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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.
Way too much salt. Needs pepper. Who has fresh dill and chives in their kitchen? Not me. Add a bit of green onion, the green part for color. Forget mustard or other additions like relish. I chop the egg much finer. No big chunks. Serve with lettuce on white bread.
This brings back so many memories of my Grandmother. Only I changed the boiling of eggs to the 5-5-5- method in the Instant Pot. They come out perfect with no green sulfer look and taste to them.
Add 1 cup water and eggs on the trivet or a steamer basket. Put the lid in sealing position and set the egg button for high and 5 minutes. When timer goes off allow to sit untill it reads L5. Release the pressure and remove lid, then place in ice water for 5 minutes and peel. I split the mayo in half and use sour cream.
I’ve used this recipe for my egg salad so many times… it’s a winner every time!
My comment is about boiling the eggs. I’m 58 years old, from the South and my advice is to stop worrying with all the water and mess and buy yourself an electric egg steamer/boiler… best thing I ever did for myself. It tells you when they’re done and it’s FAST and INEXPENSIVE.
NOW… once they’re cooked put them in a bowl of cold water WITH ICE for at least 15 minutes (longer if you can)… don’t break the shells. Your eggs will come out perfectly… and the eggs are beautiful for deviled eggs as well
As far as any egg salad recipe is concerned? I’ve always learned a little from every one that I have read… but it’s always gonna be “to each his own” <3
What brand of egg steamer/ boiler do you own or is a good brand?
wow , the salad is too good
EDITED
Way too much salt. Next time I will be adding only 1/4 tsp salt. I am fixing this by adding 3 more eggs and a bit of sour cream until the sodium is calmed down. Other than all that, freakin delicious. *for those of you with the dill weed issue, I used 1 tsp of dry. I also chopped up dill pickles and bacon pieces to add to the mixture.
Way too much salt. Next time I will be adding only half a tsp salt. I am fixing this by adding 3 more eggs and a bit of sour cream until the sodium is called down. Other than all that, freakin delicious.
*for those of you with the dill weed issue, I used 1 tsp of dry. I also chopped up dill pickles to add to the mixture.
I omit the chives, but also add yellow mustard and ground mustard.
This egg salad is perfect. I have to share a life changing hint I just learned last year!! I am 56 years old and have been hard-boiling eggs the same as all of you forever. A friend of mine told me this…
Bring water to a rolling boil and gently place the raw eggs in the boiling water. Let the eggs gently boil for 13 mins and then immediately immerse in an ice water bath. These eggs peel so easily every time! It is truly like a miracle 🙂
I added a little relish lemon juice and worchrster shire sauce. Served on a croissant with lettuce!!Deliciuor
I agree with one of the other readers who suggested that Durkee’s Sauce would be a much better ingredient to use instead of mustard. People use mustard (a crutch) in almost every salad-type dish, & personally-I feel it’s waaay overused in order to ‘try’ and achieve flavor. IMO, it overpowers the main ingredient. I like to taste everything in a recipe, NOT only the mustard, even in a small quantity. I love mustard, but not IN or ON everything! If you know how to properly season a recipe, you won’t need to add a cheap condiment to make it flavorful.
I gave it 5 stars because even though I didn’t like it, my teenage sons loved it. They ate like 3 or 4 sandwiches, it was weird. Lol I decided to try something new because I usually use my mom’s recipe which is Mayo along with salt, pepper, and some garlic powder. I’m glad I tried it to give the family variety. 🙂
Love it!! I added fresh thyme and lemon juice as well. Absolutely amazing
This is a great improvement on the rather boring standard egg salad. However, I have one criticism. I’d go with about half the Dill. It seemed to be a bit much. I also threw in a dash of onion powder. I like a little more oniony taste and the Chives were not enough. I suppose I could have doubled the Chives but didn’t want it to overpower the egg, like the Dill did.
Just made this and wow! It really is the BEST! Thank you so much for the recipe, it is bookmarked for life! 🙂 I used my Ninja Foodi to hard boil the eggs as well (first time using it for eggs) and the 5-5-5 method was almost as big a winner as the recipe. haha. They seriously almost peeled themselves! Looking forward to trying more of your recipes.
Made this egg salad and mixed with salad greens to substitute for toast. This is the best way to make an egg salad salad. I didn’t have any chives or dill, so I substituted with a tablespoon of minced garlic cloves.
Ok, just a suggestion on peeling an egg. Stay w/me, it’s weird but WORKS! Get a mason jar (and lid), put an inch of water in it, the hard boiled egg, put the lid on and SHAKE! Ya gotta have the water.
I didn’t believe it would work but trust me…TRY it, it WORKS! (Saw that hack somewhere). It really helps when you’re doing lots and lots and LOTS of eggs for several large deviled egg platters. But now I cheat and buy Eggland’s Best hard boiled/PEELED eggs in a bag. Ha!
I also like tweaking the egg salad by putting sweet relish in, or sometimes a squeeze of horse radish sauce. If you have HVR (Hidden Valley Ranch) powder, a shake of that is yummy, too.
Speaking of…it’s time for me to go make some! (Came looking for the recipe again)