Classic Egg Salad

Wren’s Little Nest
by Wren’s Little Nest
4 Sandwiches
15 min

Last month when I was working on a different kind of egg salad recipe, it got me thinking about how much I love a good classic egg salad sandwich. Ever since then I had it stuck in my head to make one, and since I had leftover hard boiled eggs today seemed like the perfect opportunity to enjoy one for lunch.

I think egg salad is one of those dishes that you either love or hate. For me personally I happen to love them, if they are made well. I like a lot of crunchy crispy bits in mine and lighter on the mayo. I keep the dressing fairly traditional to maintain that classic egg salad flavor.

I would love to know, are you an egg salad lover and if so what do you enjoy in yours?

Begin by finely chopping the red onion and chives. Add them to a medium sized bowl, followed by 6 hard boiled eggs. I like to roughy chop the eggs in various sizes for a little extra texture.

To the same bowl add in the Mayo, mustard, paprika, and salt and pepper to taste.

Using a fork mix everything until evenly combined.

Enjoy the egg salad on a nice toasted piece of bread garnished with some leafy green lettuce.

I like to top the sandwiches with a few extra slices of red onion. Enjoy!

Recipe details
  • 4  Sandwiches
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Classic Egg Salad
  • 6 hard boiled eggs (roughly chopped)
  • 1/4 cup finely diced red onion
  • 1 tbsp fresh chives
  • 1 tsp yellow mustard
  • 1/3 cup mayonnaise
  • 1/8 tsp paprika
  • salt and pepper to taste

Add all of the ingredients to a medium sized bowl and using a fork combine until everything is evenly incorporated.
spread 1/4 of the mixture on toasted bread and garnish with some fresh leafy green lettuce.
  • Catherine Catherine on Aug 11, 2021

    I use Miracle Whip in my egg salad. So much more flavor!

    • See 1 previous
    • Miracle whip is also very polarizing. People either love it or not. I prefer Best Foods aka Hellmann's (depending on what part of the country one lives in), and have prepared two batches, one using each style of sandwich spread.

      Have also topped with pickled asparagus, olives, marinated artichoke hearts - no rules, use what your family and friends enjoy!

  • Agree it is a love or no way type of salad. Like you, less mayo - just to keep calories down a bit. And like crunch - just like in tuna salad - add finely chopped celery and sometimes nice crisp radishes. Bread is up to personal preference. Have used potato, rye, pumpernickel, whole grain wheat aka nut and twig bread. Always toasted so it doesn't get soggy. And my preference is open faced. For entertaining, have used cocktail size bread and is always one of the first things to disappear. Thanks for sharing your recipe, like the addition of chives (or whatever fresh herb one enjoys), definitely a keeper!