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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. Made with eggs, mayonnaise, celery, scallions, aromatics and mustard.
Table of Contents
- What makes this the best egg salad Ever
- Egg Salad Ingredients
- How to Make Egg Salad
- Kellie’s best egg salad tips
- Egg Salad Recipe
- 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 Ever
- Creamiest texture: I mash the yolks with the dressing first (no dry bits, no pockets 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
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 – Crisp celery for crunch is a must for contrast and freshness.
- Scallions (green onions) – milder than raw onion and perfect here
- Dill – fresh dill or dried dill, both work, just reduce the amount of dried dill since it’s super concentrated.
- Ground mustard (dry mustard) – subtle tang without extra liquid
- Paprika – optional, but adds color and a little warmth
- Salt and pepper – I like to use kosher salt and fresh ground black pepper.
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.
How to Make Egg Salad
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)
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.
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.
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 hard boiled 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.
Egg Salad 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.
Excellent recipe! I followed this to the letter. I think the one thing that brought this over the top for me was the addition of ground mustard. Would have never thought of that. Sometimes in mine I will add capers (of course, if I do, I don’t add salt). Thank you so much for sharing this. This is my go to Egg Salad from now on. So simple, easy and delicious
Thank you so much! I’m so happy you enjoyed it!
This is basically my mom’s (& my favorite) egg salad with one substitution — a tablespoon of grated onion for the scallions when not on hand. It is simple and delish. Any other egg salad is just not satisfying or, most often, is ruined by sweet pickle relish. Thanks for posting.
Thank you so much for your kind comment! I’m so happy you love it!
Gosh your so nice, i am glad i found you on line , i love the egg salad the way you made it , believe it or not i never made it , but will now all i needed was that video you made and i am hooked not so hard like i thought , love all the recipes that i looked over so far waffles pancakes gosh you gave me so many ideas , of how to make ahead , i cook so much for family and love the easy and quick not complicated recipes you have ty ty ty .
Thank you so much! I’m so glad you enjoyed it.
In the top picture of the egg salad, you have a sandwich with hints of purple coming out of it. Is that sprouts? thanks. Looks so good.
Yes, they were radish sprouts if I remember correctly but we use any sprouts I can find at the grocery store. Thank you!
come on ..this is a post about egg salad not how to peel an egg…we would like to know it anybody has tried it and how was it
I hear ya! But I promise it’s really amazing. 🙂
I have an egg salad recipe that’s a little different from yours. I delete the mustard and the scallions, I use green onions in substitute of the scallions but they’d work just as well. And I use fresh ground pepper and some dill in my recipe. The dill adds a nice flavour to the recipe.
Sounds yummy!
Absolutely Fabulous egg salad,
Thank you so much!!
Ok, You sound just like me,
After years of struggling to peel what should be a simple boiled egg, just to lose most of it down The sink. I have finally found the answer to peeling hard boiled eggs!
I cannot take credit for this Because the pioneer woman is the one who said that vinegar in your water while boiling your eggs Is the only fail proof solution and she’s right, it works every time.
I’m no scientist but it seems to dissolve whatever attaches the inside shell to the egg white.
She also has more tips like plunging them into an ice bath after boiling etc..and that also helps
But it seems the vinegar is the secret.
Thank you so much again for the recipe,
It’s really wonderful!!
Sincerely,
Angel
I’m so glad you loved it! I’m loving the Instant Pot right now….super easy peel eggs every time!
Kellie, I’m going to make your Egg Salad in the morning. It’s what I’ve been looking for. Now I want you to try out HOW TO BOIL EGGS IN THE OVEN, like I do. They come out perfect every time. I did not invent this. You can Google this topic & you will see many videos on You Tube as well as written out instructions at other websites. Search if you like, but it’s as simple as this: How to Make Hard Boiled Eggs in the Oven – Eating on a Dime
https://www.eatingonadime.com/how-to-bake-hard-boiled-eggs-in-the-oven
Mar 03, 2017 · Preheat your oven to 350 degrees (OR 325 if you feel your oven runs too hot). Place eggs (as many as you want!) in a muffin pan (or mini-muffin pan) to prevent them from rolling around. Cook for 30 minutes & then take eggs out of oven. Immediately place eggs in a bowl & quickly cover them with ice water & leave for 10 minutes. This stops the cooking process as well as makes the eggs very easy to peel. No kidding, I can peel an egg in less than a minute. Simply crack the egg on the side of the sink and move it around pressing against the sink just enough so that the whole shell has cracked lines. Then hold the egg under a fine stream of running water while pulling the shell off with the pad of you thumb. With practice you’ll get a perfect egg with no nicks. You will never regret peeling eggs again!
Thank you for the instructions! I’ve been making them in my Instant Pot lately with great results!!
This was yummy. Haven’t had egg salad for years. I didn’t have celery so I added celery salt. No pickles either. I added lemon pepper. But I will definitely make this with your ingredients the next time.
I’m so glad you loved it! I love the addition of lemon pepper, def going to give that a try!
I plunge them immediately in ice water and leave sit for a couple minutes. Then I very gently squeeze just until the shell cracks. Peel comes right off. Hope this helps. 🙂
Thank you for that tip! I’ll be trying that this week.