The Best Egg Salad recipe should be easy, creamy, and perfect for sandwiches! This Classic Egg Salad recipe 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!
Why this Recipe is Best
I have always loved egg salad sandwiches growing up. And this is the ONLY way we’ve ever made it, because it’s the 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!
Now whip up a batch so you can serve up some simple egg salad sandwiches for lunch! Don’t forget a pinch of salt and pepper to enhance the flavor!
Ingredient Notes
Feel free to add some of your favorite seasonings or additions to our easy egg salad recipe.
- Large Eggs. Start by making hard boiled eggs. I use my instant pot hard boiled egg recipe every time. This method makes perfect hard-boiled eggs that are 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. Homemade mayonnaise can also be used, if desired.
- Mustard. We grew up using French’s yellow mustard, but dijon mustard 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 herbs (like dill and fresh parsley), avocado, celery, green onions or red onion, pickle relish, or any other flavoring or texture you prefer.
How to Make Egg Salad
Cook Eggs.
- If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil over high heat.
- Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a ice water bath for several minutes.
Peel and Chop.
- 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! Some people prefer a creamy texture to their egg salad.
- Add a few cracks of black pepper for a finishing touch, if desired.
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 and lemon juice. 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!
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!
PRO TIP: Do not leave egg salad at room temperature for more than two hours or it can spoil.
Recipe FAQs
Fresh eggs are a healthy protein that are good for your brain, liver, and eye health. When eaten in moderation they are an important part of a healthy diet.
Egg salad can be served in a bowl, as a low carb meal, or on sandwich, pita, or made as a lettuce wrap. Our favorite way to serve egg salad is in a stuffed avocado!
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)!
Egg Salad
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- ¼ teaspoon kosher salt
- ½ teaspoon Worcestershire sauce
- ½ teaspoon yellow mustard
Instructions
- 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!
- 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 medium bowl of ice water for several minutes.
- Peel hard boiled eggs and place in a mixing bowl. Add mayonnaise, salt, Worcestershire sauce and mustard.
- 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!
- Large Batch– feel free to double or trip the recipe if you need more egg salad!
Loved this egg salad recipe! Very creamy and really enjoyed the Worcestershire sauce addition. Thanks for sharing!
Worcestershire sauce basically ruined this batch of egg salad. We threw it out and funny because I love Worcestershire sauce and put it on all kinds of meats and veggies, but here it was awful, I even reduced it by more than half
Omg!! This has got to be the BEST egg salad recipe I have made to date and I have tried many versions. I did add a dash of celery salt in addition to the rest of the ingredients. This will be my go to recipe from here on out!!
Omg!! This has got to be the BEST egg salad recipe I have made to date and I have tried many versions. I did add a dash of celery salt in addition to the rest of the ingredients. This will be my go to recipe from here on out!!
This is something that my dad asks for every Easter. It’s no-fail every time!
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!
This reminds me oh when I was a child too. This is such a delicious recipe!
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.
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.
Made it exactly as recipe called for, it was spectacular
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.
Did you use kosher salt or table salt? Kosher salt is more coarse.
I used kosher salt, sorry about the late reply, I didn’t get a notification.
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. 🥰
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.
Best egg salad in a long time!
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!
Can you use Miracle Whip instead of real Mayo? I personally can not stand the taste of mayo. Thanks!
I use miracle whip only
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.
I have no problems with Miracle WHip 🙂 We love it with tuna salad!
I like the kosher salt and worshishire sauce in the recipe. Very good n very easy!!
I did add pepper and onion powder just as I like a bit more seasoning. Great recipe – thank you!
My egg salad ends up watery, like over night. What am I doing wrong?
In my 12 years of marriage I’ve never made egg salad even though my hubby loves it. I don’t know why…it just sounded like a lot of work with the hard boiling & peeling of the eggs I guess? And we never ate it growing up, like I don’t think my mom ever made it, so it just not something I’m familiar with. Anyway, I decided I’d finally make him some. I found this recipe and thought it sounded simple enough, so I gave it a go. It was so good! My hubby and I both loved it, and I know I’ll be making it often now! It’s great that it’s made with basic ingredients we always have on hand. We liked the salt level, even though other commenters mentioned cutting back on the salt. We also loved the addition of the Worcestershire sauce. Gave it a great little hint of flavor. I “hard boiled” my eggs in my air fryer, which I hadn’t tried before, and it worked great (fry for 15 mins at 270 degrees, preheated. Then 5 mins in an ice water bath before peeling). Helped make this easy recipe even easier.