Knowing how to make a good egg salad is an excellent skill for every home cook to have in their back pocket. This recipe is so easy to make and packed with flavor and protein! Simply boil your eggs, whip up a creamy dressing, throw in any extras you like (e.g., green onions, dill pickles, or fresh herbs), and mash them together. You’ll be done in just 15 minutes.
The best egg salad recipe is the one you can make with what you have on hand. So, as long as you have eggs and your basic condiments, you can treat this recipe like a template and adapt it using whatever mix-ins you prefer. Read on below for lots of ideas! For more easy side recipes, try my tuna salad, coleslaw, and potato salad next!
3 Key Ingredients
You need three main ingredients to make this easy egg salad! The rest is adaptable, and you can find the full list with measurements in the recipe card.
Large Eggs — the heart of our recipe! If possible, this is a great spot to use farm-fresh eggs or the best quality you can. The richly colored yolks aren’t just for good looks; they also have a richer flavor than conventionally raised eggs.
Mayonnaise — make sure to use a quality brand you like, or swap in homemade aioli for a garlicky kick.
Dijon Mustard — this creamy French condiment is creamy and has a punchy, spicy flavor. In a pinch, you can swap in another variety of mustard, like spicy brown or German mustard.
Egg Salad Recipe
Video
Equipment
- Medium pot
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise (80g)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped shallot (40g)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a medium pot filled with about 2-inches of water to a boil over high heat. Reduce the heat to medium and carefully add the eggs. Keep the pot at a low simmer, adjusting the heat between medium and medium-low as needed, for 11 minutes. Remove the eggs and transfer to an ice bath for 5 minutes. Peel the eggs and rinse off any remaining shells. Pat dry.
- Chop the eggs and place them in a medium bowl. Add the mayonnaise, mustard, lemon juice, shallot, parsley, dill, salt, and pepper. Stir well until evenly combined.
- Serve the egg salad in a sandwich, or on lettuce as a salad.
Notes
- Feel free to vary the herbs! I love to use what is fresh in my garden, like basil and chives, in place of the parsley and dill. A little bit of fresh thyme or tarragon is also delicious!
- Don’t overcook the eggs. The egg whites will become very rubbery, and the egg yolks will turn dry and grey if cooked for too long. Set a kitchen timer so you don’t forget!
Nutrition
How To Make Egg Salad
1. Boil the eggs to your preferred level of doneness. Use a spider or slotted spoon to remove the eggs to an ice bath. The cold water helps to stop the eggs from overcooking.
2. Peel the eggs. (The shells are great for adding to compost, in case you like to garden like I do!) Roughly chop them and add them to a large bowl.
3. Add the mayo, mustard, herbs, shallots, and seasonings to the bowl with the chopped eggs.
4. Gently mix the ingredients together until well combined. Enjoy!
The Perfect Cooking Times For Egg Yolks
I like a creamy yolk in the center of my egg, so I find 11 minutes to be perfect. If you prefer a more crumbly yolk, increase the cooking time on the eggs to 12 to 13 minutes. You can see the difference in the image above.
Note that overcooking the yolks will result in very dry, crumbly yolks that can turn grey or green around the edges—make sure to set a timer and transfer them to an ice water bath quickly after cooking to prevent this from happening.
Recipe Variations
- Mix in a tablespoon of drained capers, finely chopped dill pickles, or sweet pickle relish.
- Add crunchy mix-ins like celery, radishes, apples, or cucumber for a bit of texture.
- Swap the shallot for scallions, minced red onion, or finely chopped pickled red onions for a vinegary kick.
- For a lighter, more protein-packed version, replace half of the mayo with Greek yogurt. You can also use sour cream if you like a bit of tang.
- If you like a bit of heat, add some hot sauce. You can use either vinegary versions like Tabasco, sweeter options like sriracha, or thicker, more textured options like sambal oelek.
How To Serve Egg Salad
I personally think this recipe makes great egg salad sandwiches. You can go diner-style by using soft white sandwich bread, add a bit of texture and tang with toasted slices of sourdough bread, or try it with soft, buttery brioche rolls. For a fresher take, make egg salad cups or lettuce wraps by serving a scoop over ruffly butter lettuce leaves. Crackers are also a great pairing!
How To Store
Store any leftover egg salad in an airtight container in the fridge for up to 5 days. If you see any separation, simply stir to reincorporate before serving.
Pro Tips For Making This Recipe
- After bringing your water to a rolling boil, reduce the heat so you don’t accidentally crack the eggs. You want hot water that is gently simmering for the best results.
- Try an alternate method for hard-boiling the eggs! My method for air fryer hard boiled eggs and Instant Pot hard boiled eggs both work very well for this recipe. The benefit to both of those recipes is that you don’t have to worry about checking on a pot of water boiling on the stove!
- If you don’t have lemons, don’t skip the lemon juice; replace it. The acid helps brighten the flavor of the salad and balances out the creaminess of the mayo-based dressing. Replace it with white vinegar, white wine vinegar, cider vinegar, pickle brine, or lime juice.
Frequently Asked Questions
One of the things I love about making egg salad is you don’t have to worry if the whites get a little beat up during peeling! That said, there are a few things to keep in mind to make life easier—you can add a bit of salt and vinegar to the boiling water, peel the eggs while they’re submerged in a bowl of cool water, or use a mason jar filled with water to assist. Check out my deviled egg recipe for more egg-peeling tips!
Yes. You may need to adjust the seasonings a bit since regular mayo is flavored differently.
While you technically can, I don’t recommend it—cooked egg whites change texture after freezing, the herbs and onions expel water, and the mayo tends to separate, leaving you with a less-than-great result after defrosting.
If you’ve tried this Egg Salad recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
