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!
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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.
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!
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 had
Thank you for the recipe. It was very good, even with my substitutions.
This is the best egg salad!!! My husband even loves it❣️ Thank you
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.☺️
Hi Lauren, you can use dried dill instead but add only ½-¾ 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!
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!
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.
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.
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.
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!
Made it exactly as the recipe calls for. Best egg salad I’ve ever had!
I didn’t have celery, so I used broccoli. it turned out well.
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!
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.
Best,
the Dude of Food
Best egg salad ever! Won’t make it any other way.
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.
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!
I’ve made “OK” egg salad for years, but this technique for putting it all together made a HUGE difference!
BEST egg salad recipe ever ! Simple,but delicious!! My “go to “ ALWAYS!
Eggscellent!!! I substituted Dijon mustard for mustard. Then I added season salt and lots of cracked pepper.
Easy and delicious. I skipped the celery (didn’t have any) and put in pickle relish.
so good even my 2yr old picky eater enjoyed it!
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!
Vegans don’t eat eggs : ) But I agree, this is a great recipe!