by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and it makes the perfect sandwich! You will make this recipe again and again!
I am loving all things light and tasty with simple ingredients. I have a few salad sandwiches that are great for group gatherings that are a must try. Try one of these Avocado Chicken Salad, Cashew Chicken Salad or Chicken Caesar salad Wraps.
Literally The Best Egg Salad Sandwich
When I think of Egg Salad sandwich I always think about bridal shower, baby showers, spring time and Easter. All the great events that are bright and loving that bring everyone together. I love the simplicity of this classic Egg Salad Sandwich with only a few ingredients. Boiled eggs, mayonnaise, a touch of a mustard and elegant toppings with dill and chives to add that extra touch of perfection. This literally is the BEST Egg Salad Sandwich that is easy to make, little to few ingredients and a delicious taste that is satisfying and can feed a crowd.
How do you make The Best Egg Salad Sandwich?
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
How do you boil eggs?
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs.
How Long Does Egg Salad Sandwich last?
Properly stored, egg salad will last for 3 to 5 days in the refrigerator. How long can egg salad be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; egg salad should be discarded if left out for more than 2 hours at room temperature.
What other ideas for adding into the egg salad?
- Add pickle juice, diced pickles or relish
- Celery or carrots for texture
- Add some protein such as diced cooked shrimp or small, square chunks of chicken or ham
- Diced tomato or cherry tomatoes
- Avocado
- Bacon
- Olives
What can I substitute Mayonnaise with?
- Greek Yogurt
- Hummus
- Pesto
- Nut Butter
Want more lunch time meals? Here are some!
- Basil Pesto Chicken Sandwich
- Grilled Turkey Florentine Sandwich
- Slow Cooker French Dip Sandwich
- Easy Ham and Swiss Stromboli
The Best Egg Salad
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- ¼ cup dill, minced
- 2 tbsp chives, minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- ¼ tsp pepper
Instructions
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs then add them to a medium-sized bowl. Â
- Add mayonnaise, dill, chives, dijon mustard, salt, and pepper. Â Mix until combined.Â
- Spread on bread or use with your favorite crackers!
Video
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I seriously never comment on anything.. as I am eating this I just had to comment and say that it is truly the best recipe ever for egg salad. Or I don’t know I barely eat egg salad, but not just shows it is so good because I am going to make this all the time! Are use dried dill and onion powder, and still very good!
This is THE BEST egg salad recipe EVER!!!!
THANK YOU!!
1/4 cup minced dill? Is that right?
That’s correct!
I thought it seemed like a lot too….but then I realized I was using dried dill weed instead of freshen chopped dill, and that ratio is 3-1. So I only used 1/3 of dill weed from the suggested amount of fresh chopped, which is probably much better, but the dried is all I had. Still tasted delicious!
It was amazing but I did have to add double the amount of mayo cuz I like mine pretty creamy and I didn’t have Dijon mustard so I use some stone ground mustard instead. I do plan on using the Dijon mustard next time to compare but I’m sure I will love it either way.
Very good, added a bit more mayo and we love a little finely diced onion in ours.
I made this but I used 4 regular HB eggs and 4 Amish mustard pickled eggs. It is delicious!
What is the best mayo to use in this recipe?
This was truly the best egg salad I’ve ever made. I’ve doubled the recipe, it tasted better than any deli egg salad I’ve ever bought and certainly better than any I’ve ever made ( I think largely because I did not add any chopped onion or celery ) I let the chunky-ness of the chopped 17 hard boiled large eggs and the creaminess of the wet ingredients meld to create a truly unctuous flavor!!!
I eat my egg salad off a romaine lettuce leaf.
A keeper – Thank you!
Great recipe. I followed recipe exactly as written and it’s delish! I think the criticism is from those not knowing how to adjust flavors to their own tastes? This is Alyssa’s recipe…use it as a template to make your own. Thank you for posting this! I’ll keep this one.