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
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Very good—-and easy. My sister said it’s the best thing I’ve made in 3 yeears
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.
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.
Awful! All I taste is burning mustard powder! cut mustard waaaay down!
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!
you’re not supposed to use mustard powder, just prepared mustard.
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?
I like to use Miracle Whip instead of Mayonaise
PERFECT egg salad!!
I love your recipes because they’re like mine only with super additions!! Thank you!!
Loved your porkchops! Will try your other recipes! Thank u.
Wow! I’ve made good egg salad- but this recipe is the best!
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.
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.
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.
Excellent recipe for the best egg salad I’ve ever had!!!
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! ;-)
Sounds great can’t wait to try!
Thank you for sharing❤️
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
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!
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.
Gail
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!
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!!
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)!
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!
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.