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!

Egg Salad sandwich on a plate

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.

Make Peeling Easy

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 creamiest texture.

  1. Cook, cool, and peel the eggs (recipe below). 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

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.

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 836 votes↑ Click stars to rate now!
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The Best Egg Salad Recipe

This classic egg salad recipe is easy to make and perfect for egg salad sandwiches.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

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Ingredients  

  • 8 large eggs hard-boiled, 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 fresh dill chopped, 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 & pepper until smooth and creamy.
  • Add the chopped egg whites, green onion, and celery. Stir well.
  • Serve on bread or over lettuce.

Video

Notes

To Hard Boil Eggs: Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs. Bring to a rolling boil over high heat. Remove from the heat and let stand covered for 15-17 minutes (for large eggs). Transfer the eggs to a bowl of ice water for 5 minutes.
Store leftover egg salad in a covered container in the fridge for up to 4 days.
4.98 from 836 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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About the author

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. It was amazing. A basic recipe, but I never remember what ingredients to put in. I get my potato salad and egg salad ingredients mixed up.5 stars

  2. Recipe looks great! Thanks for all the tips on how to determine age of eggs!
    One thing my grandson wants in his egg salad is hummus no mustard! Tasty!5 stars

  3. My husband said this is the best egg salad he’s ever tasted! I added a pinch of white pepper and about 1/3 tsp salt, but had no dill. No problem! Great recipe and can’t wait until I can actually eat it (I can only have mayo once in a while).5 stars

  4. Delicioso! One of my daughters ate 2 sandwiches back to back. I didn’t have dill, so used a teaspoon of dill pickle juice. Thanks!

  5. Delicious and so easy!
    I raise chickens and usually have a surplus of eggs, even after sharing with family and neighbors. This is a scrumptious way to use the extras.
    BTW, I heartily recommend the Dash egg cooker . I get no compensation for this endorsement, and it is a game changer for hard and soft cooked
    eggs!
    Thanks for the recipe- it is a keeper!5 stars

  6. Delicious and so easy! Hardest part was boiling the eggs. I like spice so I made open faced sandwiches and sprinkled some Cajun seasoning. Hubby had his plain. Both were loved and devoured quickly!!5 stars

  7. OMG, this is the BEST egg salad sandwich recipe I have ever tried…and believe me, I have tried tons of them…always with a disappointing result. I have never seen a recipe that mashed the yolks first and mixed with the mayo and mustard before mixing in the chopped egg whites and rest of the ingredients. It made all the difference in the world and made such a creamy filling…and so yummy! Loved the dill influence too!
    Thank you so much for this!!! I will actually be making these sandwiches on a regular basis now that I have an egg salad recipe that I truly enjoy.5 stars

  8. great recipe. loved the whipped yolks to make the sauce. I used a potato masher with squares to get a great texture, my daughter enjoyed doing that part! I added a 1/2 tsp of paprika and a bit of extra celery since we like crunch.
    thanks so much for sharing!5 stars

    1. This egg salad was so tasty! I will definitely be making this again!! I added a little more celery & dill, because I love both those ingredients. The mayonnaise & mustard ratios were perfect.

  9. Love this recipe! I’ve made this several times this year in 2023. Very simple! I usually double the recipe because it doesn’t last long. I’ve been experimenting with other ingredients such as a sweet mustard instead of yellow. Less Dill and add Minced candied sweet Pickles. I haven’t had any complaints yet. Delicious with a fork or simple crackers. Can’t stop eating this!