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 225 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 225 votes (159 ratings without comment)

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Recipe Rating




Comments

  • Barb
    August 26, 2024

    This is delicious and easy to make…reminds me of my mom’s recipe but a bit better! I like that I can make a substitution using veganaise for the mayonnaise.

    Reply

    • Natashas Kitchen
      August 26, 2024

      I’m so glad this recipe brought back some great memories! thank you for your wonderful review.

      Reply

  • Janet LM
    May 2, 2024

    My family loves egg salad. This recipe is very delicious 😋 and my family loves it too. Love your videos.

    Reply

  • Margaret Hoyle
    March 23, 2024

    Could i use something else in place of the dill.
    Thank you in advance.

    Reply

    • NatashasKitchen.com
      March 23, 2024

      Hi Margaret! We really love the addition of dill but feel free to experiment with any other fresh herb of your choice, like parsley, chives, etc.

      Reply

    • Sara Kupchella
      January 23, 2025

      Hi Margaret, actually the dill is what makes this so special. I get rave reviews every time I make this for church socials.

      Reply

  • Rene B
    March 22, 2024

    What could be substituted for the mayo, I can’t have mayo but the recipe sounds delicious.

    Reply

    • NatashasKitchen.com
      March 22, 2024

      Hi Rene! Using Mayo gives this the best flavor, but feel free to experiment with it sour cream, Greek yogurt, avocado, etc.

      Reply

  • Kelly L
    March 8, 2024

    OMG – delicious!! Soooo much better than the boring way I’ve been making it all my life. I made it a few days ago and couldn’t stop thinking about. I even went to Costco today (Friday!) which I would never, ever do just to get more eggs to make it again today.

    Reply

    • NatashasKitchen.com
      March 8, 2024

      I’m so glad you loved it, Kelly!

      Reply

  • Pat L Wonsettlerer
    March 4, 2024

    Very tasty! We loved it!
    Thank you.
    I’ve liked every recipe of yours that I have tried!

    Reply

    • NatashasKitchen.com
      March 4, 2024

      That’s wonderful to hear, Pat!

      Reply

  • Adrienne Wright
    March 3, 2024

    I can’t wait to try this, I always have a lot of eggs in my regrigerator in the spring and summer because I don’t do a lot of baking then, but now making egg salad makes sense and it looks so good. Keep the recipes coming, I haven’t had a failed one of yours yet.

    Reply

    • Natasha's Kitchen
      March 4, 2024

      Thank you! I hope you’ll enjoy all of the recipes that you will try.

      Reply

  • Joy
    March 1, 2024

    DELICIOUS !!! This egg salad is just amazing. Love your site. I have tried many of your recipes and loved everyone you are so Bubbly when you cook just love it. Thank you Natasha
    Thanks to your Husband for the the videos.

    Reply

    • NatashasKitchen.com
      March 1, 2024

      Hi Joy! Thank you so much. I’m so happy that you’re enjoying the blog and the recipes.

      Reply

  • Carol
    February 29, 2024

    Here’s the thing. I thought I made the best egg salad in the world. I love it chunky, (slice with egg slicer) as some people even mash with fork,ugh NO not for me! I love those nice chunks and yes it does affect the taste.
    I am fortunate to have access to duck eggs which are just fabulously rich and even tast better boiled just til done-no grey overdone yolks here. I love the bit of crunch from some finely chopped celery and chives, always add a bit of dijon to the dressing and salt and pepper BUT how did I never hear of putting dill in egg salad???? It just makes perfect sense that this will make the most delicious egg salad ever and I cannot wait to try it. I am boiling the eggs as I write and will be enjoying it very soon. Thanktyou for the inspiration!

    Reply

    • Natasha's Kitchen
      February 29, 2024

      You’re welcome! I hope it becomes your new favorite recipe.

      Reply

  • Mel
    February 27, 2024

    We made this for a family party and it was absolutely amazing. Such a crowd pleaser!

    Reply

    • Natasha's Kitchen
      February 28, 2024

      Yay, that’s wonderful! So good to hear that you it was a huge hit!

      Reply

  • Samantha
    February 27, 2024

    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!

    Reply

    • NatashasKitchen.com
      February 27, 2024

      That’s wonderful to hear, Samantha!

      Reply

  • Catherine
    February 27, 2024

    I LOVE egg salad and always looking for a GREAT recipe. This sounds wonderful. I cannot wait to try it with our Easter eggs. I REALLY enjoy black olives on my egg salad, especially tangy kalamata black olives. YUM!

    Reply

    • NatashasKitchen.com
      February 27, 2024

      I hope you love it!

      Reply

  • Tracy Weicker
    February 3, 2024

    I make this quite often for my husband’s lunch. It’s very tasty Per him and that’s saying a lot!!! The measured amount of the dressing makes the egg salad to creamy. I have not ever used all of the dressing. Delicious!!!

    Reply

    • NatashasKitchen.com
      February 3, 2024

      Thanks for sharing, Tracy!

      Reply

    • BONIDA K KIMBROUGH
      February 19, 2024

      ,personally, would make 2 or 3 batches separately. That way you can more easily adjust the ingredients like salt, pepper etc.

      Reply

  • Paula French
    January 10, 2024

    This recipe sounds perfect for my granddaughters engagement party. ( I always have heaps of eggs!).
    I’m thinking I need to times the recipe x 5 but I’m worried about the seasoning in the dressing then bring too strong. Could I have your thoughts please?
    Regards
    Paula

    Reply

    • NatashasKitchen.com
      January 10, 2024

      Hi Paula! When I increase this recipe, I increase all of the ingredients accordingly.

      Reply

  • Tamara Ruffin
    December 15, 2023

    I made your egg salad recipe today and it is absolutely delicious.

    Reply

    • NatashasKitchen.com
      December 15, 2023

      So glad to hear that, Tamara!

      Reply

  • SCwife
    October 27, 2023

    Finally got around to making this egg salad. It was well worth the wait!!! Delicious

    Reply

    • NatashasKitchen.com
      October 28, 2023

      I’m so glad you loved it!

      Reply

  • Annie
    September 21, 2023

    Hands down the best egg salad I have ever made or eaten! Thank you for the recipe!

    Reply

    • Natashas Kitchen
      September 21, 2023

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

      Reply

  • Kim Meseck
    July 12, 2023

    I love the comment about if you refrigerate egg salad the flavor becomes more subtle, test to see if more salt and pepper need to be added. Did not know this.

    LOVE the InstaPot egg salad recipe with the easy peel eggs. And diagram you included for hardness of different minute yolks.

    Natasha, you are a treasure! I just LOVE all your recipes, warm personality, and flair in presenting them. Please keep them coming!

    Reply

    • NatashasKitchen.com
      July 12, 2023

      You’re very welcome, Kim! Thank you so much for the wonderful review. I appreciate the love and support.

      Reply

  • Pamela Murphy
    April 8, 2023

    I usually put curry powder in mine. It adds so much flavour.
    Also gives them a taste that is distinctively different from the cold salads that they often accompany. Will try avacado next with the curry powder.

    Reply

    • Natashas Kitchen
      April 8, 2023

      Thank you so much for sharing that with me, Pamela!

      Reply

  • Shan
    March 14, 2023

    Delicious and easy! After tasting it was a bit too much dill for us (I could have accidentally added too much) so I added an extra egg and more celery, now it’s perfect!

    Reply

    • NatashasKitchen.com
      March 14, 2023

      Hi Shan! I’m glad you enjoyed the recipe, thank you for the feedback!

      Reply

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