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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 dressing make up this classic egg salad.

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

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Egg Salad Recipe

This is the easiest egg salad and the perfect way to use up leftover Easter eggs. You’ll love the short list of ingredients but it’s all you need to make one amazing salad: hard-boiled eggs, herbs, celery, and crisp onion in the creamiest dressing.

This can be served in so many different ways – as a side salad, on toast, etc (see more ideas below). This traditional salad is simple, satisfying and a perfect additon to your Easter menu.

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

Ingredients for Egg Salad

Though this is a simple recipe and uses basic ingredients, it tastes amazing. If you want to dress it up and make it fancier, try these add-ins:

  • Protein- such as crispy bacon, chicken or shrimp.
  • Veggies- tomatoes, cucumbers or carrots are great options. We also love dill pickle egg salad.
  • Avocado- can either be cubed and added to the salad or blended with the dressing to replace some of the mayo.

Pro 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

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

  1. Boil eggs and cool then cut into desired pieces (we like ours chunky for better texture)
  2. Finely chop the celery and red onion (sweet onion may be substituted for red onion)
  3. Chop the chives (or green onions) and fresh dill
  4. Prepare homemade dressing – stir the ingredients together in a bowl
  5. Mix salad well to combine and coat in the dressing

How to Cook Eggs for Egg Salad?

No matter if you boil your eggs on the stove or in the instant pot, be sure they are hard-boiled, but not overcooked. Overcooked eggs end up with a green ring around the yolk. Follow these tutorials for perfect hard-boiled eggs every time:

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

Are Eggs Good for You?

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

Eggs are nutrient-dense, have zero carbs, no sugar, 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.

How to Serve Egg Salad

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

  • Egg Salad Sandwich – Serve the egg salad as a sandwich between bread slices, in a croissant, as an open-faced sandwich, or even stuffed in a wrap or pita.
  • Stuffed Avocado – stuff the salad into a halved avocados and serve.
  • Lettuce wrap – Add to lettuce cups or Romaine and enjoy as lettuce wraps.
  • Breakfast sandwich – Load salad onto toast for an easy breakfast sandwich.
Free Range Egg salad with creamy dressing garnished with dill and chives

How to Store Egg Salad?

Leftover egg salad should be stored covered in the refrigerator and can last 3-5 days. It should not be left at room temperature longer than 2 hours.

Pro Tip: If you refrigerate the salad, be sure to taste it before serving. Refrigerating tends to make the flavors more subtle as they meld together, so add some salt and seasoning to taste.

More Recipe with Boiled Eggs

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 with the Best Dressing

5 from 30 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 with the Best Dressing
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.

*Egg nutrition information sourced from 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

  • mia
    July 26, 2021

    So I always have boiled eggs in the fridge but for whatever reason I decided to make egg salad.

    And I’ve never had egg salad before! It never appealed to me, with due diligence I looked at recipes and read comments from those who ACTUALLY made it.

    I decided to make this one and since I have nothing to compare it to and played with the measurements (it being for only me). Made it and let it rest for a few hours in the fridge before tasting. It was delicious!

    Thank you!

    Reply

    • Natasha's Kitchen
      July 26, 2021

      You’re very welcome, Mia. Glad you decided to try and loved it!

      Reply

  • Karibe
    July 22, 2021

    Honey, this is the BEST Egg Salad I have ever tasted. I omitted the salt because I am trying to reduce sodium for health reasons but all the other ingredients make this salad so flavorful that it’s almost addictive. Thank you!

    Reply

    • Natasha's Kitchen
      July 22, 2021

      That’s awesome feedback, thank you so much for sharing! I hope you’ll love all the recipes that you will try.

      Reply

  • Dbayers
    July 7, 2021

    Great ready to make the egg salad. Since I’m not an accomplished cook I’m not sure how to improvise ingredients . My wife doesn’t like dill. Should I just leave it out or should I put something in it’s place and if so how much . Thanks !! Love your recipes. 😁

    Reply

    • Natashas Kitchen
      July 8, 2021

      Hi! I haven’t tried a substitute for dill, it works great for this recipe, but you can omit it also:)

      Reply

  • Tara Ipock
    June 27, 2021

    Super good 🙂

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Thanks, Tara!

      Reply

  • Mildlaurens
    June 21, 2021

    I really love it

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Glad you loved the recipe!

      Reply

  • Connie
    June 14, 2021

    This is such a “Go-To” egg salad recipe. Only change I made was to add some chopped bacon that I had on hand and wanted to use up. My husband liked this because at least there was some ‘meat’ in it!! 🙂 Thanks so much Natasha for all you do to make cooking a pleasure!

    Reply

    • Natashas Kitchen
      June 14, 2021

      That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!

      Reply

  • Lindsay Hunter
    June 13, 2021

    Awesome recipe, I have an abundance of eggs and I’m so excited to find a great recipe that’s got a zing!

    Reply

    • Natasha's Kitchen
      June 13, 2021

      That’s great and exciting! I hope this becomes your new favorite egg recipe, Lindsay.

      Reply

  • Ena Arguelles
    June 2, 2021

    Wow this was so easy to make and delicious. My husband and I loved it!!!

    Reply

    • Natasha's Kitchen
      June 2, 2021

      I’m glad to hear that, Ena! Thanks for sharing your good review with us.

      Reply

  • Margret
    May 11, 2021

    so Yummy, I added small cubed avocados and it tasted amazing. Thanks Natasha

    Reply

    • Natashas Kitchen
      May 11, 2021

      Love that addition! Thank you so much for sharing that with me.

      Reply

  • Natasha
    May 5, 2021

    Hi Jill, 1/2 a teaspoon of salt isn’t uncommon for 8 eggs. If using less eggs, or substituting any of the sauce ingredients, you should definitely add to taste.

    Reply

  • Liza
    April 22, 2021

    Ooooo sounds yummy, got a craving for egg salad now….and will be making this tomorrow!

    Reply

    • Natashas Kitchen
      April 22, 2021

      I hope you love this recipe!

      Reply

  • Shannon
    April 17, 2021

    I love all of your recipes. You should put together a cookbook!

    Reply

    • Natashas Kitchen
      April 17, 2021

      Thank you, Shannon! You’re so nice! I don’t have a cookbook out yet, but it’s on my list of life goals.

      Reply

  • Julie B.
    April 6, 2021

    Best egg salad I have ever tasted!

    Reply

    • Natashas Kitchen
      April 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • Kerry Brown
    April 4, 2021

    I have only had one egg sandwich in my entire life and this was my second. This recipe is OUTSTANDING! Love it…. and I’m super picky.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Yay, fantastic! I’m happy that you loved it.

      Reply

      • Lucy-Sarah Raymond Gounder
        April 30, 2021

        The best egg salad recipe😍

        Reply

        • Natasha's Kitchen
          April 30, 2021

          Love it! Thank you for your awesome feedback, Lucy.

          Reply

  • Daisy
    March 31, 2021

    Yum, this was so good! I loved the dill in it.

    Reply

    • Natasha's Kitchen
      March 31, 2021

      Hello Daisy, thanks for your good feedback. I’m glad you loved it!

      Reply

      • Janet
        April 1, 2021

        I haven’t made this recipe yet, but I plan to this weekend. When I hard cook eggs, I boil water and then put the eggs in a steamer basket and steam them for exactly 13 minutes and then plunge them in cold or ice water. The eggs peel effortlessly!

        Reply

        • Natashas Kitchen
          April 1, 2021

          Thank you so much for sharing that with me!! I’m glad you found your perfect method!

          Reply

  • Mona
    March 31, 2021

    Dear Natasha, this egg salad recipe sounds really the best! I’m gonna make it for Easter brunch and will add some avocado to it 🙂 Happy Easter 🐰

    Reply

    • Natasha's Kitchen
      March 31, 2021

      Sounds like a great plan! Happy Easter and I hope you love it.

      Reply

  • Jerry Wright
    March 28, 2021

    I am sorry this is not the best dressing as your title states. Needs a taste of dill pickle.

    Reply

    • Mona
      March 31, 2021

      dill pickle not in egg salad

      Reply

  • Erin
    March 26, 2021

    Such a tasty way to use up all those Easter eggs. We especially like the dressing.

    Reply

    • Natashas Kitchen
      March 26, 2021

      Thank you so much for sharing that with me.

      Reply

      • Kerry Brown
        April 4, 2021

        I’m making this today. Sounds delicious.

        Reply

  • Jen
    March 26, 2021

    Wow! Talk about kicking up egg salad a notch or two. This was delicious. I especially loved the addition of chives and the dijon mustard. Gave it great flavor!

    Reply

    • Natashas Kitchen
      March 26, 2021

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

      Reply

  • Mickey
    March 26, 2021

    I always cook an extra egg and mash it with the yolks. This gives more filling, so you can heap the filling up higher.

    Reply

    • Natashas Kitchen
      March 26, 2021

      Yum! Thank you so much for sharing that with me.

      Reply

  • Beth
    March 26, 2021

    Yummy! This looks amazing and so delicious! My hubby is going to love this recipe! So excited to make this for lunch!

    Reply

    • Natashas Kitchen
      March 26, 2021

      I hope you all love this recipe, Beth! Thank you for that wonderful review.

      Reply

  • Marcie
    March 15, 2021

    Hadn’t made egg salad in years but found a recipe that called for mixing the mashed yolks into the dressing, then adding the chopped whites…it was great! I think it would work on your recipe as well! All that said, my potato salad is half eggs and I always use cucumbers in it so to the person who asked if cukes could be used instead of celery, I say YES!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi Marcie, I’m glad you enjoyed this recipe! I hope you’ll love all the other recipes that you will try.

      Reply

  • Terri
    February 18, 2021

    What do you mean by dressing?

    Reply

    • Natashas Kitchen
      February 18, 2021

      Hi Terri, I recommend reading through the entire recipe post. We are referring to the creamy garlic Dijon mayo dressing.

      Reply

    • Catherine
      March 27, 2021

      I am willing to try a new approach to a great sounding dressing with Mayo Lemon Juice Paprika Dijon mustard and garlic clove sounds like a great dressing TERRi

      Reply

  • Carol Freeman
    February 14, 2021

    Your recipes are amazing and you make them very easy to follow. I have to say, I am in love with your kitchen!

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Thank you so much for your good comments, Carol. I’m glad you love my kitchen! It is such a dream come true for us.

      Reply

  • Irina Schreiber
    February 1, 2021

    Natasha! I am from Russia but l am in States for 21 year . I Love to cook and Looooooooove every single your recipe! (sorry I don’t bake bs of my husband’s diabetes) Please please please get a book done so I don’t have to keep all in my phone. You are Amazing!

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Thank you, I’m glad you’re enjoying my recipes! I am working on the cookbook but it might still take a while for me to complete it. Thanks for patiently waiting, I promise it will be worth the wait!

      Reply

  • Deneen
    January 28, 2021

    I loved it. I am really not a measurer… lol Then I boiled some potatoes and made the best potato salad. yummm

    Reply

    • Natashas Kitchen
      January 28, 2021

      I’m glad you enjoeyd that!

      Reply

    • Lyssa
      March 23, 2021

      I’m so glad that you shared this comment, thank you!! That’s exactly what I was thinking of doing, it’s great to know that it turned out so yummy!! 😋

      Reply

  • ani
    December 9, 2020

    This looks delicious..we have very hot weather in Fiji with an endless supply of eggs..this salad is super for our kind of weather..
    Will definitely try this!

    Reply

    • Natasha's Kitchen
      December 9, 2020

      Sounds like a great plan. I hope this becomes one of your favorite recipes!

      Reply

  • Jann Harries
    November 3, 2020

    Made the Egg salad recipe. It was very ordinary. Way too much chopped Dill (3 Tablespoons) and chopped Chives (3 tablespoons) Obviously a typeo I hope. everything was green..Nothing like your photo. The worst i have made.

    Reply

    • Natashas Kitchen
      November 3, 2020

      Hi Jann, were you using fresh dill and chives, not dried?

      Reply

    • Beth A Dolan
      January 25, 2021

      Thank you for this review. I took the suggestion and only added them in a little at a time until I got it the way I wanted it to be.

      Reply

  • Diane Bernard
    November 1, 2020

    This seriously is the best egg salad I’ve had. I used 1/2 duck eggs and 1/2 reg eggs (from my chickens and ducks!)and threw in one little shallot that I wanted to use up but otherwise made it exactly as your recipe! My regular go to recipe has dill relish & shredded carrots in it and it was difficult to not want to put it in. But I wanted something different and this is now my new “go to” recipe! 😍

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Love it and I am so happy that you enjoyed this recipe. Thank you for your awesome feedback, Diane.

      Reply

  • Mickey Bush
    August 21, 2020

    Can I make this a day in advance for a luncheon and serve on lettuce leaves?

    Reply

    • Natashas Kitchen
      August 21, 2020

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

      Reply

  • Armando D.
    July 19, 2020

    OMG, I made this today. I added bacon. Really good. Thank you for everything you do here. Love to see you on your own show. Amazing production.

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Thank you so much for your appreciation. We appreciate it!

      Reply

    • Deneen
      January 28, 2021

      love the bacon idea!!!

      Reply

  • 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

    • Grace Rogers
      March 28, 2021

      Would love to see Natasha on the food channel. She has the right personality and style.

      Reply

    • Grace
      March 28, 2021

      Would love to see Natasha on the food channel. She has the right personality and style.

      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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