This is THE ONE! This Egg Salad Recipe is one of those back-pocket recipes you’ll make again and again. It’s quick, easy, and loaded with protein from chopped hard-boiled eggs. You’ll love the crisp celery, fresh dill, and chives, with the best creamy dressing. Once you try it, you’ll want to pile it onto sandwiches, lettuce cups, and crackers all week long.

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

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Helpful Reader Review

“My family all agreed — this is the best egg salad I’ve ever made! Simple ingredients, fantastic flavor, and super easy to throw together. Thank you!” – Samantha ★★★★★

Egg Salad Video

Watch me make this egg salad from start to finish in the video tutorial. You’ll see just how easy it is to put together, plus my tips for getting the best texture and flavor.

Easy Egg Salad Recipe

This is the easiest egg salad and the perfect way to use up leftover Natural Easter Eggs or even leftover Deviled 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 many ways – as a side salad, on toasted Sourdough Bread, etc (see more ideas below). This traditional salad is simple, satisfying, and a perfect addition to your Easter menu.

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

Egg Salad Ingredients

Though this is a simple recipe that uses basic ingredients, it tastes amazing. Sometimes I add dill pickles for extra crunch or stir in other veggies and protein that I have on hand.

  • Eggs – I use hard-boiled eggs and cook them until the yolk is fully cooked. You can add even more protein if you like – try crispy bacon, chicken, or shrimp. If you add protein, increase the dressing as well.
  • Aromatics & Herbs – celery, red onion (or sweet onion), chives (or green onion), and fresh dill really brighten up the salad. If you don’t have dill, add fresh parsley.
  • Egg Salad Dressing- Combine mayo, dijon mustard, fresh lemon juice, garlic, paprika, salt, and pepper for the perfect creamy egg salad dressing. You can sub with yellow mustard if desired.
Chopped ingredients in individual bowls before mixing.

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 develop a green ring around the yolk. Follow these tutorials for perfect hard-boiled eggs every time:

hard boiled eggs peeled and cut in half

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.

  • Hard-boil eggs and cool in an ice water bath, then peel and chop. I prefer to cut them chunky for better salad texture. Add chopped eggs to a large mixing bowl.
  • Add Herbs – Add finely chopped celery, red onion, chives, and dill.
  • Prepare homemade dressing – In a bowl, combine the mayonnaise, Dijon mustard, paprika, garlic, lemon juice, salt, and pepper. You can add more paprika to taste, but the dressing will change color as you add more.
Making the best egg salad with mayo dijon, lemon juice, garlic, and spices
  • Mix the salad with the dressing until well coated.
How to make egg salad in a mixing bowl with the dressing

How to Serve Egg Salad

Though the salad can be enjoyed as a side dish for Easter, it is also quite versatile for everyday meals.

  • Egg Salad Sandwiches – Serve the egg salad as a sandwich with sliced bread or Focaccia, in a Croissant, as an open-faced sandwich, or even stuffed in a wrap or Pita Bread.
  • With Crackers – for a simple lunch or snack, pile egg salad onto crunchy Sourdough Crackers.
  • Lettuce wrap –Add to lettuce cups or Romaine hearts and enjoy as lettuce wraps, as I did with my Chicken Salad.
  • Tortilla wrap – serve in tortillas with greens for a quick egg salad wrap.
  • Breakfast sandwich – Load salad onto English Muffins for an easy Breakfast Sandwich.

Natasha’s Tip for Leftover Egg Salad

The salad will be perfectly seasoned the same day it’s made, but the flavors tend to mellow out in the fridge, so season to taste before serving. You may need an extra spoonful of mayo and a sprinkle of salt or lemon juice to bring the flavors back.

Egg salad with creamy dressing garnished with dill and chives

I can’t wait for you to try and I think you’ll agree it truly is the best Egg Salad Recipe. The dressing in any salad can really make or break a recipe. This creamy dressing adds so much flavor to the simple salad. Eggs never tasted so good!

Best Egg Salad Recipe

4.98 from 228 votes
The easiest Egg Salad Recipe. Hard-boiled eggs with chives, dill, celery, and onion in the creamiest Dijon mayonnaise dressing. You can serve this in many ways from a side salad to an egg salad sandwich, over greens, or in lettuce cups.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 people

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

  • Cook eggs – Hard-boil eggs then cool in ice water. Once cooled, peel and chop eggs (we like ours chunky) and place them into a salad bowl. 
  • Add aromatics and herbs – Add finely chopped celery, red onion, dill and chives. 
  • Make the Dressing – In a separate bowl, combine the ingredients for the dressing. 
  • Combine – Gently stir the dressing into the egg salad until coated. Season to taste as needed and serve. 

Notes

Make-Ahead and Storage: Leftover egg salad should not be left at room temperature for longer than 2 hours. Store in an airtight container in the refrigerator for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.

Nutrition Per Serving

290kcal Calories3g Carbs13g Protein25g Fat5g Saturated Fat10g Polyunsaturated Fat7g Monounsaturated Fat0.04g Trans Fat381mg Cholesterol419mg Sodium174mg Potassium0.5g Fiber2g Sugar736IU Vitamin A3mg Vitamin C62mg Calcium1mg Iron
Nutrition Facts
Best Egg Salad Recipe
Amount per Serving
Calories
290
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
7
g
Cholesterol
 
381
mg
127
%
Sodium
 
419
mg
18
%
Potassium
 
174
mg
5
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.5
g
2
%
Sugar
 
2
g
2
%
Protein
 
13
g
26
%
Vitamin A
 
736
IU
15
%
Vitamin C
 
3
mg
4
%
Calcium
 
62
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: egg salad
Skill Level: Easy
Cost to Make: $
Calories: 290
Natasha's Kitchen Cookbook

More Creamy Salad Recipes

4.98 from 228 votes (159 ratings without comment)

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Recipe Rating




Comments

  • 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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