The Best Egg Salad Recipe

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.
• 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

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

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.

More Easy and Delicious Recipes To Try

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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4.89 from 18 votes

The Best Egg Salad Recipe

Prep 10 minutes

Cook 15 minutes

Total 25 minutes

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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.

4

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

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

Video

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%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.