You don’t need expert skills or fancy tools to whip up the best Egg Salad recipe at home. If you’ve got hard-boiled eggs on hand, you’re already halfway there. It’s quick, creamy, crunchy with celery and onions, and a little tangy, thanks to Dijon mustard and lemon juice, which keep each bite interesting.
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I love how fuss-free this salad is. It’s easy to pull off with a few basic steps, stores well in the fridge, and fits into about any occasion—family lunches, game day spreads, you name it. You could also turn it into an egg salad sandwich or tuck it in lettuce wraps; no matter how you serve it, this classic egg salad recipe just works.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Egg Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Just follow my simple steps and you’ll see how simple it is to whip up egg salad that tastes great and fits into any kind of day.
Boil the Eggs
Put the large eggs in a saucepan and fill it with water until they’re completely submerged. If they’re not fully under, they won’t cook evenly, and you might end up with soft spots or undercooked yolks.
I use a 3-quart stainless steel saucepan with a glass lid that holds six eggs perfectly and lets me peek without removing the lid.
Bring the pot to a boil, then cover it with a lid, turn off the heat, and let the eggs sit in the hot water for 12 minutes. This helps the eggs continue to cook gently and evenly without cracking or overcooking the egg yolks.
Chill, Peel, and Chop
Once the time’s up, move the cooked eggs into an ice water bath to cool them quickly and make peeling easier. I just fill a big mixing bowl with a lid with ice and water, drop in the eggs, pop the lid on, and let them chill out for 10 minutes while I prep everything else.
Give them about 10 minutes in the cold water, then peel and chop them into bite-sized pieces.
Make the Dressing
In a medium mixing bowl, whisk together your mayo, Dijon mustard, and a splash of fresh lemon juice until the mixture is smooth and creamy.
I like using my balloon whisk here because it mixes everything smoothly without flicking blobs of mayo across the counter (been there). This is what brings all the flavors together, so make sure it’s well combined before adding anything else.
Combine and Mix
Add your chopped hard-boiled eggs, celery, red onion, and green onions or chives into the bowl with the dressing. Using a spoon or spatula, gently fold everything together so you don’t mash the eggs too much.
You’re looking for a nice blend where every bite gets a bit of creaminess, a little crunch, and just the right kick of flavor.
If you’re prepping ahead or bringing this to a picnic, I like mixing and storing it right in a glass bowl with a lid. Less cleanup, and it’s already ready to grab from the fridge.
Season and Finish
Once everything is mixed, give it a taste and season with salt and pepper as needed. I keep a reusable spice grinder for fresh-ground black pepper nearby—it makes a difference, and you can refill it with any spice you like.
If you like a little extra flair, sprinkle the top with paprika and some chopped herbs like fresh dill or fresh parsley.
Chill in the fridge for a bit to let the flavors meld even more, or if you can’t wait, you can also serve it right away on toast, in a lettuce wrap, with crackers, or as a standalone dish.
Top with paprika and some chopped parsley or dill for extra color. If I’m making this for guests, I’ll scoop it into a shallow serving bowl and garnish it to make it look a little more “I meant to do this” even if it’s just lunch leftovers.
Either way, it’s delicious. Enjoy!
Recipe Notes and Expert Tips
I always find these tips help the whole process go smoother and make the final result just a little better.
- Boil the Eggs Properly: Letting them sit in hot water for 12 minutes keeps the yolks cooked through but not chalky, and avoids the greenish-grey ring.
- Cool Down Fast: Transferring boiled eggs to an ice bath stops the cooking right away and makes them way easier to peel.
- Chop Neatly: A good chef’s knife makes quick work of chopping the eggs while keeping the texture intact—you want chunks, not mush.
- Mix the Dressing First: Blending the mayonnaise, Dijon mustard, and lemon juice before adding anything else helps make sure your dressing is smooth and well-balanced.
- Fold, Don’t Stir Hard: Use a gentle hand when combining everything to keep the eggs from breaking down too much.
- Tweak to Taste: Like it tangier? Add a bit more capers, Dijon, or yellow mustard. Prefer it lighter? Try subbing in half Greek yogurt for the mayo.
- Let It Rest: Giving the salad 20–30 minutes in the fridge before serving lets the flavors settle and blend together nicely.
- Top with Color: A pinch of paprika or some finely chopped herbs on top adds both flavor and a bit of visual appeal.
How to Store Leftovers
Keep any leftover egg salad in an airtight container chilled in the refrigerator. I always go with glass storage containers with locking lids because they don’t stain or hold onto smells, and they stack neatly in the fridge.
Use within 3-5 days for best flavor and texture. Just give it a quick stir before serving again once you take it out of the fridge.
Freezing this egg salad isn’t a good idea, though. The texture tends to separate and become watery once thawed, and the eggs and mayo don’t like the freezer. So refrigerating is the only storage option you can really rely on if you want to make this egg salad last.
What to Serve With Egg Salad
You’ve got a lot of options to serve and enjoy this egg salad—you can sandwich it between toasted sourdough or sliced breads, tuck it into a soft croissant, or even roll it up in a tortilla for an easy wrap.
If you’re working with crusty bakery loaves, using a bread slicer guide helps you get cleaner, more even slices—especially helpful when you’re prepping sandwiches for a crowd.
If you’re going lighter, try spooning it into lettuce cups or pairing it with crackers for a snack board.
More Easy Recipes for You to Try at Home
I’ve got more fuss-free salad favorites that are just as easy to pull together when you need something reliable and tasty.
Egg Salad
Add Preferred SourceEquipment
Ingredients
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 6 large hard boiled eggs
- ¼ cup celery finely chopped
- 2 tablespoons red onion minced
- 2 tablespoons green onions/chives chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover with a lid, turn off the heat, and let sit for 12 minutes. Transfer eggs immediately to an ice water bath and chill for 10 minutes. Peel and chop.6 large hard boiled eggs
- In a medium bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth and creamy. Add chopped eggs, celery, red onion, and green onions or chives to the bowl.½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, ¼ cup celery, 2 tablespoons red onion, 2 tablespoons green onions/chives
- Gently fold everything together until well mixed. Season with salt and pepper to taste. Sprinkle with a dash of paprika and extra herbs if desired.Salt and pepper, Paprika
- Serve on toast, in lettuce wraps, or with crackers!
Video
Notes
-
- Boil the Eggs Properly: Letting them sit in hot water for 12 minutes keeps the yolks cooked through but not chalky, and avoids the greenish-grey ring.
-
- Cool Down Fast: Transferring boiled eggs to an ice bath stops the cooking right away and makes them way easier to peel.
-
- Chop Neatly: A good chef’s knife makes quick work of chopping the eggs while keeping the texture intact—you want chunks, not mush.
-
- Mix the Dressing First: Blending the mayonnaise, Dijon mustard, and lemon juice before adding anything else helps make sure your dressing is smooth and well-balanced.
-
- Fold, Don’t Stir Hard: Use a gentle hand when combining everything to keep the eggs from breaking down too much.
-
- Tweak to Taste: Like it tangier? Add a bit more capers, Dijon, or yellow mustard. Prefer it lighter? Try subbing in half Greek yogurt for the mayo.
-
- Let It Rest: Giving the salad 20–30 minutes in the fridge before serving lets the flavors settle and blend together nicely.
-
- Top with Color: A pinch of paprika or some finely chopped herbs on top adds both flavor and a bit of visual appeal.
