Classic Egg Salad Recipe

Classic Egg Salad Recipe

How To Make Classic Egg Salad

This classic egg salad dish is elegantly simple with a touch of traditional. It’s deliciously flavored, brightly colored, and can be made in under one hour.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 8large eggs,steamed or hard boiled
  • 6tbspmayonnaise
  • 1tbsplemon juice,fresh
  • 2tspdijon mustard
  • 1celery stalk,diced small, heaping ⅓ cup
  • ¼cupgreen onions,chopped
  • tbspfresh parsley,minced
  • paprika
  • salt and freshly ground black pepper


Steamed Eggs:

  1. Steam the eggs by filling a large saucepan or pot with about 1 inch of water. Place a steamer basket in a pan.

  2. Bring the water to a boil over medium-high heat, then carefully add the eggs using a tong.

  3. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes until the eggs are fully cooked through.

Hard-Boiled Eggs:

  1. Place the eggs in a pot, then cover with cool water by about 2-inches.

  2. Bring to a boil over medium-high heat, then let the eggs boil for 6 to 7 minutes until fully cooked through.

Egg Salad:

  1. Immediately transfer the steamed or hardboiled eggs to a bowl of ice water for 2 to 3 minutes.

  2. Peel the eggs then let cool through in fridge.

  3. In a large mixing bowl, stir together the mayonnaise, lemon juice, Dijon mustard, celery, green onions, parsley, and season with salt and pepper to taste.

  4. Chop the eggs small, then add to the mixing bowl along with the dressing mixture. Season with salt and pepper to taste, then toss the mixture well.

  5. Serve in bread sprinkled lightly with paprika, and enjoy!


  • Calories: 300.41kcal
  • Fat: 26.33g
  • Saturated Fat: 5.64g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 7.90g
  • Polyunsaturated Fat: 11.95g
  • Carbohydrates: 2.25g
  • Fiber: 0.59g
  • Sugar: 0.78g
  • Protein: 12.94g
  • Cholesterol: 380.45mg
  • Sodium: 339.71mg
  • Calcium: 70.23mg
  • Potassium: 202.69mg
  • Iron: 2.04mg
  • Vitamin A: 171.57µg
  • Vitamin C: 4.86mg
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