Whether you’re a fan of Mayonnaise or Miracle Whip, this classic egg salad recipe suits both cravings and is so easy, made with just 4 ingredients and a fool-proof method for the best easy-peel hard-boiled eggs.
I’m a sandwich gal, through and through. Recipes like my tuna melt, BLT, and my favorite reuben are beloved classics I grew up on, and so is this egg salad sandwich. I grew up eating egg salad made with Miracle Whip (a somewhat divisive ingredient, as it turns out). Fast forward, to a trip to New York City where I discovered the merits of mayonnaise via a corner deli egg salad sandwich. Now, my family makes two versions—one with a finely chopped hard-boiled egg mixed with mayo and a bit of mustard, and the other with a generous dollop of the sweeter Miracle Whip. I love this egg salad recipe because it only has 4 simple ingredients and a fool-proof, method for easy peel hard-boiled eggs. Whether enjoying between two slices of buttery, toasty bread, or on crackers for a snack, this classic egg salad recipe is the best.
What’s in This Egg Salad
This easy egg salad recipe is as simple as it gets. And it’s perfect for making the best egg salad sandwich ever. Here’s what you’ll need:
- White sandwich bread (I love potato bread)
- Mayonnaise or Miracle Whip
- Yellow mustard
- Kosher salt
How to Make This Egg Salad
The key to making this simple egg salad egg-ceptional (sorry, can’t resist a good pun), is to hard-boil the eggs just right. Here’s how:
Place the eggs in a pot and cover them with water. Then, bring to a boil over high heat. Check out this post for the easiest way (and tips) to make perfect hard-boiled eggs every time.
An ice bath is key for an easy peel. Remove from heat, cover with a lid, and let sit for 10 minutes. Then, cool with cold water and ice cubes for 5 minutes. For best results, crack and peel eggs under cold running water. Et voila, you’ve made perfect hard-boiled eggs!
Mash it all up. From there, it’s as easy as mashing up the egg salad mixture with the mayonnaise or Miracle Whip, yellow mustard, and salt, and dolloping them onto your bread of choice (preferably toasted and buttered!), if you’re making a sandwich. You could also make lettuce wraps with this egg salad
How Long Does Egg Salad Last?
This classic egg salad will last 3 to 5 days in the refrigerator. If any separation occurs, give it a good stir before assembling fresh sandwiches.
Can I Add Mix-Ins to Classic Egg Salad?
Go for it! Here are some ideas for things you could add:
- Sweet pickles or relish
- Shallot, green onion, or red onion
- A couple of squirts of hot sauce
- Celery or a bit of celery seed
- Crumbled bacon
- A pinch of paprika and/or some freshly ground black pepper
- Fresh parsley, chives, or dill
- Dijon mustard
- A dash of fresh lemon juice
Tips for the Best Egg Salad
- No matter which you prefer — classic mayo or sweet Miracle Whip — white bread is a must, lightly toasted with a swipe of butter. I find the ratio of two eggs to one scant tablespoon of mayonnaise and ½ teaspoon mustard plus a pinch of salt results in the finest combination.
- If desired, you can amp up your simple egg salad with a sprinkling of fresh herbs. Or, try using a mixture of different mustards to achieve a deeper flavor.
- Note that egg salad is one of those dishes that gets better with age. It’s delish when enjoyed right away, but it’s even better after it’s had time to chill in the fridge for a few hours.
More Classic Salad Recipes to Master
- How to Make the BEST Potato Salad
- Classic Blue Cheese Wedge Salad
- Healthier Chicken Salad
- Caesar Salad with Garlic Croutons
- German Potato Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
- 4 eggs
- 2 scant tablespoons mayonnaise
- 1 teaspoon yellow mustard
- kosher salt
- 4 slices white potato bread
- 1 tablespoon butter
- Place eggs in a medium saucepan and cover with cold water by 1 inch or from your fingertip to first knuckle. Bring to a boil over high heat. Remove from heat, cover with a lid, and let sit for 10 minutes. Cool with cold water and ice cubes for 5 minutes. Crack and peel eggs under cold running water. Set aside.
- In a bowl mash eggs finely. Add mayonnaise, mustard, and salt and stir to combine.
- If making a sandwich, toast the bread, butter it, and top two slices with half of the egg mixture. Top with remaining bread slices and serve.
More Easy Sandwich Recipes to Make
- Chicken Caprese Sandwich
- Pulled Chicken Sandwich with Creamy Ranch Sauce
- Healthier Fried Fish Sandwich
- My Favorite Reuben Sandwich
- Curried Egg Salad Sandwich
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