Mom's Classic Egg Salad - Quite Simply Delicious

 

 

A good egg salad has a way of taking you right back to the kitchen you grew up in, and this version is as comforting and familiar as they come. Mom’s Classic Egg Salad is creamy, simple, and wonderfully nostalgic—made with perfectly cooked eggs, a touch of tangy mustard, and just the right amount of crunch. It’s the kind of recipe that proves the best lunches don’t need to be fancy; they just need to be made with care.

This easy, budget‑friendly staple comes together in minutes and tastes delicious whether you spoon it onto soft sandwich bread, tuck it into a wrap, or scooped it over crisp lettuce as a light lunch. It’s reliable, satisfying, and timeless—exactly the sort of recipe you’ll find yourself returning to again and again.

 

My mother made the best Egg Salad Sandwiches. They were so good that they spoiled my whole family for ever wanting to eat anyone else's. Mom's were always just the right consistency. No large chunks of egg.  Not too gloopy from the use of too much mayonnaise. Perfectly seasoned, with just the right amount of crunch from the onion and the celery.

Her egg sandwiches were so good that she used to make them up and sell them to the men where she worked. This brought her in a bit of extra money and they always sold out. She never had any to bring home. I realized that I did not have a recipe on here for Mom's Classic Egg Salad. I really wanted there to be one so that in coming years my family will know exactly where to find it.  

When I lived in the U.K. I became very fond of adding a layer of mustard cress and leaving out the celery. It added a lovely flavor. There is no such thing here in Canada and I have to say I really miss it. It added a touch of heat and color.

This is a pretty basic recipe. I have included a few variations for those who might want to get a bit fancier. Myself, I am pretty much a classic lover of moms.  I doubt that will ever change.

It great as a sandwich filler and also is lovely as a spread with crackers or cracker breads or spooned onto celery sticks. Today we enjoyed it in sandwiches made with some Molasses Oatmeal Bread (for me) and Sour Dough Bread (for Eileen.)

 

INGREDIENTS NEEDED TO MAKE

CLASSIC EGG SALAD

There is nothing complicated about any of this.

• 4 large hard boiled eggs
• 2 TBS finely chopped spring onions
• 2 TBS finely chopped celery
• 2 TBS mayonnaise
• 1 TBS Dijon mustard
• salt and black pepper to taste

 

NOTES ON INGREDIENTS

We get all of our eggs up the North Mountain in Tremont at a chicken farm called Peltons. They also have chicken, beef, sausages, breads, pies, etc.  I love their eggs. Free range, fresh and organic at a decent price. $5.50 a dozen.

Spring onions are also called scallions or green onions. They add a touch of color and a bit of sharpness. You could use fresh chives in their place. 

Celery is entirely optional. We like it. Some people add pimento. I prefer celery.

I used Kewpie Mayonnaise. Use a quality mayonnaise and whatever is your favorite. This will vary according to where you live and what is available.

If you don't have, or don't like Dijon mustard you can use plain yellow mustard. It all depends on the flavor profile you wish the mustard to bring into the mix. I like Dijon.

SOME VARIATIONS:

For Greek Style: Omit the celery or pimento. Add 1/4 cup crumbled Feta cheese, 1/4 cup finely chopped tomato, and 2 TBS chopped ripe olives.

For California Style:  Omit the celery or pimento. Stir 1/4 cup chopped  avocado and 1/4 cup grated Monterey Jack cheese. You can also top the salad with some alfalfa sprouts.

  

HOW TO MAKE CLASSIC EGG SALAD

Its really not hard at all! Older eggs do peel much easier than fresh eggs.  I used to peel dozens of eggs every week when I worked at the manor as they wanted a tray of Deviled Eggs in the fridge at all times. The worse I ever had to peel was Quails eggs. Over 200 for a dinner party. Quails eggs are not an easy peel. They have a very tough membrane. I found it worked best to peel them under running water. It took me literally hours.

1. Peel your eggs, discarding the shells. Place them into a bowl. (The eggs, not the shells.)
2. Chop the eggs according to your favorite method to your desired consistency. (I like to use a pastry blender and I don't like the pieces of egg to be overly large. Mom always used a fork.)
3. Add the celery and onion and toss everything well together. (I use a fork to toss things together.)
4. Add the mayonnaise and Dijon mustard. Mix all well together. (This is where I break out a spoon.)
5. Add salt and pepper according to your taste.
6. Store in a covered container in the refrigerator until you are ready to use it.

 

HOW TO PROPERLY BOIL AN EGG

People are often very intimidated when it comes to boiling eggs.   I have found through the years that if I follow a few simple rules, they always come out perfectly.

For Soft Boiled Eggs with set whites and runny yolks
Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil.  Pierce the large end of the egg with an egg piercer or a needle.  (This helps to release any pressure which might crack the shell.)  When the water is gently simmering, lower the egg on a tablespoon.   Set an egg timer.   It will take 3 to 4 minutes for a large egg to be soft boiled.  If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.

For Medium Boiled Eggs with firm opague whites and soft yolks.
Medium boiled eggs can be shelled and used in place of poached eggs.  Fill a saucepan with enough water to cover the egg, and heat to a gentle boil  Pierce the large end of the egg with an egg piercer or needle.  (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan.   Cover the pan and remove from the heat.   Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.

For Hard Boiled Eggs with firm whites and yolks
Pierce the large end of the egg with an egg piercer or needle (see above).  Put the egg in a pan and fill it with water.  Bring it to a boil, and then reduce to a simmer.  Simmer for 12 minutes.  Remove from the heat and immediately place the egg into cold water.

NOTE:  An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.

Also for hard boiled eggs, older eggs are easier to peel.  If I know I am going to be needing boiled eggs for something I always  get them in well ahead of time.   I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.

I use an electric egg boiler for my hard boiled eggs. It takes all of the guess work out of the equation, and they always come out perfect. This is the one I have, but I have had other brands and they all work very well.

 

HOW TO CHOOSE AND USE EGGS

To be sure your eggs are in top condition, follow these shopping, storing and serving guidelines.

• Purchase clean, fresh eggs from refrigerated display cases. White or brown. It doesn't matter. Their nutritional content is the same.
• When you get home from the shops, refrigerate your eggs promptly, large ends up. It is best not to store them on the door of the refrigerator as opening and shutting the door causes too much of a variance of temperature.
• For best quality, use your eggs within one week. You can store them, however, for up to five weeks.
• Always discard any eggs with broken or cracked shells. They may have been contaminated with salmonella bacteria. It is not worth taking the chance.
• Serve hot egg dishes right away.
• Refrigerate chilled egg dishes immediately after mixing, and keep them cold until serving time.
• Chill leftovers or make-ahead dishes containing eggs promptly.

 

A FEW MORE TASTY SANDWICH FILLINGS

Here are a few more sandwich fillings that I enjoy making and eating!

DEVILED HAM SPREAD - A creamy, nostalgic spread that transforms simple leftover ham into something irresistibly moreish. This Deviled Ham Spread blends finely chopped roast ham with softened butter for richness, real mayonnaise for silky smoothness, and Dijon mustard for a gentle, warming heat. Sweet pickle relish adds a bright pop of tangy sweetness, while a whisper of black pepper, cayenne, and allspice brings that classic “deviled” depth without overwhelming the palate. Perfectly balanced—salty, tangy, lightly spiced, and wonderfully creamy.

CLASSIC TUNA SALAD -  Made the old‑school way—with good albacore tuna, crisp celery, a whisper of red onion, and just enough creamy mayonnaise to bring it all together. This version celebrates simplicity, letting quality ingredients shine while delivering that familiar flavor so many of us grew up loving. A squeeze of fresh lemon brightens every bite, and the balance of crunch and creaminess makes it irresistible. This tuna salad is the kind of everyday comfort that never goes out of style. It’s quick, budget‑friendly, and deeply satisfying.

  

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Yield: Enough for two sandwiches

Author: Marie Rayner

Classic Egg Salad

Prep time: 10 MinTotal time: 10 Min

You can't beat a classic. This has been pleasing people for years! Easy to make, economical, filling and delicious!

Ingredients

• 4 large hard boiled eggs
• 2 TBS finely chopped spring onions
• 2 TBS finely chopped celery
• 2 TBS mayonnaise
• 1 TBS Dijon mustard
• salt and black pepper to taste

Instructions

1. Peel your eggs, discarding the shells. Place them into a bowl.
2. Chop the eggs according to your favorite method to your desired consistency. I like to use a pastry blender and I don't like the pieces of egg to be overly large.
3. Add the celery and onion and toss everything well together.
4. Add the mayonnaise and Dijon mustard. Mix all well together.
5. Add salt and pepper according to your taste.
6. Store in a covered container in the refrigerator until you are ready to use it.

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