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A bowl of chunky egg salad with visible celery and a light dusting of paprika on top.

Classic Egg Salad

A creamy, crunchy egg salad made with hard-boiled eggs, mayonnaise, and Dijon mustard, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Rest Time 10 minutes
Total Time 32 minutes
Servings: 4 people
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • - 8 large eggs
  • - 1/2 cup mayonnaise
  • - 1 tablespoon Dijon mustard
  • - 2 celery stalks finely diced (about 2/3 cup)
  • - 2 tablespoons finely diced red onion or 2 green onions, sliced
  • - 1 tablespoon fresh lemon juice
  • - 1/4 teaspoon paprika plus more for garnish
  • - Salt and black pepper to taste
  • - 1 tablespoon chopped fresh chives or dill optional

Method
 

  1. Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a full boil, uncovered.
  2. Remove from heat, cover, and let eggs sit in the hot water for 11 minutes until yolks are fully set.
  3. Transfer eggs to an ice bath and let cool for at least 10 minutes, until cool to the touch throughout.
  4. Peel eggs under cool running water and chop into 1/2-inch pieces.
  5. Whisk mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper in a large bowl until smooth.
  6. Fold in chopped eggs, celery, and onion until just combined and eggs remain in visible chunks.
  7. Taste and adjust salt, pepper, or lemon juice as needed.
  8. Chill at least 30 minutes before serving, until the salad holds its shape when scooped.

Notes

Keeps refrigerated in an airtight container up to 4 days. Does not freeze well. Eggs can be boiled and peeled up to 3 days ahead; full salad can be mixed up to 2 days ahead.