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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:Â 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.
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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. 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
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)