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

  • Brooke
    March 13, 2023

    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!

    Reply

    • Natasha's Kitchen
      March 13, 2023

      Aaaw, that is so lovely to hear! Thanks for this review, we’re super glad that you loved this recipe.

      Reply

  • Sylvia Morrill
    March 4, 2023

    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.

    Reply

    • Natashas Kitchen
      March 4, 2023

      Thank you so much for sharing that with me.

      Reply

  • Jeff & Michelle Van Pelt
    February 1, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 1, 2023

      Smoking the eggs sounds AMAZING! YUM. Thank you for sharing your feedback. 🙂

      Reply

  • Fredrick
    October 26, 2022

    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.

    Reply

    • Natashas Kitchen
      October 26, 2022

      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!

      Reply

  • Stephanie
    September 17, 2022

    Just what I needed for a quick and easy lunch. So delicious!!!!

    Reply

    • Natashas Kitchen
      September 17, 2022

      That’s so great, Stephanie! Thank you for your lovely review!

      Reply

  • Christine
    August 7, 2022

    Can’t wait to try the dill! Thanks for your comment! I love all of her great quick recipes!!!! She doesn’t mess around!

    Reply

    • Natasha's Kitchen
      August 7, 2022

      You’re so welcome! I hope you’ll love all the recipes that you will try.

      Reply

  • Christine
    August 7, 2022

    Love all of your easy quick recipes! Can’t wait to make the egg and macaroni salads!!!!!!!

    Reply

    • Natasha's Kitchen
      August 7, 2022

      I hope you love it too!

      Reply

  • Daria
    July 13, 2022

    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!

    Reply

    • NatashasKitchen.com
      July 13, 2022

      Thank you for the wonderful review, Daria. I’m so glad you enjoy my recipes.

      Reply

  • Sharron Sekscenski
    June 9, 2022

    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.

    Reply

    • NatashasKitchen.com
      June 9, 2022

      You’re very welcome! So glad you enjoyed this recipe.

      Reply

  • Anne Winkelmann
    June 9, 2022

    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.

    Reply

    • Natashas Kitchen
      June 9, 2022

      I’m so glad you enjoyed it, Anne! Thank you!

      Reply

  • Lynn Mackillop
    April 8, 2022

    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.

    Reply

    • Natashas Kitchen
      April 9, 2022

      Thank you so much for sharing that with me, Lynn! We love garlic around here 😉

      Reply

  • Jennifer
    March 18, 2022

    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.

    Reply

    • Natashas Kitchen
      March 18, 2022

      I’m so glad you loved it, Jennifer! I hope you love the pastrami sliders – I can’t wait to read your feedback!

      Reply

  • Elissabeth Lauren
    February 12, 2022

    Excellent! Best egg salad recipe ever! I added some sriracha for some heat.❤️

    Reply

    • Natashas Kitchen
      February 12, 2022

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

      Reply

  • Sandyh3
    January 20, 2022

    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.

    Reply

  • lisa chestnut-kuszmar
    November 21, 2021

    Hi Natasha
    i loves your cooking. problem is i only do two people. but other that amazing job.

    Canada

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Thank you! Feel free to adjust and click Serving in the recipe card to adjust the serving size and ingredients.

      Reply

    • Christine
      August 7, 2022

      Lisa left overs are great! Sometimes they taste better the second or third day.The macaroni and potato salads rule as leftovers*

      Reply

  • Lauren
    October 14, 2021

    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

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Thanks for your review, Lauren. Feel free to adjust the amount of dill on your next try.

      Reply

  • Ava
    October 4, 2021

    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.

    Reply

  • LeighAnn Wood
    September 20, 2021

    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.

    Reply

    • Natasha
      September 20, 2021

      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.

      Reply

      • Leigh ANn
        September 22, 2021

        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!

        Reply

  • Rici White
    August 29, 2021

    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.

    Reply

  • Liz Serpa
    August 12, 2021

    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
    .

    Reply

    • Natasha's Kitchen
      August 12, 2021

      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.

      Reply

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