Classic Egg Salad

open faced egg salad sandwiches with colorful garnishes

This simple egg salad is easy to make and such a classic you’ll find a million ways to serve it all year long. Also it involves my favorite, fool proof way for making hard cooked eggs.



8 large eggs
1/3 C mayonnaise
1 tsp dijon mustard
2 tsp unseasoned rice vinegar
2 T chopped parsley
2 T chopped chives
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Optional garnishes: sliced radish, microgreens, pickled red onions, fresh herbs, sliced avocado


Heat about about one inch of water over medium-high heat, in a heavy bottomed sauce pan until it reaches a rapid simmer. Carefully add your eggs and cover with a tight fitting lid and turn the heat down to medium-low and set a timer for 9 minutes, exactly.

While your eggs simmer, fill a large bowl with ice and cold water and set aside. When your timer rings quickly pull your eggs from the hot water and plunge them immediately into your prepared ice water bath. Let the eggs have a chilly swim for about two minutes.

Peel each egg by cracking them on the counter several times (so the shell is fractured all over). Rinse each egg before placing on a clean paper towel to drain away any excess water.

Add your eggs to clean bowl with the mayo, mustard, herbs, rice vinegar, salt, and pepper. Mash with fork until eggs are broken down to your liking and the mixture is thoroughly combined.

Chill for at least 30 minutes before serving with optional garnishes.


Steaming instead of boiling is a super efficient way to cook eggs. Just make sure however many eggs you cook that they don’t crowd one another in the pot.

Make sure your lid has a tight fitting lid, so the steam stays in the pot.

Once the lid goes on, lower the heat to maintain a simmer, not a boil. You don’t want to bust open your eggs, just get em cooked.

For a just barely hard boiled egg, set your timer for exactly 9 minutes. 7 minutes is perfect for soft boiled, 8 minutes for a custardy yolk (like you might see in a comforting bowl of ramen).

Once the timer rings immediately plunge the eggs into an ice bath to stop the cooking and help make the shell easier to peel.

When peeling your eggs, crack them on the counter several times until the entire surface of the shell is full of tiny fractures and fizzures.

Peeling under running water is helpful for getting underneath the thin membrane that sits between the egg and the shell.

Hold back on the salt until you’ve had a chance to thoroughly mix your egg salad. Then taste it and add more as you see fit.

Keywords: easy egg salad, classic egg salad, healthy recipe, vegetarian brunch, lunch ideas