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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.
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?
Martha, if this was your website, it would be fine for a personal dissertation; however, this is a section for the review of THIS recipe. Alyssa, thank you for a great egg salad recipe! Following for all of your new recipes…
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.