This Best Egg Salad recipe is a creamy, classic favorite that I always come back to when I need a quick and satisfying meal. It’s simple, fresh, and full of comforting flavors — perfect for sandwiches, wraps, or even served on crackers or lettuce leaves. Whether I’m packing lunch or making a light dinner, this egg salad is one of my favorite go-tos.
Why You’ll Love This Recipe
I love how this recipe keeps things traditional but with just the right balance of creamy, tangy, and savory. The texture is smooth with a bit of crunch from add-ins like celery or pickles, and it’s endlessly customizable. It’s also super budget-friendly, protein-packed, and easy to throw together with ingredients I usually already have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Hard-boiled eggs, peeled and chopped
- Mayonnaise
- Dijon mustard or yellow mustard
- Celery, finely chopped (optional)
- Red onion or green onion, finely chopped (optional)
- Dill pickles or sweet relish (optional)
- Salt and black pepper
- Paprika or fresh herbs like dill or parsley for garnish (optional)
Directions
- I start by boiling the eggs, then cooling and peeling them. Once cooled, I chop them into small pieces.
- In a bowl, I mix the chopped eggs with mayonnaise, mustard, salt, and pepper.
- I fold in chopped celery, onions, and pickles if I’m using them, adjusting the amount to taste.
- I stir gently until everything is well combined and creamy.
- I chill it in the fridge for at least 30 minutes before serving to let the flavors meld (if I have the time).
- I serve it on bread, toast, lettuce wraps, or crackers — whatever I’m in the mood for.
Servings and Timing
This recipe makes about 3 to 4 servings. It takes 10 minutes to prepare once the eggs are boiled, and boiling the eggs takes about 10–12 minutes. So I can have this ready to go in under 25 minutes.
Variations
Sometimes I add a little chopped avocado for extra creaminess, or a dash of hot sauce for a spicy kick. If I want more texture, I use Greek yogurt in place of some of the mayo for a tangier flavor. I’ve even made it into a curried egg salad with a touch of curry powder and chopped apples.
Storage/Reheating
I store egg salad in an airtight container in the fridge for up to 3 days. I never reheat it — it’s best served cold or at room temperature.
FAQs
How do I get perfectly boiled eggs?
I place eggs in cold water, bring to a boil, then cover and let them sit off the heat for 10–12 minutes. Then I transfer them to an ice bath to cool quickly and make peeling easier.
Can I make egg salad ahead of time?
Yes, I often make it a day in advance — it actually tastes better after the flavors sit for a while in the fridge.
What’s the best mayo to use?
I use my favorite full-fat mayonnaise for the creamiest result, but light or avocado oil-based versions work too.
Can I use store-bought hard-boiled eggs?
Yes, when I’m short on time, I use pre-boiled eggs from the store and it still turns out great.
How can I keep my egg salad from getting watery?
I pat the eggs dry before chopping and avoid using too much pickle juice or wet ingredients. If it does get watery, I stir it before serving and it usually comes right back together.
Conclusion
This Best Egg Salad is everything I want in a quick, classic recipe — creamy, flavorful, and incredibly easy to make. It’s perfect on a sandwich, spooned into lettuce cups, or enjoyed straight from the bowl. I love how versatile it is and how it never goes out of style.
PrintBest Egg Salad
This Best Egg Salad is a creamy, protein-packed classic made with simple ingredients. Perfect for sandwiches, wraps, or lettuce cups, it’s a quick, comforting meal that’s easy to make and endlessly customizable.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3 to 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tsp Dijon or yellow mustard
- 1/4 cup celery, finely chopped (optional)
- 2 tbsp red onion or green onion, finely chopped (optional)
- 2 tbsp dill pickles or sweet relish (optional)
- Salt and black pepper, to taste
- Paprika or fresh dill/parsley for garnish (optional)
Instructions
- Boil eggs: Place in a pot of cold water, bring to a boil, cover, and let sit off heat for 10–12 minutes. Transfer to an ice bath to cool, then peel.
- Chop the eggs into small pieces.
- In a bowl, combine chopped eggs with mayonnaise, mustard, salt, and pepper.
- Fold in celery, onions, and pickles if using. Mix until creamy and well combined.
- Chill in the fridge for 30 minutes (optional) to allow flavors to meld.
- Serve on bread, toast, in lettuce wraps, or with crackers.
Notes
- Substitute some mayo with Greek yogurt for a tangy twist.
- Add avocado or hot sauce for extra flavor.
- Use curry powder and chopped apples for a curried egg salad variation.
- Best served cold or at room temperature.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 190mg
