Egg Salad Recipe

Creamy, classic, and full of flavor, The Best Egg Salad Recipe makes for a perfect lunch, quick snack, or picnic staple. This timeless favorite never goes out of style.

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Whipped together with pantry basics and a few fresh crunches, it turns simple hard-boiled eggs into something crave-worthy. It’s reliable, quick, and absolutely delicious.

What You Need for This Perfect Egg Salad

• Hard-boiled eggs – The star of the show, providing a rich, creamy texture and satisfying protein.
• Mayonnaise – Adds luscious creaminess and binds all the ingredients together.
• Yellow or Dijon mustard – Gives a tangy zing and depth of flavor that balances the richness.
• Green onion – Delivers a fresh, mild bite and a pop of color.
• Celery – Adds crisp texture and a refreshing contrast to the creaminess.
• Fresh dill – Infuses the salad with a herby brightness that lifts every bite.
• Salt and pepper – Essential for rounding out and enhancing all the flavors.

How to Make Egg Salad in a Snap

Slice the eggs in half, separate yolks and whites, then mash the yolks with mayo, mustard, and seasoning until velvety smooth.

Fold in finely chopped egg whites, green onion, celery, and dill. Stir to combine everything evenly without overmixing.

Serve spooned over toasted bread, tucked into a sandwich, or piled high on crisp lettuce leaves.

Secrets to a Stellar Egg Salad

For the best texture, avoid over-mashing the whites—small pieces provide a nice contrast to the creamy base. Fresh dill adds a burst of garden flavor, but feel free to switch it up with parsley or chives for a milder herb note. Dijon mustard gives a sharper tang, while yellow keeps it classic—use whichever suits your mood.

If you’re going low-carb, skip the bread and serve it in lettuce cups or scooped with crackers. Want a touch of heat? A sprinkle of paprika or a dash of hot sauce brings just the right kick.

Keeping It Fresh: Storing Tips for Leftovers

Store any leftover egg salad in an airtight container in the refrigerator. It stays fresh and safe to eat for up to four days. Avoid freezing—it affects both the texture and flavor. If the mixture separates slightly after chilling, just give it a gentle stir before serving. Always keep it chilled until ready to enjoy, especially if packing it for a picnic or lunch on the go.

Egg Salad Recipe

A timeless egg salad crafted with creamy mayonnaise, crisp vegetables, and flavorful herbs, ideal for sandwiches or a refreshing salad topper.

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Course: Salad

Cuisine: American

Keyword: Egg Salad Recipe

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

• 1 green onion finely sliced
• 2 teaspoons freshly chopped dill or ½ teaspoon dried dill
• ½ cup mayonnaise
• Salt and freshly ground black pepper to taste
• 8 large hard-boiled eggs cooled and peeled
• 1 rib celery finely diced
• 1½ teaspoons yellow mustard or Dijon mustard

Instructions

• Slice the hard-boiled eggs in half lengthwise and carefully separate the yolks into a bowl or shallow dish; chop the whites finely and set aside.
• Mash the egg yolks thoroughly using a fork, then blend in the mayonnaise, mustard, and a pinch of salt and pepper until the mixture becomes smooth and uniform.
• Incorporate the chopped egg whites along with the celery and green onion, stirring gently until the components are evenly distributed.
• Serve the finished egg salad on bread as a sandwich or spooned over a bed of fresh lettuce.

Notes

To hard-boil eggs: Place them in a saucepan and cover with water approximately ½ inch above the eggs. Bring the water to a vigorous boil over high heat. Once boiling, remove from heat, cover, and let the eggs sit for 15–17 minutes. Immediately transfer them to a bowl filled with ice water for 5 minutes to cool.
Refrigerate any leftovers in a sealed container for up to 4 days.