Best Egg Salad
This post may contain affiliate links. Read my full disclosure policy. Craving the perfect homemade egg salad? Look no further—this is the one! Whether you’re making a classic sandwich, serving it with crackers, or enjoying it straight from the bowl, this is the only egg salad recipe you’ll ever need. Egg salad is a simple, classic dish that’s undeniably delicious when done right—but it can fall a bit flat when it’s not. The key to making it perfect? Start with hard-boiled eggs that have tender whites and creamy yolks. Then, bring it to life with a blend of rich mayo, a squeeze of lemon for brightness, a touch of Dijon mustard, and a hint of Worcestershire sauce for depth. For crunch and a pop of freshness, I like to stir in crisp celery and fresh parsley, with scallions adding just the right amount of mild onion flavor. The result is an egg salad that’s creamy, tangy, and full of texture—perfect for lunch or anytime. “Without a doubt THE best egg salad ever! It was so good I made a second batch.” What You’ll Need To Make Egg Salad Eggs: Hard-boiled and chopped, they’re the protein component and base of the salad. Mayonnaise: Adds creaminess and binds the salad together. Use a good-quality brand, such as Hellmann’s or Duke’s. Dijon mustard: Introduces a tangy depth and sharpness. Fresh lemon juice (or white wine vinegar): Adds brightness and acidity, balancing the richness of the eggs and mayo. Worcestershire sauce: Offers a hint of umami and complexity to the salad, deepening the flavors. Celery: Provides a crunchy texture and a fresh, slightly bitter contrast to the creamy components. Scallions: Add a mild onion flavor and a touch of color, enhancing the freshness of the salad. Fresh parsley: Contributes a pop of color and a fresh, herbal note. Jump to the printable recipe for precise measurements Eggs: Hard-boiled and chopped, they’re the protein component and base of the salad. Mayonnaise: Adds creaminess and binds the salad together. Use a good-quality brand, such as Hellmann’s or Duke’s. Dijon mustard: Introduces a tangy depth and sharpness. Fresh lemon juice (or white wine vinegar): Adds brightness and acidity, balancing the richness of the eggs and mayo. Worcestershire sauce: Offers a hint of umami and complexity to the salad, deepening the flavors. Celery: Provides a crunchy texture and a fresh, slightly bitter contrast to the creamy components. Scallions: Add a mild onion flavor and a touch of color, enhancing the freshness of the salad. Fresh parsley: Contributes a pop of color and a fresh, herbal note. Jump to the printable recipe for precise measurements Step-by-Step Instructions Start by hard boiling the eggs. Just place them in a single layer in a saucepan and add enough cold water to cover them by about an inch. Bring the water to a rolling boil over high heat, then take the pan off the heat, cover it, and let the eggs sit for 10 minutes. Carefully pour out the hot water, then place the pan in the sink and run cold water over the eggs for a minute or two until the pan feels lukewarm. This helps stop the cooking process so the eggs don’t overcook. Once the pan has cooled down, drain it and refill with fresh cold water. Let the eggs sit for about 10 minutes to cool completely—this makes them easier to peel. Gently tap the eggs all over to crack the shells, then peel them under running water to make it easier. Once they’re peeled, pat them dry and chop into 1/4-inch pieces. Meanwhile, finely chop the herbs, celery, and scallions, making sure to keep the pieces small and uniform—this adds a nice crunch and a pop of fresh flavor in every bite. In a medium bowl, make the dressing by whisking together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley to the creamy dressing. Using a rubber spatula, gently fold everything together until well combined. Give it a taste and adjust the seasoning if needed. You can serve it right away or refrigerate until you’re ready to enjoy. The salad will keep for 3 days in the fridge. If you do refrigerate it, be sure to taste it again before serving—the flavors tend to mellow over time, so a little extra seasoning might be needed. Video Tutorial You Might Also Like RecipeComments (174)Add Comment Recipe Comments (174) Add Comment Best Egg Salad Recipe Ingredients 6 large eggs ¼ cup mayonnaise, best quality such as Hellmann's or Duke's 2 teaspoons Dijon mustard 1½ teaspoons fresh lemon juice or white wine vinegar ¼ teaspoon Worcestershire sauce ¼ teaspoon salt ⅛ teaspoon ground black pepper ½ teaspoon sugar ¼ cup finely diced celery, from 1 stalk 3 tablespoons finely sliced scallions, from 2 to 3 scallions 1 tablespoon finely chopped fresh parsley leaves 6 large eggs ¼ cup mayonnaise, best quality such as Hellmann's or Duke's 2 teaspoons Dijon mustard 1½ teaspoons fresh lemon juice or white wine vinegar ¼ teaspoon Worcestershire sauce ¼ teaspoon salt ⅛ teaspoon ground black pepper ½ teaspoon sugar ¼ cup finely diced celery, from 1 stalk 3 tablespoons finely sliced scallions, from 2 to 3 scallions 1 tablespoon finely chopped fresh parsley leaves Instructions Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.) Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.) Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove. Nutrition Information Powered by Per serving (4 servings) Calories: 214 Fat: 18 g Saturated fat: 4 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 10 g Sodium: 248 mg Cholesterol: 285 mg Per serving (4 servings) Calories: 214 Fat: 18 g Saturated fat: 4 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 10 g Sodium: 248 mg Cholesterol: 285 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Quiches, Casseroles, Eggs & SpreadsSaladsAmerican Quiches, Casseroles, Eggs & Spreads Salads American