Classic Egg Salad
Egg salad is one of those timeless recipes that never goes out of style. It’s creamy, satisfying, and made with simple ingredients you probably already have on hand. This version adds a little crunch with celery, brightness from fresh dill, and a touch of onion for balance — creating a flavor-packed, craveable egg salad you’ll want to make again and again. Plus tips for customizing it and making it your own.
Whether you’re meal-prepping lunches for the week or whipping up a quick sandwich for a picnic, this egg salad hits the spot every time. Try serving it on Sandwich Bread with a glass of Homemade Lemonade.
Why You’ll Love This Egg Salad
- Simple Ingredients – No fancy extras, just real, everyday items.
- Quick & Easy – Comes together in minutes once your eggs are boiled.
- Delicious Texture – Creamy base with a little crunch and fresh flavor.
- Customizable – Make it your own with easy add-ins.
What You Need for Egg Salad
- 12 large eggs, hard-boiled and peeled
- 3/4 cup mayonnaise
- 1/2 tablespoon yellow mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup finely chopped celery
- 1 green onion, thinly sliced
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
How to Hard Boil Eggs (Foolproof Method)
I love this recipe for Instant Pot hard boiled eggs. But if you don’t have an instant pot, there are other options. Perfect hard-boiled eggs make all the difference in egg salad. Here’s how to get them just right:
- Place eggs in a pot in a single layer and cover with cold water (about an inch above the eggs).
- Bring to a boil over medium-high heat.
- Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath (bowl of ice water) to stop the cooking and make peeling easier.
- Peel once completely cool.
Pro Tip: Slightly older eggs peel easier than fresh ones!
How to Avoid Green Yolks
That greenish-gray ring around a hard-boiled egg yolk? It’s harmless, but not exactly appetizing. It happens when eggs are overcooked, causing a reaction between the iron in the yolk and sulfur in the white.
To avoid it:
- Don’t boil the eggs too long.
- Use the steam-and-sit method: Bring eggs to a boil, turn off the heat, cover, and let sit for 10–12 minutes.
- Immediately transfer eggs to an ice bath after cooking to stop the heat and prevent overcooking.
Perfectly yellow yolks every time!
Tips & Tricks for the Best Egg Salad
- Chop how you like it: For a chunkier salad, roughly chop your eggs. Prefer it smooth? Mash with a fork or pastry cutter.
- Use fresh dill if possible — it adds a bright, herby flavor. If using dried, reduce the amount to 1 teaspoon.
- Adjust to your taste: More mustard for tang, extra celery for crunch, or a spoonful of relish for a sweet twist.
- Make it ahead: The flavor actually improves after a few hours in the fridge.
Variations & Customizations
One of the best things about egg salad is how easy it is to tweak based on what you have on hand or what flavors you love. It is perfect, classic, and creamy delicious ness as is, but why not have some fun with it? Here are some delicious ways to customize it:
- Add crunch: Swap or add to the celery with diced pickles, cucumbers, bell peppers, or even shredded carrots.
- Make it spicy: Stir in a dash of hot sauce, a sprinkle of cayenne, or chopped jalapeños for some heat.
- Switch up the herbs: Use fresh parsley, chives, or tarragon instead of dill for a different herbal note.
- Go creamy with avocado: Mash in half an avocado for a creamier texture and a boost of healthy fats.
- Try different mustard: Use Dijon or spicy brown mustard for a deeper, more complex flavor.
- Add protein: Mix in chopped cooked bacon, shredded chicken, or even canned tuna for a heartier version.
- Make it sweet & tangy: Add a spoonful of sweet pickle relish or chopped bread and butter pickles for a classic deli-style twist.
- Lighten it up: Swap some or all of the mayo with Greek yogurt or mashed avocado.
Mix and match to find your favorite combo — the possibilities are endless!
Ways to Serve Egg Salad
Egg salad is super versatile. Here are some favorite serving ideas:
- Classic sandwich on toasted bread, croissants, or brioche buns
- Lettuce wraps or in a hollowed tomato or avocado for a low-carb option
- Scooped with crackers or pita chips as a snack or appetizer
- On a salad or grain bowl for a protein boost
Storage Instructions
Store egg salad in an airtight container in the refrigerator for up to 3 days. Keep it chilled and don’t leave it out at room temperature for more than 2 hours. It’s not freezer-friendly — the texture will change.
Other Recipes to Try
Classic Egg Salad Recipe
Ingredients
- 12 large eggs hard-boiled, cooled, and peeled
- 3/4 cup mayonnaise
- 1/2 tablespoon yellow mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup finely chopped celery
- 1 green onion thinly sliced
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Instructions
Hard boil the eggs:
- Place eggs in a saucepan in a single layer. Cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely. Peel.
Make Sauce
- Remove the yolks from the egg, and place in a bowl. Mash with a fork.
- Chop the egg whites to your desired texture and size and add to a mixing bowl. Set aside.
- Combine the mayo, mustard, paprika, salt, and pepper, and mix together. Then add to the mashed yolks, and stir until creamy. Adjust with more mayo or milk (optional), until desired creaminess is achieved.
Assemble Egg Salad
- Add diced celery, sliced green onion, and dill to the mixing bowl with the chopped egg whites. Then add the egg yolk sauce. Mix until everything is evenly coated.
- Taste and adjust seasoning as needed.
Serve
- Serve immediately on toasted bread, in a lettuce wrap, or chill until ready to enjoy.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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