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!
This post may contain affiliate links. Please read our disclosure policy.
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.
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!
I am so glad you are enjoying the recipes Jody!
just made this and ut was excellent! thank you for posting this recipe!
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 you
I am so glad you enjoyed this recipe Rhonda!
Love this recipe. I use a potato ricer makes it so fluffy!
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.
best egg salad ever
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.
How much is a serving? 1/2 cup?
A serving is ¼ of the recipe which is approximately ½ cup.
Added avocado sliced it was the best I’ve ever tasted thanks!
Outstanding!!
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.
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!
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.
Depending on your taste preferences I would personally add anywhere from ¼ to ½ teaspoon of each.
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.
Great time saving tip with the cooling rack!
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!
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.
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 :)
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!
Excellent. Just what I was looking for.
Very good. I did not use cold bread. I don’t know why you would. Just use fresh-sliced room temperature bread.
Hehe!
Serve it cold, on bread – NOT – serve it on cold bread
Delish!!! And Simple