Egg Salad Recipe
I make this egg salad constantly—it’s one of those simple dishes that feels nostalgic and clever at the same time. Creamy, tangy, and threaded with fresh dill, this version is perfect for quick lunches, picnic spreads, or a no-fuss brunch. It’s ready in under 30 minutes (including chilling), wallet-friendly, and easily customized to suit picky eaters or grown-up palates.
Why you’ll love this dish
This egg salad is a classic for good reason: it’s quick, forgiving, and delicious whether you spoon it onto toast or scoop it with crackers. The Dijon lifts the mayo so the flavor isn’t one-note, and the red onion gives a crisp bite that brightens the whole salad. It’s also a great make-ahead option for busy days—just chill and serve.
“Perfectly creamy without being greasy—simple ingredients, big flavor.”
If you like variations or want a richer take with shredded cheese, check this cheddar egg quesadilla idea for inspiration—many of the same elements work across recipes.
Step-by-step overview
Quick summary: hard-boil eggs, cool and chop them, whisk mayo with Dijon, fold in onion and dill, season, then chill. There’s no fancy equipment needed: a pot for boiling, a bowl for mixing, and a knife for quick prep. Expect about 20–30 minutes total (10–12 minutes to cook the eggs, plus a short chill).
What you’ll need
- 4 large eggs
- 1/4 cup mayonnaise (use light mayo to cut calories or Greek yogurt for tang)
- 1 teaspoon Dijon mustard
- 1/4 cup diced red onion (soak in cold water 5 minutes if you want milder onion)
- 1 tablespoon chopped fresh dill (substitute parsley or chives if you don’t have dill)
- Salt and freshly ground black pepper, to taste
- Optional: diced celery for crunch, chopped pickles for tang, or a sprinkle of paprika for garnish
Step-by-step instructions
- Place eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring the water to a gentle boil over medium heat.
- Once boiling, cover the pot and remove it from the heat.
- Let the eggs sit in the hot water for 10–12 minutes (10 for slightly creamier yolks, 12 for fully set).
- Drain and cool the eggs under cold running water or an ice bath until easy to handle.
- Peel the eggs and chop them into small pieces.
- In a mixing bowl, whisk together mayonnaise and Dijon mustard until smooth.
- Add the chopped eggs, diced red onion, and chopped dill to the bowl.
- Season with salt and pepper, and mix gently so the eggs keep some texture.
- Refrigerate for at least 30 minutes to let flavors meld, then taste and adjust seasoning before serving.
Best ways to enjoy it
- Spread between toasted slices of sourdough with lettuce for a classic egg salad sandwich.
- Scoop onto crisp romaine leaves for a low-carb option.
- Serve on a platter with crackers and sliced tomatoes for an easy party tray.
- Add a scoop to baked potatoes or avocado halves for a hearty twist.
For different pairings and salad ideas that pair well with egg-forward dishes, try this crunchy salad inspiration: Chicken Cashew Crunch Salad.
Storage and reheating tips
- Refrigerate egg salad in an airtight container for up to 3–4 days. Discard if left out at room temperature for more than 2 hours.
- Do not freeze mayonnaise-based egg salad—the texture will separate and become watery after thawing.
- If the salad dries out slightly after a day, fold in a teaspoon of mayonnaise or a splash of milk before serving.
- Keep separate any crunchy add-ins (celery, pickles) if you plan to store for more crispness later.
Pro chef tips
- Use older eggs for easier peeling; 7–10 days old peels more cleanly than very fresh eggs.
- For perfectly centered yolks, bring water to a simmer, then gently lower the eggs in—vigorous boiling can cause off-center yolks or cracked shells.
- Chop eggs to your preferred texture: large chunks for rustic sandwiches, finer dice for smoother spreads.
- Taste and season at the end—eggs can mute salt, so a final pinch brightens the dish.
Creative twists
- Mediterranean: swap dill for chopped parsley and add a squeeze of lemon juice plus a few chopped capers.
- Curried egg salad: stir in 1/2 teaspoon curry powder and a tablespoon of mango chutney.
- Avocado mash: replace half the mayo with mashed avocado for creaminess with less mayo.
- Spicy: add a dash of hot sauce or 1/2 teaspoon smoked paprika for warmth.
- Pickle-forward: fold in finely chopped dill pickles instead of celery for tang and crunch.
Common questions
Q: How long does it take to make this egg salad?
A: Active time is about 10–15 minutes (boiling and chopping). With the recommended 30-minute chill, plan for 30–45 minutes total.
Q: Can I make this ahead for a party?
A: Yes—make it the day before and refrigerate in an airtight container up to 3 days. Add any delicate garnishes right before serving.
Q: Is it safe to eat egg salad if I’m pregnant?
A: Use fully cooked eggs (yolks set) and ensure all ingredients are fresh. If you have concerns, consult your healthcare provider—pasteurized mayonnaise or using Greek yogurt as a replacement can reduce certain risks.
Q: Can I substitute Greek yogurt for mayonnaise?
A: Yes—substitute 1:1 for a tangier, lighter salad. The texture will be slightly less rich but still delicious.
Q: What’s the best way to peel eggs quickly?
A: Shock cooked eggs in ice water for at least 5 minutes, then tap and roll to crack the shell; peeling under running water helps separate shell fragments.
Conclusion
This egg salad is a reliable, flavorful staple—easy enough for a weekday lunch and adaptable for guests. If you want to compare techniques or try a slightly different flavor profile, this Delicious Egg Salad Recipe has a classic take, while The Best Egg Salad Recipe – Spend With Pennies offers another trusted method for perfect results.
Classic Egg Salad
Ingredients
Main Ingredients
- 4 large large eggs Use older eggs for easier peeling.
- 1/4 cup mayonnaise Substitute Greek yogurt for a tangier flavor.
- 1 teaspoon Dijon mustard Adds flavor complexity.
- 1/4 cup diced red onion Soak in cold water for milder taste.
- 1 tablespoon chopped fresh dill Can substitute with parsley or chives.
- Salt and freshly ground black pepper To taste.
Optional Add-ins
- Diced celery For added crunch.
- Chopped pickles For extra tang.
- Paprika For garnishing.
Instructions
Preparation
- Place eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring the water to a gentle boil over medium heat.
- Once boiling, cover the pot and remove it from the heat.
- Let the eggs sit in the hot water for 10–12 minutes.
- Drain and cool the eggs under cold running water or an ice bath until easy to handle.
- Peel the eggs and chop them into small pieces.
- In a mixing bowl, whisk together mayonnaise and Dijon mustard until smooth.
- Add the chopped eggs, diced red onion, and chopped dill to the bowl.
- Season with salt and pepper, and mix gently so the eggs keep some texture.
- Refrigerate for at least 30 minutes to let flavors meld.
