The BEST egg salad recipe! Delicious on a sandwich or straight from the bowl, this easy egg salad is creamy, tangy, and bright. A perfect lunch!
This egg salad recipe is creamy, flavorful, and bright. A perfect quick lunch, it’s easy to make with simple ingredients like mayonnaise, mustard, and fresh herbs. Try it on an egg salad sandwich (my favorite), or spoon it over crackers or greens!
I especially love this recipe for lunch during the spring. Lately, I’ve been making it weekly. But I haven’t always been an egg salad fan—for the longest time, I thought I didn’t like it.
This recipe changed my mind. Hands down the best egg salad I’ve tried, it has plenty of texture thanks to chopped (not mashed) hard boiled eggs and diced red onion. Fresh lemon juice gives the creamy mayo dressing a nice tangy kick.
Even if you’re on the fence about egg salad, I hope you’ll try this recipe. You might find that you love it as much as I do!
Egg Salad Ingredients
Here’s what you’ll need to make this easy egg salad recipe:
- Eggs, of course! Prepare them according to this recipe for how to make hard boiled eggs.
- Mayonnaise – It makes the salad rich and creamy.
- Dijon mustard – For tangy, peppery flavor. Feel free to sub yellow mustard if you prefer.
- Fresh lemon juice – It adds brightness.
- Red onion – For crunch and oniony bite.
- Fresh herbs – Chives and dill add freshness to the salad and enhance its savory flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Recipe Variations
- Make it tangier. I love adding capers to this recipe for an extra-tangy, briny kick. Diced dill pickles or sweet pickle relish would be great add-ins too.
- Add extra crunch. Stir in 1 diced celery rib.
- No red onion? Use chopped green onions instead.
How to Make Egg Salad
This egg salad recipe is simple! Cook the hard boiled eggs, then peel and chop them. Dice the red onion and chop the fresh herbs too.
Whisk together the mayonnaise, mustard, lemon juice, salt, and pepper in a mixing bowl. Add the remaining ingredients and mix to combine.
Just chill and season to taste before serving.
For the best results, follow these tips:
- Start with good hard boiled eggs. I make mine by adding the eggs to a pot of cold water and bringing the water to a boil over high heat. When it reaches a rolling boil, I remove the pot from the heat, cover it, and let the eggs sit in the hot water for 12 minutes. Then, I chill them in an ice water bath for 14 minutes before peeling. This method yields easy-to-peel eggs with yellow yolks. For more tips on making perfect hard boiled eggs, check out my hard boiled eggs recipe!
- Maintain some texture. It’s ok if the egg yolks crumble a little as you fold the chopped eggs into the dressing, but don’t mash them up too much.
- Go all in on the herbs. Fresh chives and dill add savory flavor to this recipe, and they make it feel super fresh. If you don’t have one of them, use more of the other, or add fresh parsley instead.
Find the complete recipe with measurements below.
Ways to Serve
Enjoy this recipe straight from the bowl, or
- scoop it up with crackers or crostini,
- serve it over lettuce or other greens,
- or fold it into pita or a tortilla to make a wrap.
Or make a classic egg salad sandwich! Pile on fixings like lettuce, sprouts, or microgreens; thinly sliced cucumber, radishes, or avocado; and/or pickled red onions.
What to Serve with an Egg Salad Sandwich
I often pair mine with a side salad for lunch or a picnic. Try serving your sandwich with one of these recipes:
How long does egg salad last in the fridge?
Egg salad keeps well in an airtight container in the refrigerator for up to 5 days.
Storage Tips
- Store it in an airtight container. If you’re making egg salad sandwiches, don’t assemble them more than a few hours before you eat. If you make them too far in advance, they’ll get soggy!
- Keep it in the fridge. It can spoil if it’s at room temperature for 2 hours or more.
- Season to taste after chilling. I often find that this salad needs an extra pinch of salt or squeeze of lemon after it’s been in the fridge.
More Easy Egg Recipes
If you love this recipe, try one of these easy egg dishes next:
- Deviled Eggs
- Soft Boiled Eggs
- Poached Eggs
- Or any of these 30 Best Egg Recipes!
Best Egg Salad Recipe
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
Instructions
- Hard boil the eggs according to this recipe. Peel and chop.
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of pepper.
- Mix in the onions, then fold in the eggs, chives, and dill.
- Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste and serve.
This egg salad was SO delicious!! Very fresh tasting with the fresh herbs! I ran out of capers so used chopped pickled jalapenos and scallions in place of the chives. Made sandwiches with lots of arugula, which paired nicely. Will definitely be making this again!
oh yum! Love those ideas.
I made the vegan version and wow it was incredible. Followed the recipe as written and it was perfection.
I’m so glad you loved it!
The absolute best egg salad I have ever made!!! So perfect!
I’m so glad you loved it!
This is definitely an elevated egg salad recipe. Delicious! My go-to from now on!
I’m so glad you enjoyed it!
Egg salad is one of those recipes that has endless variations! I made my own mayonnaise and had some homemade mustard that my brother makes. I also used green onions instead of fresh herbs since it’s still winter here. Served it on homemade sourdough English muffins for a Sunday evening light supper. Love!
This is a very creative spin on a traditional egg salad. I used cilantro, and I also added olives. It was very tasty and flavorful; I will definitely make it again!
The most flavorful egg salad I’ve ever made. The chives and dill at the store didn’t look that good, so I used green onions and fresh parsley instead. I also added a little more lemon juice. So good. This was the perfect dinner on a hot night with leftovers to take to work the next day.
So easy and so tasty! I love a recipe that uses pantry staples and this was a hit. We already had everything on hand and just subbed the fresh dill for some dried dill. It was the prefect work day lunch on some homemade sourdough and we will be adding it to our workday rotation!
Made an open faced sandwich with the egg salad and it was so good! Substituted scallions for the chives and parsley for the dill since it’s what I had growing in my little indoor garden and it came out delicious!
That’s so funny. I used the exact same substitutions!
So good! My pregnant tush started devouring it right after adding the eggs and I forgot to add the herbs ? it was still delicious! I added the herbs to the remainder and it was out of this world! Thanks for satisfying my egg salad craving!
I’m so glad you loved it!
What are the nutritional counts?
Insanely good & my fav egg salad recipe ever, and I make it 3-4 times/week – every week!!!
The only change I make is 1) adding a bit more capers as I love ‘em, and 2) gently grate the eggs to get a smoother/softer texture.
Love & Lemons know their stuff =)
Oops.. I meant 3-4 times/month, every month, lol!
I’m so glad you’ve loved it!
Wonderfully delicious! The saltiness of the capers and the bitter freshness of the lemon really lifts the flavor of the egg salad.
Btw, I left out the garlic…that seemed a bit too strange.
This is delicious! Love the medley between everything. I followed the recipe, I did cheat and squeezed a little more lemon juice on it… Wonderful, thanks!
Hi Mike, I’m so glad you enjoyed it!
Thanks for sharing this recipe it’s really nice
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Very good egg salad. Next time I will not add the additional salt since the capers are salty enough. This will be my go to recipe.
This is fabulous! I cut the mayo by about 1/3, but realized I could have used 1/2 of all of the dressing. My eggs were large eggs, but looked small, so this might not work if your eggs are larger. Delicious!!
Loved this – so great for spring! I’m not a fan of dill, so I doubled the chives and it was still delicious!
Simply delicious.
This looks so good, I was wondering where I can find the vegan version of the egg salad?
here it is! https://fit-discovery.info/vegan-egg-salad/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>