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



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.
I’m so glad this recipe brought back some great memories! thank you for your wonderful review.
My family loves egg salad. This recipe is very delicious 😋 and my family loves it too. Love your videos.
Could i use something else in place of the dill.
Thank you in advance.
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.
Hi Margaret, actually the dill is what makes this so special. I get rave reviews every time I make this for church socials.
What could be substituted for the mayo, I can’t have mayo but the recipe sounds delicious.
Hi Rene! Using Mayo gives this the best flavor, but feel free to experiment with it sour cream, Greek yogurt, avocado, etc.
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.
I’m so glad you loved it, Kelly!
Very tasty! We loved it!
Thank you.
I’ve liked every recipe of yours that I have tried!
That’s wonderful to hear, Pat!
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.
Thank you! I hope you’ll enjoy all of the recipes that you will try.
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.
Hi Joy! Thank you so much. I’m so happy that you’re enjoying the blog and the recipes.
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!
You’re welcome! I hope it becomes your new favorite recipe.
We made this for a family party and it was absolutely amazing. Such a crowd pleaser!
Yay, that’s wonderful! So good to hear that you it was a huge hit!
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!
That’s wonderful to hear, Samantha!
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!
I hope you love it!
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!!!
Thanks for sharing, Tracy!
,personally, would make 2 or 3 batches separately. That way you can more easily adjust the ingredients like salt, pepper etc.
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
Hi Paula! When I increase this recipe, I increase all of the ingredients accordingly.
I made your egg salad recipe today and it is absolutely delicious.
So glad to hear that, Tamara!
Finally got around to making this egg salad. It was well worth the wait!!! Delicious
I’m so glad you loved it!
Hands down the best egg salad I have ever made or eaten! Thank you for the recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Annie!
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!
You’re very welcome, Kim! Thank you so much for the wonderful review. I appreciate the love and support.
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.
Thank you so much for sharing that with me, Pamela!
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!
Hi Shan! I’m glad you enjoyed the recipe, thank you for the feedback!