There’s something about a classic Egg Salad Recipe that feels timeless. For me, egg salad instantly brings back memories of slow mornings, when breakfast lingered into lunch and the kitchen smelled faintly of hard-boiled eggs and fresh bread. It was the kind of meal my mom would make when the fridge was nearly empty—but somehow, it always felt intentional, comforting, and just right.
Eggs
Use large eggs for the best texture and balance.
Fresh eggs give cleaner whites and richer yolksMayonnaise
Full-fat mayonnaise creates the creamiest egg salad.
You can substitute with Greek yogurt or half mayo, half yogurt.

Mustard
Dijon or yellow mustard both work well.
Adds brightness and depth without overpowering.

Salt
Season lightly at first and adjust after mixing.
Eggs need salt to bring out their flavor.

Black pepper
Freshly ground pepper adds gentle heat.
Adjust to your preference.

Celery
Adds crunch and freshness.
Chop finely for even texture.

Green onions or chives
Bring mild onion flavor without sharpness.
Optional but highly recommended.

Paprika
Adds subtle warmth and color.
Smoked paprika gives extra depthCook the eggs
Place eggs in a saucepan and cover with cold water.
Bring to a boil, then simmer for 9–10 minutes for fully set yolksCool and peel
Transfer eggs to an ice bath for at least 5 minutes.
Peel once completely cool for clean results.

Chop the eggs
Roughly chop for a chunky egg salad or mash lightly for a smoother texture.
Choose based on your preference.

Mix the dressing
In a bowl, combine mayonnaise, mustard, salt, and pepper.
Stir until smooth and creamy.

Combine everything
Add chopped eggs, celery, and green onions to the bowl.
Fold gently until well coated.

Taste and adjust
Add more seasoning if needed.
Sprinkle paprika on top before serving.