Go Back
+ servings
Classic Egg Salad on slider buns.
Print Recipe
5 from 6 votes

Classic Egg Salad

Classic Egg Salad is simple to make and takes minutes to put together. I like to serve my egg salad on slider buns. However, this delicious egg salad works well on regular bread for sandwiches or on crackers as an appetizer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Brunch, Easter
Cuisine: American
Servings: 12 Classic Egg Salad Sliders
Calories: 159kcal


  • 6 hard-cooked large eggs, peeled (See Tip 1)
  • cup chopped celery, 2 to 3 small stalks
  • ¼ cup chopped scallions, 2 scallions, white and light green part
  • ¼ cup (2 ounces) mayonnaise
  • 1 teaspoon prepared yellow mustard (See Tip 2)
  • ½ teaspoon freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste
  • 12 Slider buns
  • Lettuce


  • Cut eggs in half; remove the yolks, and coarsely chop egg whites. Place egg whites in bowl; crumble egg yolks between hands over egg whites. Add remaining ingredients. Stir with wooden spoon to combine all ingredients. Use potato masher to achieve desired consistency.
  • Cut slider buns in half. Place piece of lettuce on bottom side. Spoon on egg salad. Place top of bun on top of egg salad. Secure with pick. Serve immediately.
  • Yield: 12 sliders.


  1. For perfect hard-cooked eggs, steam them. Add a steamer basket to the pan with a lid. Add water just below the steamer basket. Cover the pan, and bring to a boil. Uncover the pan and place the eggs in the steamer basket. Cover, reduce heat to medium, and steam eggs for 12 minutes. Remove from steamer basket; run under cold water until cool enough to handle.
  2. May substitute Dijon mustard for the yellow mustard.


Calories: 159kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 67mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 0.6mg | Calcium: 40mg | Iron: 1.2mg