★★★★★

Egg Salad Recipe

The Best Egg Salad recipe should be easy, creamy, and perfect for sandwiches! This Classic Egg Salad is my childhood favorite! Only five ingredients for this simple recipe.

We love recipes using flavorful, yet simple ingredients. Our chicken salad recipe has a little crunch thanks to the sliced almonds. Or give this tasty Orzo salad recipe a try for your next potluck!

Egg salad on white bread with lettuce.

Why this Recipe is Best

When it comes to egg salad, everyone thinks their recipe is best. And it’s usually made the way your family served it as a kid!

Today’s recipe is…

  • Easy!
  • Made with only a few ingredients.
  • Adaptable…add more or less depending on how many mouths to feed.
  • Secret Ingredient: Worcestershire Sauce!

Ingredient Notes

Only 5 ingredients for egg salad.

Feel free to add some of your favorite seasonings or additions to our traditional egg salad recipe.

Eggs. Start by making hard boiled eggs. I use my instant pot hard boiled egg recipe every time. Makes them perfect and easy to peel!

Mayonnaise. I love using a classic, full fat mayo like Dukes or Hellmans. Some people prefer Miracle Whip while others substitute mayonnaise with greek yogurt and sour cream.

Mustard. We grew up using French’s yellow mustard, but dijon works great too!

Salt. I always use kosher salt in my baking and recipes, unless otherwise noted. It’s more coarse and flavorful. Just note, if using table salt, use HALF the amount I list.

Worcestershire Sauce. Adds a delicious flavor to the egg salad!

SUBSTITUTIONS & ADDITIONS. Feel free to add fresh dill, avocado, celery, pickle relish, or any other flavoring or texture you prefer.

Egg salad in a clear glass bowl for serving.

How to Make Egg Salad

If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil.

Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a bowl of ice water for several minutes.

Peel hard boiled eggs and place in a bowl. Add mayonnaise, salt, Worcestershire sauce and mustard.

The Worcestershire sauce is my secret ingredient (or at least my mom’s secret ingredient). It adds a delicious salty flavor that’s perfect in egg salad!

Use a potato masher to combine all the ingredients. You decide how chunky you like YOUR egg salad!

Egg Salad Sandwich

Once you’ve made the best egg salad recipe, whipping up a dream sandwich is easy!

First, choose your bread. We love a classic homemade white bread or wheat…but rye bread is also a great match!

Spoon the egg salad onto the bread and enjoy!

For a delicious twist, add some slices of avocado, a splash of sriracha, or a few sprinkles of dill. I also love adding pickle relish or sliced bread and butter pickles to my egg salad sandwich!

And for a breakfast treat, toast your bread before making an open faced Egg Salad Sandwich!

Make some extra hard boiled eggs to add to this Potato Salad recipe with egg! Or you can whip up a batch of these Classic Deviled Eggs!

Half of an egg salad sandwich with lettuce on a white plate.

Tips and Tricks

Eggs. When determining HOW many eggs to boil, consider how many sandwiches you’ll be making.

I typically plan on 2 eggs per person (for each sandwich).

Storage. Egg Salad will last about 3 days in your refrigerator, so keep this in mind while planning. Be sure to store it in an airtight container as it tends to overwhelm and over power your refrigerator with an egg odor!

I usually store it in a tupperware container instead of covering a bowl with plastic wrap. This helps keep my refrigerator odor free!

Two bowls of low carb egg salad for eating.

Recipe FAQs

Are eggs good for you?

Eggs are a healthy protein that is good for you brain, liver, and eye health. When eaten in moderation they are an important part of a healthy diet.

How do you serve egg salad?

Egg salad can be served in a bowl, as a low carb meal, or on sandwich, pita, or made as a lettuce wrap. Egg salad is delicious in a stuffed avocado too!

Why is my egg salad salty or bland?

Refrigerating egg salad can meld the flavors and make them more subtle or bland. Be sure to add a pinch of salt. Speaking of salt, always use kosher salt for best flavor!

More Lunch Recipes

  • Looking for an old fashioned Monte Cristo Sandwich recipe? I’ve got the perfect solution! You’ll love this easy recipe!
  • This tasty, Copycat Chick-fil-A Chicken Salad sandwich is made with breaded chicken, pickle relish, celery, eggs, and mayo. What’s not to love about this iconic salad?
  • Delicious, easy, Italian Sandwich Torte: perfect for brunch or a weeknight dinner!
  • Mom’s Macaroni salad recipe is perfect for lunch. And it gets a protein boost from the tuna (you can swap it out for canned chicken if you prefer)!
Yield: 3 servings

Egg Salad

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

The Best Egg Salad recipe should be easy, creamy, and perfect for sandwiches! This Classic Egg Salad is my childhood favorite!

Ingredients

  • 6 large eggs
  • ¼ cup mayonnaise
  • ¼ teaspoon kosher salt
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon yellow mustard

Instructions

  1. First, start by hard boiling your eggs. If you have an instant pot, I find they turn out perfect every time, and are easy to peel. Use my Instant Pot Hard Boiled Eggs Recipe!
  2. If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil.
  3. Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a bowl of ice water for several minutes. 
  4. Peel hard boiled eggs and place in a bowl. Add mayonnaise, salt, Worcestershire sauce and mustard.
  5. Use a potato masher to combine all the ingredients. You decide how chunky you like YOUR egg salad!

Notes

  • Make sure you are using KOSHER salt. It is more coarse than table salt. If you want to use table salt, you will use HALF the amount listed.
  • Eggs. When determining HOW many eggs to boil, consider how many sandwiches you'll be making. I typically plan on 2 eggs per person (for each sandwich).
  • Storage. Egg Salad will last about 3 days in your refrigerator, so keep this in mind while planning. Be sure to store it in an airtight container as it tends to overwhelm and over power your refrigerator with an egg odor! I usually store it in a tupperware container instead of covering a bowl with plastic wrap. This helps keep my refrigerator odor free!

Nutrition Information:

Yield:

3

Serving Size:

1 sandwich

Amount Per Serving: Calories: 269Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 380mgSodium: 382mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 13g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 14, 2021

Comments & Reviews

  1. This is my husband’s favorite salad and so delicious for lunch. I can’t wait to make this for his lunch today. Definitely a huge hit here and so tasty!

  2. My dgtr. loves pickled egg salad. Before you turn up your nose, try it. I use basically the same recipe but add drained sweet pickle relish & never tried it with Worchestershire sauce. Something totally different but very good.

  3. I tried this as soon as I read it. I love egg salad but felt I always used too much mayonnaise. This was perfect – I immediately made a sandwich and knew I would use this recipe forever. Thanks for such a great and easy recipe.

  4. I followed the recipe to the letter and found it to be a little too salty. I mean it was good and all, but next time I might reduce or omit the salt, maybe throw in some finely chopped celery, radish and onion.

  5. This was very good! Worcestershire sauce has salt in it so maybe that added to the salty taste. I just sprinkle a bit of the kosher salt in it- perfect!
    Also added a bit of red onion, celery & sweet relish. I like crunchy/sweet. 🥰

  6. This was the best egg salad. It was easy especially since I did the eggs in my Ninja. It is good on bread, crackers, toast just about anything.

  7. Delicious! I thought the mix was slightly salty before the eggs were added, but I chilled it in the fridge while the eggs were being prepared, and once the eggs were added, it was perfect. Something changed it — I don’t know what did that. Finally, I added diced sweet yellow onions, too. Mmmm. GET IN ME BELLY!

      1. I used Miracle Whip as well, because I dislike real mayo. Miracle Whip gets a bad rap, like it’s the trashy version of mayo, but I love it. I always use it in place of mayo. This recipe was fantastic with it, too.

  8. Delicious , I used half the salt, added 1 green onion and tablespoon of chopped dill pickle, sprinkle of pepper and Greek seasoning… my new favorite!!

  9. A bit salty but I loved it. I’ve been waiting to try a DELISH egg salad from home and this is ab perfect. Next time I’m going to half the salt and see what happens. Maybe add some relish. But this was so good other than all the salt!

  10. My husband loves egg salad and I’ve always struggled to make it well. This is a great recipe. Next time, I’ll use a little less salt and maybe try it with a little relish in it. It’s a keeper – yep!

  11. Did anyone else think it was too salty? I had to put like 5 extra eggs in it plus a little extra mayo and mustard

    1. Omg the salt! I doubled the recipe because there’s so many of us. I had to add 1/2 cup more mayo, pickle relish, black pepper, more mustard, and paprika to make it edible.

  12. I like to put my eggs through a ricer for a fluffier texture. I also sprinkle in some celery seed for a pop. I never thought of Worcestershire sauce before. Thanks!

  13. I’m not a big fan of dying Easter eggs, but knowing I can use them for this egg salad is definitely an incentive! Great recipe!

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