Best Egg Salad Recipe

This is the best classic egg salad recipe. It’s creamy, flavorful, and has just the right amount of crunch to vary the texture. It’s quick and easy to make for lunch, Easter, or your next picnic.

When I started experimenting with different egg salad recipes, I learned one very important thing: everyone has an opinion on how they like their egg salad!

Some people like lots of mayonnaise, while others only like a little bit of mayonnaise or yogurt.

Some people like to mash the yolks like deviled eggs, while others like to roughly chop the eggs.

Some people like lots of mix-ins, such as celery, red onion, chopped pickles, sweet relish, horseradish, green olives, capers, fresh herbs (dill, chives, parsley, tarragon), smoked paprika, cayenne pepper, or curry powder.

While there are other people, like my sister, who keeps their egg salad super simple with just finely chopped boiled eggs, mayonnaise, and a little salt and black pepper to season it.

For the longest time, I thought I wasn’t a fan of egg salad. But this recipe completely blew me away. Now I make egg salad on a weekly basis for lunch or a light dinner.

Egg Salad Ingredients

Eggs: You’ll need 6 hard-boiled eggs for this recipe, which is enough for 4 servings. You’ll want to make sure that the yolk is fully cooked.

If you need tips on how to make the perfect hard-boiled eggs for egg salad, I share all my tips below.

Mayonnaise: I use regular Hellman’s mayonnaise for this recipe. You can use your favorite type of mayonnaise.

Dijon mustard: I always have Dijon mustard in my fridge, so this is what I like to use. You can use regular yellow mustard if you prefer.

Fresh lemon juice: This helps brighten up the flavors and keep the egg salad fresh.

Salt and black pepper: This helps all the flavors pop.

Green onions: I prefer green onions (scallions) over red onions because they have a mild and fresh flavor.

Celery: This adds a fresh crunch that helps balance the creamy texture of the mayonnaise and eggs.

Chives: This adds a mild onion flavor that pairs well with the celery.

Dill: This adds a fresh, earthy, and aromatic flavor to the egg salad.

Sweet paprika: This has a mild flavor that adds a subtle sweetness to the egg salad and pop of color.

How to Make Egg Salad

Boil the eggs. Add the eggs to large pot and cover by 1 to 2 inches of water. Bring to a rolling boil for 1 minute.

Cover the pot, turn off the heat, and remove the pot from the burner. Let stand, covered, for 14 minutes.

Remove the eggs and add them to a large bowl of ice water for 3 to 4 minutes. This gives the eggs enough time to make them cool to the touch.

Peel the eggs. Remove the eggs from the ice bath and tap the larger and wider end of the egg against a hard surface (where the air pocket is).

Then gently roll the egg with the palm of your hand on the counter to create cracks all over.

Starting with the end that has the air pocket, peel the egg under cool running water or while submerged in the ice bath.

Make the dressing. In a medium bowl, add the mayonnaise, Dijon mustard, fresh lemon juice, salt, and a few grinds of freshly ground black pepper. Whisk until combined.

Finely chop the eggs or use an egg slicer. If you’re using an egg slicer, place the hard-boiled egg in the center of the slot and press down to slice the egg. Carefully rotate the egg 90 degrees and slice again to create cubes.

Mix everything together. Add the chopped eggs, green onion, celery, chives, and dill (or parsley if using) to the bowl. Gently fold all the ingredients until well combined.

Chill and enjoy! Cover and chill in the fridge for at least 30 minutes before serving. Give the egg salad a good stir before serving.

My favorite way to enjoy egg salad is on toasted bread or a croissant with a sprinkle of sweet paprika as a garnish. For a lighter option, enjoy it in a lettuce wrap. 

What are some common egg salad mistakes to avoid?

Avoid overcooking the eggs. You want the yolks to be fully cooked for egg salad, but avoid overcooking them, which causes green or grey yolks.

I share tips for how to cook the perfect hard-boiled eggs for egg salad below.

Not using an ice bath. Using an ice bath is essential for making egg salad because this prevents the eggs from overcooking and makes them easier to peel.

Avoid using too much mayonnaise. Too much dressing can make egg salad soggy and wet.

Make sure the eggs are cool before adding the dressing. If the eggs are too warm when adding the dressing, it will create a runny texture, which isn’t ideal for egg salad.

Roughly chopping the egg. You want to make sure the eggs are uniformly chopped so they are all the same size. A rough chop job can lead to large chunks of egg, which makes it difficult to eat.

I like to use an egg slicer because it’s quick and easy to create uniform cubes of egg.

Over-mixing. You want to gently mix all the ingredients together. Over-mixing the egg salad can make the texture gummy, mushy, or turn it into a paste.

Do you put eggs in boiling water or cold water first?

Placing the eggs in cold water first and bringing it to a boil prevents the egg from cracking. Placing eggs directly in boiling water can make them easier to peel, but you’ll risk cracking the egg.

I always prefer to put my eggs in cold water first and bring it to a boil.  

Make Ahead and Storage Suggestions

How to store: Egg salad can be safely stored in the fridge in an airtight container for up to 3 days.

How long can egg salad be left at room temperature? Egg salad should not sit out at room temperature for more than 2 hours (or 1 hour if it’s a hot day) to avoid spoiling.

Can you freeze egg salad? No, freezing is not recommended. It will change the texture of the mayonnaise and eggs.

How to Serve Egg Salad

Egg salad sandwich. Enjoy on toasted bread, on a croissant, wrapped up in a tortilla or lettuce cup.

My favorite way to enjoy egg salad is on toasted sourdough bread as an open-faced sandwich.

Egg salad and crackers. This is a simple lunch or healthy snack idea.

Egg salad and veggies. You can make a healthy egg salad bowl with cucumbers, cherry tomatoes, sliced radish, or leafy green lettuce.  

Straight from the bowl. Enjoy it with a spoon. I won’t judge – it’s really that good!

Please let me know how you like this egg salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this egg salad as much as I do.

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