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This easy Egg Salad Recipe is creamy, flavorful and loaded with just the right amount of crunch. My secret to the best egg salad is mashing the egg yolks with mayonnaise and mustard first, then folding in the chopped whites, celery and scallions. It’s quick to make, perfect for sandwiches and one of my favorite ways to turn a few hard-boiled eggs into an easy lunch.
Table of Contents
- Kellie’s Note An Egg-cellent Salad
- Why You’ll Love My Egg Salad Recipe
- Egg Salad Ingredients
- How to Make Egg Salad
- How To Make Perfect Hard-Boiled Eggs
- Kellie’s Tips for the best Egg Salad
- Easy Egg Salad Variations
- What to Serve with Egg Salad
- Make-Ahead and Storage Tips
- More Easy Lunch and Salad Recipes
- Egg Salad Recipe
Delicious and so easy to make! Thank you for this yummy recipe!
– Christine
Kellie’s Note
An Egg-cellent Salad
I’ve always had a love affair for a good egg salad sandwich. It takes me right back to school field trips and the lunches my mom used to pack. Nothing fancy, just a really good sandwich that somehow made lunchtime the best part of the day.
After years of making egg salad, I’ve found that the simplest ingredients really are the best. The trick is getting the texture just right. I like my egg salad creamy without being overloaded with mayonnaise, with a little crunch from celery and scallions to keep things interesting.
It’s one of those recipes I make year-round, but especially after Easter when we have more hard-boiled eggs than we know what to do with.
Why You’ll Love My Egg Salad Recipe
- Extra creamy without being too heavy. Mashing the yolks with the dressing first gives this egg salad the best texture.
- Simple ingredients. Just eggs, mayonnaise, mustard, celery, scallions and a little seasoning.
- A little crunch in every bite. The celery and scallions add freshness without overpowering the eggs.
- Perfect for meal prep. Make a batch for easy lunches during the week.
- So versatile. Serve it on sandwiches, crackers, lettuce wraps or straight from the bowl. No judgment here!
Egg Salad Ingredients
You don’t need anything fancy to make the best egg salad. Just a few simple ingredients you probably already have in your kitchen.
- Hard-Boiled Eggs: Make sure they’re fully cooked and completely cooled before mixing. Chilled eggs are easier to chop and help keep the dressing creamy.
- Mayonnaise: Use your favorite mayonnaise for a rich, creamy dressing. You can substitute up to half with plain Greek yogurt if you prefer.
- Ground Mustard: Adds a subtle tangy flavor without extra moisture. Dijon mustard works in a pinch.
- Scallions: These have a milder flavor than regular onions and add a little freshness.
- Celery: Finely chopped celery gives the egg salad just the right amount of crunch.
- Salt and Pepper: Season to taste.
Optional additions: Fresh dill, paprika or a squeeze of lemon juice are delicious if you want to change up the flavor. I also love adding finely chopped dill pickles when I’m in the mood for a tangier egg salad.
How to Make Egg Salad
Homemade egg salad couldn’t be easier, and this little trick makes all the difference in the texture.
- Prepare the eggs. Peel the cooled hard-boiled eggs and cut them in half. Remove the yolks and finely chop the whites.
- Make the creamy dressing. Mash the egg yolks with the mayonnaise and ground mustard until smooth.
- Add the crunch. Fold in the chopped egg whites, celery and scallions.
- Season and chill. Add salt and pepper to taste. Refrigerate for 20–30 minutes before serving, if time allows.
That’s it! Creamy, delicious egg salad with just enough texture to make every bite interesting.
How To Make Perfect Hard-Boiled Eggs
The best egg salad starts with perfectly cooked eggs. You want tender whites and yolks that are fully cooked without being dry or chalky.
Here’s an easy stovetop method:
- Place large eggs in a saucepan and cover with cold water by about an inch.
- Bring the water to a full boil over high heat.
- Cover the saucepan, remove it from the heat and let the eggs sit for approximately 11–12 minutes.
- Transfer the eggs to a bowl of ice water and cool completely before peeling.
My favorite shortcut: I love making my Instant Pot Hard Boiled Eggs because they’re consistently easy to peel.
Whatever method you use, make sure the eggs are completely cool before mixing your egg salad. Warm eggs can make the dressing watery.
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!
Kellie’s Tips for the best Egg Salad
- Mash the yolks separately. This is my favorite trick for making egg salad extra creamy. The yolks blend right into the mayonnaise, making a smooth dressing.
- Don’t overmix. Gently fold the chopped egg whites into the dressing so they keep their texture.
- Start with cooled eggs. Hot eggs can affect the consistency of your egg salad.
- Chop according to your preference. Smaller pieces make a smoother, deli-style egg salad. Larger chunks give it a little more texture.
- Taste before serving. Egg salad sometimes needs an extra pinch of salt or pepper after chilling.
- Don’t skip the crunch. Finely chopped celery and scallions keep the salad from feeling too rich.
Easy Egg Salad Variations
I love this egg salad just the way it is, but it’s also easy to change things up depending on what you have in the refrigerator.
- Dill Pickle Egg Salad: Add finely chopped dill pickles or a spoonful of relish for a tangy twist.
- Lighter Egg Salad: Replace up to half of the mayonnaise with plain Greek yogurt.
- Herbed Egg Salad: Stir in fresh dill, parsley or chives for extra flavor.
- Spicy Egg Salad: Add a little hot sauce or a pinch of cayenne pepper.
- Avocado Egg Salad: Mash half a ripe avocado into the dressing and reduce the mayonnaise for a creamy variation.
My favorite is the classic version, but the dill pickle variation is pretty hard to resist.
What to Serve with Egg Salad
An egg salad sandwich is always a good idea, but there are so many other ways to enjoy this easy recipe.
- Egg Salad Sandwich: Pile it onto toasted sourdough, rye or whole-grain bread with crisp lettuce.
- Lettuce Wraps: Spoon it into butter lettuce or romaine leaves for a lighter lunch.
- Crackers: Serve with your favorite crackers for an easy snack or appetizer.
- Stuffed Avocados: Fill avocado halves with egg salad for a simple lunch.
- Green Salad: Add a scoop to a bed of mixed greens or chopped romaine.
- Cucumber Bites: Spoon a little onto thick cucumber slices for a quick appetizer.
My favorite egg salad sandwich tip: Toast the bread lightly and add a layer of lettuce before piling on the egg salad. It adds a little crunch and helps keep the bread from getting soggy.
Make-Ahead and Storage Tips
- Refrigerator: Store leftover egg salad in an airtight container in the refrigerator for up to 3–4 days. Keep refrigerated at 40°F or below.
- Make Ahead: You can hard-boil the eggs up to one week in advance and store them in the refrigerator until you’re ready to make the salad. I like to prepare the egg salad ahead of time so lunch is ready when I need it.
- Freezing: I don’t recommend freezing egg salad. The mayonnaise-based dressing can separate when thawed, leaving the salad watery.
- Reheating: Egg salad is best served cold, so there’s no need to reheat it.
Give the egg salad a gentle stir before serving and add a little salt or pepper if the flavors need a boost.
More Easy Lunch and Salad Recipes
If you love easy recipes that make lunchtime a little less boring, try some of my other favorites!
- The Very Best Tuna Salad Recipe: Another easy, creamy classic.
- The Very Best Ham Salad Recipe: Perfect for sandwiches and using up leftover ham.
- Lemon Tarragon Chicken Salad: Fresh, flavorful and perfect for meal prep.
- Chicken Waldorf Salad: A delicious combination of creamy, crunchy and sweet.
- Chickpea Tuna Salad: Pump up the protein with beans in your tuna salad.
These are some of my favorite recipes to make ahead for easy lunches throughout the week.
Did you make my Egg Salad Recipe? I’d love to hear what you think! Leave a comment and a star rating below, and tell me whether you’re team classic egg salad sandwich or prefer something a little different.
Egg Salad Recipe
Equipment
- Fork
- chef's knife
- cutting board
Ingredients
- 7 hard-boiled eggs, peeled and cooled
- ½ cup mayonnaise
- 1 teaspoon ground mustard
- 3 scallions, chopped
- 1 celery stalk, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the cooled hard-boiled eggs in half. Remove the yolks and finely chop the egg whites.
- Place the yolks in a mixing bowl and mash with the mayonnaise and ground mustard until smooth and creamy.
- Add the chopped egg whites, scallions and celery. Fold gently until combined.
- Season with salt and pepper to taste. Refrigerate for 20–30 minutes before serving, if desired.
Video
Notes
- Creamy texture: Mash the egg yolks into the mayonnaise before adding the chopped egg whites.
- Mustard substitution: Substitute prepared Dijon or yellow mustard for ground mustard, starting with a smaller amount and adjusting to taste.
- Make ahead: Prepare the salad a day in advance and refrigerate until ready to serve.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Not recommended.
- Serving: Serve on toasted bread, lettuce wraps, crackers or over salad greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.