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Home / Recipes

The Best Egg Salad Recipe

25 minutes
4.89 from 18 votes
14 Comments
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  • 750
by: Joanna Cismaru
06.12.21

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The BEST Egg Salad – superb hard boiled eggs transformed into the ever classic egg salad. Prepared in under 15 minutes with minimal cleanup; simple, healthy – the perfect lunch.

egg salad in a white bowl with croissants around it and lettuce

Egg Salad

I love a good egg salad, not only because it’s super simple to make, but simply because it’s filling and perfect for a quick and healthy lunch. This recipe is so simple, requires minimal effort but the end result? Incredible, super tasty and not to mention – healthy!

To be honest, what I love most about this egg salad, really is the simplicity. It’s amazing what a few simple ingredients, that you probably already have in your pantry right now, can do. I love serving this on croissants, it makes for the ultimate sandwich, or if you want to go even simpler than that, turn this into lettuce wraps. Either way, you can’t go wrong.

Ingredient Notes

overhead shot of ingredients needed to make egg salad
  • Eggs – I used large eggs. Hard boiled.
  • Mayonnaise – You can use greek yogurt as well or make your own mayonnaise.
  • Green Onions – Finely chopped.
  • Celery – Finely chopped, this adds a bit of crunch to the salad.
  • Mustard –  I used yellow mustard but feel free to use your favourite! If you don’t like mustard you can leave it out.
  • Dill – Fresh is best! I chopped mine but you can use dried if you don’t have fresh. Personally, I love dill in an egg salad, but feel free to leave it out if you’re not a fan.
  • Salt – To Taste.

How To Make Egg Salad

process shots showing how to make egg salad

I can’t get over how easy this recipe is. The only cooking required is hard boiling the eggs. Did you know that your grocery store even sells peeled hard boiled eggs? So if you can’t be bothered with boiling the eggs and peeling them yourselves, go ahead and buy them!

  1. Cook the eggs: In a saucepan place the eggs in enough water to cover them. Bring the water to a boil, cover the saucepan with a lid and remove from heat. Let the eggs stand in the hot boiling water covered for about 12 minutes, then remove, cool and peel
  2. Prep the eggs: Cut the peeled eggs in half and remove the egg yolks from them. Place the egg yolks in a bowl and mix together with the mayo, mustard and salt. Mash it together with a fork. Chop the egg whites into small pieces and add to a bowl.
  3. Finish the egg salad: Add the yolk mixture to the chopped egg whites, add the green onions, dill, celery and mix well.
  4. Serve: Serve on bread of choice, with some nice crisp lettuce.

FAQs & Expert Tips

FAQs

What can I substitute mayonnaise with?

While mayonnaise is a classic in egg salads, other great options are Greek yogurt, hummus or even pesto. Another great substitute is cream cheese, this way the egg salad won’t get runny at all and will have a firmer texture.

Can I use a different type of mustard?

Absolutely! While I used just a plain yellow mustard, other great substitutes would be a whole grain mustard, or Dijon mustard. Whichever mustard you choose to use, I recommend not to omit this ingredient, because it does give the salad a nice tang.

How can I serve egg salad?

Egg salad is a staple in the sandwich world. I like serving mine on some nice toasted bread or croissants, topped with beautiful crisp lettuce, but you can put it on almost anything! In a salad, on a wrap, the choice is yours! If you want to make it even healthier, why not skip the bread and just use lettuce as a vessel!

egg salad croissant sandwiches on a cutting board cut in half

Tips

  1. Feel free to experiment with your salad and add other briny foods like pickles or horseradish. You can also add extra veggies, such as tomatoes, cucumbers, or peppers. Your salad, your rules!
  2. For a creamier base, mix cold mayo with still warm yolks.
  3. If you hate chopping eggs by hand or want to do this faster, use a pastry blender/cutter to mash the eggs.

Ways To Make Hard Boiled Eggs

  • Traditional Hard Boiled Eggs
  • Air Fryer Hard Boiled Eggs
  • Instant Pot Hard Boiled Eggs

Leftover Egg Salad

Properly stored in an airtight container, your leftover egg salad will last for 3 to 5 days in the fridge.

overhead shot of egg salad in a white bowl

More Easy and Delicious Recipes To Try

  • Classic Potato Salad
  • Thai Chicken Lettuce Wraps
  • Thai Meatball Lettuce Wraps
  • Honey Mustard Chicken
  • Easy Quiche Recipe

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side shot of egg salad in a bowl with a spoon in it

The Best Egg Salad Recipe

4.89 from 18 votes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
The BEST Egg Salad – superb hard boiled eggs transformed into the ever classic egg salad. Prepared in under 15 minutes with minimal cleanup; simple, healthy – the perfect lunch.

Equipment

  • 3-Quart Saucepan with Lid
  • Glass Mixing Bowl Set (3 piece)

Ingredients

  • 8 eggs
  • ½ cup mayonnaise
  • 2 green onions finely chopped
  • 1 stalk celery finely chopped
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh dill chopped
  • ¼ teaspoon salt or to taste

Instructions

  • Cook the eggs: In a saucepan place the eggs in enough water to cover them. Bring the water to a boil, cover the saucepan with a lid and remove from heat. Let the eggs stand in the hot boiling water covered for about 12 minutes, then remove, cool and peel.
  • Prep the eggs: Cut the peeled eggs in half and remove the egg yolks from them. Place the egg yolks in a bowl and mix together with the mayo, mustard and salt. Mash it together with a fork. Chop the egg whites into small pieces and add to a bowl.
  • Finish the egg salad: Add the yolk mixture to the chopped egg whites, add the green onions, dill, celery and mix well.
  • Serve: Serve on bread of choice, with some nice crisp lettuce.

Video

Recipe Notes

  1. Feel free to experiment with your salad and add other briny foods like pickles or horseradish. You can also add extra veggies, such as tomatoes, cucumbers, or peppers. Your salad, your rules!
  2. For a creamier base, mix cold mayo with still warm yolks.
  3. If you hate chopping eggs by hand or want to do this faster, use a pastry blender/cutter to mash the eggs.
  4. Properly stored in an airtight container, your leftover egg salad will last for 3 to 5 days in the fridge.

Nutrition Information:

Serving: 1servingCalories: 322kcal (16%)Carbohydrates: 2g (1%)Protein: 12g (24%)Fat: 30g (46%)Saturated Fat: 6g (38%)Cholesterol: 339mg (113%)Sodium: 500mg (22%)Potassium: 164mg (5%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 598IU (12%)Vitamin C: 1mg (1%)Calcium: 58mg (6%)Iron: 2mg (11%)
Course:Breakfast, Lunch
Cuisine:American
Keyword:egg salad, egg salad recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 750

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Patricia Garcia says

    June 13, 2021 at 12:57 pm

    I use a pastry cutter to chop hard boiled eggs; makes short work of it!

    Reply
    • Joanna Cismaru says

      June 13, 2021 at 1:14 pm

      Yes, that’s a great idea…it’s in my tips. 🙂

      Reply
  2. Peggy says

    June 13, 2021 at 11:28 am

    5 stars
    This was double-delicious!! Excellent.

    Reply
    • Joanna Cismaru says

      June 13, 2021 at 12:06 pm

      I’m so glad you enjoyed it!

      Reply
  3. Lynn P says

    June 13, 2021 at 7:25 am

    I use Dijon mustard and chopped stuffed Manzanilla olives in place of onions and celery.

    Reply
    • Joanna Cismaru says

      June 13, 2021 at 12:05 pm

      Love it!

      Reply
  4. Katie M says

    February 27, 2020 at 5:44 pm

    5 stars
    My favorite egg salad I’ve made so far! Delicious!

    Reply
    • jo says

      February 27, 2020 at 6:01 pm

      So glad to hear it!

      Reply
  5. Roz | La Bella Vita Cucina says

    February 13, 2020 at 7:27 pm

    5 stars
    Thank you for sharing your recipe for egg salad. It is so similar to the recipe I’ve made for years and I truly love your validation that simplicity is best. What a classic recipe to cherish!

    Reply
  6. Magdalena Visca says

    February 12, 2020 at 12:33 pm

    5 stars
    The celery and the dill are a perfect match
    This is a great recipe as it is. The 2nd time I made it, I used plain yoghurt and sour cream instead of the mayonnaise and mustard and the result was great. An alternative to dill is flat parsley, yummy too!

    Reply
  7. Phyllis Bergst says

    February 12, 2020 at 9:32 am

    5 stars
    I haven’t tried your version yet, but I will, never thought of adding dill. One thing I do differently is omit mayonnaise and add 1 ripe avocado.

    Reply
    • jo says

      February 12, 2020 at 10:08 am

      If you like avocado, try this recipe for avocado egg salad: https://www.jocooks.com/recipes/avocado-egg-salad/

      Reply
  8. Baltisraul says

    February 12, 2020 at 7:16 am

    5 stars
    This is the perfect egg salad. If you don’t have the fresh herb just add a tbl of dill relish.

    Reply
  9. Carole Stettler says

    May 10, 2011 at 6:58 am

    I love your blog. I’ve added it to my favorite bookmarks and subscribed in a reader.

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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