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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.
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.