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
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
- Eggs – I used large eggs. Hard boiled. Click the link to see how to get the perfect hard boiled eggs.
- Mayonnaise – You can use greek yogurt as well or make your own mayonnaise.
- Green Onions – Finely chopped.
- Celery –Â Finely chopped, this adds a bit of crunch to the salad.
- Mustard –Â 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
I can’t get over how easy this recipe is. The only cooking required is hard boiling the eggs. Click the link to see how to get the perfect hard boiled 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!
- 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.
FAQs & Expert Tips
FAQs
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.
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.
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!
Tips
- 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!
- For a creamier base, mix cold mayo with still warm yolks.
- If you hate chopping eggs by hand or want to do this faster, use a pastry blender/cutter to mash the eggs.
Leftover Egg Salad
Properly stored in an airtight container, your leftover egg salad will last for 3 to 5 days in the fridge.
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The Best Egg Salad Recipe
Ingredients
- 8 eggs
- ½ cup mayonnaise
- 2 green onions finely chopped
- 1 stalk celery finely chopped
- 1 tbsp yellow mustard
- 1 tbsp fresh dill chopped
- ¼ tsp 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
- 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!
- For a creamier base, mix cold mayo with still warm yolks.
- If you hate chopping eggs by hand or want to do this faster, use a pastry blender/cutter to mash the eggs.
- Properly stored in an airtight container, your leftover egg salad will last for 3 to 5 days in the fridge.
My favorite egg salad I’ve made so far! Delicious!
So glad to hear it!
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!
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!
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.
If you like avocado, try this recipe for avocado egg salad: https://www.jocooks.com/recipes/avocado-egg-salad/
This is the perfect egg salad. If you don’t have the fresh herb just add a tbl of dill relish.
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