This is the Best Egg Salad Recipe ever! It is so easy to make with a few fresh ingredients. Made with hearty eggs, mixed in with mustard, creamy mayo, green onions, and the perfect blend of herbs and spices. Perfect as a sandwich for a weekday lunch or as a salad for a family brunch.
Egg Salad Ingredients
- Eggs: I recommend using large eggs. Free-range eggs are a great option for this recipe.
- Mayonnaise: For the creamiest egg salad I recommend not using light mayonnaise.
- Dill: Fresh dill adds so much flavor and I recommend not substituting it for dried.
- Celery: Adds the perfect amount of crunch and color.
- Green Onion: The mild flavor adds the perfect contrast to all the other flavors.
- Yellow Mustard: Adds beautiful color to the salad and can be substituted with Dijon mustard.
- Salt and Black Pepper: The perfect amount of spice and can be adjusted to your liking.
- Paprika: It’s all about building flavor in this dish and the hint of paprika does just that.
How Long Should I Boil Eggs For?
I spent a lot of time finding the best method on how to boil eggs. I have found that if you add the eggs to boiling water and cook them for 12 minutes. Then rapidly cool them in a bowl of ice water for 10 minutes. They will come out perfect and easy to peel every time.
Steaming the eggs also works well. To do this fill a pot with 1 inch of water. Then, place the eggs in a steamer basket. Over high heat bring the water to a boil and place the basket in the pot and cover. Steam the eggs for 12 minutes. Remove the eggs from the steamer basket and place them in a ice water bath for 10 minutes.
How To Make The Best Egg Salad
- Peel the steamed or hard boiled eggs and rinse.
- Cut the eggs in half and remove the yolks from them place in a medium bowl. Then chop the egg whites into ¼-inch pieces and them to a separate bowl. Set aside.
- Combine the egg yolks, mayonnaise, yellow mustard, black pepper, salt, and paprika. Mash together with a fork until well combined and creamy.
- Add green onion, celery, fresh dill, and egg whites to the dressing. Mix until well combined.
- Eat straight from the bowl, with crackers or on bread. Enjoy!
What Else To Add To Egg Salad
- Bacon: let’s face it bacon makes everything better. I like to chop some up and add it in.
- Pickles: I love to use relish or finely diced dill pickles.
- Cayenne Pepper: If you would like a little bit of a kick this will be perfect. I recommend adding a pinch to 1/4 teaspoon.
- Parsley: Sometimes fresh dill can be hard to find when it is out of season. So I will chop up some fresh parsley.
- Sprouts: They add a fun texture and flavor to sandwiches.
- Tomatoes & Lettuce: Fresh sliced tomatoes and lettuce add some much flavor to an egg salad sandwich.
Can I Substitute The Mayonnaise?
Yes, here are a few healthier alternative to mayonnaise that I think you will enjoy.
- Greek Yogurt: Plain yogurt works best and is my favorite healthy substitute.
- Tzatziki: A smooth yogurt sauce that includes lemon juice, garlic, and cucumber. This adds an amazing flavor to the egg salad.
- Avocados: I know this one sounds crazy, but if you blend them smooth and add a little olive oil. These are a delicious and creamy alternative.
- Hummus: Nutty and fluffy. Thick, like mayo.
- Cottage Cheese: Blend until smooth and you won’t even tell the difference.
Egg Salad
Ingredients
- 8 large eggs (hardboiled and chilled)
- ½ cup mayonnaise
- 2 tsp fresh dill (minced)
- 1 rib celery (finely diced)
- 2 green onion (finely diced)
- 1½ tsp yellow mustard
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp paprika
Instructions
- Bring a pot of water to boil over high heat. Add eggs in carefully with a pair of tongs. Cook for 12-14 minutes until eggs are cooked through to your liking. Remove and place in an ice-water bath for 5-10 minutes. Then peel.
- Cut the eggs in half and remove the yolks from them place in a medium bowl. Then chop the egg whites into ¼-inch pieces and them to a separate bowl. Set aside.
- Combine the egg yolks, mayonnaise, yellow mustard, black pepper, salt, and paprika. Mash together with a fork until well combined and creamy.
- Add green onion, celery, fresh dill, and egg whites to the dressing. Mix until well combined.
- Eat straight from the bowl, with crackers or on bread. Enjoy!
Notes
Nutrition
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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This is our favorite lunch! I took your advice and tried it with avocado…so delicious!
I love making it with avocado!
Egg salad is one of my favourites! This sounds super tasty and its great that you only need a few ingredients!
It is one of my favorites too!
Egg salad is probably the lunch I make the most often, and your recipe looks like a winner! I’m going to have to try your version, thank you so much for the recipe 🙂
I love to make a batch and eat it for lunch throughout the week. I can’t wait to hear what you think!
I love adding bacon and cayenne pepper to this. So good!
I do too!
You can never have too many good egg salad recipes in my opinion! I love the flavor combination of spices you added to this one and can’t wait to try this recipe.
Agreed! I can’t wait to hear what you think when you try it!
I loved the crunch and creaminess of this egg salad – it’s my new favorite!
The crunch from the celery is one of my favorite parts.
Yummy! My hubby is going to love this recipe! I can’t wait to make this! So excited! Looks so tasty and perfect for lunch!
I hope that he really likes it.
This egg salad looks really good. I’d have this in my sandwich any morning!
It’s the best way to start out the day.
I love egg sandwiches and this recipe just takes it to the next level! Delicious.
Thank you so much!
Such an awesome egg salad recipe! I love all those herbs and spices in it.
Thank you! It is amazing how much more flavor you get when using fresh herbs.