Old-school Egg Salad Recipe

Hard-boil eggs

Place eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. Once boiling, cover pan, turn off heat, and let sit for 10–12 minutes for fully set yolks. Meanwhile prepare an ice bath (bowl of ice and cold water).

When time is up, transfer eggs to the ice bath and cool at least 5 minutes to stop cooking and make peeling easier. Gently crack shells and peel under running water. Pat dry with a towel.

Chop eggs

Roughly chop the peeled eggs to the desired size: coarse (larger chunks) for rustic salad or finer pieces for a smoother spread. Place chopped eggs in a medium mixing bowl.

Prep mix-ins

While eggs cool, finely dice the celery, chop the pickles, mince the parsley and tarragon, and thinly slice the scallion. Measure out mayonnaise and mustard.

Combine dressing and seasonings

In a small bowl or measuring cup whisk together mayonnaise, Dijon mustard, lemon juice, optional pickle juice, kosher salt, and black pepper until smooth and slightly glossy. Taste and adjust salt, pepper or lemon for brightness.

Assemble egg salad

Add the diced celery, chopped pickles, chopped parsley, tarragon, and scallion to the bowl with the chopped eggs. Pour the mayo-mustard dressing over the mixture. Gently fold with a spatula until everything is evenly coated. Do not overmix—leave some texture.

Taste and adjust seasonings. If the salad feels dry, add up to 2 tablespoons more mayonnaise or a splash more lemon juice. If you prefer tang, add another 1/2 teaspoon pickle juice or mustard. Finish with a light dusting of paprika if using.

If toasting bread: butter or brush slices with olive oil and toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side depending on heat. Let cool slightly.

Arrange lettuce leaves or toast on plates. Spoon 3/4 to 1 cup of egg salad per sandwich or 1/2 cup per open-faced portion onto bread or croissants. Garnish each portion with a parsley sprig and a small sprinkle of paprika.

Serve immediately, or refrigerate the egg salad in an airtight container up to 2 days. Bring back to near-room temperature (15–20 minutes) before serving for best flavor and texture.