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.
Yummm
Looking forward to trying some of your recipes. I’m trying you Egg Salad first!
Very good egg salad I made it for my wife she tired to tell me how to do the yoke I told her I was following this recipe LOL she love it
So glad you both love the egg salad recipe Ken!
Made this egg salad this evening and it is very good. So creamy!
Big fan of many of your recipes! What I like about this one was the separation of yolks and whites — great texture. Thanks so much!
Love this recipe; I omit the celery. Thank you!
Best technique for a light, delicious egg salad.
Thank you for sharing this recipe. It was pretty good! I added pickle juice instead of dill because I didnt have it.
I’ve been making egg salad quite a while and sometimes it’s difficult to get the proper egg-mayo ratio-consistency. This recipe is perfect and I’ve used it every time since I discovered it. The yolks mixed with the mayo really makes a difference. Today, I did not happen to have any dill on hand, so I added a teaspoon or so of dill relish and it turned out fine.
Thanks
Made it and it came out delicious. Saved the recipe.
I’m a pretty good cook, and I love ❤️ egg salad, but every time I make it, it’s just so so and falls apart. I realize it’s all in the technique. Thank you for sharing ❤️❤️❤️❤️❤️
You’re so welcome! Enjoy!
Excellent classic egg salad. BTW third and excellent SWP great recipe so I am becoming a follower. I hate to change recipes before trying the first time as written. But since we were on vacation, I had to improvise. I did not add fresh dill but did add a heaping teaspoon of sweet pickle relish. Served with fresh warm pillowy bread, thin sliced Black Forest ham, a white bean salad and some home made refrigerated dill pickles. The crowd roared!
Now that sounds absolutely delicious Katy! So happy to hear that you are enjoying the recipes at Spend With Pennies!!
Made this tonight and will never make egg salad any other way again! So good, I started eating it by itself!
The most helpful recipe I have ever found! Clear consise information and directions. Results were exactly as pictured and described. I also pinned your instructions on best way to prepare hard boiled eggs. Also, perfect!
Wish you could be present for all my other attempts at cooking. Thank you!
Thank you Denise! Enjoy more recipes at Spend With Pennies. I’ve got your back!
Super easy and delicious.
Delicious egg salad made more so with the additions. I added a little kosher pickle juice.
The best
Yummy
Perfect! What a great simple recipe, it was exactly what I was looking for in egg salad. I was trying to make a simple lunch based on what I already had in the fridge. And this worked out perfectly although I didn’t have dill, so I took another reviewers advice and added a splash of pickle juice (just about a teaspoon). I ate it for lunch 3 days in a row lol
So glad you enjoyed it Amber! And we totally agree, adding pickle juice is delicious!
Are you using peppercorn medley pepper or black, because the pic looks like it. Just wondering.
Hi Lori, in this recipe we just used salt & black pepper, but a peppercorn medley would also taste wonderful!
Truly a classic. Made it exactly as you described and it was superb on crackers. Next time I may serve with a strip of bacon ;)