Best Egg Salad

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

1. I start by boiling the eggs, then cooling and peeling them. Once cooled, I chop them into small pieces.
2. In a bowl, I mix the chopped eggs with mayonnaise, mustard, salt, and pepper.
3. I fold in chopped celery, onions, and pickles if I’m using them, adjusting the amount to taste.
4. I stir gently until everything is well combined and creamy.
5. I chill it in the fridge for at least 30 minutes before serving to let the flavors meld (if I have the time).
6. 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.

Best Egg Salad

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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.

• Author: Lizaa
• 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)

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Instructions

1. 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.
2. Chop the eggs into small pieces.
3. In a bowl, combine chopped eggs with mayonnaise, mustard, salt, and pepper.
4. Fold in celery, onions, and pickles if using. Mix until creamy and well combined.
5. Chill in the fridge for 30 minutes (optional) to allow flavors to meld.
6. 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