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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.
I love hard boiled or deviled eggs, so thought I might like egg salad sandwiches, just not the ones I grew up with. Came across this recipe and decided to give it a go.
I scaled it to only 1 egg as no one else wanted to try it and I’m eating keto friendly these days. The only issue I ran into is I only had a very small amout of dried dill left and no fresh, so it was only a hint and I think I’d like it with more. I also skipped the chives as I’m not an onion fan.
I will keep this in my meal rotation as either with keto bread or as another commentor suggested with romain lettuce doing rolls, for a change up.
Thanks Alyssa
I make my egg salad with a few variations. My family loves onion so I finely mince a Vidalia sweet onion, and add a lot! No bottled Dijon mustard either. My grandma (born in 1886)who taught me all her good cooking farm recipes, canning, preserving, storage, fermentation processes and gardening tips would not have used any mustard called Dijon! She only used mustard in the dry, powdered form. The taste is amazing and it adds a “zing” to it, as it also can be used in Deviled eggs too! Now, I then grab my paprika, the smoked kind, as if you want to elevate the flavor even more, I add about 1/2 to 1 tsp to the salad. Start slowly until you get the “heat factor” where you want it as it can get the hot taste quickly. I also do not use any dill as family does not like it in anything except for pickles! Now, two tips from the farmer’s granddaughter, me of course, Grandma always used her metal pastry blender to cut up the eggs as it is so fast! Put eggs, in a durable bowl and start “chopping” away. My father spent summers, in his youth, helping out at a family member’s chicken farm. With all the tips about “how to peel hard-boiled eggs”, he told me not to boil fresh eggs, from the supermarket, when you first get home. They should just sit in the refrigerator for 10-14 days and then boil them. With a few smacks, the shell usually will slide right off, in several large pieces. My husband was shocked but this method has worked for me for over 50 years! Dad also told me that expiration dates on the egg cartons were government demands and that eggs would keep for awhile longer, if refrigerated! Maybe or maybe not?
You know what else is wonderful In egg salad!?
Green Olive slices!!!
Oy vey! Give her a try sometime!?
-Renee
I agree with Kyra–the proportions are perfect, which is what is so important in a simple recipe. I used homemade mayo and bread, homegrown dill, chives, and lettuce! Thank you, Alyssa!
This was perfect!! The ratios are perfect. My grandma adds onion and lots of it, so I did the same; adds a nice crunch 🙂
Excellent recipe, it’s become a family favorite!
I seriously never comment on anything.. as I am eating this I just had to comment and say that it is truly the best recipe ever for egg salad. Or I don’t know I barely eat egg salad, but not just shows it is so good because I am going to make this all the time! Are use dried dill and onion powder, and still very good!
This is THE BEST egg salad recipe EVER!!!!
THANK YOU!!
1/4 cup minced dill? Is that right?
That’s correct!
I thought it seemed like a lot too….but then I realized I was using dried dill weed instead of freshen chopped dill, and that ratio is 3-1. So I only used 1/3 of dill weed from the suggested amount of fresh chopped, which is probably much better, but the dried is all I had. Still tasted delicious!
It was amazing but I did have to add double the amount of mayo cuz I like mine pretty creamy and I didn’t have Dijon mustard so I use some stone ground mustard instead. I do plan on using the Dijon mustard next time to compare but I’m sure I will love it either way.
Very good, added a bit more mayo and we love a little finely diced onion in ours.
I made this but I used 4 regular HB eggs and 4 Amish mustard pickled eggs. It is delicious!
What is the best mayo to use in this recipe?
This was truly the best egg salad I’ve ever made. I’ve doubled the recipe, it tasted better than any deli egg salad I’ve ever bought and certainly better than any I’ve ever made ( I think largely because I did not add any chopped onion or celery ) I let the chunky-ness of the chopped 17 hard boiled large eggs and the creaminess of the wet ingredients meld to create a truly unctuous flavor!!!
I eat my egg salad off a romaine lettuce leaf.
A keeper – Thank you!
Great recipe. I followed recipe exactly as written and it’s delish! I think the criticism is from those not knowing how to adjust flavors to their own tastes? This is Alyssa’s recipe…use it as a template to make your own. Thank you for posting this! I’ll keep this one.