The BEST Egg Salad Recipe

This is The BEST Egg Salad recipe you’ll ever need — creamy, tangy, and perfectly seasoned. Whether you’re serving it on a bed of greens, spreading it on toast, or packing it in a sandwich, this egg salad is incredibly versatile, delicious, and satisfying. The combination of perfectly boiled eggs, creamy mayo, mustard, and a touch of seasoning makes every bite pure comfort.

Why You’ll Love This Recipe

I love this egg salad because it’s so easy to make and packed with flavor. It’s a great way to use up hard-boiled eggs and can be customized to suit your taste. The rich mayo, tangy mustard, and seasonings create a creamy, smooth texture, while the eggs stay tender and delicious. It’s simple but always satisfying — perfect for lunch, a picnic, or even a quick snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs (hard-boiled)

• Mayonnaise

• Dijon mustard (or yellow mustard)

• Lemon juice

• Salt and pepper

• Fresh dill (optional, for garnish)

• Green onions (optional, finely chopped)

• Paprika (optional, for garnish)

Directions

1. Boil the Eggs:

   • I start by boiling the eggs. I place the eggs in a pot of cold water, bring it to a boil, then reduce the heat and let them simmer for about 10-12 minutes.

   • After cooking, I transfer the eggs to an ice bath for a few minutes to cool them down quickly, making peeling easier.

2. Prepare the Egg Salad Mixture:

   • Once the eggs are peeled, I chop them into small pieces and place them in a mixing bowl.

   • I add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the eggs. I stir everything together until smooth and well combined. If I like a bit of extra crunch, I’ll add chopped green onions or celery.

3. Adjust Seasoning:

   • I taste the egg salad and adjust the seasoning if needed. Sometimes I add more mustard or a squeeze of lemon juice for extra tang. A little paprika on top adds color and flavor.

4. Chill and Serve:

   • I refrigerate the egg salad for at least 30 minutes before serving so the flavors have time to meld. I like serving it on a bed of greens, in a sandwich, or with crackers for dipping.

Servings and timing

This recipe serves about 4 people and takes about 15 minutes total — 10 minutes for prep and 5 minutes for boiling the eggs. (Chill time is optional but recommended!)

Variations

I sometimes add extra ingredients like chopped pickles, capers, or even a little bit of relish for added tang. If I want a richer flavor, I’ll swap some of the mayo for Greek yogurt or sour cream. For a spicier kick, I add a few dashes of hot sauce or a pinch of cayenne pepper.

storage/reheating

I store leftover egg salad in an airtight container in the fridge for up to 3 days. It gets even better the next day as the flavors continue to develop. I don’t recommend freezing egg salad, as the texture may change when thawed.

FAQs

How do I make sure my eggs are perfectly boiled?

I bring the water to a boil, reduce to a simmer, and cook the eggs for 10-12 minutes for a firm yolk. After cooking, an ice bath cools them quickly and makes peeling easier.

Can I use Miracle Whip instead of mayo?

Yes, you can use Miracle Whip for a tangier, slightly sweeter version of egg salad.

Can I make egg salad ahead of time?

Definitely! I often make it the day before and let it chill in the fridge overnight. This helps the flavors blend together even more.

How can I make this egg salad healthier?

For a lighter version, I substitute half of the mayo with Greek yogurt or use avocado instead of mayo for creaminess. You can also reduce the amount of mayo to your preference.

What can I serve egg salad with?

Egg salad is great on its own, but I often serve it in sandwiches, wraps, or atop a green salad. It’s also delicious with crackers or fresh veggies for dipping.

Conclusion

This is The BEST Egg Salad — creamy, tangy, and packed with flavor. It’s simple to make, customizable, and perfect for almost any occasion. Whether I’m making it for a quick lunch, a picnic, or a light dinner, it’s always a hit. The combination of hard-boiled eggs, mayonnaise, mustard, and seasonings creates a satisfying, easy-to-make dish that I always enjoy.

The BEST Egg Salad Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

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Description

This BEST Egg Salad is creamy, tangy, and perfectly seasoned — a classic, comforting dish made with hard-boiled eggs, mayo, mustard, and a touch of lemon juice for extra brightness.

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Ingredients

• 6 eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard (or yellow mustard)
• 1 tsp fresh lemon juice
• Salt and pepper to taste
• 1 tbsp green onions, finely chopped (optional)
• 1 tbsp fresh dill, chopped (optional)
• Pinch of paprika, for garnish (optional)

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Instructions

1. Boil the Eggs: Place eggs in a pot of cold water, bring to a boil, then simmer for 10–12 minutes. Transfer to an ice bath to cool.
2. Peel and Chop: Once cooled, peel eggs and chop into small pieces. Transfer to a mixing bowl.
3. Mix Ingredients: Add mayonnaise, mustard, lemon juice, salt, and pepper. Stir until well combined. Add green onions or dill if using.
4. Adjust and Chill: Taste and adjust seasoning. Sprinkle with paprika if desired. Chill for 30 minutes before serving for best flavor.

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Notes

• Swap some mayo with Greek yogurt or sour cream for a lighter version.
• Add chopped pickles, relish, or celery for crunch and tang.
• Use hot sauce or cayenne for a spicier version.
• Miracle Whip can be used for a sweeter, tangier taste.
• Serve on toast, with crackers, in wraps, or over greens.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 180
• Sugar: 1g
• Sodium: 240mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 9g
• Cholesterol: 190mg