The Best Egg Salad

Egg Salad

Contributor: Christine Pittman

This perfect egg salad isn’t mushy, has just the right amount of mayonnaise, is seasoned a little bit and has some lemon juice to brighten everything up. This recipe makes enough for two very full sandwiches or 3-4 more modest ones.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Cuisine: American


  • 7 hard boiled or steamed eggs
  • ¼ cup mayonnaise
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • 1 tsp. lemon juice
  • ¼ cup chopped green onions (optional)
  • ¼ cup finely chopped celery (optional)


  1. Put the eggs into a medium bowl. Use butter knife to cut them each into quarters.
  2. Add the mayonnaise, salt, pepper and lemon juice.
  3. Use a fork to mash everything together to the desired texture, ideally keeping lots of pieces of egg white that are about ¼ inch in size intact. The yolks and mayonnaise will combine as the binder around the whites.
  4. Taste. Add more salt and pepper if desired.
  5. Gently stir in the green onions and celery, if using.