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.
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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 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.
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:
- Easy Peel Eggs – if you struggle with peeling your eggs, this method is for you.
- Perfect Boiled Eggs – classic saucepan boiled eggs – great for older eggs.
- Instant Pot Boiled Eggs – makes farm-fresh eggs 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.
- 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.
- Mix the salad with the dressing until well coated.
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.
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
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 garlic clove, minced or pressed
- 1/4 tsp salt, or to taste
- 1/4 tsp paprika, or to taste
- 1/4 tsp ground pepper
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
Nutrition Per Serving
Filed Under
More Creamy Salad Recipes
- Creamy Cucumber Salad
- Tuna Salad
- Macaroni Salad
- Broccoli Apple Salad
- Creamy Potato Salad
- Smashed Potato Salad
- Creamy Cucumber Tomato Salad
- Green Goddess Salad
- Creamy Coleslaw
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!