I grew up with a jar of mayo on the table and a childhood favorite: simple, tangy egg salad. Over the years I tuned that classic into what I now call my best egg salad — bright lemon, a hit of Dijon, fresh chives, and just enough shallot and garlic to make it interesting without overpowering the eggs. It’s quick to pull together, forgiving if you want to tweak it, and perfect for everything from midday sandwiches to potluck bowls. If you want to compare variations, check this amazing egg salad I like for a different texture and herbs.

Why you’ll love this dish

This egg salad hits that sweet spot between comfort food and fresh, weekday-friendly fare. It’s:

Fast: about 20 minutes active time plus a short chill.
Budget-friendly: pantry staples and eggs do the heavy lifting.
Versatile: serve on toast, in a sandwich, or as a salad topper.
Crowd-pleasing: mild enough for kids, layered flavors for adults.

“This egg salad is the kind you make again and again — creamy, bright, and easy to scale for a family lunch or picnic.”

It’s ideal for weeknight sandwiches, casual brunches, and bring-alongs for summer gatherings where make-ahead convenience matters.

How this recipe comes together

Step-by-step overview

Hard-boil the eggs so the yolks set but stay tender.
Shock the eggs in ice water to stop cooking and make peeling easier.
Chop the eggs coarsely for a pleasant bite.
Whisk the dressing (Dijon, mayo, lemon) with aromatics and spices.
Fold eggs into the dressing gently so the salad stays chunkier rather than mushy.
Chill briefly to let flavors marry before serving.

This short roadmap helps you move quickly through the process and know what tools to have ready: saucepan, bowl, whisk, cutting board.

What you’ll need

Key ingredients

8 large eggs
2 tablespoons Dijon mustard
2 tablespoons mayonnaise (use full-fat for best texture)
2 tablespoons fresh lemon juice
1 medium shallot, minced
1 large garlic clove, minced
1/4 teaspoon ground coriander
Small handful fresh chives, snipped
Salt and pepper, to taste

Notes and substitutions:

Swap mayonnaise for Greek yogurt for a tangier, lighter salad (increase Dijon by 1 tsp).
Use scallions if you don’t have shallot; they’re milder.
Add a pinch of smoked paprika or cayenne if you want warmth.

How to prepare it

The cooking process explained

Put the eggs in a single layer in a saucepan. Cover with cold water by about an inch.
Bring to a boil over medium-high heat. As soon as it boils, cover the pan, remove from heat, and let stand for 10–12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Cool completely (about 5–10 minutes) to stop cooking and make peeling easier.
Peel the eggs and chop them coarsely — you want some yolk chunks and some white for texture.
In a mixing bowl, whisk together Dijon, mayonnaise, lemon juice, minced shallot, garlic, coriander, chives, salt, and pepper.
Add the chopped eggs. Gently fold with a spatula until coated, keeping some larger pieces intact.
Taste and adjust seasoning. Chill at least 15 minutes so the flavors meld.

These short, actionable steps keep the process efficient and produce a fluffy, flavorful salad rather than a paste.

Directions

How to prepare it

Place eggs in a saucepan and cover with cold water.
Bring water to a boil. Once boiling, cover the pot, remove it from heat, and let the eggs sit 10–12 minutes.
Drain and move the eggs to ice water. Cool, then peel.
Chop eggs coarsely on a cutting board.
In a bowl, combine Dijon mustard, mayonnaise, fresh lemon juice, minced shallot, garlic, coriander, chives, and salt and pepper.
Add chopped eggs and gently fold until everything is evenly coated.
Adjust seasoning to taste. Chill at least 15 minutes before serving.
Serve on sandwiches, toast, or as a side salad.

Best ways to enjoy it

Serving suggestions

Classic egg salad sandwich: thickly sliced sourdough or toasted brioche, baby greens, and a smear of butter or extra mayo.
Open-faced toast: whole-grain toast topped with a scoop, extra chives, and a squeeze of lemon.
Salad bowl: place over mixed greens with cherry tomatoes and cucumbers for a light lunch.
Party dip: serve with crunchy rye crisps, cucumber rounds, or endive leaves for easy passing.
Add pickles or capers on one half of the batch for a sharper, briny version that pairs beautifully with cold potato salad.

Pair it with crisp pickles, kettle chips, or a simple green salad to balance the creaminess.

Storage and reheating tips

Keeping leftovers fresh

Refrigerate in an airtight container within two hours of making. Use within 3–4 days for best safety and flavor.
Do not freeze egg salad — the mayo and egg texture degrade when frozen and thawed.
If the salad looks watery after sitting, stir gently and add a touch more mayo or a squeeze of lemon to refresh.
Always smell and visually inspect before eating; discard if it smells off or shows discoloration.

Food safety note: eggs and mayonnaise are perishable, so keep chilled and avoid leaving at room temperature for extended periods.

Pro chef tips

Helpful cooking tips

Perfect hard-boiled eggs: for consistent results, use eggs that are at least a few days old — they peel easier than ultra-fresh eggs.
Ice bath is essential: it stops the cooking immediately and prevents that green ring around yolks.
Texture matters: chop the whites and yolks differently — slightly larger whites and crumbled yolks give a pleasant contrast.
Tweak the dressing: start with less salt; eggs can hide saltiness. Add pepper and lemon last to brighten.
Make ahead: the salad benefits from 30–60 minutes chill time, so prepare in the morning for lunch.
For party prep ideas and other small bites, see these best appetizer recipes that pair well.

Creative twists

Recipe variations

Avocado egg salad: replace half the mayo with mashed avocado for creaminess and color.
Curried egg salad: add 1 tsp curry powder and chopped cilantro for a warming, aromatic version.
Mediterranean: stir in diced roasted red peppers, olives, and a splash of red wine vinegar.
Smoked salmon: fold in flaked smoked salmon and dill for an upscale brunch option.
Low-FODMAP: omit shallot and garlic; use garlic-infused oil and chives for flavor.

If you’re planning a spread, these variations can be mixed into different bowls so guests choose their favorite. For more appetizer inspiration, this best appetizer recipes collection has great pairings.

Common questions

FAQ

Q: How long does egg salad last in the fridge?
A: Stored in an airtight container, it stays good for 3–4 days. Discard after that for safety and quality reasons.

Q: Can I make this ahead for a picnic?
A: Yes — make it the morning of your picnic and keep chilled in a cooler. Avoid leaving it at room temperature for more than two hours.

Q: Can I freeze egg salad?
A: I don’t recommend freezing; the mayo separates and eggs become rubbery after thawing.

Q: My yolks turned green — is it still okay?
A: A thin greenish ring is harmless (overcooked yolk), but it indicates the egg was slightly overcooked. Taste and smell to confirm safety.

Q: How can I make it lighter?
A: Substitute half the mayo with plain Greek yogurt and add extra lemon juice for tang.

Conclusion

If you want to compare this take with other trusted recipes, the thorough and well-tested version at The Best Egg Salad Recipe – Spend With Pennies is a good reference for technique and timing. For a recipe that leans into herbs and lighter swaps, see Best Egg Salad Recipe – Love and Lemons for inspiration and vegetarian-friendly variations.

Best Egg Salad

A creamy and tangy egg salad enhanced with lemon, Dijon mustard, and fresh herbs, perfect for sandwiches, brunch, or potlucks.

Prep Time 20

Cook Time 12

Total Time 32

Serving Size servings

Ingredients

Main Ingredients

8 large eggs Use eggs that are at least a few days old for easier peeling.
2 tablespoons Dijon mustard
2 tablespoons mayonnaise Use full-fat for best texture.
2 tablespoons fresh lemon juice
1 medium shallot, minced Can be substituted with scallions.
1 large garlic clove, minced For a lighter version, omit this.
1/4 teaspoon ground coriander
small handful fresh chives, snipped
to taste salt and pepper

Instructions

Cooking Eggs

Place eggs in a saucepan and cover with cold water by about an inch.
Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let stand for 10–12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Cool completely (about 5–10 minutes) to stop cooking and make peeling easier.
Peel the eggs and chop them coarsely for texture.

Preparing the Salad

In a mixing bowl, whisk together Dijon, mayonnaise, lemon juice, minced shallot, garlic, coriander, chives, salt, and pepper.
Gently fold in the chopped eggs with a spatula until coated, keeping some larger pieces intact.
Taste and adjust seasoning. Chill for at least 15 minutes before serving.

Notes

The egg salad can be served on toast, in a sandwich, or as a salad topper. For variations, consider using Greek yogurt instead of mayo for a lighter version or adding avocado for creaminess.