Easy Egg Salad

This easy egg salad recipe is creamy, classic, and just tangy enough thanks to a little mustard, the secret ingredient that makes it taste like the kind you crave from a great deli. It comes together in just 10 minutes with simple ingredients and is perfect for sandwiches, wraps, or scooping onto crackers.

Egg salad with mustard is a classic and so is this Potato Salad! It’s a reader favorite around here, as is this creamy Macaroni Salad.

Ingredients You Need

You can find the basic ingredients you need at your local grocery store, but you likely already have them in your kitchen!

See recipe card below this post for ingredient quantities and full instructions.

• Hard-boiled eggs – Leftover Easter eggs are perfect for this! Or use these air fryer eggs.
• Mayonnaise – REAL mayo. Trust me here.
• Mustard – Mustard in egg salad gives it a little tang and flavor. I use yellow mustard, but you can substitute with dijon mustard.

Variations to Try

While my favorite way to make homemade egg salad is this simple recipe, you can add your own twist with a few variations.

• Egg salad with mustard and relish – Use pickle relish and mustard for a sweet and tangy twist.
• Dill egg salad – Add fresh or dried dill.
• Avocado egg salad – Swap half the mayo for mashed avocado.
• Lighter egg salad – Use Greek yogurt for part of the mayo to lighten the salad.
• Egg salad with celery – Add a nice crunch and freshness with crunchy celery. Green onions or red onion is another great choice for additional flavor.
• Egg salad with pickles – If you love pickles in your egg salad, chop some dill pickles and fold them into the salad.

How To Make Egg Salad With Mustard

This simple egg salad recipe comes together with minimal effort and just a few steps.

1. Cook and peel the eggs: Start with hardboiled eggs and peel them. I like to use an instant pot to make my eggs, but you can also use the traditional boil method to boil eggs.
2. Cut the cooked eggs: Cut the eggs in half and add the yolks to a large bowl and the egg whites to a cutting board.
3. Make the egg salad mixture: Mash the egg yolks with the mayonnaise, mustard, salt, and pepper.
4. Chop the eggs: Chop the egg whites and add to the egg yolk mixture; mix well.
5. Add in extras: At this point, you can also add in mix-ins if desired.
6. Serve: Serve this egg salad recipe on toast, crackers, lettuce wraps, or even on a bed of greens. You can garnish with fresh parsley or dill, if desired.

How to Store Egg Salad

Once your egg salad is mixed, you can store it in an airtight container and keep it in the fridge for up to 2-3 days. I like it to be nice and cold, but you can let it warm up on the counter for 30 minutes to an hour.

If you plan to take your salad to a picnic or make an egg salad sandwich for lunch, be sure to pack it in a cooler with an ice pack. Egg salad can sit at room temperature safely for 3-4 hours, however, any longer and it is not considered safe to eat. Keep it cold so it is delicious when you are ready to eat!

Frequently Asked Questions