This simple egg salad made with mayonnaise and yellow mustard calls for just 4 basic ingredients. Egg salad sandwiched between two slices of buttery, toasty bread is a favorite for breakfast or lunch, or spooned on crackers for a snack.
I’m a sandwich gal, through and through. Recipes like my tuna melt, my summery BLT, and my favorite Reuben are beloved classics, and so is this basic (but tasty!) egg salad sandwich.
I grew up eating egg salad made with Miracle Whip — a somewhat divisive ingredient, and it’s how my husband still prefers egg salad today.
Fast forward to the time I discovered the merits of mayonnaise in a New York egg salad sandwich I scored at a corner deli. The ratio of egg to mayonnaise was perfectly balanced, and creamy without becoming sloppy. It was a game-changer.
Heidi’s Tips for Recipe Success
- A few years ago I cracked the code for a fool-proof method for cooking easy peel hard-boiled eggs. It never fails me.
- When it comes to homemade egg salad, the texture is everything. You can either mash the eggs with a fork or use an egg slicer to cut the eggs into a small dice.
- This easy egg salad is delish when enjoyed right away, but it’s even better after chilling in the fridge for a few hours.
What Goes in Egg Salad?
The full recipe, with amounts, can be found in the recipe card below.
- Hard-boiled eggs — The key to easy-peel hard boiled eggs is plunging them into an ice bath after boiling. It’s an extra step, but trust me on this.
- Mayonnaise or Miracle Whip — We make two versions in our house: one with finely mashed hard-boiled egg mixed with mayo and a dollop of yellow mustard for me, and the other with a generous spoonful of the sweeter Miracle Whip for my man. Pick whichever creamy condiment you prefer.
- Yellow mustard — Adds a strong tangy flavor that cuts through the rich mayo.
- Kosher salt — Always season to taste.
- White sandwich bread — I like potato bread or old-fashioned squishy white bread.
- Butter — If you’ve never toasted and buttered your bread before piling on the egg salad, you’ve not yet lived.
- Lettuce — Optional, but it adds good crunch.
Variations and Mix-ins
- Use Miracle Whip or Japanese mayonnaise for a sweeter sauced bite
- Swap Dijon mustard for yellow mustard
- Add chopped sweet pickles or relish
- Finely dice shallot, green onion, or red onion
- Give it a couple of squirts of hot sauce
- Add crunch with minced celery or a bit of celery seed
- Try it with crumbled bacon
- Add a pinch of paprika and/or some freshly ground black pepper
- Make it fresh with chopped dill, parsley, or chives
How to Make Egg Salad
- Hard boil the eggs. I have a go-to method for hard-boiling eggs, and it always starts with cold eggs straight from the refrigerator. Cook them at a rolling boil before plunging into an ice bath.
- Peel the eggs. Peel the eggs by rolling them between the palm of your hand and the countertop, gently cracking the eggshell all the way around.
Heidi’s Tip: If you peel the eggs under cold running water, the shells slip off even easier.
- Mix in the mayo and mustard. Don’t forget to season liberally with kosher salt.
- Mash the wet ingredients into the egg mixture until creamy. We like to butter one side of each slice of toast and add a slather of mayonnaise for the most decadent sandwich.
FAQs
Eggs need to cook at a rolling boil for 12 to 14 minutes to create the perfect, firm yolk for smashing.
Southern-style egg salad often calls for a bit of sugar and vinegar to give it a sweet and tangy flavor. You’re welcome to doctor up this base recipe however you like, or you might find that using Miracle Whip will give you the slightly sweet flavor you’re craving.
Stuff it between two toasted and buttered pieces of white bread like we do, or load up a croissant to make a croissant egg salad sandwich.
You can serve it with chips or crackers for a quick snack, over a bed of lettuce for a true “salad,” spoon it into lettuce cups for a lettuce wrap situation, fold it into a tortilla, or serve it atop crostini as a casual-meets-fancy appetizer.
Storage Tips
Homemade egg salad will last 3 to 5 days in the refrigerator. If any separation occurs, give it a good stir before assembling fresh sandwiches. Unfortunately, egg salad doesn’t freeze well.
What to Serve with Egg Salad
- Zucchini Fritters
- Fried Green Tomatoes
- Grilled Corn
- Berry Fruit Salad
- Herbed Parmesan Crisps
- Simple Arugula 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.
Simple Egg Salad Recipe
Ingredients
- 4 eggs
- 2 tablespoons mayonnaise (or Miracle Whip if you prefer)
- 1 teaspoon yellow mustard
- kosher salt
- 4 slices white bread
- 1 tablespoon butter
Instructions
- Fill a medium saucepan with water and bring to a boil. While the water heats up, fill a bowl with water and plenty of ice cubes and set aside. Use a spider or slotted spoon to slowly drop the cold eggs into the boiling water. Cook the eggs at a rolling boil for 14 minutes. Drain the eggs and transfer them to the ice water bath. Chill them for 5 minutes then transfer to a towel to dry. Peel the eggs by tapping them on the countertop, then gently roll the egg between the palm of your hand and the countertop to crack the shell all the way around. Peel the eggs under running water.
- In a bowl, use a fork to finely mash the eggs. Add the mayonnaise, mustard, and salt, and mash to combine.
- If making a sandwich, toast the bread and butter on one side of each slice. Slather a little mayonnaise on one of the buttered bread slices then top it with a layer of lettuce. Top the lettuce with half of the egg salad then the remaining bread slice. Cut in half, and serve.
Notes
Nutrition
More Potluck Salad Recipes to Master
- Classic Chicken Salad
- Curried Egg Salad
- Ham Salad
- Tuna Salad
- Dill Pickle Chicken Salad
- Old Fashioned Macaroni Salad
- Broccoli Salad with Raisins
- Classic Potato Salad
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