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.
Elaine says
Great recipe! I was a little afraid about the dill but it’s perfect!
I’m so glad you like it!
Sandi says
This egg salad was very good. Might be my go to recipe!!!
I’m so glad to hear it, Sandi!
Amy says
I bought regular mustard, do you think it will not taste well?
No, I think it will still be delicious. Different taste, but still good.
Jeff d says
Have made numerous times.Smaller portions but true to recipe.Great flavor without being over the top.Its 9:17am ET and I’m putting it on bread right now.See ya.
I’m so glad you liked it!
Jim Eickhoff says
Liked the egg salad recipe. Fro me I had to add a teaspoon off hot sauce. Your recipe is simple and easy to follow. Jim
I’m really glad you liked it!
Grace says
A bit too spicy for my taste. Cutting salt in half was better but will stick with my own homemade recipe minus all the extra spices.
I’m a little confused what could have caused spice here. The only thing that could do it would be the black pepper, but there is very little in this.
Kathy says
I loved this. I cut spices in half and it was still good. Next time will use the whole amount.
I’m so glad you liked it!
Spela says
I enjoyed the recipe, but next time I will decrease the amount of dill. It was a little over powering for me.
Jessica says
Yum! I added green onion and a pinch of sugar. Very good recipe. Thanks!
I’m so glad you liked it!
Jeff d says
Are the 5 stars for your recipe or the one as published?
Diana says
I sometimes substitute rosemary for the dill. It’s amazing.