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. 
I made this today and it is by far the best egg salad I have ever had! So flavorful and delicious! The only thing I changed was the salt in the dressing. I only used a pinch based on my mom’s recommendation after she made it. It was perfect!!! Thank you for sharing all of your amazing recipes! We are having so much fun trying them all!
Aaaw, that is so lovely to hear! Thanks for this review, we’re super glad that you loved this recipe.
When I boil my eggs. No matter how many eggs! Add enough cool water to cover the eggs. a pinch of salt (this prevents any cracked egg from running).
Cover and bring to a full boil
Turn off heat and let set 10 minutes. Perfect every time.
*note. Make sure the eggs are covered with the water.
Thank you so much for sharing that with me.
We do “alot” of cooking ourselves.
We love this recipe and so does everybody else. The only addition we make is smoke the eggs.
It’s a simple, flawless recipe.
Thanks.
Jeff & Michelle.
Smoking the eggs sounds AMAZING! YUM. Thank you for sharing your feedback. 🙂
Video Please, Please, Please!!!!!!
Half of your posts are without video or am I missing something I’m not, I’m terrible reading directions once I see how it’s stuck in my brain.
Hi Fredrick, thanks for watching my videos. I’m glad you’re enjoying them! We post one video a week, but we also post recipes without videos. I hope you love them all!
Just what I needed for a quick and easy lunch. So delicious!!!!
That’s so great, Stephanie! Thank you for your lovely review!
Can’t wait to try the dill! Thanks for your comment! I love all of her great quick recipes!!!! She doesn’t mess around!
You’re so welcome! I hope you’ll love all the recipes that you will try.
Love all of your easy quick recipes! Can’t wait to make the egg and macaroni salads!!!!!!!
I hope you love it too!
So good! I have always made egg salad with sweet relish and sweet pickle juice but this was so much better! I have not tried one of her recipes that I have not loved! Thank you!
Thank you for the wonderful review, Daria. I’m so glad you enjoy my recipes.
Wow, best egg salad I have ever had in my long life!!!! First time I have ever wanted 2 sandwiches. Thank you for such a great recipe.
You’re very welcome! So glad you enjoyed this recipe.
Best egg salad so far!
Never sure if I was a fan of dill but I really like this recipe. The fresh dill adds great flavor.
I’m so glad you enjoyed it, Anne! Thank you!
I add some Renee’s mighty ceasar to my egg salad 4 an added bite.
I also do this 4 salmon salad. A little bite if garlic never hurt anyone.
Thank you so much for sharing that with me, Lynn! We love garlic around here 😉
As a southerner, I’m embarrassed to say I’ve never tried egg salad. Because it’s you, I gave it a go and as usual, your recipes never disappoint! Loved it! On to trying the pastrami sliders this weekend.
I’m so glad you loved it, Jennifer! I hope you love the pastrami sliders – I can’t wait to read your feedback!
Excellent! Best egg salad recipe ever! I added some sriracha for some heat.❤️
I’m so happy you enjoyed that. Thank you for sharing that with us, Elissabeth!
I have loved all of your recipes until this one. It left such an awful taste in our mouths. Not sure if it was the dill or what.
Hi Natasha
i loves your cooking. problem is i only do two people. but other that amazing job.
Canada
Thank you! Feel free to adjust and click Serving in the recipe card to adjust the serving size and ingredients.
Lisa left overs are great! Sometimes they taste better the second or third day.The macaroni and potato salads rule as leftovers*
Great egg salad! My only complaint is it was wayyyyy too much dill for me. 3 tbs is a lot! I went down to 1 and the flavor was still very prominent
Thanks for your review, Lauren. Feel free to adjust the amount of dill on your next try.
Hi Natasha I lile your recipe
In my family we add a pinch of sugar to cut the mustard, no onions
So good in.a sandwich with arugula or lettuce and tomato.
That sounds yummy, thanks for the tip! I’m so glad you and your family loved it
why is blogger “Valentina Ablaev” at the bottom of the recipe that seems to indicate this is her recipe? I saw this on another recipe of yours as well.
Hi LeighAnn, she is a friend who is a blogger and she contributes her recipes from time to time on my site. It helps her grow her site and gives her more exposure, plus I trust her recipes and taste in food.
ok! Well just glad to know it’s not a glitch that you didn’t want on your site :>
I will look at some of her recipes too!
Good recipe, I just think it’s a little heavy in the salt. May want to reduce for future times making it or perhaps just omit it all together.
I’m going to try this today it sounds delicious. If we have leftovers how long do you think it would last in the fridge
.
Sounds like a good plan, Liz. Leftover egg salad should be stored covered in the refrigerator and can last 3-5 days. It should not be left at room temperature for longer than 2 hours.