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.
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Egg Salad Recipe
This is the easiest egg salad and the perfect way to use up leftover 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 toast, etc (see more ideas below). This traditional salad is simple, satisfying, and a perfect addition to your Easter menu.
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.
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:
- Perfect Boiled Eggs – follow this stove-top method and boil for at least 7 minutes. Fully cooked yolks are best for salad.
- Instant Pot Hard Boiled Eggs – works especially well for farm-fresh eggs, making them easier to peel.
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.
- Boil eggs and cool then cut into desired pieces (we like ours chunky for better texture)
- Finely chop 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 – stir the ingredients together in a bowl
- Mix the salad well to combine and coat in the dressing
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.
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 Sandwiches – 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 Bread.
- Stuffed Avocado – stuff the salad into a halved avocado and serve.
- Lettuce wrap – Add to lettuce cups or Romaine and enjoy as lettuce wraps as we did with our Chicken Salad.
- Breakfast sandwich – Load salad onto English Muffins for an easy Breakfast Sandwich.
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.
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!
More Recipe with Boiled Eggs
- Easter Egg Chicks
- Cobb Salad
- Creamy Potato Salad
- Avocado Chicken Salad
- Avocado Egg Tuna Sandwich
- Easy Macaroni Salad
- 15+ Boiled Egg Recipes
Egg Salad Recipe with the Best Dressing
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:
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove, minced
Instructions
- Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl.
- Add finely chopped celery, red onion, dill and chives.
- In a separate bowl, combine the ingredients for the dressing. Gently stir the dressing into the egg salad until coated and serve.
Notes
Nutrition Per Serving
Filed Under
*Egg nutrition information sourced from The Incredible Egg.
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Yummy! This looks amazing and so delicious! My hubby is going to love this recipe! So excited to make this for lunch!
I hope you all love this recipe, Beth! Thank you for that wonderful review.
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!
Hi Marcie, I’m glad you enjoyed this recipe! I hope you’ll love all the other recipes that you will try.
What do you mean by dressing?
Hi Terri, I recommend reading through the entire recipe post. We are referring to the creamy garlic Dijon mayo dressing.
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
Your recipes are amazing and you make them very easy to follow. I have to say, I am in love with your kitchen!
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.
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!
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!
I loved it. I am really not a measurer… lol Then I boiled some potatoes and made the best potato salad. yummm
I’m glad you enjoeyd that!
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!! 😋
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!
Sounds like a great plan. I hope this becomes one of your favorite recipes!
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.
Hi Jann, were you using fresh dill and chives, not dried?
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.
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! 😍
Love it and I am so happy that you enjoyed this recipe. Thank you for your awesome feedback, Diane.
Can I make this a day in advance for a luncheon and serve on lettuce leaves?
Hi Mickey, covered and refrigerated, it can last 3-5 days.
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.
Thank you so much for your appreciation. We appreciate it!
love the bacon idea!!!
This was delightful. I added avacado and grape tomatoes on top.
That’s nice! Thank you for sharing!
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!
Thank you for sharing that feedback with us!
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
Hello Annie. We’re working on it and hopefully, we can share it with everybody soon!
So glad yo hear about that lookin forward to it.
Wow, Annie, that is so inspiring!
I wish I will be same enthusiastic about cooking when i am 81!
can you make it the day before
Hi Dawn, covered and refrigerated, it can last 3-5 days.
Hello. I do not have celery. Can i substitute it with either carrots or cucumbers ? Which is best for this recipe ? Thank you.
Hello Audrey, I imagine those substitutes should work too. Let us know how it goes if you decide to give it a try!
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
I’m so inspired reading this! Thank you for that wonderful feedback.
Would love to see Natasha on the food channel. She has the right personality and style.
Would love to see Natasha on the food channel. She has the right personality and style.
Hello, This salad looks great, but I was wondering if I could substitute greek yogurt for the mayo to make a healthier option?
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.
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I add dried dill, chives and celery?
I haven’t tested all of those but that should work Amina! I hope you give it a try soon!
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.
That’s so great! Thank you for sharing that with us, Steve! I bet that touch helped!