Classic Egg Salad Recipe

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Published: April 18, 2022Author: Lauren
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This is what we consider the perfect Classic Egg Salad recipe! With only 4 ingredients, it's simple, easy and delicious. The trick to how to make egg salad lies in how to boil eggs.
Classic Egg Salad Recipe

Classic Egg Salad will always be a staple at our house.

Egg salad sandwiches are always popular around Easter because we usually have a fridge full of hard boiled eggs, but this recipe is wonderful year-round.

Hard Boiled Egg Tips:

A lot of people think that hard boiling eggs is a tricky and complicated process.

It’s not hard at all, and we want to share our easy method that will simplify your life.

We have a trick to getting the perfect hard boiled egg: BAKING them. Yes, you can bake your eggs in the oven to hard boil them!

Here’s how: preheat your oven to 350 degrees. Place eggs in a muffin tin (one per space) and bake for 30 minutes.

Remove them from the oven and plunge them in ice water until cooled, or 10 minutes.

That’s it! You just made 12 perfect hard boiled eggs.

hard boiled eggs for egg salad recipe

Egg salad secret ingredient:

Growing up our dad always made us egg salad. We loved it on a slice of wheat bread (try it on our Homemade French Bread!).

I absolutely loved Dad’s egg salad and could never seem to get mine to taste as good as his.

I finally convinced my dad to give me the “secret ingredient” and he finally let us share it here on the blog: a dash of Worcestershire sauce.

Don’t believe us? Try it for yourself. One bite and you’ll be hooked!

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How to make Classic Egg Salad:

After you have cooked your eggs to the hard boiled stage, let cool.

Peel the eggs and dice them up. Place them in a bowl and set aside.

crumbled hard boiled eggs ready for egg salad sandwich

In another bowl combine the mayonnaise, pickle relish, and Worcestershire sauce and stir together well.

Gently fold in the chopped eggs to the mayonnaise mixture. You can add in more mayo or relish to get your egg salad to the desired consistency.

We love to serve it on bread with lettuce and a thick tomato slice.

Classic Egg Salad in a Sandwich with lettuce.

Best type of bread for your egg salad:

We have had our classic egg salad on so many different types of bread, but our favorite is any bread with grains.

Classic egg salad is also good in a pita.

And if you want to take it to a whole new level, then toast your bread. It’s so delicious.

How long is egg salad good for in the fridge?

If you store your classic egg salad in an airtight container in the fridge, it should last for up to 3 to 5 days.

It may start to get a little watery after a few days, but it’s safe to drain off any excess liquid and still eat the egg salad.

You don’t want to leave your egg salad setting out at room temperature for more than 2 hours. Bacteria can grow rapidly, so pay attention on how long it is out of the fridge.

Also try to avoid having it in the hot sun for very long at all.

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More hard boiled egg recipes:

You will enjoy these deviled egg recipes and each one is so different. 
Easy Deviled Eggs
Loaded Deviled Eggs
Avocado Deviled Eggs
Buffalo Ranch Deviled Eggs

how to make an egg salad sandwich with our egg salad recipe
Serves: 2

Classic Egg Salad Recipe

This is what we consider the perfect Classic Egg Salad recipe! With only 4 ingredients, it's simple, easy and delicious. The trick to how to make egg salad lies in how to boil eggs.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Print Pin

Ingredients

  • 4 eggs hard boiled
  • 2½ Tablespoons mayonnaise
  • 2 Tablespoons sweet pickle relish or dill
  • ½ teaspoon Worcestershire sauce

Instructions

  • After the hard boiled eggs have cooled, remove shells and chop well.
  • Add in mayonnaise, relish, and Worcestershire sauce together in a small bowl and stir together.
  • Fold in the chopped eggs.
  • Add more mayo or relish until desired consistency is reached.
  • Serve on bread with lettuce and tomatoes.
  • It's also delicious on a sandwich with avocado.

Notes

  • If you store your classic egg salad in an airtight container in the fridge, it should last for up to 3 to 5 days.

Nutrition

Calories: 188 kcal · Carbohydrates: 8 g · Protein: 11 g · Fat: 12 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 330 mg · Sodium: 392 mg · Potassium: 143 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 671 IU · Vitamin C: 1 mg · Calcium: 52 mg · Iron: 2 mg

Equipment

  • Small Mixing Bowl

Recipe Details

Course: Salad
Cuisine: American

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Classic Egg Salad Sandwiches

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  1. Kristin S says:
    March 25, 2014
    I make mine with eggs, dill pickles, mayo, and Lawry's salt. I'm going to have to try the Worcestershire sauce! As for the pickles, I'm too cheap to keep pickle relish in the refrig. I just chop up pickles really small.
    Reply
  2. Sarah says:
    March 25, 2014
    How many serving would this make?
    Reply
    • Cyd says:
      March 27, 2014
      It makes about 2 good sized servings. You could stretch it to 3 servings if you needed to.
      Reply
  3. Terra says:
    March 26, 2014
    Will have to try the Worchestire...I add a dab of yellow mustard and a light sprinkle of paprika.
    Reply
  4. Lindsey says:
    April 28, 2014
    This was really yummy! :) Thanks!
    Reply
  5. Jennifer says:
    September 18, 2014
    My husband LOVED this recipe! I'm making more now so that I can actually have some :)
    Reply
  6. Valerie says:
    March 31, 2015
    I like egg salad in pita with alfalfa sprouts. Nice contrast between crunchy and creamy.
    Reply
  7. Leigh says:
    April 13, 2020
    I have always used worcestshire sauce in my deviled eggs... one shake per egg. Why have I never thought about putting it in eggs salad?!? I’ve got 18 dyed Easter egg that I need to use... no wasting food esp. during quarantine. Thank you!
    Reply
  8. Esther says:
    April 13, 2020
    A suggestion: If using relish, be sure to drain it well first. Otherwise, can make for watery egg salad (ask me how I know). I love egg salad sandwiches, but have never used Worcestershire sauce. Sounds good, though!
    Reply
    • Cyd says:
      April 14, 2020
      Thanks Esther. Some pickle relish can be very runny. So it is a good idea to drain excess liquid.
      Reply
  9. Kathy McHugh says:
    April 14, 2020
    I always add a little lemon juice to my mayonnaise with celery and salt, relish, and then the egg and sometimes tuna.
    Reply
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