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This recipe was originally published on December 27, 2017.
Craving something savory and full of protein? Our classic egg salad is creamy, delicious and perfect to enjoy at lunch, to take on a picnic, or to make fancy for a ladies tea or baby shower.
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- Hard boiled eggs: Eggs that are cooked 10 to 14 minutes are perfect to use.
- Mayo: full fat, low-fat, or sub with Greek yogurt.
- Vegetables: minced celery, minced red onion, minced green onion or chives.
- Spices: onion powder, salt, white pepper, dry mustard, or sweet paprika.
What to serve with this recipe?
- Sandwich: bread, croissant, bacon, avocado, pickled onion, sliced tomatoes
- Greens: a bed of fresh lettuce, sprouts or microgreens
- Wraps: collard, lettuce, or tortilla
- Dip: serve with buttery crackers
- Toast: avocado slices
What spices should you use?
- Dried spices: onion powder, salt, white pepper, dry mustard, or sweet paprika
- Fresh herbs: minced chives, dill, parsley
- Aromatics: minced red onion, minced green onion
What kind of variations are there?
- No mayo: use Greek yogurt, hummus, tahini, or sour cream
- High protein: chick peas, diced chicken, bacon, cubed ham, smoked salmon or small shrimp
- Veggie Packed: jalapeno, sweet red bell pepper, celery or avocado
- Salty version: diced pickles, cut up artichoke hearts, or sliced olives
- Mustard version: dry mustard, Dijon, or whole grain
- Healthier version: Omit 1/2 the yolks and slim the sauce by using 1/2 nonfat yogurt and 1/2 low fat mayo then increase the spices a bit.
- Southern style: celery, pickles and sweet onion
Why does egg salad get watery?
If you use these helpful tips, your salad should be smooth and creamy the next day.
- Don’t over cook the eggs. Use eggs that are hard boiled for 10-14 minutes in a pot with lots of room for the eggs to move around in.
- Ice bath. Once the eggs are boiled, submerge them in an ice bath.
- Dry peeled eggs. Use a paper towel to dry the outside of the egg before chopping.
- Chilled eggs. Allow time for the boiled eggs to completely cool before chopping.
- Dry celery. Once your celery is minced, use a paper towel to blot off excess moisture.
- Use full fat mayo. Low fat mayo has more water in it.
- Add fine breadcrumbs. Bread crumbs will absorb extra moisture.
How long will this keep?
It will keep at room temperature for up to 2 hours, then any leftovers need to be refrigerated in an airtight container. Once properly stored, it should keep for 3 to 4 days.
Can this be made in advance?
Yes, it certainly can. Make sure it is covered in an airtight container and refrigerated. When ready to serve, spoon onto a croissant and add some peppery watercress.
Can egg salad go bad?
Unfortunately, it can go bad if it is left out too long. Since this recipe has both egg and mayo in it, it should only be out of the fridge for a maximum of two hours. If you’re at a picnic, pack it up and place it in a cooler.
Can this recipe be frozen?
No, it can’t because it contains eggs and mayo which both have moisture in them. If it is frozen, it will lose it’s creamy texture and become a watery, rubbery mess. This is true for all cream based foods.
How to Make
Gather all the ingredients: hard boiled eggs, minced celery, full fat mayo, and the spices.
Once your hard boiled eggs have been boiling for 10 to 14 minutes, drain them and submerge them in an ice bath to stop the cooking process. Allow the eggs to fully cool before removing the shells. Rinse any small pieces of egg shell off with cold water, then pat them dry with paper towel.
If you are planning on making this in advance, you’ll want to chill your boiled and peeled eggs before chopping them. This will help prevent the salad from being watery the next day.
Using a large kitchen knife, slice each egg into eighths, then rotate the slices and chop into smaller pieces. Place the chopped egg into a large bowl.
Next, finely mince the celery, and blot it dry with a paper towel, then put it in the bowl with the chopped eggs. The celery helps give the salad the crunch that most people enjoy. Add the dried spices: onion powder, salt, and white pepper.
Add the creamy binder of full fat mayo. Using full fat mayo will make it taste creamy and will help reduce extra liquid in any leftovers.
The last step to making egg salad is to stir it all together and then taste it. Adjust the seasonings to your taste preferences, if necessary.
If you are making this in advance, cover it with a tight fitting lid or some plastic wrap and refrigerate until ready to use.
To make an egg salad sandwich, gather three ingredients: egg salad, watercress, and some mini croissants.
Slice the mini croissants in half lengthwise, then spread on the egg salad.
Finish the sandwich with a handful of peppery watercress. If you’d like other toppings like sliced avocado, crispy bacon, or sliced tomato, pile them on now.
Finish the sandwich by placing the top on the croissant. Put all the sandwiches on a large platter and serve immediately.
- Don’t want your eggs to crack when placing in the boiling water? Run them under lukewarm water first to get the chill off.
- Use a metal skimmer or a large slotted spoon to get the eggs out of the water.
- Don’t store your egg carton in the fridge door, as the temperature isn’t consistent there.
- Duke’s Mayo: this is our all-time favorite brand of mayo. It has a creamy, lemony flavor.
- Bamboo Cutting Board: this spacious board is perfect for chopping veggies.
- Emeril Lagasse Dutch Oven: this heavy-bottomed pot has lots of room to boil eggs.
- Cuisinart Knife Set: this versatile knife set has served us well for many years.
Looking for other teatime recipes? These are some delicious options!
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This classic egg salad sandwich recipe is easy and creamy. It’s the perfect old fashioned recipe for kids, a party, or a picnic. Learn how to make a simple egg salad with mayo and celery, and enjoy it for lunch or a light dinner.
- 12 hard boiled eggs, finely chopped
- 1 tablespoon celery, minced
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/2 cup full-fat mayo, such as Duke’s
- 1 cup watercress, lightly packed
- 8 croissants
Making the Egg Salad
- Fill a Dutch oven halfway with water. Cover and bring to a boil. Once boiling, turn the heat down to medium-low and carefully lower the eggs one at a time into the hot water. Make sure not to over crowd the pot, so they cook evenly.
- Keep the lid askew and cook for 10 to 14 minutes, depending on how you like your eggs. Remove the eggs with a large slotted spoon and place the eggs directly into an ice bath. Set aside to cool.
- While the eggs are cooling, wash and mince the celery, then pat it dry with a paper towel to get rid of extra moisture. Measure out the salt, white pepper, onion powder, and the mayo.
- Once the eggs are cool, carefully peel them. Rinse any remaining shells off under cold running water, then use a paper towel to dry the outside.
- Cut each egg lengthwise into eighths, then turn the slices and chop into smaller pieces.
- Add celery, spices, and mayo and stir well to combine, then adjust seasonings to taste. This is a good place to stop if you want to make this in advance. Just cover it, and store in the fridge.
Assembling the Sandwiches
- Slice the croissant in half lengthwise. Spread the egg salad on the bottom half. Scatter the watercress on top and put on the top half of the croissant.
- Serve immediately. Any leftover egg salad should be covered and refrigerated.
- Run the eggs under lukewarm water first to get the chill off so they don’t crack in the boiling water.
- Get the eggs out of the water with a large metal skimmer or a large slotted spoon.
- The temperature isn’t consistent in the fridge door, so don’t store your eggs there.
- Category: Sandwich
- Method: Chopped
- Cuisine: American
Keywords: classic egg salad recipe, classic egg salad sandwich