Best Egg Salad Recipe


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The Best Egg Salad Recipe is an easy favorite! Nothing is more picnic perfect than hard boiled eggs mixed with mayo and a pinch of mustard and of course crunchy with celery and green onions!

Whether you make an egg salad sandwich or a healthy egg salad using lettuce or low carb wraps, nothing says ‘all American’ like and egg salad!

Egg salad sandwich on wheat bread on a white plate

How Long to Boil Eggs for Egg Salad

I use this method for perfect hard boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).

I bring them to a boil and then remove from the heat and let sit covered for 15-17 minutes (large eggs). Run under cold water and peel one to make sure it’s perfect.

How to Make Egg Salad

Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients. Fresh eggs will cook better and look brighter. A fresh egg will lay on its side on the bottom of a bowlful of water, if they are a little older, they’ll still sink, but stay on one end. Don’t eat eggs if they float on the surface of the water, this means they’ve expired.

Be sure to finely dice the onion and celery so the pieces are smaller than the egg pieces!

Overhead shot of Egg Salad ingredients

To Make Egg Salad Sandwiches

Mash the yolks with mayonnaise until completely smooth and then fold in the whites. This makes for the best egg salad, it comes out so creamy!

I use an egg slicer to chop the whites placing the white in the slicer, cut and then turn the egg and placing it through again. Make the chopping really quick! I use my egg slicer for other things too like strawberries, kiwi and it’s especially great for cutting mushrooms to make chicken marsala.

Overhead shot of egg salad ingredients before being mixed together

The Perfect Lunch

  1. Boil, cool and peel the eggs. Cut in half, remove the yolks and chop whites.
  2. Mash the egg yolks with the mayonnaise, mustard and salt and pepper to taste.
  3. Add the chopped egg whites and the green onion, celery, the chopped fresh dill. Blend carefully and serve cold on bread, a salad, or a wrap!
  4. For a fresh take, try making an avocado egg salad with mashed avocado! Super healthy take on an American classic!

Spoon in a bowl of egg salad

How Long Does Egg Salad Last?

You mean if there’s any leftovers? It’s pretty easy to tell when egg salad is ready to be tossed. It will get watery and lose its bright color! But chances are, this egg salad recipe won’t last too long in your house!

More Easy Salads

Egg salad sandwich on wheat bread on a white plate
4.97 from 187 votes
Review Recipe

Egg Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson
Nothing is more picnic perfect than a creamy egg salad recipe!

Ingredients

  • 8 eggs hard boiled and cooled
  • ½ cup mayonnaise
  • 1 ½ teaspoons yellow mustard
  • 1 green onion thinly sliced
  • 1 rib celery finely diced
  • 2 teaspoons fresh dill chopped

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Instructions

  • Cut eggs in half. Remove yolks and chop whites.
  • Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
  • Add remaining ingredients and stir well.
  • Serve on bread or over lettuce.

Nutrition Information

Calories: 320, Carbohydrates: 1g, Protein: 11g, Fat: 29g, Saturated Fat: 6g, Cholesterol: 339mg, Sodium: 332mg, Potassium: 147mg, Sugar: 1g, Vitamin A: 570IU, Vitamin C: 0.9mg, Calcium: 53mg, Iron: 1.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword egg salad
Course Lunch, Salad
Cuisine American

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Egg salad sandwich with a title

 

Top image - prepared egg salad. Bottom image - egg salad ingredients with a title
Egg salad sandwich with a title

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I didn’t have dill but otherwise made as directed, with the addition of sweet relish. I’ve added dill to my shopping list and will definitely be making this again. Thank you.5 stars

  2. This is great. I tried 1 tsp of relish in my last go, but that isnt great. Dill is what I was needing.
    Also there is no need to separate the yolk and go through all that extra work. Just dice it and mix, the taste and mouthfeel is exactly the same.4 stars

  3. Excellent. Added extra green onion to use up the two I had and some fresh chives which I had in the garden. Awesome egg salad. Will make it again!5 stars

  4. I made this with yellow onion minced fine. Added ground pepper, but everything else I followed.

    Fantastic!5 stars

  5. Love it! I didn’t add the onion or celery as I did not have them on hand. BUT! I added some dill relish, a tad of horseradish, paprika, and chili flakes. Then put them on triscuits and wheat thins. Turned out amazing! I always make egg salad but first time with the yolks blended with the mayo and such, so super smooth and yummy!!! Thank you!!!5 stars

      1. Awwww Thank you! My guy was like Holy Canolly! She responded!!! HAHAHA! Happy Memorial weekend beautiful!!!

  6. this idea and method— of “perfect” boiled eggs started with martha stewart–it really depends more on taste. this method leaves the yellow uncooked– not fully cooked– you can see the pics–color and mushiness. i and a lot of people like our eggs fully cooked– no wet scrambled eggs. i am 70 yrs old and have been boiling eggs since i was a child 12 yrs old. just put them in water, to cover, cook for 15-17 minutes, remove from stove, run them under cold water for easy peeling and voila– well cooked yellow, no gray/green film ever no ice needed5 stars

    1. The yolks in this recipe are fully cooked and not mushy at all. We find this method works perfectly! As the pictures show, the eggs are lovely with no ring! I’m glad that you found a method that works for you.

    2. Curious if you actually tried this method? I cooked my eggs exactly as directed. They turned out perfect. The yolk was bright yellow, not mushy at all and no green/gray film. If your method works for you, that’s great. Stick to it. But, don’t knock it if you haven’t tried it.

  7. I’ve tried dozens of different versions of egg salad and even though they are good in their own way, they always seem to be missing something for my palette. This is such an easy, delicious recipe and hits the mark for me. This is my go to recipe from here on out. Thank you so much.5 stars

  8. How long will this keep in the fridge? I’m a single lady and not able to eat all of this in one day.

      1. Thank you so very much! I appreciate your concise instructions! I’m not experienced in the kitchen. Your guidance is aiding in rectifying that!

  9. Really good recipe! Thanks for sharing this. We had it as sandwich today. Really liked the creamy texture. Hubby loved it!

  10. Game changer. All these years of making egg salad (just like my mama) and then ran across this recipe. Basically it’s exactly the same ingredients but the major difference is the technique of mixing the cooked egg yolks with the mayo and mustard for a creamy smooth texture. I’ll never go back to the old way. Learn something new everyday….very tasty!!!5 stars

  11. Absolutely delicious. Instead of dill, we use three tablespoons of sweet relish (more or less to your tastes). Game changer.5 stars