- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely diced celery
- 1 tablespoon finely diced red onion
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chives or dill chopped (optional)
Key Takeaways
- Egg salad lasts 3 to 5 days in the fridge when stored properly — not a full week, no matter how fresh it smells.
- Mayonnaise doesn't make egg salad spoil faster on its own, but it does mask early warning signs of spoilage.
- Egg salad should never sit at room temperature for more than 2 hours (1 hour if it's a hot day above 90°F).
- A sour smell, watery texture, or dull gray tinge around the yolks are your clearest signs it's time to toss it.
- The "5-5-5 rule" is the easiest way to hard-boil eggs perfectly for egg salad every single time.
