Classic Egg Salad

A recipe for a traditional sandwich filling

Course Salad
Cuisine American
Prep 30 minutes
Cook 10 minutes
Total 40 minutes
Servings 2 cups (enough for 4 sandwiches)
Calories 177 kcal
Author Michelle


  • 6 eggs
  • ¼ cup mayonnaise
  • 2 tablespoons minced red onion
  • 1 tablespoon minced fresh parsley leaves
  • ½ stalk celery chopped fine (about 3 tablespoons)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • Ground black pepper
US Customary - Metric


  1. 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
  2. 2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Nutrition Facts
Classic Egg Salad
Amount Per Serving
Calories 177 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 394mg131%
Sodium 611mg27%
Potassium 145mg4%
Carbohydrates 5g2%
Sugar 3g3%
Protein 13g26%
Vitamin A 705IU14%
Vitamin C 4.3mg5%
Calcium 59mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.