This really is the best Egg Salad recipe, and it’s an easy favorite!

Nothing is more picnic perfect than hard-boiled eggs mixed with mayo and a pinch of mustard and of course crunchy with celery and green onions!

Whether you make an egg salad sandwich or a healthy egg salad using lettuce or low-carb wraps, nothing says ‘all American’ like egg salad!

plated Best Egg Salad Recipe sandwich

How Long to Boil Eggs for Egg Salad

I use this method for perfect hard-boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).

  • Bring the eggs to a boil.
  • Once boiling, remove them from the heat and let them sit covered for 15-17 minutes (large eggs).
  • Run under cold water and peel one to make sure it’s perfect.

How Fresh Are Your Eggs?

Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients. Eggs that are really fresh can be difficult to peel when boiled, so opt to cook them in the air fryer or Instant Pot so they peel easily.

A fresh egg will lay on its side on the bottom of a bowl full of water, if it’s a little older, it’ll still sink but stay on one end. Don’t eat eggs if they float on the surface of the water, this means they’ve expired.

ingredients to make Best Egg Salad Recipe

How to Make Egg Salad

Mash the yolks with mayonnaise until completely smooth, and then fold in the whites. This makes for the best egg salad; it comes out so creamy! Be sure to finely dice the onion and celery, so the pieces are smaller than the egg pieces.

  1. Cook, cool, and peel the eggs. 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 and green onion, celery, and chopped fresh dill and mix well.
Overhead shot of egg salad ingredients before being mixed together

To Make Egg Salad Sandwiches

Chill the egg salad mixture for up to three days. Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!

For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!

PRO TIP: I use an egg slicer to chop the egg whites. Place them in the slicer, cut, and then turn the egg and place it through again. I use my egg slicer for other things, too like strawberries, kiwi, and it’s especially great for cutting mushrooms to make chicken marsala.

How Long Does Egg Salad Last?

You mean if there are any leftovers? Egg salad will last 3 to 4 days in the fridge. If it begins to get watery and lose its bright color, it should be discarded! Chances are, this egg salad recipe won’t last too long in your house!

Spoon in a bowl of egg salad

More Easy Salad Sandwiches

Here are more easy salads that can be served egg salad sandwich style! Make a varitey platter for a perfect luncheon.

Did you love this Egg Salad Recipe? Leave us a comment and a rating below!

plated Best Egg Salad Recipe sandwich
4.96 from 493 votes↑ Click stars to rate now!
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Best Egg Salad Recipe

Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 8 eggs hard boiled and cooled
  • ½ cup mayonnaise
  • 1 ½ teaspoons yellow mustard
  • 1 green onion thinly sliced
  • 1 rib celery finely diced
  • 2 teaspoons fresh dill chopped


  • Cut eggs in half. Remove yolks and chop whites.
  • Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
  • Add remaining ingredients and stir well.
  • Serve on bread or over lettuce.



To Hard Boil Eggs:
  1. Place eggs in a saucepan and cover with water ½″ above the eggs. Bring to a rolling boil over high heat. Cover and remove from heat.
  2. Let stand covered for 15-17 minutes (for large eggs).
  3. Remove from hot water and place in a bowl of ice water for 5 minutes.
4.96 from 493 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
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Delicious! I have made and eaten so many egg salads. This is the best. Creaming the yolks and mayo first makes this so creamy and flavorful.5 stars

  2. I do like a good egg salad sandwich….but, I ease up on the mayo and use the light version. I also like to add chopped cornichons and some Dijon mustard for a bit of tang. If you do not have cornichons use a good dill relish or fine chopped pickle. I also love the taste of capers, I mince them up for this and add a dried tarragon into the mixture. I usually service this on a two slices of English Toasting bread. It is a bit more firmer and l like toasting it lightly. Bibb lettuce makes a nice presentation on the sandwich too.4 stars

    1. I’m sorry to hear you didn’t love this recipe as much as we do Rita. This recipe uses a bit of prepared mustard, if you used mustard powder, the flavor will be stronger. You can certainly cut down on the mustard when you make it next time!

    2. You didn’t follow the recipe. It does not call for mustard powder. It calls for yellow mustard. Did you honestly think it called for that much mustard powder?

  3. Love this recipe- I did make a few modifications. I added 2 tablespoons dill, doubled the celery & onion. Added an additional 1/2 teaspoon of Dijon mustard, & 2 pinches of celery seed. Salt & pepper to taste.
    It is absolutely delicious.5 stars

  4. I just made this for lunch in a low carb wrap with some lettuce and it was so DELISH!! I didn’t have fresh dill so used dried. Thank you! I will make it again soon.5 stars

  5. I made it today and it turned out so creamy and delicious! I didn’t have celery, so I finely chopped up a garden fresh green pepper to add color and crunch.5 stars

  6. Love, love, love Egg Salad Sammies!
    A friend of mine said that he loves sliced green olives in it which I haven’t tried, but next time I will finely dice some with pimento and I think it will be great! (along with diced celery, celery seed and a little diced green onion! I also add a little Spicy Brown Mustard along with the Mayo!
    Thank you for reminding me! ;-)5 stars

  7. I made this today and it was delicious. I did not have dill, and really wanted to add green olives like my mom used to do. This was awesomely delicious. Will definitely be making again soon!
    Thank you

  8. I am not even a fan of egg salad & I’ve made this two days in a row! Perfect on hot days when everything seems so heavy. I made it exactly as stated EXCEPT my yellow mustard contained dill so I didn’t add any extra. I’m doing Keto so this is satisfying as well as keto friendly! Love it!5 stars

  9. Excellent Egg Salad……made and put on brioche buns, and it was deeelicious. I’ve been making egg salad for many many years, and this was by far the best. Thank you so much for sharing.
    Gail5 stars

  10. Great recipe! Ii never thought of adding mustard to egg salad but it is a real game changer. I also add some finely diced dill pickle which has always been my fave with this. Another winner!5 stars

  11. I wanted to make this recipe but had no fresh green onion, no fresh celery and no yellow mustard, so I got creative. I swapped the green onion to 2 tbsp of finely minced yellow onion, changed the celery to 1/2 tsp of celery seed and the yellow mustard to dijon and lastly added 1 tsp of ACV. It turned out great! Thanks for inspiring me!!5 stars

    1. I too was missing fresh ingredients, and made many of the same substitutions and new ingredients: ¾ tsp celery seed instead of fresh celery, skipped the onion altogether (it gives me indigestion), added 1 ½ tsp white vinegar, and ½ tsp paprika along with salt and pepper to taste. Tasted great (probably very similar to yours)!

      1. Oh! And I forgot to mention–when making an egg salad sandwich, I add sweet pickle chips to the sandwich for crunch and zingy flavor–yum!

      2. I use onion powder instead of regular onion as my gut doesn’t tolerate raw onions. I also use a dash of sweet pickle relish.