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!
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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!
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 and pepper until smooth and creamy.
- Add the chopped egg whites, green onion, celery, and dill. Stir well. Taste and season with additional salt and pepper if desired.
- 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.
thank you for advice on boiled eggs and peeling. Always, my frustrated moment for any recipe on boiled eggs, the peeling.
I love the recipe, I forgot about the Dijon mustard, important ingredient.
I love sweet pickles n I added those.
I bought dark rye bread n yummy.
Someone mentioned toasted bread, I’ll try that. Thank you
My adult son is coming over tomorrow to play board games. When I told him I was making egg salad for sandwiches for lunch he said that is one of his all time favorites. Your recipe is almost exactly like mine, except I add just a pinch of sugar and about one capful of apple cider vinegar. I love the idea of mixing the egg yolks with the mayo dressing first, as that is the consistncy I was going for. So, thank you for that tip. I usually eyeball the ingredients, but your recipe helped me to get a little more precise with the number of eggs I was using this time. BTW, I love many of your other recipes, If I Google a recipe and your site comes up, I feel pretty confident that it will be a good recip
Just made this! WOW, so good and much cheaper that buying at the grocery store. When I serve mine, I top with chives. Thank you!
Thank you for all your articles and receipes.
One of the best egg salad sandwiches I’ve had on slightly toasted sourdough with thinly sliced tomato.I think Mixing the mayo with the egg yolks is brilliant. Can’t wait to see how my wife likes it.
Simply the best!
Very good!
Added some red onion and chili flakes! OG recipe still amazing tho!!! Had it on a Costco croissant!
Costco croissant, brilliant!
I made it today and my daughter -in- law came back for seconds…it was delicious!!!!!!
I love all your recipes! yhx
It was good after I added the paprika, cayenne pepper, diced pickles, Cavender’s, and more mustard. I guess I just like my food a bit more spicy. It was a little bland as written, but probably great for people on sodium restricted diets.
I am glad you were able to “spice” it up and enjoy it, RondaSue!
The best egg salad as promised
Very good egg salad, I made it exactly as written
Eggs peel easily by bringing eggs to a boil , let stand with lid on and heat turned off for 45 min , drain off hot water , let stand for half hour as you fix other ingredients , roll each egg on plate until it is cracked all over , then peel…peel garlic by cutting each clove in half, then peel…or crush each clove of garlic in a hoan or bowl with a piston ….or modern garlic presser…
Thanks for sharing your tips, Wilda!
We diabetics can make egg salad variations with just apple cider vinegar , no mayonnaise or yogert, no mustard, as the egg yolk does bind the ingredients together …..
Sounds really good.
Wonderful! I made my own mayo because I have food sensitivities. Don’t forget about the dill from the ingredient list, adds a lot! :)
I really liked the idea of mashing the yolks with the mayonnaise before adding the chopped whites. I will use this method from now on when making my egg salad. Thank you!
Great find to kickstart the week! Picked the green onion, dill from the herb garden which made a great add to the recipe (not being a big dill enthusiast; it means a lot)!
Super toasted sourdough as a base being that my yogurt substitute might have made a slightly wet spread. Thanks!
Great egg salad! I added a spear of finely chopped dill pickle along with the fresh dill. I didn’t have a green onion so used a shallot Delicious and everyone loved it on a fresh baked loaf of sourdough sandwich bread!
Excellent recipe, but your indicated time is far too short for actual preparation.