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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!
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.
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!
Ingredients Needed
- 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 is literally the best egg salad recipe. It’s 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 hard boiled 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 a sandwich or use with your favorite crackers.
How Long Does Egg Salad Last?
If stored properly in an airtight container, your leftovers will stay fresh in the refrigerator for 3 to 5 days. Just remember, egg salad should be thrown out 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 Tablespoon 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 Tablespoon 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.
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!
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!
I agree with 2 of the other comments. Salt is definitely not necessary for this recipe. Mine turned out a bit salty. I wish I would have read the comments before making the recipe like I usually do. Also, a reminder for myself to always taste before adding salt!
We used zero salt. The mayo has more than enough. Chopped in some celery. Don’t have dill. Used paprika! Don’t have chives. Used a fresh green onion. It came out fabulous! Served with bell pepper slices,Romain lettuce and dill pickles on toasted whole grain bread.
Can you use dill relish?
Yes, that will be delicious.
Love it. Easy and very tasty.
This is my favorite egg salad recipe. I didn’t have fresh dill but used about 1.5 teaspoons of dried dill. I also omitted the salt and it was perfect. I did have fresh chives and they really round out the flavor profile. Thanks for posting this recipe.
I think it had too much mustard in it that was the problem I had but otherwise it was good
This egg salad is great….but mine turned out too salty. Maybe my mayo has a lot of salt in it. Next time I will add less salt.
Be careful if you add dill relish, that adds a a salty flavor I just love. Then you can add salt to taste.
I add onion and relish to mine!
This really is the best egg salad ever. Thanks for a delicious recipe! This is now my go-to egg salad recipe.
This by far the best egg salad recipe I’ve ever tried! Thank you so much for sharing this!
Thank you so much!
Hi, I don’t have Dijon mustard, but I have mustard powder, can I substitute it?
I would suggest using dijon mustard since it adds to the creamy texture.