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.
This is the perfect egg salad recipe, thank you! I added a pinch of Hungarian paprika and it took it up another level on the delicious scale, I highly recommend trying it.
Thank you also for the tips on cooking the eggs, it’s my new go to technique and works like a charm.
You’re welcome Lisa! So glad to hear that you found the tips helpful!
Best egg salad recipe. I might try some walnuts and grapes in it as well
How exactly is the total time only 20 minutes??? Just to get the eggs boiling and then cook off heat for “15-17” mins as suggested runs you over the “total time” stated. Extremely misleading and confusing! Then add cool time and assembly of ingredients and you are looking at 45 mins+. So strange that you would put “20 minutes total time” over something so easily proven wrong just by reading the recipe. Odd.
For this recipe, we use pre-boiled and cooled eggs. If boiling your eggs at the time of making this recipe you will need to increase to prep time to accommodate. Hope that helps!
Obviously, someone woke up on the wrong side of the bed. Have you ever heard of Humans? May have been an error. After all, I believe this was posted by one.
Hey Why???
You boil the eggs, remove from stove and chop ingredients while the eggs continue to cook. If that’s misleading to you, I suggest you stay out of the kitchen. Take care.
Good grief — what an overreaction. I cannot imagine how you might respond to an actual problem in life. Most people realize that when a recipe states an ingredient prepared, that you’d need to add that to the recipe. I mean, should she also add in the amount of time it takes to go to the store and buy the eggs? Or maybe she should include the time it takes for the hen to lay?
I didn’t have dill but otherwise made as directed, with the addition of sweet relish. I’ve added dill to my shopping list and will definitely be making this again. Thank you.
This is great. I tried 1 tsp of relish in my last go, but that isnt great. Dill is what I was needing.
Also there is no need to separate the yolk and go through all that extra work. Just dice it and mix, the taste and mouthfeel is exactly the same.
Excellent. Added extra green onion to use up the two I had and some fresh chives which I had in the garden. Awesome egg salad. Will make it again!
I made this with yellow onion minced fine. Added ground pepper, but everything else I followed.
Fantastic!
Love it! I didn’t add the onion or celery as I did not have them on hand. BUT! I added some dill relish, a tad of horseradish, paprika, and chili flakes. Then put them on triscuits and wheat thins. Turned out amazing! I always make egg salad but first time with the yolks blended with the mayo and such, so super smooth and yummy!!! Thank you!!!
You’re welcome, sounds delish Christina!
Awwww Thank you! My guy was like Holy Canolly! She responded!!! HAHAHA! Happy Memorial weekend beautiful!!!
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My first time making Egg Salad. This recipe is dead-on! Everyone LOVED IT! Thank you.
You’re so very welcome Mariella! Happy to hear that!
this idea and method— of “perfect” boiled eggs started with martha stewart–it really depends more on taste. this method leaves the yellow uncooked– not fully cooked– you can see the pics–color and mushiness. i and a lot of people like our eggs fully cooked– no wet scrambled eggs. i am 70 yrs old and have been boiling eggs since i was a child 12 yrs old. just put them in water, to cover, cook for 15-17 minutes, remove from stove, run them under cold water for easy peeling and voila– well cooked yellow, no gray/green film ever no ice needed
The yolks in this recipe are fully cooked and not mushy at all. We find this method works perfectly! As the pictures show, the eggs are lovely with no ring! I’m glad that you found a method that works for you.
Curious if you actually tried this method? I cooked my eggs exactly as directed. They turned out perfect. The yolk was bright yellow, not mushy at all and no green/gray film. If your method works for you, that’s great. Stick to it. But, don’t knock it if you haven’t tried it.
Hi. How many people can eat from 8 eggs salad recipe? Thanks
Hi Luisa, this recipe makes 4 servings. Enjoy!
I’ve tried dozens of different versions of egg salad and even though they are good in their own way, they always seem to be missing something for my palette. This is such an easy, delicious recipe and hits the mark for me. This is my go to recipe from here on out. Thank you so much.
Yay! You are very welcome Angie!
I’m in my 50’s and this is my favorite egg salad recipe ever.
How long will this keep in the fridge? I’m a single lady and not able to eat all of this in one day.
It’ll last about 3 days. Enjoy Grace!
Thank you so very much! I appreciate your concise instructions! I’m not experienced in the kitchen. Your guidance is aiding in rectifying that!
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Very good recipe! Even my very particular husband agrees! Yum!
Really good recipe! Thanks for sharing this. We had it as sandwich today. Really liked the creamy texture. Hubby loved it!
Game changer. All these years of making egg salad (just like my mama) and then ran across this recipe. Basically it’s exactly the same ingredients but the major difference is the technique of mixing the cooked egg yolks with the mayo and mustard for a creamy smooth texture. I’ll never go back to the old way. Learn something new everyday….very tasty!!!
The eggs didn’t cook well using this method.
Oh Pookie, I’m surprised to hear that. What didn’t work for you?
Absolutely delicious. Instead of dill, we use three tablespoons of sweet relish (more or less to your tastes). Game changer.
Simple and delicious! Thank you!!