Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.
Sometimes we are looking for an easy dinner that we can make at the very last minute. Honestly, we are always looking for that. This easy Egg Salad recipe is the perfect recipe to keep in your back pocket for the days when you have no idea what to feed your family.
This recipe has the perfect balance of egg and creaminess, and the most simple yet delicious flavors. While we like to keep it on hand for a dinner that is on the table in under 30 minutes, it is a great recipe for a party. If you are hosting a baby shower or summer picnic, this recipe is easily doubled or tripled to add another great salad to your table.
This is the best egg salad! I’ve made this recipe 4 times in the last two weeks! Try it on slightly toasted sourdough . . . a bit of fresh greens and mayo. Unbelievable!!
How to Make Egg Salad
Hard Boil the Eggs
To make hard boiled eggs, place the eggs in a single layer in a saucepan. Cover with water. Bring to a boil and then turn off the heat, covering the pan. Let the eggs sit for 12 minutes. Then transfer the eggs to a bowl of ice water and let sit for 5 minutes before peeling. I also love making hard boiled eggs in the Instant Pot.
Separate the Eggs
Take the yolks out of the whites and put them in a bowl. Chop the egg yolks. Mix the egg yolks, mayonnaise, and seasonings. Taste to adjust the seasonings.
Mix Everything Together
Add all of the ingredients to a large bowl and stir to combine. Enjoy!
Variations
I love this recipe as is, but it is also great with some additions.
- Green Onions: I’ve had lots of readers tell me that they enjoy this with a green onion or two sliced and added.
- Chives: These are another great option if you don’t like green onions.
- Fresh Herbs: Fresh dill or fresh parsley could be delicious additions here.
- Avocado: I love my Avocado Egg Salad. It replaces some of the mayo with avocado.
- Pickles: For an extra boost of flavor to this great recipe, cut up a dill pickle or two, and then add a few teaspoons of the dill pickle juice to the mixture. I love the crunch that the pickle adds and the great taste of the dill pickle juice.
- Bacon: Crisp bacon makes a great addition to any sandwich, but goes particularly well here.
How to Serve Egg Salad
We love our egg salad sandwiches on thick country bread, as seen here. Its delicious with all the traditional sandwich toppings: lettuce, tomatoes, and pickled red onions. You could also serve it on buns or eat it with crackers. If you are eating low carb, you could eat these out of lettuce cups, like pictured in my Seafood Salad.
Storing Leftover Egg Salad
When stored in an airtight container in the refrigerator, this classic egg salad will last for three to five days. Please always use your best judgment and if leftovers smell off, toss them.
What to Serve with Egg Salad Sandwiches
If you make this classic egg salad recipe or any of my other recipes, leave me a comment and let me know what you think!
Egg Salad
Ingredients
- 8 hard-boiled eggs see note 1
- 3/4 cup light mayonnaise or full fat will work, see note 2
- 1 celery stalk diced small
- 1 teaspoon dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt see note 3
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- To hard boil eggs, place eggs in a single layer in a saucepan. Add enough water to cover them completely. Bring to a roaring boil. Turn off the heat and cover the pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.8 hard-boiled eggs
- Peel the eggs and separate out the yolks. Chop the egg whites.
- In a medium bowl, whisk together the egg yolks, mayonnaise, dill, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. Taste and adjust seasonings as desired.3/4 cup light mayonnaise, 1 teaspoon dill weed, 1 teaspoon dijon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon table salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika
- Stir the chopped egg whites and celery into the mixture. Serve on buns with lettuce and sliced tomatoes and enjoy!1 celery stalk
Recipe Video
Notes
- While there are instructions to make hard boiled eggs, Instant Pot hard boiled eggs are a great alternative.
- Nutritional information is based on using light mayonnaise.
- While I think this recipe is great as written, some have said that it is too salty. Tastes definitely vary, especially when it comes to salt, so if you are sensitive to salt, start with half the amount, knowing you can add more as desired.
- This recipe makes 1 1/2 cups. You can make a nice egg salad sandwich with 1/3 cup, meaning you can make 4 sandwiches out of this recipe.
Renee says
This is so good I did not have the Dijon mustard so I used yellow and yum yum. So good I almost had some for dinner but instead I will wait until lunch tomorrow
I’m so glad you liked it!
Fran Williams says
I am inspired to make this very soon, like tomorrow! I always liked egg salad and chicken salad. This wii be good.
I hope you love it
Louise says
I used yellow mustard and cut the dill by half. The best egg salad I’ve ever made. Oh, and I used my egg slicer to chop the whites 😊.
Angela says
I usually put sweet relish in my egg salad, but your recipe sounds intriguing. I am going to do it because every recipe from you is fabulous!
I’m so happy to hear you’ve been enjoying my recipes!
Sydney says
I made this for lunch today and it was fantastic! I didn’t have celery so didn’t put that in, but I followed the recipe as told even though my boyfriend wanted one of my boiled eggs so I only had 7 instead of 8. Thank you for the recipe!
I’m so glad you enjoyed it, Sydney!
Phyllis Ficarrotta says
Everyone likes to experiment a little. I use the small size block of Philadelphia brand cream cheese in the chive flavor. Let it sit outside the fridge to reach room temperature. Add mayonnaise a little at a time until you get the right consistency. I also do not like large chunks of egg, so I grate the eggs after they are cool on the coarse side of a grater. You may have to use more eggs when you do this but I find it better. Also try adding a fourth tsp of curry powder and a small amount of onion powder. As my grandmother used to say, don’t be afraid to “doctor “ things up a little bit. Thanks for sharing your recipe with us!!
Dan says
Just made this. Love it.
I’m so glad that you liked it!
Helene Severson says
The best egg salad ever. My husband doesn’t like mustard so I used dry mustard instead. This a keeper!!
I’m so glad you both like it!
Paula Rough says
I am 67 years old and I am a very good cook not to brag but to just let you know that I know what I’m doing in the kitchen. I have made egg salad too many times to count but when I ran across your recipe where the eggs were separated I’ve never done that. I just usually chop them whole, so I thought I’d try it. What a difference this is so creamy it’s wonderful love your recipe it has the perfect amount of spice. I think it’s a little heavy on the mayonnaise, I used about a half a cup but it was still very moist and creamy enough for us. I also used full fat mayonnaise maybe that was the difference. Thank you
I’m so glad that you liked it, Paula!
Ann beaubien says
I use olive instead of pickles
If you like or horseradish or horseradish sauce add so.e ro your taste. I put a little smokey paprika on top of the salad o a sandwich or what you like. I use finely chopped onion.