Classic Egg Salad

Posted: April 1

Time: 20 minutes

Yield: 4 servings

recipe image

The classic of all classics! And for good reason. The tangy combination of Dijon and fresh lemon makes this Classic Egg Salad a winner. Eat by itself, as a sandwich, or as a dip with some crackers! You’ll never look for a new egg salad recipe again after enjoying this Classic Egg Salad.


• 6 eggs • 1/4 cup mayonnaise • 1 teaspoon Dijon mustard • 1/2 teaspoon yellow mustard • 1/2 lemon, juiced • 1/4 cup green onions, chopped • salt, to taste • pepper, to taste


Step 1

Hard boil the eggs by placing them in a saucepan and covering them completely with cold water.

Step 2

Once you bring the water to a boil, remove the saucepan from the heat.

Step 3

Cover with a lid, and let the eggs sit in the hot water for 10-12 minutes.

Step 4

Remove the eggs from the water and place them in an ice bath.

Step 5

Once they have cooled, peel the eggs and roughly chop.

Step 6

In a mixing bowl, stir together the mayonnaise, Dijon, yellow mustard, lemon juice, green onions, and pepper.

Step 7

Add the egg bits and combine.

Step 8

Serve immediately or place in the refrigerator to enjoy later!

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