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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: 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.
- 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.
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.
Who minces dried dill? When I see “minced dill” in a recipe, I know that means “fresh”.
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.