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 stacked on top of each other, ready to enjoy.

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!

All the ingredients prepped for easy assembly, including mayo, dijon, seasonings, herbs, oil, eggs, lemon, and celery.

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.

Mix the creamy sauce, then add the herbs and chopped eggs for the egg salad.

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!

Top the bread with the mixture.

Egg Salad Serving Suggestions

  • Bread & Wraps: Serve on toasted 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:

5 from 1 vote

Egg Salad

Egg Salad is creamy, fresh, and full of flavor. Pile it on toast, stuff it into a pita, or scoop it up with crackers—it’s always a winner!
Prep Time: 30 minutes
Cook Time: 26 minutes
Total Time: 56 minutes
Servings: 4 loaded sandwiches

Equipment

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
  • 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.
  • Toast 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

Note 1: I love and recommend this steamer basket! If you don’t have a steamer basket, here’s how to make one using a plate and foil.
Note 2: While making hard-boiled eggs is easy, it can be time-consuming. A lot of stores sell eggs that have been hard-boiled for your convenience. 
Note 3: A high-quality mayo makes a difference in flavor. I love Hellman’s/Best Foods®.
Storage: Store leftovers in an airtight container in the fridge for 3–5 days, depending on the freshness of the ingredients.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 1.4g | Protein: 9.7g | Fat: 18.6g | Cholesterol: 284.8mg | Sodium: 266.8mg | Fiber: 0.3g | Sugar: 0.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 1 vote

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3 Comments

  1. Olivia says:

    5 stars
    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!

  2. Ramya says:

    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

    1. Chelsea says:

      You absolutely can! Thanks so much Ramya, your comments brighten mine! ๐Ÿ™‚