This is the best take on a classic Egg Salad recipe; serve it as a sandwich or enjoy it on its own.

This Egg Salad combines hard-boiled eggs with mayonnaise, a hint of mustard, green onions, and a little crunch from celery.

Egg Salad sandwich on a 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).

  1. Bring large eggs eggs to a boil.
  2. Once boiling, remove them from the heat and let them sit covered for 15-17 minutes (large eggs).
  3. Run under cold water and peel one to make sure it’s perfect.

Make Peeling Easy

Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients; however, fresh eggs can be difficult to peel when boiled.

  • Older eggs are easier to peel than fresh eggs.
  • Eggs cooked in the air fryer or Instant Pot are easier to peel.
ingredients to make Best Egg Salad Recipe

How to Make Egg Salad

The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.

  1. Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
  2. Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
  3. Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.

Flavor Variations

  • Replace green onion with chives or finely chopped red onion.
  • Add finely chopped or grated dill pickles or some sweet pickle relish.
  • Substitute half of the mayonnaise with Greek yogurt.
  • Stir in fresh herbs like parsley, dill, or basil.
Overhead shot of egg salad ingredients before being mixed together

To Make Egg Salad Sandwiches

Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!

For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!


Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.

Spoon in a bowl of egg salad

More Easy Salad Sandwiches

For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.

Did you love this Egg Salad Recipe? Leave us a comment and a rating below!

plated Best Egg Salad Recipe sandwich
4.98 from 828 votes↑ Click stars to rate now!
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Best Egg Salad Recipe

Nothing is more picnic-perfect than a creamy egg salad recipe. This recipe makes perfect egg salad sandwiches!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings



  • 8 eggs hard boiled and cooled
  • ½ cup mayonnaise
  • 1 ½ teaspoons yellow mustard or Dijon mustard
  • 1 green onion thinly sliced
  • 1 rib celery finely diced
  • 2 teaspoons fresh dill chopped
  • salt and black pepper to taste


  • Cut the eggs in half. Remove yolks and finely chop the whites.
  • In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
  • Add remaining ingredients and stir well.
  • Serve on bread or over lettuce.



To Hard Boil Eggs:
  1. Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.
  2. Bring to a rolling boil over high heat. Cover and remove from heat.
  3. Let stand covered for 15-17 minutes (for large eggs).
  4. Remove from hot water and place in a bowl of ice water for 5 minutes.
Store leftover egg salad in a covered container in the fridge for up to 4 days. Stir before serving again. 
4.98 from 828 votes

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.

Course Lunch, Salad, Sandwich
Cuisine American
Egg Salad sandwich with a title
Egg Salad with crunchy celery and writing
close up of Egg Salad sandwich with a title
Egg Salad in a bowl and in a sandwich with a title


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About the author

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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Recipe Rating


  1. It’s always a hit and a miss and most missed turned out runny tasteless egg salad. Not anymore. Using chopped pickles instead of celery was a taste boost. I substituted half of the mayo for Greek yogurt 0% fat, and then added Dijon, garlic, parsley and chives. I put the dressing mixture in the fridge while cooking eggs and chopping, since I used dried herbs. In the end, sprinkled with smoked paprika, it was delicious. And the eggs cooked and peeled perfectly. Thank you for the inspiration Holly. Your recipes have me enjoying food more and not wondering what seasoning to use.5 stars

  2. I always just sort of winged it when I made egg salad but never had a recipe. Now I do! I love the idea of mashing mayo etc. into the yolks. Going to try that for sure. Thanks Holly!5 stars

  3. This recipe came out GREAT! The trick of mashing the yellow with mayo separately from chopping the whites is genius. Some might find the egg salad a bit bland, so we added tabasco sauce and next time will try cayenne and some chopped pickle.5 stars

  4. I made this for Easter brunch, exactly as written, and love it. It was a hit. I had both salad and roll available so family could enjoy it either way. I loved it so much I ate the leftovers for dinner. Thank you for a great classic recipe.5 stars

  5. very good. very simple. I substituted dried herbs for fresh as it states in the recipe as thats what I had available, still delish!!!5 stars

  6. I made this recipe as written minus the dill which I did not have on hand. I don’t really like egg salad, but my husband does. He LOVED this recipe! He keeps talking about how good it is. This is a no fail recipe that I didn’t even have to taste to make it good. Win win for both of us!! Hubs is literally stuffing himself with it as I write this review! LOL5 stars

  7. Oh my! What a pleasant surprise. The only egg salad I eat is egg and olive, so I was a little leery about this but with all the great reviews, I had to try it. I used red onion cause that’s what I had and also dry dill. I did put a little dill relish in also but think I’ll leave it out next time. It doesn’t need it and made it a tad bit runny. You’ve won me over! So glad I came across this recipe.5 stars