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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!

Egg salad in a gray bowl.

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!

  1. 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.
  2. Chop: Peel and chop the eggs and add them to a medium-sized bowl.
  3. 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.
2-photo collage of the eggs in one bowl, and the salad ingredients in the other.

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!
Closeup of a serving of egg salad.

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.

2 slices of an egg salad sandwich.

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The Best Egg Salad

4.67 from 69 votes
By: Alyssa Rivers
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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4



  • 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.  
  • Add mayonnaise, dill, chives, dijon mustard, salt, and pepper.  Mix until combined. 
  • Spread on bread or use with your favorite crackers!



Originally posted on February 26, 2019
Updated on March 7, 2024


Calories: 245kcalCarbohydrates: 2gProtein: 13gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 378mgSodium: 606mgPotassium: 180mgFiber: 0.5gSugar: 1gVitamin A: 847IUVitamin C: 3mgCalcium: 70mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Salad, Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 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!)

  2. 5 stars
    Easy and tasty! I used a chopped up huge kosher dill pickle and some Hungarian paprika in this recipe. Tastes great!

  3. 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…

  4. 1 star
    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.

  5. 5 stars
    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! 🙂

  6. 3 stars
    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.

  7. 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.

    1. 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.

  8. 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.

  9. 3 stars
    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.

  10. 4 stars
    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.

  11. 4 stars
    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!