You make egg salad by combining chopped hard-boiled eggs with a simple creamy dressing (usually mayonnaise and mustard), seasoning it, then chilling and serving on bread, crackers, or lettuce.

Quick Scoop: Basic Method

  1. Boil the eggs
    • Place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and let sit 10–12 minutes.
    • Cool under cold running water or in an ice bath, then peel.
  1. Chop the eggs
    • Roughly chop peeled eggs into small pieces with a knife or egg slicer.
  1. Make the dressing
    • In a bowl, stir together:
      • Mayonnaise (about 2–3 tablespoons per 4–6 eggs)
      • Mustard (Dijon or yellow, 1–2 teaspoons)
      • A little salt and black pepper
      • Optional: lemon juice or vinegar for brightness, a bit of relish or chopped pickles for tang.
  1. Mix it all together
    • Add chopped eggs to the dressing and fold gently until coated.
    • Stir in extras if you like: finely chopped celery, red or green onion, dill, or chives.
  1. Chill and serve
    • Taste and adjust salt, pepper, or mustard.
    • Chill 20–30 minutes for best flavor, then serve on toast, in a sandwich, or over lettuce.

Simple Ingredient List (Classic Style)

  • Hard-boiled eggs (4–6)
  • Mayonnaise
  • Mustard (Dijon or yellow)
  • Salt and black pepper
  • Optional add-ins:
    • Finely chopped celery or onion
    • Fresh herbs like dill or chives
    • Paprika on top as a light garnish.

Little Forum-Style Tips

  • Mash yolks with the mayo first for an extra creamy texture, then fold in chopped whites.
  • Keep it simple if you prefer a classic taste, or add pickles, herbs, or a squeeze of lemon if you like more zip.
  • Let it rest in the fridge so the flavors meld before you dig in.

TL;DR:
Boil, cool, and peel eggs; chop them; mix with mayo, a bit of mustard, salt, and pepper; add optional celery/onion/herbs; chill, then serve in sandwiches or on lettuce.

Information gathered from public forums or data available on the internet and portrayed here.