Mom’s Classic Egg Salad Recipe

I’ve been making this Egg salad for as long as I can remember, just like my mom did. It’s simple, classic, and always hits the spot—perfect for those times when you want something comforting without all the fuss.

Egg salad is one of those timeless recipes that just feels like home. I’ve been making it the same way my mom did for as long as I can remember. There’s no need for fancy ingredients or complicated steps here, just like her homemade potato salad. It’s all about perfectly hard-boiled eggs, a creamy mayo dressing, and a few classic seasonings to bring it all together.

Anyone who knows me, knows that I cannot hard boil eggs…. UNTIL NOW! I found this method somewhere on Tiktok or a reel, I can’t remember, but it works PERFECTLY every time. Scroll on down below for this fool-proof way.

Egg Salad Ingredients

• Eggs
• Mayo
• Dijon
• Lemon
• Celery
• Chives
• Salt & pepper

How to Make Mom’s Egg salad

1. To whip up this classic egg salad, start by hard-boiling the eggs. Follow my tips below for perfect eggs (I swear!)
2. After peeling, I cut the eggs in half and scoop out the yolk. Put the yolks in a bowl. Next I add a generous spoonful of mayonnaise—just enough to bind the eggs together without making it too heavy. A little Dijon mustard goes a long way for some tang, so I usually toss that in as well. For some added crunch and flavor, I’ll finely chop celery and stir them in. A pinch of salt and a good grind of black pepper bring everything together.
3. Then I put the egg whites in another bowl and roughly chop them up. I like my egg salad to have a little substance to it, but you can chop them as finely as you’d like and then add them to the mixture. Give it all a good stir.
4. Once everything’s mixed to your liking, you can serve the egg salad right away, or pop it in the fridge to let the flavors meld. It’s simple, satisfying, and just the way my mom used to make it.

Egg-Cooking Tip: Perfectly Boiled Eggs

1. Gently Place the Eggs: Carefully place the eggs into a pot of boiling water. The water may momentarily stop boiling when you add the eggs, but that’s okay. I use a large slotted spoon to do this and I ever so gently roll the egg onto the bottom of the pot.
2. Adjust the Heat: Once the water resumes boiling, place a lid on the pot and lower the heat. You want a gentle boil where the eggs are cooking evenly but not bouncing around.
3. Set Your Timer: Set the timer for 6 minutes.
4. Cool the Eggs: When the timer goes off, remove the pot from the heat. Set the timer for another 6 minutes for the cooling phase.
5. Ice Bath: After the second 6 minutes, drain the hot water from the pot. Fill the pot with cold water and continue running the water allowing it to overflow for 4 minutes, draining occasionally to cool the eggs quickly.
6. Peel Immediately: Drain the water and peel the eggs while they’re still slightly warm. Freshly boiled eggs peel more easily when they’re not too hot.

What to Serve with Egg Salad Sandwich:

• Greek Salad: The crisp veggies and tangy feta in a Greek salad make a refreshing sidekick to the rich, creamy egg salad sandwich.
• Broccoli and Cheddar Soup: Warm up with a cozy bowl of broccoli and cheddar soup that pairs perfectly with the cool, smooth egg salad.

MOM’S CLASSIC EGG SALAD RECIPE
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