This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
This amazing egg salad recipe is made with simple ingredients and is so creamy and delicious! So easy to put together and perfect for sandwiches. It will be your new potluck go-to.
I am loving all things light and tasty with simple ingredients. I have a few salad sandwich recipes that are great for group gatherings- try Avocado Chicken Salad, Cashew Chicken Salad or Chicken Caesar salad Wraps. They’re all so tasty!
How to Make the Best Egg Salad Sandwich
When I think of egg salad sandwiches I always think about bridal showers, baby showers, springtime and Easter. All the great events that are warm, bright, and bring everyone together! I love the simplicity of this classic egg salad, made with only a few ingredients. Boiled eggs, mayonnaise, a touch of a mustard and herbs like dill and chives to add that extra touch of perfection. The flavor is so good, you might just want to eat it on its own! (Guilty!)
This really is the best egg salad recipe that I’ve tried, and it’s so easy to make. A win-win! Its herby, savory flavor and creamy texture will have everyone raving. Who knew a classic potluck dish could be so good? This egg salad recipe is anything but boring!
Ingredient List
Just a few ingredients for this egg salad recipe! Nothing fancy, just a few pantry staples that will give the salad the best flavor and texture. See the recipe card below for all measurements.
- Eggs: The base of your egg salad. This recipe calls for 8 large eggs, which will be boiled, peeled, and chopped. If you need a tutorial on how to hard boil your eggs easily, try this one! It uses the air fryer to make prep a breeze.
- Mayonnaise: Makes everything smooth and also adds creaminess. If you’re not a fan of mayo, you can also use plain Greek yogurt, sour cream, or hummus.
- Dill: Fresh dill adds a bright, herby flavor. Since this egg salad recipe doesn’t use a ton of ingredients, you’ll want to make sure you don’t skip the herbs. Without them, your salad may turn out a little bland.
- Chives: Another fresh herb that adds a subtle oniony flavor.
- Dijon Mustard: For tangy, delicious flavor.
- Salt and Pepper: Make everything taste better! Add to taste.
Need a Refresher on Hard-Boiling Your Eggs?
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Then cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for 6-7 minutes. And voila! Perfect hard-boiled eggs. You can also use this recipe for easy, air fryer hard-boiled eggs!
The Best Egg Salad Recipe
Only a few simple steps to put together this classic egg salad. So easy, so delicious, and perfect for taking on the go!
- 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. Then spread on bread or use with your favorite crackers.
More Mix-Ins
This egg salad recipe is the perfect canvas for all of your favorite mix-ins. Here are a few ideas:
- Tangy Flavor: Add pickle juice, diced pickles or relish.
- Crunch: Chopped celery, diced tomatoes, olives, or carrots for texture.
- Protein: Add some protein such as diced cooked shrimp, chopped bacon, or small, square chunks of chicken or ham!
- Healthy Fats: Chunks of avocado!
How Long Does Egg Salad Last?
Properly stored, egg salad will last for 3 to 5 days in the refrigerator. Because bacteria grows 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.
More Recipes Perfect for Lunchtime
Pin this now to find it later
Pin It
The Best Egg Salad
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1/4 cup dill, minced
- 2 tbsp chives, minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 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.
- 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 mayonnaise, dill, chives, dijon mustard, salt, and pepper. Mix until combined.
- Spread on bread or use with your favorite crackers!
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!!