Classic Egg Salad

Classic Egg Salad


"Chopped hard cooked eggs, onion, and celery are mixed with a simple lemon juice and mayonnaise dressing for this traditional creamy egg salad."


20 m servings 221 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 323 mg
  • 108%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
  2. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.
  3. Serve on lettuce leaves; garnish with reserved egg slices.
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  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather' allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  • Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  • This recipe is an excellent source of choline, and a good source of protein and folate.
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  1. 42 Ratings


Egg salad is definitely a classic! The only thing missing from this is that little bit of zing that comes from adding a little bit of mustard, so I added 1 tsp. of dijon mustard and 1/2 tsp. of...

Good, reliable, basic egg salad recipe. Great recipe for beginner and experienced cooks alike. Lots of room for creative additions if you like but simply perfect as is. I love raw onion, but ...

Really simple, but really yummy. This recipe is going into my real life recipe notes.

Silly me. I used miced garlic instead of minced onion. Woops. Anyway, still tastes good. =) I added more mayo than suggested also added mustard. Used slightly less pepper too. Good recipe...

I think it's good, but it felt like it was missing something so I added a tablespoon of mustard, about 1 1/2 cup of celery, and an extra egg. I made egg salad sandwiches. I also used lettuce lea...

This is a delicious recipe! I added a tsp. each of dijon and yellow mustard as suggested by another user. I also did not have the fresh lemon, so I used about 1/2 the suggested juice from bott...

This wasn't a bad egg salad recipe by any means but it wasn't my favorite. It tasted a little too much like mayonnaise for my likings. Next time I'll cut back on this and the lemon juice because...

If you don't have lemon juice, add a tsp. of the juice from your jar of sweet pickles! Or, add a tsp. of sweet pickle relish- it's fabulous!

just made this and it came out wonderful! this was my first time ever making egg salad and it was perfect. I used the tip of another reviewer and added the mustard for a tang. simply perfect.