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This classic egg salad is creamy, tangy, and loaded with just the right amount of crunch, perfect for sandwiches, crackers, lettuce cups, or meal prep. It’s the version I make on repeat because it tastes like old-school comfort food, but feels fresh and not weighed down.
Table of Contents
- What makes this the best egg salad:
- Egg Salad Ingredients
- Egg Salad Recipe
- Kellie’s best egg salad tips
- How to Make Egg Salad (My Creamy Trick)
- How to Make Easy‑Peel Eggs
- What is Egg Salad?
- Kellie’s Egg Salad Variations (easy ways to change it up)
- What To Eat With Egg Salad
- Egg Salad Sandwich Ideas
- Make-ahead and Storage Tips
- More Easy Salad Recipes
What makes this the best egg salad:
- Creamiest texture: I mash the yolks with the dressing first (no dry bits, no heavy globs of mayo)
- Not too heavy: balanced mayo-to-egg ratio with a pop of flavor from mustard and dill
- The right crunch: celery and scallions keep it bright and snackable
- Make-ahead friendly: great for lunches and quick dinners all week
If you’re here for the printable recipe, you can scroll to the bottom, otherwise let’s make the best egg salad ever.
Most people think casseroles and grandma’s mississippi pot roast when they hear comfort food but for me, it’s a trusty egg salad sandwich. It’s simple, creamy and always flavorful. It’s one of those foods that can take me back to a school field trip or the cafeteria in an instant.
Egg Salad Sandwiches were a staple in my lunchbox and for good reason, as I know now, egg salad is inexpensive to make and you, almost, always have all the ingredients you need to make it on the fly.
It’s light and filling (isn’t that contradictory), creamy and satisfying, quick and easy to make. And you can make a big batch to dig into all week long. Not to mention it’s the BEST way to use up those leftover Easter Eggs you always have on hand after the holiday is over.
Egg Salad Ingredients
You only need a handful of basics:
- Eggs – I like to use hard boiled eggs for my egg salad, it’s a great way to prep ahead for the week. The fresher the better for flavor, but fully chilled makes chopping easier
- Mayonnaise – use your favorite (classic mayo, avocado oil mayo, light, etc.)
- Celery – for crunch
- Scallions (green onions) – milder than raw onion and perfect here
- Dill – fresh or dried both work
- Ground mustard (dry mustard) – subtle tang without extra liquid
- Paprika – optional, but adds color + a little warmth
- Salt + pepper
Mustard swap (so you’re never stuck)
If you don’t have ground/dry mustard, you can use prepared mustard instead: Substitute 1 tablespoon prepared mustard (yellow or Dijon) for 1 teaspoon ground/dry mustard.
Start with a little less if you’re mustard-sensitive, then taste and adjust.
For the full ingredients and instructions, see the recipe card below.
Egg Salad Recipe
Equipment
- Fork
- chef's knife
- cutting board
Ingredients
- 7 hard boiled eggs, peeled and finely chopped
- 1/2 cup mayonnaise
- 1 teaspoon ground mustard
- 3 scallions, chopped
- 1 celery stalk, finely chopped
- salt and fresh ground pepper, to taste
Instructions
- Hard‑boil the eggs, then cool completely in an ice bath. Peel and chop the egg whites; keep egg yolks separate.
- In a bowl, mash the egg yolks with mayonnaise and Dijon until smooth and velvety.
- Add chopped egg whites, celery, and scallions. Fold gently until combined; season with salt and pepper.
- Adjust lemon, salt, and pepper to taste. Chill 20–30 minutes for best texture.
Video
Notes
- Velvety texture tip: Fully mash yolks into the mayo + mustard before adding whites.
- Make‑ahead: Keeps well refrigerated up to 5 days in an airtight container. Stir and re‑season after chilling.
- Freezing: Do not freeze; the mayo base may separate.
- Serving: Toast bread and layer lettuce under and over the salad to keep sandwiches crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kellie’s best egg salad tips
- Don’t overmix. Overmixing breaks the whites down and can make it gummy.
- Chill before serving (even 20-30 minutes helps). The flavors settle and it tastes better.
- Control the texture with your chop. Fine chop gives smoother, deli-style. Bigger chunks is more rustic.
How to Make Egg Salad (My Creamy Trick)
1) Chop the eggs (or separate them for ultra-creamy texture): Peel your chilled hard-cooked eggs.
For the creamiest egg salad: separate the whites from the yolks.
- Whites: chop to your preferred texture (small dice for smoother, bigger chunks for chunkier)
- Yolks: set aside in a bowl
2) Mash yolks and dressing first: This is the move that makes egg salad taste “deli-level” creamy. In a bowl, mash the yolks with the mayonnaise, ground mustard, dill, salt, pepper, and paprika until smooth and spreadable.
3) Fold in whites and vegetables: Fold in the chopped egg whites, celery, and scallions. Mix gently so you don’t smash the whites too much.
4) Taste and adjust seasoning:
- more salt/pepper for balance
- a pinch more dill for freshness
- a tiny bit more mayo if you want it looser (especially for sandwiches)
If you don’t have an Instant Pot, this Microwave Egg Cooker is amazing. I’ve been using it for over 10 years and it makes perfect eggs every time. Easy to peel, too!
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How to Make Easy‑Peel Eggs
- Ice bath: Transfer hot eggs to ice water for 10 minutes to stop cooking.
- Crack & roll: Tap all over and roll to create a fine crack network; peel under cool running water.
- Steam/Instant Pot: Steaming or pressure‑cooking yields consistently easy‑peel shells.
Cool completely before mixing; warm eggs release moisture and can make the salad watery.
What is Egg Salad?
Now, I know this is a pretty bold statement to put out into the world….BUT I am VERY confident to say that this is the BEST Egg Salad recipe ever.
I’ve been playing around with it for years and what I found is you only need a few simple ingredients in perfect proportion to make this salad great. Good mayonnaise, ground mustard, fresh scallions, crisp celery, fresh hardboiled eggs….you get the picture.
And, while I’m still baffled at the inconsistency of peeling hard boiled eggs….this Instant Pot Hard Boiled Eggs works perfectly every time. Finally. It only took like 30 years of my life.
Kellie’s Egg Salad Variations (easy ways to change it up)
Pick one and mix it in:
- Lighter: replace up to half the mayo with plain Greek yogurt (adds tang, still creamy)
- Deli-style: add 1-2 tbsp relish or finely chopped pickles + extra paprika
- Herby: add chopped fresh dill, chives and parsley
- Tangy: swap in Dijon mustard (or the prepared mustard swap I shared above) and a squeeze of lemon
- Spicy: add a dash of hot sauce or a pinch of cayenne
- Extra crunch: add chopped dill pickles, diced cucumber, or more celery
- Dill & Lemon: fresh dill and lemon zest; swap half mayo for Greek yogurt.
- Pickle & Paprika: dill relish and smoked paprika.
- Avocado: mash ½ avocado into the dressing to reduce mayo.
- Curried: ½–1 tsp curry powder and golden raisins.
What To Eat With Egg Salad
Other than making the BEST Egg Salad Sandwich ever, this egg salad is super versatile and so tasty all on it’s own I eat it right out of the bowl with a spoon.
- Stuff an avocado half with a heaping spoonful of egg salad.
- Top a cracker for an easy appetizer or go low carb with a cucumber slice!
- Add it to an ordinary wedge salad to make it extraordinary.
- Wrap it in a lettuce leaf for a low carb sandwich wrap.
Egg Salad Sandwich Ideas
Sandwich Building Tips
- Crisp barrier: Layer lettuce under and over the salad to keep bread from getting soggy.
- Toast equates to texture: Lightly toast or griddle bread for sturdier stacks.
- Season last: Taste after assembly; bread can tone down the flavors.
Bread & Roll Pairings
- Toasted sourdough
- Brioche buns
- Rye or pumpernickel
- Whole‑grain or White sandwich bread
Toppings & Crunch
Greens (romaine, butter lettuce, arugula), tomato (patted dry), cucumber, radish, sprouts; dill pickles or pickled red onions.
Composed Combos
Light & Bright: whole‑grain + sprouts + radish + pickled onions.
Classic Deli: toasted sourdough + romaine + tomato + dill pickles.
Herby Crunch: rye + arugula + cucumber + fresh dill + lemon zest.
Make-ahead and Storage Tips
Egg salad is a great make-ahead recipe.
- Refrigerate promptly in an airtight container.
- Keep it cold (40°F/4°C or below for food safety).
- Best within 3 days, and good up to 4 days when stored properly.
Do not freeze egg salad. The texture changes and it becomes watered down when thawed.
Food safety note: hard-cooked eggs on their own can be refrigerated for up to 1 week, but once you turn them into egg salad (mayo + mix-ins), it’s best to stick to the 3–4 day window for peak quality and safety.
More Easy Salad Recipes
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Warm eggs, watery add‑ins, or too much mayo. Let eggs cool fully, pat veggies dry, and mix yolks with the dressing first; fold whites in last.
I do not recommend freezing egg salad, mayonnaise separates and the texture becomes grainy. Plus, thawing can lead to a watery egg salad.
Stir in 1–2 tsp mayo or Greek yogurt; brighten with lemon juice or pickle brine.
I’ve been making this egg salad JUST LIKE YOURS for years and years! Each time, my husband says: Ginny, this egg salad is REALLY good! As though it was the first time! Ha! Sometimes I add a sprinkling of fresh dill if I have it. Love so many of your recipes…thank you for sharing.
Thank you so much, Virginia! The dill is a great touch, I’m glad your husband likes it!
I love this recipe but am curious what the purple stuff in the sandwich in the picture. Just curious.
Thank you for all the great recipes!
Hi Sandra! It’s just sprouts, I think I used radish sprouts for this sandwich but any sprouts add a nice crunch and texture.
Your recipe is great, and I have a time saver tip on getting those eggs cut up nicely.
Just take your cookie cooling rack and press the eggs through the grate – they come
out just perfectly cut, and it only takes seconds.
That’s a great tip!
Delicious and so easy to make! Thank you for this yummy recipe!
I love your recipes. They are easy to make, and there are so many. Thank You for your web site.
Thank you so much for your kind words, I really appreciate you. Have a wonderful day!
I haven’t tried it with scallions but instead grate onion into the mix. Will try next time. Otherwise I have used the same recipe you have here for many years.
It’s the best!
Great recipe
Thank you!