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.
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.
Ingredients
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Eggs – I used large eggs. Hard boiled.
- Mayonnaise – You can use greek yogurt as well.
- 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. 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.
How to Serve It
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!
How to Store Leftovers
Properly stored in an airtight container, your leftover egg salad will last for 3 to 5 days in the fridge.
An important tip to remember, bacteria can start to grow if food is left out at room temperature. Make sure to discard any leftovers that have been left out for 2 hours or more.
More Easy and Delicious Recipes To Try:
- Instant Pot Hard Boiled Eggs
- Easy Potato Salad
- Coconut Chicken Curry
- Easy Chicken Salad
- Chow Mein
- Easy Lentil Soup
- Thai Chicken Salad
- Easy Chicken Salad Sandwiches
- Avocado Chicken Croissants
- Easy Quiche Recipe
- Avocado Egg Salad
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The Best Egg Salad Recipe
Ingredients
- 8 eggs
- 1/2 cup mayonnaise
- 2 green onions finely chopped
- 1 stalk celery finely chopped
- 1 tbsp yellow mustard
- 1 tbsp fresh dill chopped
- 1/4 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
- Properly stored in an airtight container, your leftover egg salad will last for 3 to 5 days in the fridge.
Katie M says
My favorite egg salad I’ve made so far! Delicious!
jo says
So glad to hear it!
Roz | La Bella Vita Cucina says
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!
Magdalena Visca says
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!
Phyllis Bergst says
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.
jo says
If you like avocado, try this recipe for avocado egg salad: https://www.jocooks.com/recipes/avocado-egg-salad/
Baltisraul says
This is the perfect egg salad. If you don’t have the fresh herb just add a tbl of dill relish.
Carole Stettler says
I love your blog. I’ve added it to my favorite bookmarks and subscribed in a reader.