Go Back
+ servings
side shot of egg salad in a bowl with a spoon in it
Print Recipe Add to Collection
4.88 from 16 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Lunch
Cuisine: American
Keyword: egg salad
Servings: 4
Calories: 322kcal


  • 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


  • 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.



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


Calories: 322kcal | Carbohydrates: 2g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 500mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg