At some point most of us have made fun of egg salad. Like a kid teasing a crush, that dismissal often hides a shy curiosity or a memory of awkward, overly mayonnaise-heavy versions. People criticize egg salad for its aroma, its creamy texture, or because it feels dated — a relic from grandparent-era lunches.
But many who once scoffed have changed their minds. With a few simple, fresh ingredients and proper technique, egg salad becomes a bright, satisfying lunch or sandwich filling. This straightforward recipe helped me go from skeptic to fan, and it might do the same for you.
Simple ingredients combine to make a classic egg salad that’s fresh, creamy, and easy to prepare.
This version keeps the ingredient list compact but focused: hard-boiled eggs, a little mayonnaise, Dijon mustard, lemon juice to brighten, finely chopped shallot for bite, and fresh chives for herbaceous aroma. Salt and freshly cracked black pepper finish the dish. The result is chilled, tender, and perfectly balanced.
Simple Egg Salad
No reviews
- Author: Nikki Cervone
- Total Time: 1 hour, 30 minutes
- Yield: 4 small servings
Description
How do you make a perfect egg salad? This recipe keeps the approach simple: tender hard-boiled eggs combined with a light, creamy dressing of mayonnaise, Dijon mustard, lemon juice, shallot, and chives. It’s an ideal make-ahead lunch that stays bright and fresh in the fridge.
Ingredients
- 6 large eggs
- 1/2 medium shallot, finely chopped (about 1/8 cup)
- 4 chive stems, finely chopped (about 1 tablespoon)
- 1/4 lemon, juiced (about 1/2 tablespoon)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper, plus more to taste
Instructions
- Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat.
- Gently lower the eggs into the boiling water with a heatproof skimmer. Boil for 11 minutes for fully set whites and slightly tender yolks. While they cook, prepare an ice bath in a large bowl.
- Remove the eggs with the skimmer and transfer them immediately to the ice bath. Let cool for about 5 minutes before peeling.
- Peel the eggs, rinse briefly under cold water to remove any small shell fragments, and pat dry. Place the peeled eggs in an airtight container and chill in the refrigerator until completely cold, about 1–2 hours (or overnight).
- In a large bowl, whisk together the finely chopped shallot, chopped chives, lemon juice, mayonnaise, Dijon mustard, salt, and black pepper to form a creamy dressing.
- Roughly chop the chilled eggs and stir them into the dressing with a spatula. Lightly press some yolk pieces with the spatula if you want a thicker, slightly mashed texture. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the egg salad immediately on bread, lettuce, or crackers, or store it in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Eggs
- Method: Stovetop
- Cuisine: Salad
Cooking by the Numbers…
Step 1 – Hard-Boil the Eggs
Everyone has a preferred method for hard-boiled eggs. My reliable approach is to use a roomy pot so eggs can cook evenly. Bring the water to a full boil, add the eggs gently, and cook for 11 minutes. An ice bath stops cooking immediately and helps the shells come off cleanly.
Step 2 – Peel and Chill the Eggs
After 5 minutes in the ice bath, peel the eggs, rinse briefly if needed, and dry. Chill the peeled eggs in an airtight container until fully cold — this helps the salad stay firm and keeps flavors bright.
Step 3 – Prep the Other Ingredients
Finely mince the shallot and chop chives. Juice a quarter of a lemon for brightness — about 1/2 tablespoon. Measure the mayonnaise and mustard and have salt and freshly cracked pepper ready to finish the salad.
Step 4 – Make the Dressing
Whisk shallot, chives, lemon juice, mayonnaise, Dijon mustard, salt, and black pepper until smooth to form the dressing.
Step 5 – Chop the Eggs
Roughly chop the chilled eggs. For a chunkier salad keep larger pieces; for a smoother texture chop finer.
Step 6 – Mix Together
Stir the chopped eggs into the dressing with a spatula until incorporated. Crushing a few yolk pieces will thicken the mixture; stir gently if you prefer a lighter texture.
Step 7 – Serve or Store
Taste and adjust seasoning. Serve immediately, or refrigerate in an airtight container for up to 4 days. The dressing will firm up slightly as it chills.
Enjoy this simple egg salad on toast, in a sandwich, or tucked into crisp lettuce leaves for a light, satisfying meal.
Small Additions, Big Flavors
This recipe is a classic for a reason, but a few optional additions can add texture and complexity without overpowering the base:
- Chopped celery or bell pepper for crunch.
- Capers or chopped green olives for a briny lift.
- Fresh herbs such as basil, tarragon, dill, chervil, or parsley in place of or alongside chives.
- Sandwich extras like oven-baked bacon, tomato slices, avocado, or a crisp layer of potato chips for contrast.
What’s your take on egg salad? Whether you love it or leave it, small changes can revive a classic and make it your own.
Photos by Nikki Cervone. Originally published April 2, 2015; updated February 6, 2024. Nutritional information is an approximation.