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 sandwich on a plate

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.

Make Peeling Easy

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 creamiest texture.

  1. Cook, cool, and peel the eggs (recipe below). 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

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!


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.

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!

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The Best Egg Salad Recipe

This classic egg salad recipe is easy to make and perfect for egg salad sandwiches.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


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  • 8 large eggs hard-boiled, 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 fresh dill chopped, or ½ teaspoon dried dill
  • salt and black pepper to taste


  • 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.



To Hard Boil Eggs: Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs. Bring to a rolling boil over high heat. Remove from the heat and let stand covered for 15-17 minutes (for large eggs). Transfer the eggs to a bowl of ice water for 5 minutes.
Store leftover egg salad in a covered container in the fridge for up to 4 days.
4.98 from 838 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 Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. This was very tasty. One of the best egg salad recipes I have come upon. Definitely a keeper. Thank you. Also for the first time I pressure cooked my eggs and will never boil again. The skins came off easily.5 stars