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Classic Egg Salad

Classic Egg Salad

  • Prep

  • Ready In

American Egg Board

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 yellow mustard. That gave this that little kick this needed. Other than that it was perfect on toasted whole wheat bread.


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 not so much a couple hours later (!) so I used green onion instead, which added a nice kick of flavor and color. I also added a smidge of ground mustard. Nothing not to like with this one.


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