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.
Great recipe! I make egg salad a lot but I’ve never thought about adding lemon and celery seeds. I love those additions, as well as the capers! I will definitely make this again.
I’m so glad you enjoyed it!
This is a great and easy recipe! Thank you for sharing!
So good! I’ve been making a batch every Sunday for fresh, bright sandwiches throughout the week. Also great just out of a bowl!
I’m so glad you’ve enjoyed it!
Made this for some road trip lunch food- yummy combo of different spices/ingredients that I hadn’t thought of putting in my egg salad before. Especially liked the fresh dill!
I’m so glad you enjoyed it!
I made this over the weekend and everyone loved it! We served it as a dip so I made it a little extra saucy; it was so tasty!
Love this recipe, so bright and fresh! It keeps well in the fridge, too, so it makes for easy lunches throughout the week 🙂
I’m so glad you enjoyed it!
I haven’t made or eaten egg salad in years, but was looking for a quick and easy lunch idea. This hits the spot! The only swap I made was I had parsley and not dill so made that change. I also used chives from the garden and some sourdough bread I made. to make a tartine/open faced sandwich. I wish I was in a cafe in France, with a glass of rose…but in the meantime, this was delightful!
I’m so glad you loved it!
I am so glad that you chose this as the April cooking club recipe I didn’t think I liked egg salad but this was delicious on homemade oatmeal bread and I would have missed out if it hadn’t been the cooking club recipe.
Yay, I’m so glad you tried it and loved it!
It’s perfect for post-Easter! I put it on a bed of arugula with feta and tomatoes and it is the perfect combo!
Oh yum, I’m so glad you enjoyed!
This was very flavorful. I loved the capers!
I’m so glad you loved it!
I absolutely loved this egg salad! So delicious. Super easy to make also. I liked that it was pretty much only the eggs, may, lemon juice and spices. Nothing extra that took away from the deliciousness of the eggs. Another winner!
Perfect egg salad sandwich to have while watching The Masters!
This was quick and easy to make. It’s a great bring-to-work lunch! I subbed chickpeas for the tofu.
This recipe is by far my favorite egg salad recipe ever. (And I make egg salad a couple times a month)
Using fresh eggs that my daughters backyard hens had just laid made the sandwiches even more delicious!!
We used yogurt instead of Mayo, and it was still yummy.
I’m so glad you loved it!
I made the egg salad but used the vegan mayonnaise recipe! It worked great!
Loved this recipe even though I’m not normally a fan of egg salad! I made it for weekday lunches in a sandwich with lettuce & mustard on sourdough and it was so good and tasty and kept up well for the week. I think it’s the turmeric that makes this egg salad really good and pleasantly fragrant. Would absolutely make it again when I have 6 eggs to use up!
I’m so glad you loved it!
Bright and tasty!
Made this for April cooking club and it did not disappoint. The suggested method for perfect hard boiled eggs did indeed produce the best hard boiled eggs I’ve ever pulled off.
I’m so glad you loved it and that your eggs were perfect!
So so yummy! Love the freshness the dill and chives add to the mix. Put it on top of toasted sourdough with fresh spinach and it was the perfect lunch! I’m excited that I have leftovers so that I can eat it again tomorrow!
I’m so glad you loved it!
This was delicious and very flavorful! It made a great summer dinner.