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My egg salad has been a reader favorite for years because it’s creamy, simple, and lets the eggs shine. It’s made with just a few ingredients, but the flavor is absolutely amazing and you can make it in just 25 minutes!
What Makes This Recipe THE BEST?
- Simple, Straightforward Ingredients: In my opinion, a classic recipe is where it’s at. Unlike other recipes, this one keeps it simple with fresh, classic ingredients that together create some amazing flavor.
- Has a zesty, fresh taste that other egg salads lack: The combination of dill, chives, and Dijon mustard really sets this recipe apart without going overboard on the ingredients.
- Quick & Easy: Ready in just 25 minutes, it’s a fast, easy recipe. Even your kids can make it!
A Reader’s Review
This really is the best egg salad ever. Thanks for a delicious recipe! This is now my go-to egg salad recipe.
Ingredients in Egg Salad
Ingredient Tips
- Substitution for Mayonnaise: I sometimes like to swap out the mayo for Greek yogurt or hummus to add a lighter, tangy twist while boosting the protein and keeping it creamy.
- A Game-Changer for Peeling Eggs: A reader once shared a tip with me—add 1 tablespoon of oil to the water while boiling eggs, and they peel so much easier! I gave it a try, and now I swear by it every time!
How to Make Easy Egg Salad
This classic egg salad is quick, easy, and perfect for an egg salad sandwich!
- Cook Eggs: 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 then let cool.
- Chop: Peel and chop the eggs and add them to a medium-sized bowl.
- Combine With Other Ingredients: Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Add the mixture to bread to make an egg salad sandwich or use with your favorite crackers.
How Long Does Egg Salad Last?
If stored properly in an airtight container, your egg salad will stay fresh in the fridge for 3 to 5 days. Just remember, egg salad should be tossed if it’s left out for more than 2 hours—bacteria loves to grow between 40°F and 140°F, so it’s better to be safe than sorry!
How to Serve Egg Salad?
- Make it a Sandwich: The most classic way to eat egg salad is on a delicious sandwich!
- In a Wrap: Scoop it into a tortilla with some fresh greens for a quick, healthy wrap.
- With Crackers: Serve it as a dip with your favorite crackers (or crostini) for a snack or light lunch.
- Stuffed in Avocado: For a low-carb option, serve the egg salad inside an avocado half!
What to Serve with an Egg Salad Sandwich?
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The Best Egg Salad
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1/4 cup fresh dill, minced
- 2 tbsp chives, minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add 8 large 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.
- Make an ice bath large enough to hold all the eggs and add the eggs to it once they have been in the boiling water 10-12 minutes. let them rest in the ice bath until cooled.
- Peel and chop the eggs then add them to a medium-sized bowl.
- Add 1/4 cup mayonnaise, 1/4 cup fresh dill,2 tbsp chives, 2 tbsp dijon mustard , 1/2 tsp salt , and 1/4 tsp pepper . Mix until combined.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you wait for the water to boil before putting the eggs in, they will be easier to peel. I used to do the cold start thing, but the hot start method works so much better.
This was so easy and tasted amazing! Perfect measurements for the ingredients! Thank you!
Need some help!!
Was searching for an egg salad recipe and thought I’d try your’s. I followed the instructions exactly but found it to be on the salty side. I tried adding relish to cut the salt but my husband still tasted the salt. Do you always use fresh fill and chives? I used dried and perhaps this was my problem!
It is always best to use the recipe. Once the variations start there can be various forms of flavoring.
Absolutely!
I made this and it was so good! I didn’t have fresh herbs so next time it will be even tastier.
Thank you!
I just had a tooth pulled and needed something soft for dinner. We haven’t had egg salad in forever, so I went searching for a good basic recipe. Hubby and I both enjoyed this very much on sandwiches with seven grain bread, will make again!
1st time making this recipe. Husband said it was best egg salad I ever made. will be using this from now on.
Great egg salad recipe. I added a little sweet resish and some organic maple syrup. YUM!
Egg Salad: instead of mustard use 2 tbsp of. DURKEES SAUCE and then tell me the best recipe! You might have to go online to buy it because after fifty years it is getting hard to find! My 21 year old granddaughter just bought a case off Amazon. Great in all salads!
This recipe is amazing! Our household is experiencing life under quarantine, trying to avoid the coronavirus. Everyone in our family has been craving comfort food and this definitely fits the bill. I think the dijon mustard is unexpected and definitely a wonderful addition. I would recommend this to anyone as it’s quick and easy to make and tastes great.
What goes with eggsalad
Hi Elizabeth!
My favorite option is to make a sandwich with it using your favorite type of bread or pita. I also really like to do a side dish of some fruit or an easy side salad. I know you’ll love it! Thanks so for following along with me!
Hot cup of Earl Grey tea
I have to agree and so would Captain Picard
It takes 5 minutes to cook and 5 minutes to rest and 5 minutes in an ice bath for my eggs in the Instapot. Peel perfectly and come out cooked just right.
After several frustrating tries to find the best way to peel eggs. I think the following method has worked the best for me.
After 3 or 4 minutes in the ice bath, I gently tap the top and bottom of the egg and then gently roll the egg.
Starting with the larger portion of the egg (I’ll call it the bottom) I gently pick the shell from it using my fingernail. From then on, I use the tip of a pearing knife to gently lift and remove the rest of the shell.
For once, I was happy with the results, very quick and NO frustration.
Why would anyone substitute mayonnaise with hummus? Or pesto? The recipe alone looks great, you shouldn’t offer obscure substitutes for mayo that will not work. I’ll give five stars for the recipe, but this substitute stuff is just nasty.
i think ranch dressing makes a good substitute for mayo
Have you tried this recipe or any other for that matter with the suggested substitutes for mayo? Hmmm. In addition, none of those ingredients are obscure in any way.
This was absolutely delicious ! I have finally learned a deliciously way to make my egg salad ! Thank all there!
Always add salt to water when boiling eggs. Makes shells come off easier.
It may not work for you but it may work for other people. Mayo is high in calories so for someone who is watching their calorie intake or would like some extra protein, it’s not that bad of an idea but for my preference, I wouldn’t try it either.
Hi! I used Primal Kitchen avocado oil mayo:) DELICIOUS
Who cares? There are a lot of people that can’t have/don’t like mayo, why not offer a substitute. I think it’s awesome that other options were offered, great job!
Because some people absolutely hate mayo, or want a healthy substitute hence the greek yogurt substitute.
Perhaps some suggestions were offered because many people have food allergies or may just not like mayo. I always appreciate seeing substitutes, especially in this time of Covid-19, when I don’t have all the ingredients readily available in my house. I am going to make it with mayo even tho mayo isn’t my favorite. Lol!
I just made it with Trader Joe’s Greek yogurt/ spinach/kale dip, and it was FABULOUS! I don’t like mayo. Tomorrow I’ll try it with hummus. Great substitutes, thanks for including those suggestions.
Why would you just say it’s not good when you obviously haven’t even tried it, that’s just such ignorant thinking…
Those with heart problems appreciate alternatives to using mayo.
The substitutes are probably for people who can’t have mayo. While I was breastfeeding, I couldn’t have mayo, so hummus would be a great way to get to enjoy this. Mayo is obviously better, but something is better than nothing!!
So I don’t like the idea of using pesto instead of mayo but your comment got me thinking. Trying this with a homemade pesto aeoli tonight and I don’t remember the last time I was this excited. Lol
We loved it. Easy to proportion too.
M husband made this and it is a good salad,we really enjoyed it. Then made it again and added sweet relish and that was really good just a twist on a classic. 🙂 Thanks for a good recipe that we will use over and over again.
Just finished making this! Absolutely wonderful!! Looking forward to lunch tomorrow!
This is how my grandma used to make it..