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The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and it makes the perfect sandwich! You will make this recipe again and again!
I am loving all things light and tasty with simple ingredients. I have a few salad sandwiches that are great for group gatherings that are a must try. Try one of these Avocado Chicken Salad, Cashew Chicken Salad or Chicken Caesar salad Wraps.
Literally The Best Egg Salad Sandwich
When I think of Egg Salad sandwich I always think about bridal shower, baby showers, spring time and Easter. All the great events that are bright and loving that bring everyone together. I love the simplicity of this classic Egg Salad Sandwich with only a few ingredients. Boiled eggs, mayonnaise, a touch of a mustard and elegant toppings with dill and chives to add that extra touch of perfection. This literally is the BEST Egg Salad Sandwich that is easy to make, little to few ingredients and a delicious taste that is satisfying and can feed a crowd.
How do you make The Best Egg Salad Sandwich?
- 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 and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
How do you boil eggs?
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs.
How Long Does Egg Salad Sandwich last?
Properly stored, egg salad will last for 3 to 5 days in the refrigerator. How long can egg salad be left at room temperature? Bacteria grow 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.
What other ideas for adding into the egg salad?
- Add pickle juice, diced pickles or relish
- Celery or carrots for texture
- Add some protein such as diced cooked shrimp or small, square chunks of chicken or ham
- Diced tomato or cherry tomatoes
- Avocado
- Bacon
- Olives
What can I substitute Mayonnaise with?
- Greek Yogurt
- Hummus
- Pesto
- Nut Butter
Want more lunch time meals? Here are some!
- Basil Pesto Chicken Sandwich
- Grilled Turkey Florentine Sandwich
- Slow Cooker French Dip Sandwich
- Easy Ham and Swiss Stromboli
The Best Egg Salad
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- ¼ cup dill minced
- 2 tbsp chives minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- ¼ 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 and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
Video
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
For a different texture (one that I prefer!) instead of chopping the eggs, grate them using the coarsest cheese grater you have. (The coarse side of a box grater works!)
Great tip! Thanks for sharing!
Easy and tasty! I used a chopped up huge kosher dill pickle and some Hungarian paprika in this recipe. Tastes great!
That sounds amazing! What a great idea!
Love egg salad. On a whim added something that was magic, a squeeze of lemon juice. Magical (for me). Try it, you’ll love it…
The worst egg salad ever. What a waste of ingredients- threw it in the garbage. The recipe called for 1/4 cup dill minced. It did not say fresh. Too much Dijon and salt and a big pile of green inedible mush. So sorry I strayed from my usual recipe.
Definitely THE best egg salad I ever had! Already made it twice in the last handful of days. Everyone LOVES it. It’s going into our regular rotation now. Thanks for sharing! 🙂
What??? No celery, green onions or fresh dill?? Hmmm. These are the ingredients that take a basic recipe over the top. (no dijon) I just use dry yellow mustard.
Fresh dill is listed in the recipe and shown in the photos. 🙂
Too much salt and Dijon. Boiling more eggs now.
I bring my eggs just to a boil. Then turn off heat, cover & let stand for 10-15 min. depending on the size of the eggs.(I usually just make 1 jumbo egg for myself). Then I use an egg slicer to chop up (going each direction) the eggs. Then I add mayo, a little Dijon mustard and a little yellow mustard, and just a pinch of salt & pepper. I didn’t state measurements because I just eyeball it & taste test along the way. Just make sure not to add too much mayo.
That’s how I make it too. I heard
Substituting kewpie For the mayonnaise is good too. I think I’ll have to order it online Because I can’t find it in the grocery stores.
Way too much Dijon! Ruined the whole recipe
Technique tip: Separate the yolks and whites after peeling. Mix the yolks with the other ingredients then chop and add the whites last. That allows you to control the size of the chopped egg instead of mashing them all together when mixing the other ingredients.
This was okay. Definitely not the BEST egg salad I’ve had. That title belongs to the recipe made by my grandmother. She used good old French’s yellow mustard in hers. I know that’s not a fancy gourmet mustard, and normally I love Dijon. But I just felt it was a bit assertive in this recipe.
Loved it!!! Btw!!!! GREAT TIP!!!:::
When boiling the eggs add some oil and it will peel with ease❣️
I add white vinegar. Works a treat!
Dijon overpowering the delicate flavor of the egg. 1-2 teaspoons is plenty. Otherwise it’s a good recipe. To the person that said leave the salt out, definitely do not do that. Eggs need salt and pepper. A good starting point then adjust to your own personal taste.
This is the best egg salad I’ve made or eaten. There’s no way to improve on this.
I would recommend leaving the salt out. With the mayo and mustard it might be salty enough for most people… taste test and then decide if you want to add salt. For me and my husband it was much to salty. But otherwise a great recipe!
This came out great. I used avocado mayonnaise but otherwise stuck to the original recipe.
I live at 9500 ft and increased the time to 12 min. Came out great! First time doing eggs in an instant pot.
Delish! I added a shake of celery salt. My favorite egg salad recipe!
If you are using dried dill, to avoid overpowering the rest of the recipe, reduce to 1/8 cup unless you REALLY like dill.
Here’s a tip with egg salad. Add 1-2 Tbsp soft butter when mixing ingredients in recipe. If leftovers need to refrigerated until next day, the butter STOPS the liquid from forming in the bottom of salad. It’s a very creamy egg salad on day two :)). I learned that a long time ago and share the tip when I can. Works in tuna salad too!
Wow. This sounds like amazing advice. Can’t wait to try it. Thanks!