Egg Salad is bright, fresh, and packed with flavor. Whether piled onto bread, wrapped in a pita, or served with crackers, it’s always a hit.
Egg Salad
Once I perfected hard-boiled eggs, I knew it was time to create the ultimate Egg Salad.
After lots of testing, I found the perfect balance of creamy, herby, and flavorful. It’s quick, budget-friendly, and so satisfying. And the best part? The whole family loves it!
I used to wait for Easter dinner leftovers to make egg salad, but not anymore. This one’s on repeat all year long!
Ingredients
Here’s what you need to make this Egg Salad Recipe:
- Eggs: Steaming makes peeling easier. Store-bought hard-boiled eggs work too.
- Mayo & Olive Oil: Good mayo adds flavor, and a little oil makes it extra flavorful.
- Celery: Finely diced for the perfect crunch in every bite.
- Herbs: Chives, dill, and parsley bring a fresh, flavorful boost.
- Dijon & Lemon: Add brightness and a subtle tang.
- Paprika, Garlic Powder, & Celery Seed: To add extra flavor.
- Salt & Pepper: Enhances all the flavors.
Quick Tip
I love using this microplane for zesting the lemon and then a citrus juicer for juicing it.
Hard-Boiling Eggs
To make hard-boiled eggs, I steam them, then chill 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? You can make one with a plate and crumpled foil!
Tips For Making Egg Salad
- Use good eggs: Better eggs mean better flavor. Farm-fresh is best if you can get them!
- Load up on herbs: Fresh herbs add brightness. Green onions or chives, parsley, and dill work great.
- Dice, don’t mash: A chunkier texture makes the salad more satisfying.
- Don’t skimp on salt: Eggs need salt—Egg Salad is no exception!
Quick Tip
Here’s my favorite shortcut for dicing eggs: Place a wire cooling rack over a bowl and press the eggs through it. Quick, easy, and no mess!
Egg Salad Serving Suggestions
- Bread & Wraps: Serve on buttered bread, croissants, bagels, or in a pita or wrap.
- Crackers & Chips: Scoop it up with buttery crackers, pita chips, or tortilla chips.
- Fresh Veggies: Try cucumber slices, bell pepper strips, or lettuce cups for a lighter option.
- Side Salads: Pair with a cucumber salad or fruit salad.
- Potatoes: Serve alongside crispy roasted potatoes or sweet potato fries.
- Pickles & Olives: Add some tang with pickles, pickled onions, or a mix of olives.
Storage
Store egg salad in an airtight container in the fridge for 3–5 days. Stir before serving and adjust seasoning if needed. Don’t freeze—the texture won’t hold up.
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
- 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 tablespoons chives
- 1-1/2 tablespoons finely diced parsley
- 2 teaspoons Dijon-style mustard
- 1 teaspoon olive oil
- 1 large 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
- Softened butter for serving, optional
- Lettuce for serving
Instructions
- Add 1 inch of water to a large pot and place a steamer insert inside. Cover and bring to a boil over high heat. Once boiling, add eggs to the steamer basket, cover, and steam for 13 minutes.
- Fill a large bowl with cold water and 15 ice cubes. Immediately transfer the eggs to the ice bath and let them cool for a full 15 minutes. Once cooled, gently tap to crack the shells and peel under cold running water, starting at the wider end where an air pocket usually forms.
- Once peeled, pat the eggs dry and dice them into ¼-inch pieces. Shortcut: Place a wire cooling rack over a bowl and press the eggs through it.
- In a bowl, whisk together mayo, celery, green onions (or chives), parsley, Dijon, olive oil, paprika, garlic powder, ¼ tsp lemon zest, and 2 tsp lemon juice. Add dill and celery seed if using. Season with salt and pepper (I use ¼ tsp salt and ⅛ tsp pepper).
- Add the diced eggs to the dressing and gently mix to coat. Taste and adjust seasoning as needed.
- Lightly butter the bread, add lettuce, and layer on the egg salad. Enjoy immediately or refrigerate until ready to serve. If refrigerating, stir before serving and adjust seasoning if needed.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m Chelseas sister and I first tried this at her house and couldn’t stop thinking about it until I finally made it, and it’s just truly the best egg salad you’ll ever try! Obsessed! So are my toddlers!
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! 🙂