This classic Egg Salad is bright, tangy, and fresh with plenty of herbs and a flavorful mayo mixture. Serve on toasted bread, with crackers, in a pita, or over greens.
Egg Salad
Once I perfected hard-boiled eggs, I knew it was time to nail the ultimate Egg Salad.
After lots of testing, I’ve found the perfect balance of creamy, flavorful, and herby. This salad is not only packed with protein and flavor, but it’s also quick, budget-friendly, and super satisfying. And the best part? The whole family loves it—win!
I used to wait for Easter dinner leftovers to make egg salad but that’s changed, this egg salad will be on repeat year round.
Hard-Boiling Eggs
I like to steam eggs for hard-boiled eggs, then cool them in an ice bath. A steamer basket makes it easy—I use mine all the time for veggies, No-Mayo Potato Salad, and Tuna Nicoise Salad.
No steamer basket? Here’s a great article on how to make one with a plate and crumpled foil!
Shortcuts
While making hard-boiled eggs is easy, it can be time-consuming. For an easier salad, buy store-bought hard-boiled eggs. (A lot of stores sell eggs that have been hard boiled for your convenience.)
Egg Salad Dressing
The mayo-based dressing uses less mayo than most recipes, thanks to a few powerhouse ingredients that add tons of flavor:
- Dijon mustard: Make sure you grab dijon not yellow mustard.
- Lemon juice: Use fresh lemon juice for the best flavor.
- Paprika & garlic powder: Give that traditional deviled eggs flavor.
- Celery seed: A little goes a long way in enhancing flavor.
- Olive oil: Use extra-virgin olive oil for the best flavor.
- Mayo: For a lighter version, try half mayo and half Greek yogurt.
Quick Tip
I love using this microplane for zesting the lemon and then a citrus juicer for juicing it.
How To Make Egg Salad (Tips)
- Use good eggs: The better the eggs, the better the flavor. If you can, go for farm-fresh!
- Load up on herbs: Fresh herbs add brightness and depth. Green onions or chives, parsley, and dill work great.
- Dice, don’t mash: Keep some texture for a chunkier, more satisfying salad.
- Don’t skimp on salt: Essential for any egg dish—Egg Salad is no exception!
Storage
How Long Does Egg Salad Last In The Fridge?
Store leftovers in an airtight container in the fridge for 3 up to 5 days, depending on the freshness of the ingredients. We like it best when used within the first 3 days.
More Delicious Sandwich Recipes:
- Tuna Salad with pickles, red onion, and celery
- Chicken Salad Sandwiches with dried cranberries and pecans
- BBQ Chicken Sandwich Recipe with smashed avocado
- Cucumber Sandwich with a cream cheese spread (perfect for tea parties!)
- Club Sandwich with the best honey-mustard sauce
Egg Salad
Equipment
- Large pot
- Steamer insert see note 1
Ingredients
- 6 large eggs see note 2
- 1/4 cup mayo see note 3
- 1/3 cup finely diced celery
- 1/4 cup finely diced green onions or 2 tablsepoons chives
- 1-1/2 tablespoons finely diced parsley
- 2 teaspoons Dijon-style mustard
- 1 teaspoon olive oil
- 1 lemon
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper
- 2 tablespoons chopped fresh dill optional
- 1/8 teaspoon celery seed optional
- Bread for serving
- Lettuce for serving
Instructions
- Add 1 inch of hot water to a large pot. Add a steamer insert inside (see note 3) and cover the pot. Bring to a boil over high heat. Once boiling, add the 6 eggs to the steamer basket and cover. Cook for 13 minutes. Meanwhile, fill up a large bowl with cold water and (12–15) ice cubes. After eggs have steamed, add them directly to the ice water and let them cool for a full 15 minutes before peeling. Once they’ve fully cooled, gently tap the hard-boiled eggs all over to crack the shell. Then remove the shell under running cool water. Start at the wider end—there is usually an air pocket there that will make the shell easier to remove.
- Once eggs are peeled, dry the eggs, then dice into 1/4-inch pieces.
- Meanwhile, prepare the rest of the egg salad by combining the remaining ingredients in a bowl. (I measure all the herbs after dicing). Add 1/4 tsp lemon zest (optional) and 2 tsp lemon juice. Season to taste with salt and pepper (I add 1/4 tsp salt and 1/8 tsp pepper). Add dill and celery seed if desired. Mix well, then add diced eggs and stir to coat. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to use. If refrigerating, give it a stir and taste again before serving as you may need to slightly adjust the seasoning again!
- Toast some bread and add lettuce, layer on the egg salad, and enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this soon for me can i use vegan mayo and skip lettuce as am not a big fan of lettuce i never had egg salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
You absolutely can! Thanks so much Ramya, your comments brighten mine! 🙂