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My egg salad has been a reader favorite for years because it’s creamy, simple, and lets the eggs shine. It’s made with just a few ingredients, but the flavor is absolutely amazing and you can make it in just 25 minutes!
A Reader’s Review
This really is the best egg salad ever. Thanks for a delicious recipe! This is now my go-to egg salad recipe.
-Shelley
What Makes This Recipe THE BEST?
- Simple, Straightforward Ingredients: In my opinion, a classic recipe is where it’s at. Unlike other recipes, this one keeps it simple with fresh, classic ingredients that together create some amazing flavor.
- Has a zesty, fresh taste that other egg salads lack: The combination of dill, chives, and Dijon mustard really sets this recipe apart without going overboard on the ingredients.
- Quick & Easy: Ready in just 25 minutes, it’s a fast, easy recipe. Even your kids can make it!
Ingredients Needed
- Substitution for Mayonnaise: I sometimes like to swap out the mayo for Greek yogurt or hummus to add a lighter, tangy twist while boosting the protein and keeping it creamy.
- A Game-Changer for Peeling Eggs: A reader once shared a tip with me—add 1 tablespoon of oil to the water while boiling eggs, and they peel so much easier! I gave it a try, and now I swear by it every time!
How to Make Easy Egg Salad
This is literally the best egg salad recipe. It’s quick, easy, and perfect for an egg salad sandwich!
- Cook Eggs: Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and then let cool.
- Chop: Peel and chop the hard boiled eggs and add them to a medium-sized bowl.
- Combine With Other Ingredients: Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Add the mixture to bread to make a sandwich or use with your favorite crackers.
How Long Does Egg Salad Last?
If stored properly in an airtight container, your leftovers will stay fresh in the refrigerator for 3 to 5 days. Just remember, egg salad should be thrown out if it’s left out for more than 2 hours—bacteria loves to grow between 40°F and 140°F, so it’s better to be safe than sorry!
How to Serve Egg Salad?
- Make it a Sandwich: The most classic way to eat egg salad is on a delicious sandwich!
- In a Wrap: Scoop it into a tortilla with some fresh greens for a quick, healthy wrap.
- With Crackers: Serve it as a dip with your favorite crackers (or crostini) for a snack or light lunch.
- Stuffed in Avocado: For a low-carb option, serve the egg salad inside an avocado half!
What to Serve with an Egg Salad Sandwich?
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Add 8 large eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes.
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Make an ice bath large enough to hold all the eggs and add the eggs to it once they have been in the boiling water 10-12 minutes. let them rest in the ice bath until cooled.
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Peel and chop the eggs then add them to a medium-sized bowl.
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Add 1/4 cup mayonnaise, 1 Tablespoon fresh dill,2 tbsp chives, 2 tbsp dijon mustard , 1/2 tsp salt , and 1/4 tsp pepper . Mix until combined.
*Dry Dill – Use 1 teaspoon in place of fresh.
Originally posted on February 26, 2019
Updated on March 16, 2025
Calories: 244kcalCarbohydrates: 1gProtein: 13gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 378mgSodium: 604mgPotassium: 159mgFiber: 0.4gSugar: 1gVitamin A: 628IUVitamin C: 1mgCalcium: 64mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
