breaded chicken, pickle relish, celery, eggs, and mayo. What’s not to love about this iconic salad?
- Delicious, easy, Italian Sandwich Torte: perfect for brunch or a weeknight dinner!
- Mom’s Macaroni salad recipe is perfect for lunch. And it gets a protein boost from the tuna (you can swap it out for canned chicken if you prefer)!
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Egg Salad Recipe
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- ¼ teaspoon kosher salt
- ½ teaspoon Worcestershire sauce
- ½ teaspoon yellow mustard
Instructions
- First, start by hard boiling your eggs. If you have an instant pot, I find they turn out perfect every time, and are easy to peel. Use my Instant Pot Hard Boiled Eggs Recipe!
- If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil.
- Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a medium bowl of ice water for several minutes.
- Peel hard boiled eggs and place in a mixing bowl. Add mayonnaise, salt, Worcestershire sauce and mustard.
- Use a potato masher to combine all the ingredients. You decide how chunky you like YOUR egg salad!
Notes
- Make sure you are using KOSHER salt. It is more coarse than table salt. If you want to use table salt, you will use HALF the amount listed.
- Eggs. When determining HOW many eggs to boil, consider how many sandwiches you'll be making. I typically plan on 2 eggs per person (for each sandwich).
- Storage. Egg Salad will last about 3 days in your refrigerator, so keep this in mind while planning. Be sure to store it in an airtight container as it tends to overwhelm and over power your refrigerator with an egg odor! I usually store it in a tupperware container instead of covering a bowl with plastic wrap. This helps keep my refrigerator odor free!
- Large Batch– feel free to double or trip the recipe if you need more egg salad!
Nothing like an egg salad on rye! My mom’s recipe looked similar but was eggs, Best Foods Mayo, salt, pepper and finely chopped red onion — thanks for memory!
Gotta say way too salty. Worcestershire and mustard have lots of salt and then add more salt too? Much prefer just mayo, minced onion and cracked black pepper.
Did you possibly use table salt instead of kosher salt? Kosher salt is more coarse.
Aimee this is by far the best egg salad. Very simple. Very delicious. Been searching this recipe for a long time and have now found. My go to from now on. Thank you.
I’m so glad 🙂
Aimee this is by far the best egg’s salad. Very simple. Very delicious. Been searching this recipe for a long time and have now found. My go to from now on. Thank you.
Does the mustard have to be yellow Mustard? Can you use Dijon mustard?
I have loved egg salad since I was a young girl. My mom made it weekly during the summer. I thought I would try to make it, since mom is gone, I had to find a recipe that came close. This is it, so much like moms, I know she would have loved it as much as I do. Quick and easy and delicious! I make it often.
Delicious egg salad recipe! So easy to cut the recipe in half as well.
I absolutely LOVE this egg salad recipe!
I have made it several times, and it is perfectly delicious every time.
I can’t begin to understand any negative comments about the Worcestershire sauce ingredient; it is the “secret” ingredient that makes this recipe sing.
Thank you! It’s perfect.