This is the best take on a classic Egg Salad recipe; serve it as a sandwich or enjoy it on its own.

This Egg Salad combines hard-boiled eggs with mayonnaise, a hint of mustard, green onions, and a little crunch from celery.

Egg Salad sandwich on a plate

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).

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

Make Peeling Easy

Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients; however, fresh eggs can be difficult to peel when boiled.

  • Older eggs are easier to peel than fresh eggs.
  • Eggs cooked in the air fryer or Instant Pot are easier to peel.
ingredients to make Best Egg Salad Recipe

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 best texture.

  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, 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.
Overhead shot of egg salad ingredients before being mixed together

To Make Egg Salad Sandwiches

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!

Storage

Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.

Spoon in a bowl of egg salad

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!

plated Best Egg Salad Recipe sandwich
4.98 from 827 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 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

Ingredients  

  • 8 eggs hard boiled and cooled
  • ½ cup mayonnaise
  • 1 ½ teaspoons yellow mustard or Dijon mustard
  • 1 green onion thinly sliced
  • 1 rib celery finely diced
  • 2 teaspoons fresh dill chopped
  • salt and black pepper to taste

Instructions 

  • Cut the eggs in half. Remove yolks and finely chop the whites.
  • In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
  • Add remaining ingredients and stir well.
  • Serve on bread or over lettuce.

Video

Notes

To Hard Boil Eggs:
  1. Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.
  2. Bring to a rolling boil over high heat. Cover and remove from heat.
  3. Let stand covered for 15-17 minutes (for large eggs).
  4. Remove from hot water and place in a bowl of ice water for 5 minutes.
Store leftover egg salad in a covered container in the fridge for up to 4 days. Stir before serving again. 
 
4.98 from 827 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, Sandwich
Cuisine American
Egg Salad sandwich with a title
Egg Salad with crunchy celery and writing
close up of Egg Salad sandwich with a title
Egg Salad in a bowl and in a sandwich with a title

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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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Comments

  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!