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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.
Yup, this is the best egg salad recipe. I added 3 more eggs because I thought the 8 eggs flavor was overwhelming. The 11 really made the taste difference.
Good recipe, however I would reduce the salt to 1/4 teaspoon
if you want a hint on how to cook hard-boiled eggs that peel easily, just add about a quarter of an inch of a slice of lemon to the water when you boil the eggs. The citrus in the lemon softens the shells and they’re a cinch to peel.
Going to try lemon! Thanks!
Delicious. I love the substitution of chives for onions. Much smoother taste.
Ok. Being a single guy I assumed dill weed in the spice aisle would be the same as minced dill. Well I couldn’t be more wrong! 1/4 cup of dill weed spice was way too much! Egg salad is green! I figured maybe I’ll add more eggs to even it out some but 8 eggs was all I had. This comment is only meant to help anyone else who has no idea.
I’m SO glad I scrolled on down and read your comment, Tommy. You saved my egg salad! haha. While I’m not a single guy, I’m also not much of a chef. LOL I wanted to try this recipe but didn’t have fresh dill, but DO have the dried dill weed from the spice aisle. I read your comment, looked up the conversion and thankfully only used 4 tsp instead of 1/4 cup. This truly was the BEST egg salad!
Really good. Super creamy. Much better than store bought egg sal
I really enjoy the idea that you list substitutes and additions to your recipes. I added some shrimp to my egg salad . Why ? I needed to use them up and the added protein as you stated is another plus. This recipe is simple and to the point. Thank you.
Eggs are pure protein. But yeah, shrimp sounds like a good addition.
I added a touch of curry powder to this recipe for just a little more kick! Also, Duke’s mayo – once I found it I won’t use any other! Thank you for a great recipe!
After removing eggs from the water.. put them in COLD water with ice cubes for 5~7 minutes. The shells will peel away almost by themselves.!
One word …. DELICIOUS!!! Thank you for sharing your recipe! 🙂
Normally I use the classic…mayo,sweet relish, salt and pepper but this recipe was a awesome find and will be using from now own
This recipe was wonderful
This was wonderful. I think the chives and mustard are great additions to the classic recipe.
There are some odd reviews here for sure … lol But I wanted to be one that just said it was delish! I did add diced celery for crunch, and spring onions just because I didn’t have any chives (thank you, quarantine), and substituted half the mayo for yogurt – thanks for the sub ideas. Kept it otherwise the same, and totally yum! (I’ll add I cooked my eggs in the instant pot for the first time, and it worked like a dream.) Might mix it up with the pesto idea next!
Regarding the egg shelling process, I’ve found they come off much more easily if they’re cooled JUST BARELY enough to handle. There’s a thin film that adheres the shell to the egg white as the egg cools (and dries) in the shell. Also, crack the shell in a few spots, roll it gently between your palms, and begin peeling at the wide end. Thanks for the great recipe! And I’m looking up Durkees Sauce!
This is delish!!! I needed a recipe to use our Easter eggs and this egg salad was perfect. I used dill relish. I will definitely make it again!!