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The ULTIMATE egg salad recipe! Whether you pile it high on a sandwich or grab a spoon and dig in straight from the bowl, this easy egg salad is irresistibly creamy, zesty, and bursting with flavor. The perfect go-to lunch you’ll crave again and again!
Know Before You Scroll
Servings: 4
Prep: 15 minutes
Total Time: 45 minutes
Creamy, tangy, and fresh with a little crunch. The eggs are rich and soft, the mayo dressing is smooth with a bright pop from lemon juice or vinegar, and the herbs and veggies bring it all to life.
Eggs, mayonnaise, mustard, lemon juice or white wine vinegar, salt, black pepper, celery, green onions, fresh herbs like dill, chives, or parsley.
Super easy. If you can boil water, you can make this.
Medium saucepan, large bowl, whisk, knife, cutting board, slotted spoon or tongs, mixing spoon.
Don’t skip the ice bath! It stops the cooking instantly and makes peeling the eggs so much easier.
Buy pre-cooked hard-boiled eggs if you’re in a rush. Just chop, mix, and go.
No fresh herbs? Dried herbs work in a pinch—just use about ⅓ of the amount. No green onions? Try a small amount of finely chopped red onion instead.
There’s something so comforting about a classic egg salad – Creamy, simple, and so nostalgic. When I created this recipe, my goal was to keep all the classic vibes we know and love, but give it a little something extra. Think perfectly cooked eggs, a pop of brightness from fresh lemon juice, and just the right amount of crunch from celery and green onions. It’s familiar yet a tiny bit elevated—like a hug in egg salad form. Spread it on sandwiches, scoop it with crackers, or just grab a spoon and go for it. It’s quick, easy, and totally satisfying for lunches, meal prep, or a little snack situation.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Boil the Eggs
Grab 8 large eggs and place them in a single layer in a saucepan. Cover them with cold water—make sure there’s at least 2 inches above the eggs.
Bring it all to a rolling boil over high heat. Once it’s boiling, turn off the heat, cover the pot, and let the eggs sit for 12 to 15 minutes.
Cool and Peel
Transfer those hot eggs straight into the ice bath. Let them chill for 5 minutes to stop the cooking and make peeling a breeze.
Once they’re cool, peel and dice them into chunky little bites.
Make the Dressing
In a large bowl, whisk together ⅓ cup of good-quality mayo, 1 tablespoon of mustard, 2 teaspoons of fresh lemon juice or white wine vinegar, ¼ teaspoon of salt, and a few cracks of black pepper.
Whisk it until it’s creamy and smooth—it should smell tangy and delicious.
Mix It All Together
Now add your chopped eggs to the bowl, plus 3 tablespoons of finely chopped celery, 2 sliced green onions, and 1 tablespoon of fresh herbs—dill, chives, or parsley work great.
Gently fold it all together until every bite is coated in that creamy dressing.
Chill & Serve
Pop the bowl in the fridge for at least 30 minutes to let the flavors come together. Then taste and season with a little more salt or pepper if needed.
FAQs
Can I make egg salad without mayo?
Yes! You can swap in Greek yogurt, mashed avocado, or even hummus for a lighter version. Just note the flavor and texture will change slightly.
How long does egg salad last in the fridge?
Egg salad is safe to eat for up to 2 days when stored in an airtight container in the refrigerator.
Why is my egg salad watery?
Watery egg salad usually comes from overcooked eggs or high-moisture add-ins like celery or onions. Be sure to pat any chopped veggies dry before mixing.
What’s the best bread for egg salad sandwiches?
Classic white bread, croissants, toasted sourdough, or soft whole wheat all work great. You can also serve it lettuce-wrap style for a low-carb option.
Can I use pre-boiled eggs?
Absolutely. Store-bought hard-boiled eggs save time and still taste great—just be sure they’re fresh and peeled cleanly.
Is this recipe gluten-free?
Yes! The salad itself is gluten-free. Just pair it with gluten-free bread or crackers if needed.
Prep Time: 15 minutes
Cooling: 30 minutes
Total Time: 45 minutes
Serves 4
- ▢ 8 large eggs
- ▢ ⅓ cup mayonnaise (best quality such as Hellmann’s or Duke’s)
- ▢ 1 tablespoon mustard
- ▢ 2 teaspoons fresh lemon juice (or white wine vinegar)
- ▢ ¼ teaspoon salt
- ▢ ground black pepper
- ▢ ½ stalk celery ( (about 3 tablespoons) chopped fine)
- ▢ 2 green onions (sliced)
- ▢ 1 tablespoon finely chopped fresh herbs (such as dill, chives or parsley)
In large bowl, mix 4 cups water with 4 cups ice and set aside.
Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. Cook over high heat and bring the water to a rolling boil. Cover the pot and let stand on the burner for 12- 15 minutes.
Transfer the eggs to the prepared ice water and let cool 5 minutes.
Peel and dice the hard boiled eggs into small sized chunks. Set aside.
In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.
Add the remaining ingredients into the mayonnaise mixture and gently fold together.
Refrigerate for 30 minutes. Taste for seasoning and season with salt and pepper as needed before serving.
This salad can be refrigerated in airtight container for 2 days.
MAKE AHEAD: Cook and cool the eggs and then refrigerate in an airtight container for 1 day. To finish, proceed with step 4.
Erren’s Top Tips
Don’t Skip the Ice Bath
Once your eggs finish cooking, plunge them into an ice bath for 5 minutes. This stops the cooking process and makes peeling way easier.
Use a Spoon to Peel Eggs
Crack the shell gently and slide a spoon between the shell and the egg. The shell pops off like magic, especially after the ice bath.
Dice, Don’t Mash
For a chunkier, more satisfying texture, dice the eggs with a knife instead of mashing them with a fork.
Chop Veggies Extra Fine
Finely chopping your celery and green onions keeps every bite balanced without overpowering the creamy dressing.
Season After Chilling
Flavors develop as the egg salad chills. Taste it again before serving and adjust salt or lemon juice if needed.
Don’t Overmix
Fold everything gently—overmixing can break down the eggs too much and turn the texture gluey.
Use Good Quality Mayo
This is a mayo-based salad, so use a brand you love. Hellmann’s, Duke’s, or homemade mayo are all great options.
Storage & Freezing Instructions
How to Store Egg Salad
Store your classic egg salad in an airtight container in the refrigerator for up to 2 days. Keep it chilled until serving for best freshness and food safety.
Can You Freeze Egg Salad?
Unfortunately, egg salad doesn’t freeze well. The texture of the eggs and mayo becomes watery and grainy once thawed. For best results, make only what you’ll eat within 1–2 days.
Make-Ahead Tip
You can boil and chill the eggs up to 1 day ahead and store them (peeled or unpeeled) in the fridge. Mix the salad fresh when you’re ready to serve for the best flavor and texture.
Calories: 257 | Carbohydrates: 1g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 335mg | Sodium: 433mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
English (US) · 