Food & Cooking Recipes Ingredients Egg Recipes Classic Egg Salad 4.1 (170) 8 Reviews Creamy and simply seasoned, this egg salad recipe is as classic as it gets. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 23, 2024 Rate PRINT Share Prep Time: 10 mins Total Time: 10 mins Servings: 4 Our Classic Egg Salad recipe is a tried-and-true version of the beloved lunch item. To make it, hard-boiled eggs are chopped into bite-size pieces before being combined with mayonnaise, Dijon mustard, diced celery for crunch, and a few dashes of hot sauce to keep things interesting. The result is a creamy, well balanced mixture that’s just as delicious sandwiched between pieces of toast and it is scooped onto a salad (or, really, just eaten straight out of the bowl). It also makes a great base for personalizing with other ingredients like sliced olives, chopped herbs, diced pickles, capers, and more. How Long to Cook Hard-Boiled Eggs (Because Timing Is Everything) Two Ways to Peel Eggs (Easily!) Tap and Roll Let the boiled eggs sit in cold water for five minutes. Next, simply tap the top and bottom of the egg on a board or countertop and gently roll the egg with the palm of your hand to begin to crack the shell. Don't use too much force, though, or you risk squishing the cooked egg. Peel Hot Under Cold Water Chef and award-winning food writer Kenji Lopez-Alt prefers an alternate technique: He recommends peeling hot eggs under cool running water, explaining that when eggs are hot, the connection between the membrane and egg white is weaker, making it easier to remove the shell. Plus, the cold water makes it less painful to touch the hot eggshells. Older eggs are easier to peel then fresh ones. If possible, use eggs that have already been in your fridge for a few days for this recipe, as opposed to freshly purchased ones. Ingredients 8 hard-cooked eggs, peeled and coarsely chopped ½ cup mayonnaise 2 tablespoons celery, chopped 2 teaspoons Dijon mustard Few dashes hot-pepper sauce Salt and pepper Lettuce or watercress Bread or toast Directions Chop eggs: In a medium bowl, coarsely chop 8 peeled hard-cooked eggs. How to Make Perfect Hard-Boiled Eggs Stir in remaining ingredients: Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve: Serve with greens—such as lettuce or watercress—on bread or toast. Variations There are so many ways to personalize egg salad. Instead of the mayonnaise, swap in aioli, Greek yogurt, or creme fraiche. Stir in chopped pickles, green or black olives, diced bell pepper, or chopped sun dried tomatoes for some textural contrast. Play around with spices like turmeric, curry powder, chili power, or even just a dash of onion powder to add extra depth. To brighten things up, stir in some chopped fresh herbs like chives or parsley before serving. Storage Egg salad can be refrigerated in an airtight container for 3 to 5 days. Other Hard-Boiled Egg Recipes to Try: Curried-Egg-Butter Tea Sandwiches Classic Deviled Eggs All-American Potato Salad Martha's Classic Guacamole Cheater's Deviled Eggs Eggs Goldenrod Turkey Cobb Salad Martha's Favorite Potato Salad Originally appeared: Everyday Food, March/April 2003 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.