My husband and I eat so many eggs, and this egg salad recipe is at the top of our list for a quick lunch or light supper.
Quick and creamy with eggs, mayonnaise and our fave add-ins – it’s the method of prep that makes this Egg Salad so amazing!
Egg Salad Ingredients
- Eggs: Use chilled hard-boiled eggs. While it’s not traditional, if you’re in a rush, you can even make scrambled eggs and chop and chill them.
- Mayonnaise: Makes the filling smooth and creamy.
- Mustard: Yellow mustard adds a vibrant tang, it can be replaced with Dijon mustard or a flavored mustard of any variety.
- Add-Ins: Thinly sliced green onions add flavor, while a bit of diced celery adds crunch and freshness.
- Fresh Dill: Chopped fresh dill is optional but adds a nice fresh flavor. Fresh dill can be replaced with ½ teaspoon dried dill.
- Seasoning: Season to taste with salt and black pepper.
How to Make Egg Salad
The secret to the best egg salad is to mash the yolks with mayo until completely smooth and then fold in the whites. This gives it the creamiest texture.
- Cook, cool, and peel the eggs (recipe below). Cut in half, remove the yolks, and chop the whites.
- Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
- Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.
Flavor Variations
- Replace green onion with chives or finely chopped red onion.
- Add finely chopped or grated dill pickles or some sweet pickle relish.
- Substitute half of the mayonnaise with Greek yogurt.
- Stir in fresh herbs like parsley, dill, or basil.
Serving Suggestions
There are many ways to serve egg salad, here are our favorites:
- Make egg salad sandwiches on rolls or fresh bread.
- Scoop it over lettuce for a fresh salad.
- Enjoy it with crackers.
- Spoon it into a tortilla for a wrap on the go!
Storage
Leftover egg salad can be stored in an airtight container in the fridge for up to 4 days. If it begins to get watery and lose its bright color, it should be discarded.
More Easy Salad Sandwiches
For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.
Did you love this Egg Salad Recipe? Leave us a comment and a rating below!
The Best Egg Salad Recipe
Equipment
Ingredients
- 8 large eggs hard-boiled, cooled, and peeled
- ½ cup mayonnaise
- 1 ½ teaspoons yellow mustard or Dijon mustard
- 1 green onion thinly sliced
- 1 rib celery finely diced
- 2 teaspoons chopped fresh dill or ½ teaspoon dried dill
- salt and pepper to taste
Instructions
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Cut the eggs in half. Remove the yolks and place them in a bowl or a shallow dish. Finely chop the egg whites.
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Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
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Add the chopped egg whites, green onion, and celery. Stir well.
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Serve on bread or over lettuce.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad, Sandwich
Cuisine American
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This is the yummyest, creamyest egg salad! I like the little extra crunch from the celery and the green onions are not too strong as onion might be. I had to leave out the dill because I really don’t like it and wasn’t sure what to add instead? Good job and thanks!
Only suggestion I’d add is to bake the eggs instead of boiling. I use my air fryer for baking the eggs and they turn out way better than boiling and much easier to peel.
We have a great air fryer boiled egg recipe that would be perfect for that.
This is not only the easiest recipe I’ve found, it’s also the best! We love this so much, I have to make it at least once a week!
Excellent; we really enjoyed this. Easy to make and remember.
I just made this and the only change I made was substituting the dill for parsley (because I had no dill on hand and I read it was a good sub) But WOW. This is stupid delicious. I had it on a piece of toast and I’m in love. I highly recommend giving it a try!
This was delicious! My kids and I have never really been fans of egg salad but I decided to make this for my husband. We all tried it and agree we are now egg salad fans!
Sweet trick to mix mashed yolks with mayo, etc. I also enjoyed the taste of the dill versus my old way of finely diced dill pickles. I had a loaf of fresh pumpernickel bread, along with some crisp lettuce, made for a delightful sandwich. Holly, thank you.
I have to mark this a five star because it is exactly how I always made mine but over the years I wanted something a little bit more so I added a handful of bacon bits, Walmart or Sam’s Club in a bag , real bacon!! What’s better than eggs and bacon.
Great recipe. Genius to mash yolks with mayo then blend with whites. Thanks for sharing!
This was very tasty. One of the best egg salad recipes I have come upon. Definitely a keeper. Thank you. Also for the first time I pressure cooked my eggs and will never boil again. The skins came off easily.
Just made this per the recipe. Was really good. ⭐️⭐️⭐️⭐️⭐️