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!


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 828 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



  • 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


  • 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.



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 828 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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Recipe Rating


  1. Who knew that mashing the yolks separately would be such a game changer! This is the best egg salad ever. I only had dijon but followed the rest of the recipe exactly. I have never submitted a review before but was so impressed how this recipe elevated simple egg salad.

    Keep up the good work Holly. Your recipes are very, very good!5 stars

  2. Yummy Yummy. I followed almost exactly accept I added one diced dill pickle and it was perfect. Thanks much, really the best egg salad we’ve ever had5 stars

  3. Hi Holly! Thank you for the recipe!
    I do not have any fresh dill on hand… do you think dried dill would work? Thank you so much.☺️

    1. Hi Lauren, you can use dried dill instead but add only 1/2-3/4 teaspoon to start and add more as needed. Other readers have chopped up dill pickles and added those in place of fresh dill, you could try that too!

  4. Thank you for the wonderful recipe. I find that separating the yolks and/or using an egg slicer is not necessary; I put the whole peeled eggs in a bowl and use a pastry cutter (crescent shaped with four blades) to chop to desired consistency. Also, I find that 12 to 13 minutes is long enough to let eggs sit in water (off of heat) after boiling; any longer can cause the green sulphur ring around the yolks. For easier peeling, tap broad end of egg (“bottom”) then roll in hands to crack entire shell – start peeling at the big end; the air pocket there helps to get things started. Be sure to peel under running water and to break the membrane (skin) to help things along. Just an old family preference, but I dice three or four gherkins (baby sweet pickles) to add a little more crunch and sweet flavor. Thank you for the recipe!5 stars

    1. Before putting the eggs in the pan, tap slightly the round end of the egg with a spoon, you will a weird pop, that will break the membrane and when eggs are cooled,the peeling of the shell is so easy. Comes right off.

  5. Wow! This is a great recipe! I did not have green onion, substituted yellow onion, added a bit of fresh dill. Mashing the yoke is a great idea. Thank you.

  6. Wonderful recipe! Substituted chopped red onion for green, and added a pinch (1/8th of a teaspoon) of curry powder. The curry powder gives it an interesting taste twist.5 stars

  7. This is delicious! Easy recipe, great flavor. There’s a lot of recipes out there- and I got to tell you; the majority of the one’s I choose to try are yours. Never disappointed!5 stars

  8. Great recipe. Made twice following recipe verbatim, salt and pepper to taste, to gauge taste. This morning substituted Dijon mustard for the yellow mustard and liked the subtle change in flavor. The small amount of celery and scallion add a delightful crunch, pungency, and texture to this dish the fresh dill makes it pop. Thanks for a great recipe!5 stars

  9. To be clear, bring the water to a boil and then add eggs so the shell doesn’t stick.
    Eggs put in water and brought to boil will cook the membrane inside that connects to
    the egg. Add the eggs as the water begins to boil.
    the Dude of Food5 stars

    1. Thanks for the tips. I have never had an issue starting with eggs in water; if you do add eggs after water is boiling, be sure to let eggs come to room temperature first. I find that adding cold eggs to boiling water causes them to crack due to the difference in temperature.5 stars

  10. Well darn…I have been making egg salad wrong all these years too! The mashing of the cooked yolks is literally a game changer. It makes it ultra creamy without having to use a lot of mayonnaise. The addition of celery and green onions were also a game changer. I have had an egg salad epiphany! Thank you for sharing the recipe!5 stars

  11. I’ve made “OK” egg salad for years, but this technique for putting it all together made a HUGE difference!5 stars

  12. Eggscellent!!! I substituted Dijon mustard for mustard. Then I added season salt and lots of cracked pepper.5 stars

  13. I didn’t think I liked egg salad…until I tried this one! So easy and sooooo good! I was asked to make it for a get together and everyone raved about it. The bowl was cleaned out quickly. A friend who is a vegan said she couldn’t resist and had 2 helpings!5 stars