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 497 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 497 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. First time I’ve ever made egg salad and it was wonderful! I followed the recipe as written, just added a little salt and pepper. I love recipes from Spend with Pennies. They are always delicious.

    Thank you!5 stars

  2. I love this egg salad recipe.The only thing I changed is I used dill relish because I did not have fresh dill .As usual another award winning recipe from you5 stars

  3. This egg salad is absolutely delicious! I had never made egg salad before, and I didn’t have celery on hand, so I used dill pickles, finely diced into the recipe, it’s a wonderful addition/ substitute if you have a family filled with pickle lovers like I do.5 stars

  4. I made this and it was okay but not great. I then added minced garlic, sweet peas and shredded chicken served on a bed of spinach to make it a meal.4 stars

  5. I would give this 10 stars if possible! I have made this for the past 3 weeks and it is a staple in my fridge made over the weekends for a quick protein pick me up that is fast and flavorful from my favorite chickaboos in my yard. I like eggs but I could not figure out a way to eat more of my own eggs. Now I have eggsalad on my crisp breads, toasted stale pita bread, toasted crusty bread or spoon fulls on a lettuce leaf. YUMMMMM to all of them. Add a cocktail and its a quick elegant small dinner snack. This has been a game changer for me in my life of eating healthier. or at least I think it is healthier. I’m sure I will drop a few lbs to 115 at 5’1″.

    PS all my blood work is great NO high cholesterol. I guess the eggs are good for you and my doctor is amazed at how good my health is at age 60. Home raised chickens I think have helped.

    Thank you for posting this recipe.5 stars

  6. I made this today and sent it in my husband’s lunch. I got a text at lunch time telling me how much he loved it. When he got home from work he said it was the best egg salad he’s ever had! Thanks for sharing your recipe!5 stars

    1. I am making this for my husband. How much salt/ pepper do I use? I can’t go by taste because I do NOT like mayonnaise or mustard. Please help. Thank you.

      1. Depending on your taste preferences I would personally add anywhere from ¼ to ½ teaspoon of each.

  7. I made this for lunch today. While I used my standard egg salad ingredients, I creamed the yolks with the seasonings and mayo which is a new technique for me. This really made a difference and my salad was a perfect consistency.

    I always use my cooling rack (the type with little squares) to push eggs through when making egg salad-I like the size of the egg chunks.

  8. A delicious recipe.
    Check one egg after the boil and let stand cook method. Before taking all the eggs out and peeling.
    I love combing the egg yolk with the Mayo first it makes for a much creamier egg salad!
    Enjoy!5 stars

  9. Excellent egg salad recipe! Reminds me of the recipe my mom made in the 70’s and 80’s when I was a kid. I didn’t have fresh dill, so I used dry dill and it worked it perfect.5 stars

  10. This was very nice and easy to make, husband said it was amazing, I did add a little bit of paprika to it. Will make this again, thanks for sharing :)5 stars

  11. I omitted the dill, added another Celary rib, and used celary salt. That’s how we made in a restaurant I worked at and it sold ALOT!