The Best Egg Salad

Why You’ll Love This Recipe

This egg salad is everything you want it to be: rich, smooth, and packed with flavor from just a few pantry staples. It’s quick to throw together, customizable to your taste, and tastes even better after a little time in the fridge. Whether you’re looking for a simple lunch or a delicious filling for crackers or lettuce wraps, this recipe delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

hard-boiled eggs
mayonnaise
Dijon mustard
celery (finely chopped)
red onion (optional, finely chopped)
fresh chives or parsley
lemon juice
salt
black pepper
paprika (optional, for garnish)

Directions

1. Peel and chop the hard-boiled eggs into small pieces.
2. In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
3. Add the chopped eggs, celery, onion (if using), and herbs to the bowl.
4. Gently fold everything together until well combined. Adjust seasoning to taste.
5. Chill for at least 15 minutes to let the flavors meld.
6. Serve on bread, toast, croissants, crackers, or lettuce leaves. Sprinkle with paprika before serving, if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes (for boiling eggs)
Total time: 20 minutes

Variations

• Swap Dijon mustard with yellow or spicy mustard for a different kick.
• Add a dash of hot sauce or cayenne for heat.
• Mix in diced pickles or relish for tang.
• Use Greek yogurt instead of mayo for a lighter version.
• Add avocado for extra creaminess and flavor.

Storage/Reheating

Store egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture will not hold up well. Egg salad is best served cold and should not be reheated.

FAQs

How long does egg salad last in the fridge?

It stays fresh for up to 3 days when stored in a sealed container in the refrigerator.

Can I make egg salad ahead of time?

Yes, it’s even better after a few hours in the fridge as the flavors meld together.

What’s the best way to boil eggs for egg salad?

Place eggs in a pot of cold water, bring to a boil, then cover and let sit off the heat for 10-12 minutes. Cool in ice water.

Can I use store-bought hard-boiled eggs?

Yes, for convenience, pre-cooked eggs work fine.

Is it okay to use Miracle Whip instead of mayo?

Yes, but keep in mind it adds a slightly sweeter taste.

How do I make the egg salad less runny?

Make sure eggs are fully cooled and dry before chopping. Avoid too much mayo and mix gently.

What’s the best bread for egg salad sandwiches?

White bread, whole grain, rye, croissants, or even bagels work great.

Can I add bacon to this recipe?

Absolutely — crumbled bacon adds great flavor and texture.

Is egg salad gluten-free?

Yes, the salad itself is gluten-free. Just serve it with gluten-free bread or crackers.

Can I use this as a dip?

Definitely. Serve with crackers, sliced cucumbers, or celery sticks for a fun twist.

Conclusion

The Best Egg Salad is a simple, satisfying classic that never goes out of style. It’s quick to prepare, easy to customize, and delicious on just about anything. Whether you’re making lunch for one or prepping meals for the week, this creamy, protein-packed favorite is a must-have recipe in your collection.

The Best Egg Salad

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The Best Egg Salad is a creamy, flavorful classic made with hard-boiled eggs, mayo, and simple seasonings. It’s quick to make and perfect for sandwiches, wraps, or as a dip.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 6 hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/4 cup celery, finely chopped
• 2 tbsp red onion, finely chopped (optional)
• 1 tbsp fresh chives or parsley, chopped
• 1 tsp lemon juice
• Salt to taste
• Black pepper to taste
• Paprika (optional, for garnish)

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Instructions

1. Peel and chop the hard-boiled eggs into small pieces.
2. In a medium bowl, mix together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Add the chopped eggs, celery, red onion (if using), and herbs to the bowl.
4. Gently fold until everything is evenly combined. Adjust seasoning if needed.
5. Chill for at least 15 minutes before serving to allow flavors to meld.
6. Serve on your favorite bread, crackers, or lettuce. Sprinkle with paprika before serving if desired.

Notes

• Chilling the egg salad enhances the flavor.
• Use pre-cooked hard-boiled eggs for a quicker prep.
• Adjust mayo and mustard amounts to your preferred creaminess.
• Great served on croissants, bagels, or in lettuce wraps.
• Can be used as a dip for crackers or veggies.

Nutrition

• Serving Size: 1/2 cup
• Calories: 220
• Sugar: 1g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 10g
• Cholesterol: 190mg