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Egg Salad Recipe with the Best Dressing

Truly the best Egg Salad Recipe you are going to try with minimal ingredients and so quick to make. Hard-boiled eggs with celery, dill, seasoning and chives in a creamy garlic Dijon mayo dressing make up this classic egg salad. Add this to your Easter menu! 

Eggs are are a healthy, high-quality protein. We love recipes where eggs are the star ingredient like these incredible Deviled Eggs with Bacon and Egg Muffins.

Egg salad in a serving bowl with a spoon and topped with chives.

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Hey, hey! Valentina with Valentina’s Corner sharing an Egg Salad Recipe.

Egg Salad Recipe:

This is the easiest egg salad recipe and the perfect way to use up leftover hard-boiled eggs. Eggs with herbs, celery and crisp onion in the creamiest dressing make for one amazing salad.

Egg salad can be served in so many different ways – as a side salad, on toast, etc (see more ideas below). Adding hard-boiled eggs is a great way to pack more protein into Potato Salad, or Salmon Cobb Salad. This classic salad is simple and just as satisfying, but so much faster to make!

Quick Egg Salad in a serving bowl with a spoon and garnished with herbs,

What Goes Into an Egg Salad?

Though this is a simple recipe and uses basic ingredients of eggs, dill, chives, celery and onion in creamy garlic mayo, it tastes amazing. Here are suggestions for other ingredients to add to the salad for a fancier salad:

  • Protein- such as bacon, chicken or shrimp.
  • Veggies- tomatoes, cucumbers or carrots are great options.
  • Avocado- can either be cubed and added to the salad or blended with the dressing.

TIP: If you will be adding other ingredients to the salad, prepare a larger portion of the dressing.

Chopped ingredients in individual bowls before mixing.

How to Make Egg Salad:

Making a salad doesn’t get easier than this homemade egg salad. Just be sure your eggs have cooled completely before preparing the salad or make them ahead and refrigerate until ready to use.

  • Hard boil eggs on the stovetop or in the instant pot and cool. Once cooled, cut into desired pieces (we like ours chunky)
  • Finely cube the celery and red onion (sweet onion may be substituted for red onion)
  • Chop the chives (or green onions) and fresh dill
  • Prepare homemade dressing
  • Mix salad well to combine and enjoy!

Are Eggs Good for You?

Eggs are the least expensive high-quality protein. They are nutrient-dense and will keep you feeling good throughout the day. Egg yolks are rich in choline which is important for brain and liver health. Eggs also contain lutein which benefits eye health. They also have zero carbs and no sugar. Read more below on free-range egg nutrition.

Boiled egg, onion, celery, dill salad ingredients cubed in a bowl for Egg Salad.

The Best Dressing for Egg Salad-

The dressing in any salad can really make or break a recipe. This awesome creamy dressing adds so much flavor to the simple salad. Eggs never tasted so good!

  • In a bowl, add the mayonnaise, Dijon mustard, paprika, garlic, lemon juice, salt and pepper.
  • Mix until the dressing is creamy and ingredients are well incorporated.

Collage how to make creamy Dijon mayonnaise dressing

How to Serve Egg Salad-

Though the salad may be enjoyed as a side dish, it is rather versatile. Enjoy these other variations to serve Egg Salad:

  • Egg Salad Sandwich- Serve the egg salad as a sandwich between bread slices, as an open-faced sandwich or even in stuffed in a wrap or pita.
  • Avocado Egg Salad- Load the egg salad onto a halved avocado.
  • Lettuce wrap- Add the egg salad to lettuce or Romaine and enjoy as lettuce wraps.
  • Breakfast sandwich- Load salad onto toast for an easy breakfast sandwich, perfect.

Free Range Eggs Vs. Caged Eggs:

Pay attention to the packaging of the eggs you buy. According to our sources *(see below), free-range hens may lay healthier eggs and more nutritious eggs which have:

  • less cholesterol
  • less saturated fat
  • more Vitamin A
  • more omega 3 fatty acids
  • more vitamin E
  • more beta-carotene

Free Range Egg salad with creamy dressing garnished with dill and chives

More Egg Recipes to Try:

I can’t wait for you to try this easy Egg Salad Recipe. Once you try it, you are going to make it over and over again!

Egg Salad Recipe

5 from 11 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Egg Salad with the best dressing in a serving bowl

The easiest Egg Salad Recipe. Hard-boiled eggs with chives, dill, celery and onion in the creamiest Dijon mayonnaise dressing.

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $3-$6
Keyword: egg salad
Cuisine: American
Course: Lunch, Salad, Side Dish
Calories: 290 kcal
Servings: 4 people

Ingredients

For the Salad:

  • 8 hard-boiled eggs
  • 2 Tbsp celery finely chopped
  • 3 Tbsp red onion finely chopped
  • 3 Tbsp dill chopped
  • 3 Tbsp chives chopped

For the Dressing:

Instructions

  1. Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl. 

  2. Add finely chopped celery, red onion, dill and chives. 

  3. In a separate bowl, combine ingredients for the dressing. Gently stir dressing into the egg salad until coated and serve. 

Nutrition Facts
Egg Salad Recipe
Amount Per Serving
Calories 290 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 380mg127%
Sodium 565mg25%
Potassium 146mg4%
Carbohydrates 2g1%
Sugar 2g2%
Protein 13g26%
Vitamin A 800IU16%
Vitamin C 3.3mg4%
Calcium 50mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

*Egg nutrition information sourced from Dr. Axe and The Incredible Egg

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Lisa D
    July 5, 2020

    This was delightful. I added avacado and grape tomatoes on top.

    Reply

    • Natasha's Kitchen
      July 6, 2020

      That’s nice! Thank you for sharing!

      Reply

  • D. Wurth
    June 24, 2020

    Just made this, it is yummy, but way too salty for us- we general eat very little sodium. Will make again and only use 1/4 tsp salt vs 1/2. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      June 24, 2020

      Thank you for sharing that feedback with us!

      Reply

  • Annie Walter
    February 16, 2020

    Have you considered printing a Cookbook? I love you on my computer. I love to cook but I am 81, so I have to cut the recipes down. Please say yes, and if you do have cookbooks, I will really use it. Annie

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Hello Annie. We’re working on it and hopefully, we can share it with everybody soon!

      Reply

      • Lou Cluff
        April 11, 2020

        So glad yo hear about that lookin forward to it.

        Reply

    • Kseniia
      February 17, 2020

      Wow, Annie, that is so inspiring!
      I wish I will be same enthusiastic about cooking when i am 81!

      Reply

  • Dawn Mouton
    January 22, 2020

    can you make it the day before

    Reply

    • Natashas Kitchen
      January 22, 2020

      Hi Dawn, covered and refrigerated, it can last 3-5 days.

      Reply

    • Audrey
      March 25, 2020

      Hello. I do not have celery. Can i substitute it with either carrots or cucumbers ? Which is best for this recipe ? Thank you.

      Reply

      • Natasha's Kitchen
        March 26, 2020

        Hello Audrey, I imagine those substitutes should work too. Let us know how it goes if you decide to give it a try!

        Reply

  • Georgine Blaney
    January 10, 2020

    I love yoi Natasha. Found you by accident. Love your videos and now that I’m 78 I’ve found i like cooking. Im always looking at your site. Please try for a TV cooking show. 0georgine

    Reply

    • Natashas Kitchen
      January 10, 2020

      I’m so inspired reading this! Thank you for that wonderful feedback.

      Reply

  • Taggart
    January 3, 2020

    Hello, This salad looks great, but I was wondering if I could substitute greek yogurt for the mayo to make a healthier option?

    Reply

    • Natashas Kitchen
      January 3, 2020

      Hi Taggart, I haven’t tested it with another type of mayonnaise or yogurt. If you experiment with a substitute I would love to know how you like that.

      Reply

  • caroline doiron
    December 2, 2019

    love your recipes I made your shrimp alfredo and the chicken so good my husband loves them .keep up the good work love your personality

    Reply

    • Natashas Kitchen
      December 2, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Amina
    October 16, 2019

    Can I add dried dill, chives and celery?

    Reply

    • Natashas Kitchen
      October 16, 2019

      I haven’t tested all of those but that should work Amina! I hope you give it a try soon!

      Reply

  • steve
    October 15, 2019

    I have watched your demonstrations. I enjoy them very much. Thanks for bringing them to us. I am going to try the egg salad. I save my pickle juice from dills and use the brine to pickle hard boiled eggs. For an extra touch, I’ll add a can or two of red beets to the brine. The egg shells can be cracked and left on or cracked and peeled to give it that two-tone effect. But the addition of chopped celery sounds nice. A cheap HB egg slicer is very handy.

    Reply

    • Natashas Kitchen
      October 15, 2019

      That’s so great! Thank you for sharing that with us, Steve! I bet that touch helped!

      Reply

  • Gabriella
    September 19, 2019

    It’s Super Tasty Yummy !! I love it !! I try couple recipes they are absolutely delicious !!!

    Reply

    • Natashas Kitchen
      September 19, 2019

      I’m so happy to hear that, Gabriella! Thank you for the great review.

      Reply

  • Dave
    September 19, 2019

    Excellent we use pickle juice instead of lemon juice

    Reply

    • Natashas Kitchen
      September 19, 2019

      Thank you for sharing that tip with us, Dave!

      Reply

  • Jess
    August 21, 2019

    I had a decent amount of eggs in the fridge I needed to get rid of and I’ve been craving egg salad for a while now.
    This egg salad recipe is amazing! I love the flavors and so easy to make since I boiled the eggs the night before.
    My husband who grew up eating salad asked me what is in this bc he never had an egg salad sandwich like this growing up.
    I’m making it again soon!

    Reply

    • Natashas Kitchen
      August 21, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Jess.

      Reply

  • Cindy
    August 5, 2019

    I am not sure of the ingredients, am I missing the portions?, e.g how much mayo is used for four eggs?

    Reply

    • Natasha
      August 5, 2019

      Hi Cindy, if you hover over the servings: “4” section in the recipe card, you can adjust down to 2 servings which would be 4 eggs and it will tell you the rest of the ingredients for 2 servings. I hope that makes sense.

      Reply

  • Sophie
    July 30, 2019

    Hi Natasha
    Thank you for your lovely recipes.
    Just a question regarding the mayonnaise in this egg salad recipe. Can I use any mayonnaise or is it best to use the creamy type of Mayo like Egg mayonnaise.
    Thank you

    Reply

    • Natashas Kitchen
      July 30, 2019

      Hi Sophie! I haven’t tested it with another type of mayonnaise. If you experiment with a substitute I would love to know how you like that.

      Reply

  • Dana Jones
    July 27, 2019

    Great recipe. Packed with flavor!

    Reply

    • Natashas Kitchen
      July 27, 2019

      I’m so happy you enjoyed that Dana!

      Reply

  • Patti
    July 16, 2019

    Will be making this soon. If I want to add avocado, do I mash and mix with dressing or just cut into chunks and add to salad?

    Reply

    • Natashas Kitchen
      July 16, 2019

      Hi Patti, I haven’t tested this with avocado but I have seen recipes with both mashed and chunk avocado used. I think that has to do with texture preference. If you experiment, let me know how you liked the recipe.

      Reply

  • Betsy
    June 8, 2019

    Best egg salad ever. Great depth of flavor. Lots of ingredients but worth it. Will become my standard egg salad.

    Reply

    • Natashas Kitchen
      June 8, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jazz Sinclair
    May 17, 2019

    Im about to make this egg salad. What type of papricka do i use i have about 3 types. Love your recipees as they are always easy and delicious 😊

    Reply

    • Natashas Kitchen
      May 17, 2019

      Hi Jazz, We used original paprika.

      Reply

  • Dina
    April 15, 2019

    I added pickles turned out delicious!!!

    Reply

    • Natashas Kitchen
      April 15, 2019

      That’s so great Dina! I’m so happy you enjoyed that

      Reply

  • Alina
    April 12, 2019

    Looking forward to making this. How long does it stay refrigerated without going bad?

    Reply

  • Racheal
    April 11, 2019

    Not a regular of egg salad here in Uganda but am surely going to try it. Thanks

    Reply

    • Natashas Kitchen
      April 11, 2019

      I hope you love it Racheal!

      Reply

    • stephan happe
      October 15, 2019

      Oh you should try it. If you are going to make a sandwich with this, place a large scoop of cold salad on the bottom half of a slice of your favorite bread. Cut it in half. Then separately cut the top slice of bread and place it on top of the salad to complete the sandwich. Doing it this way just keeps the salad from squeezing out the sides. I’m going to make mine tonight using a croissant.

      Reply

      • Natashas Kitchen
        October 15, 2019

        Thank you for sharing that with us!

        Reply

  • McKenzie
    April 10, 2019

    Egg salad is such a staple here in the South and this recipe is one that I’ll definitely have to try!

    McKenzie

    Reply

    • Natashas Kitchen
      April 10, 2019

      Thank you so much for sharing that with me. I hope you enjoyed that.

      Reply

  • Gary Hohenstein
    April 10, 2019

    I find your claims of the difference between free range and caged eggs rather amazing.
    1/3 less cholesterol
    1/4 less saturated fat
    2/3 more Vitamin A
    2x more omega 3 fatty acids
    3x more vitamin E
    7x more beta-carotene

    Please tell us the scientific references you used to cite this. I would like to read them for myself.

    Reply

    • Natasha
      April 10, 2019

      Hi Gary, I linked both sources just below the recipe card.

      Reply

    • Wendy
      August 7, 2019

      My husband had this for lunch last Thursday and Friday. Today is the following Tuesday and he is already begging me to make it again. It’s the best egg salad I’ve ever made and that he has eaten. Thank you so much for the recipe Valentina!

      Reply

      • Natashas Kitchen
        August 7, 2019

        That’s so great! It sounds like you have a new favorite!

        Reply

    • stephan happe
      January 23, 2020

      I have an endless supply of eggs. My sister has chickens. She feeds them yoghurt, melon, fresh berries, fresh corn, fresh bread. They eat better than I do. Not exactly sure what this type of a diet does for the eggs, but they sure are good. And they make great salad using Natashas recipe.

      Reply

      • Natashas Kitchen
        January 24, 2020

        Thank you so much for sharing that with me, Stephan!

        Reply

    • Kim McMullen Tolbert
      June 25, 2020

      Dr. Axe seems to be the source. I would Google if I were you because there seems to be a conflict of information. ie: Free range eggs are actually more susceptible to salmonella, not the other way around as he claims.

      Reply

      • Kim McMullen Tolbert
        June 25, 2020

        Evidently this leaves a reply by date. I was leaving a comment regard dietary source in reply to a man who asked some time ago about it.

        Reply

  • Aimee Shugarman
    April 10, 2019

    My favorite way to make egg salad!

    Reply

    • Natashas Kitchen
      April 10, 2019

      Hey same here! Thank you so much for sharing that with me Aimee!

      Reply

  • Billy
    April 10, 2019

    Love how chunky this is, have never tried it like that but I for sure will now!

    Reply

    • Natashas Kitchen
      April 10, 2019

      I hope you love it Billy!

      Reply

  • Ralph Martin
    April 10, 2019

    Add pickled onions to recipe instead of red onions.

    Reply

    • Natashas Kitchen
      April 10, 2019

      That sounds lovely! Thank you for that suggestion!

      Reply

  • Becky Hardin
    April 9, 2019

    This is the most perfect egg salad ever. I have to make asap! YUM!

    Reply

    • Natashas Kitchen
      April 10, 2019

      I look forward to your feedback, Becky!

      Reply

  • Julie
    April 9, 2019

    Love how easy this is! The suggestion of it in a lettuce wrap is great.

    Reply

    • Natashas Kitchen
      April 9, 2019

      I’m so happy you enjoyed that Julie!

      Reply

      • Sarah
        November 27, 2019

        This was really good! I only had dried dill and chives but it still tasted great. I added French fried onions to the top for some crunch and some hot sauce for a kick.

        Reply

        • Natashas Kitchen
          November 27, 2019

          Thank you so much for sharing that with me, Sarah! I’m so glad you enjoyed that.

          Reply

  • Beth Pierce
    April 9, 2019

    What a great side dish for a picnic! Looks delicious!

    Reply

    • Natashas Kitchen
      April 9, 2019

      I hope you love it, Beth! Thank you for that awesome review!

      Reply

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