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Horizontal image of an open-faced sandwich topped with lettuce and a creamy mix of hard-boiled yolks and whites on a white plate next to chives and a yellow towel.

Simple Egg Salad

  • Author: Nikki Cervone
  • Total Time: 1 hour, 30 minutes
  • Yield: 4 small servings 1x


How do you make the perfect egg salad? In our recipe, we focus on a simple mix of ingredients to honor this lunchtime classic.


  • 6 large eggs
  • 1/2 medium shallot, finely chopped (about 1/8 cup)
  • 4 chive stems, finely chopped (about 1 tablespoon)
  • 1/4 lemon, juiced (about 1/2 tablespoon)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper, plus more to taste


  1. Fill a large pot 3/4 of the way full with water, and bring to a boil on the stovetop over high heat.
  2. Once at a boil, gently place the eggs in the water using a heatproof skimmer. Boil the eggs for 11 minutes. While the eggs are cooking, prepare an ice bath in a large bowl.
  3. Immediately remove the eggs from the pot with a skimmer and submerge them in the ice bath. Allow them to cool for about 5 minutes before peeling them.
  4. Transfer the peeled eggs to an airtight container and place in the refrigerator to cool completely, about 1 to 2 hours. When cooled, roughly chop the eggs.
  5. Whisk together the shallot, chives, lemon juice, mayonnaise, mustard, salt, and black pepper in a large bowl.
  6. Stir in the chopped eggs with a spatula, crushing lightly, until everything is completely incorporated together. Check the seasonings, and add more salt and pepper to taste.
  7. Serve immediately, or transfer the contents to an airtight container and refrigerate for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Eggs
  • Method: Stovetop
  • Cuisine: Salad

Keywords: egg, salad