My husband and I eat so many eggs, and this egg salad recipe is at the top of our list for a quick lunch or light supper.
Quick and creamy with eggs, mayonnaise and our fave add-ins – it’s the method of prep that makes this Egg Salad so amazing!
Egg Salad Ingredients
- Eggs: Use chilled hard-boiled eggs. While it’s not traditional, if you’re in a rush, you can even make scrambled eggs and chop and chill them.
- Mayonnaise: Makes the filling smooth and creamy.
- Mustard: Yellow mustard adds a vibrant tang, it can be replaced with Dijon mustard or a flavored mustard of any variety.
- Add-Ins: Thinly sliced green onions add flavor, while a bit of diced celery adds crunch and freshness.
- Fresh Dill: Chopped fresh dill is optional but adds a nice fresh flavor. Fresh dill can be replaced with ½ teaspoon dried dill.
- Seasoning: Season to taste with salt and black pepper.
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 creamiest texture.
- Cook, cool, and peel the eggs (recipe below). Cut in half, remove the yolks, and chop the whites.
- Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
- 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.
Serving Suggestions
There are many ways to serve egg salad, here are our favorites:
- Make egg salad sandwiches on rolls or fresh bread.
- Scoop it over lettuce for a fresh salad.
- Enjoy it with crackers.
- Spoon it into a tortilla for a wrap on the go!
Storage
Leftover egg salad can be stored in an airtight container in the fridge for up to 4 days. If it begins to get watery and lose its bright color, it should be discarded.
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!
The Best Egg Salad Recipe
Equipment
Ingredients
- 8 large hard boiled eggs cooled and peeled
- ½ cup mayonnaise
- 1 ½ teaspoons yellow mustard or Dijon mustard
- 1 green onion thinly sliced
- 1 rib celery finely diced
- 2 teaspoons chopped fresh dill or ½ teaspoon dried dill
- salt and black pepper to taste
Instructions
- Cut the eggs in half. Remove the yolks and place them in a bowl or a shallow dish. Finely chop the egg whites.
- Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
- Add the chopped egg whites, green onion, and celery. Stir well.
- Serve on bread or over lettuce.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad, Sandwich
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Great Egg Salad Recipe. Green onion adds a nice little zip and color.
5 Star
Delicious egg salad!!!
You madam, are the best ever
I’m retired, doing more of the cooking
You make me look WONDERFUL !!!
I’m so glad you’ve loved the recipes Larry! Thank you for following along – Happy Cooking!
Yummmmmmmmmmy
Best egg salad ever!
5 star
I made the egg salad this morning. Best I ever made
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.
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!
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.
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.
Thank you. No more gray yolks.
Good egg salad.
very good. very simple. I substituted dried herbs for fresh as it states in the recipe as thats what I had available, still delish!!!
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! LOL
Made this receipe for the first time today. Delicious!
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.
With some tweaks, I love this recipe! I added extra onion and celery and 1 extra egg white.
Tasty! My egg salad was usually boring. This kicked it up a notch. Didn’t add onions, however.