Perfect Egg Salad


Perfect Egg Salad

Perfect Egg Salad
5 Min

This is the perfect egg salad to eat as-is, to top a green salad, or to make into a sandwich. The celery and onion give it a welcome crunch, while the mustard adds just the right kick. Our Perfect Egg Salad is an "eggs-eptionally" good!

What You'll Need

  • 6 hard-boiled eggs, peeled
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion (optional)
  • 2 teaspoons prepared yellow mustard
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

What to Do

  1. In a medium bowl, chop or mash eggs to desired consistency with a fork.
  2. Mix in remaining ingredients and stir until well combined. Serve immediately or refrigerate until ready to serve.


  • You can try lots of interesting add-ins, like chopped olives, sliced mushrooms, chopped red and green bell peppers (they're so colorful!), crushed potato chips, canned French fried onions, even some tuna fish (one of our favorites!), cooked pasta (it gives you something to bite into), or paprika for that extra hit of spice! Whatever way you choose, it's sure to be one of the best egg salad recipes ever! 
  • If you're looking for another potluck deli salad, check out our Creamy Cucumber Salad

7 Deliciously Easy Egg Salad Recipes

If you love this recipe for Perfect Egg Salad, then just wait untill you see all our other yummy egg salad recipes. Click here to view our collection of 7 Deliciously Easy Egg Salad Recipes!  

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This is not the egg salad that my Grandmother use to make. Honestly, I have never made it for myself but this recipe would be a welcome change from some of the regular sides. The recipe almost reads like potato salad without the potatoes.

It has been a long time since I have had egg salad. I know that when we were growing up our Mom would serve it often as a lunch during the summer time. I can remember helping her in the kitchen and her recipe was similar to this one. I do not recall the celery and I am interested in knowing just how this one will taste.

very good

This is too chunky for my family. We prefer egg salad to be a smoother spread. It seems a bit bland for our taste, but I liked it on rye bread with nice leaf lettuce from the garden. I make homemade mayo using avocado oil, and I added finely chopped, pimento-stuffed green olives for more flavor. We also like chopped sweet pickles instead of olives.

I see in the photo that the egg salad is left chunky. That's the way I like it. I even separate the yolks from the white when I am smashing it up, so the yolks don't get too smooth. I find that a pastry cutter works well-the kind with the flat, sharp blades and not the round wires.

As written, I rate the recipe as a 3. I agree with others that you should rate the recipe as it is listed then tell everyone how you changed it. Don't rate it with your changes, that is not an accurate review of the original recipe. I love reading how people changed a recipe because it always gives me great ideas. I added 1/4 tsp dill weed and 1/2 tsp mustard seed. I also changed the regular mustard to Dijon.

Im going to try this for sure,thanks

Really great recipe written as is.....that's how I made it....real mayonnaise is a must.....miracle whip sweetens the egg salad which is fine IF that is your preference, BUT as is recipe tastes wonderful! Good job test kitchen!

This looks really good. Have had problems getting the amount of ingredients just right. I think now it'll be great. Thanks for your great recipes.

I just made some of this wonderful egg salad yesterday.

I think people should stop being so picky with each other on the cite. But I do think it should be made the way the recipe is written and then comment on it. After that then make suggestions on what you can do to better the recipe.In reality Mr. Food is asking for comments on his recipe.

I made this, this morning, yum!! I definitely added my own additions, radishes, relish and balsamic vinegar, green apples, green onions, red onions and chicken to the mix. Thanks for the ideas.

This is a good basic recipe that definitely allows for additions/tweaks. Mine are Dijon, not the regular yellow mustard, some celery seed and horseradish. Horseradish pairs wonderfully with eggs and gives a real zing. About a tablespoon for 6 eggs. I always put horseradish in deviled eggs too.

WHY cant people just make it the way the recipe say and THEN comment??? Nobody cares how you make it !! REVIEW THE RECIPE not YOU !! This is great just like it says !!

Why can't you just let people write what they want? You don't have to read it. Many of us really enjoy reading all the suggestions for the recipes. Get over yourself...spoilsport!

I totally agree....

As far as pickle relish goes, try Famous Dave's Spicy relish. Does not take much, and it is really good.

Try adding some mashed Avocado for extra creaminess, cut back on the mayo for fewer calories and added health benefits. Taste is delish.


No Never Pickle Relish.......sorry.

I think the pickle relish sounds great! That or finely chopped pickles of one's choice. There's a fine line between Egg Salad, Chicken Salad and Tuna Salad and since pickles work so good in the chicken and tuna, why not the egg, right? Thanks for the suggestion!

I like relish, too. I prefer dill over sweet, but to each his / her own. I'm also fond of chopping up pickled jalapeo in it too...peppers and eggs go so well together.

I also add sweet pickle relish to my egg, tuna, and potato salads. I even add a little extra juice for more tang!

a bit of curry to taste (I used a small amount) and it adds a wonderful flavor. You don't even need the salt.

Hey mr food You r. Absolutely the best thank you so. Much for your amazing. Recipes You sure make life. A little easer for me. Thanks much again ur. The bestest:)

Thank you so much for your kind words. It's always a treat to hear from our loyal viewers! Take care!

I like the way it's

Add some chopped green olives with pimentos to the egg salad and you won't believe how good it is.

Perfect on fresh, soft pumpernickel rye.

The easiest way to prepare my eggs is to use my grater. Like grading a cabbage. The eggs look very good to me after I grate them. Easy to combine with the other ingredients too! Love this website!

Nancy, I add a sweet pickle to mine so relish shouldn't be too much. Might want to play around with the amount to suit your taste. Also, since it's just me now, I cut the recipe down to just two eggs and adjust the rest of the ingredients to 'fit'. Sandi

A great addition to this egg salad is chopped stuffed green olives. It gives the egg salad a wonderful tang.

Jan just want to say for the tip on using the pasty blender to chop the eggs. It works great and is so easy. Thanks

I always use my pastry blender to chop eggs for egg salad or potato salad in which I always use eggs and Best Foods, one product that cannot be duplicated in any generic or Kraft mayo. I guess I am one of those "My Mom did it that way and I will too" people. I am 79 years old and have used Best Foods all my life.

This is a recipe I have used for many moons. Use only Best Foods or Hellman's mayo-no Miracle Whip. This is best when it's very fresh. So make it and eat it. Don't let it sit in the refer for 4 days, eat it, and then wonder why it's not so hot. And dont even think of adding tuna fish or crushed potato chips. That's a sacrelige.

I used miracle whip for years then when I got married my Husband only used mayonnaise so sometimes I combine the two...I always combine them for Macaroni and Potato salad then they don't get too dry. I noticed mayonnaise soaks into the pasta and Miracle whip keeps it moist and adds a little tang...yummy!

Tomato, tomawto...potato, potawto...:) Serious question tho'...I've never made egg salad but this sounds a little bland. Would sweet relish be too much?

I'm another who prefers Miracle Whip, but I'm guessing since that is an actual brand name, they are probably not allowed to list that as an ingredient without some sort of approval from the brand.

I believe that they meant to use mayonnaise because it is the only ingredient for salads like this that any professional chef would use. Miracle Whip is not considered to be very good and even though it is cheaper than mayo, it isn't very good in my opinion. I never use it...but it doesn't matter to me what a recipe calls for since anyone can use mayo or Miracle Whip. It's all a matter of taste and personal choice.

mayo versus salad dressing has been an issue for years in my home. My solution is to add half of each, it blends well and has an inbetween flavor. I prefer mayo for egg salad and potato salad, but I use salad dressing for Tuna salad, and Macaroni salad. If everyone is coming home I combine for all salads. Personal taste is the key.

In your recipes I see you use mayonnaise but I have never seen you use Miracle-whip salad dressing. I cannot understand this as I much prefer the taste of the Miracle-whip in egg-salad, deviled eggs etc.

I like to use miracle-whip salad dressing instead of mayonnaise in my egg-salad. I think it gives a much better flavor


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