Recipe for Egg Salad–From Basic to Fancy

Recipe for Egg Salad

I have a huge soft spot in my heart (and stomach) for egg salad sandwiches. Whenever I would go on an outing as a child or young adult with my grandmother, my grandfather would pack us egg salad sandwiches on wheat bread with lettuce, cut into rectangles, not triangles. I love them to this day…my grandparents and egg salad.

A basic egg salad sandwich recipe with numerous options for add-ins and serving ideas to suit everyone! Check the comments for even more ideas, and add your own!

Enjoy this basic recipe for egg salad, along with several options for add-ins and serving variations.  Please share your favorite add-ins or variations in the comments below.

Recipe for Egg Salad


  • 8 hard-boiled eggs (figure two eggs per person)
  • 1/2 cup mayo (or to your preference)
  • salt and pepper to taste
  • any of the optional add-ins or serving variations below


Peel eggs and toss into a bowl.(Read How To Boil an Egg and Peeling Hard-Boiled Eggs for perfect eggs—easy to peel and a beautiful color.)

Recipe for Egg Salad

Chop or mash the eggs, based on your preference.

Recipe for Egg Salad

Add mayonnaise one spoonful at a time to your desired creaminess.

Recipe for Egg Salad

Salt and pepper to taste. Add your add-in of choice, if any. (We usually add a squirt or two of mustard.) Combine.

Serve as is or on bread, a bagel, or in a tortilla. We usually serve ours on this simple homemade bread.

Recipe for Egg Salad

Optional add-ins

  • mustard
  • chopped onion
  • chopped celery
  • chopped bacon
  • tuna
  • curry powder
  • chopped ham
  • pepperoncini or your pepper of choice
  • thawed, cold peas
  • See the comments for more!

Optional sandwich serving variations

  • lettuce
  • tomato
  • bacon
  • sprouts
  • avocado slices
  • sliced cucumbers
  • tortillas
  • your favorite bread
  • bagels

I recently heard of a creative cook spreading egg salad on one half of a tortilla, adding cheese, folding it in half, and heating it on a griddle—egg salad quesadilla! Olé!

What are your favorite add-ins or variations for this basic recipe for egg salad? Curious minds (and hungry stomachs) want to know!

11 thoughts on “Recipe for Egg Salad–From Basic to Fancy”

    1. Actually, Annie, we use mustard, celery, and onion, too usually, but I currently have a picky little who picks onions out, so I leave them out…and he decided he doesn’t like mustard, so…there goes that. :/

  1. I consider it a must to have pickle relish in the basic recipe (or chopped pickle). I also use minced instant onion. The latter is a nice size and not too overpowering. It is so easy to make, yet, some people insist on buying it from a deli.

    1. Oh, Carole, that sounds excellent! I never thought to add the minced onions, but just chop my own, which leaves too strong an onion flavor for Mr. Picky (my 6yo son, not my hubby!). Minced would be a lot less work.

      The pickles would go over huge here! Thanks for sharing your tips. 🙂

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