Egg Salad Recipe with the Best Dressing Recipe
I’ve made this egg salad more times than I can count — it’s my go-to when I want something quick, creamy, and reliably crowd-pleasing. This version elevates a classic with bright lemon, aromatic dill and chives, a touch of Dijon for depth, and a garlicky mayo dressing that keeps every bite interesting. It’s perfect for workday lunches, picnic spreads, or an easy brunch centerpiece.
I often serve it with a simple fruit salad for contrast — try pairing it with a honey-lime fruit mix like this one for a bright, balanced meal: Best Ever Fruit Salad with Honey-Lime Magic.
Why you’ll love this dish
This egg salad hits comforting and fresh notes at once. It’s fast to make, budget-friendly, kid-approved, and flexible — you can keep it chunky for sandwiches or mash it smooth for spreads. The dill and chives add a garden-fresh lift that prevents the mayo from tasting flat, while lemon and Dijon cut through the richness.
“A simple egg salad that feels elevated — bright, creamy, and exactly what you want on toast or in a picnic container.” — a regular fan
Reasons to reach for this recipe:
- Ready in about 30 minutes (including chilling time).
- Great for meal prep and easy to scale for a crowd.
- Uses pantry staples with a few fresh herbs to taste gourmet.
- Kid-friendly but sophisticated enough for a brunch table.
How this recipe comes together
I find it helpful to know the steps before I begin:
- Hard-boil eggs and cool them completely so they peel easily.
- Chop eggs chunky for texture and mix with crunchy celery, zingy red onion, dill, and chives.
- Whisk a simple dressing of mayo, lemon, Dijon, garlic, paprika, salt, and pepper.
- Fold dressing into the eggs gently so it stays moist but not soupy.
- Chill briefly to let flavors meld, then serve.
That’s it — a few straightforward stages, minimal equipment, and big payoff.
Gather these items
Key ingredients (makes about 4–6 servings):
- 8 large eggs (hard-boiled)
- 2 Tbsp celery, finely chopped (for crunch)
- 3 Tbsp red onion, finely chopped (for bite)
- 3 Tbsp fresh dill, chopped (substitute parsley if needed)
- 3 Tbsp chives, chopped (green onions work in a pinch)
- 1/3 cup mayonnaise (use full-fat for best flavor; Greek yogurt can replace half for tang)
- 2 tsp lemon juice (fresh is best)
- 2 tsp Dijon mustard
- 1/2 tsp paprika (smoked paprika adds warmth)
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove, minced (or 1/4 tsp garlic powder if you prefer)
If you like a creamier spread, add an extra tablespoon of mayo. For a lighter version, swap half the mayo for plain yogurt. If you want a Southern-style twist, consider the texture and seasoning contrasts found in potato salads like this one for inspiration: Southern Potato Salad with Chives and Paprika.
How to prepare it
- Bring a pot of water to a rolling boil. Gently lower the eggs in and boil for 10–12 minutes for firm yolks.
- Transfer eggs immediately to cold running water or an ice bath. Cool completely (about 5–10 minutes) to make peeling easy.
- Peel the eggs carefully and chop them into chunky pieces. Place in a large bowl.
- Add the finely chopped celery, red onion, dill, and chives to the eggs and stir to combine.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon, paprika, salt, pepper, and minced garlic until smooth. Taste and adjust lemon or salt.
- Gently fold the dressing into the egg-vegetable mix until evenly coated. Don’t overmix — you want texture.
- Serve right away or refrigerate for about 30 minutes to let the flavors meld. Adjust seasoning before serving.
Pro tip: Chop some eggs larger for texture and mash a few yolks into the dressing for extra silkiness.
Best ways to enjoy it
Egg salad is a versatile star — here are simple serving ideas:
- Classic sandwich: pile between toasted bread, slaw, or buttered rolls.
- Open-faced: spoon on thick-cut rye or sourdough and top with extra chives.
- Lettuce cups: serve in Boston or romaine leaves for a low-carb option.
- Picnic bowl: bring along crackers, pickles, and sliced veggies for scooping.
- Plate it with warm comfort mains — it pairs nicely with casseroles like a cheesy chicken bake: The Best Chicken Spaghetti.
Add a lemon wedge or sprinkle of paprika right before serving for a fresh finish.
Storage and reheating tips
- Refrigerate: Store egg salad in an airtight container in the fridge for up to 3–4 days. Keep it chilled; bacteria multiply quickly at room temperature.
- Freezing: Not recommended. Mayo-based salads separate and become watery after thawing.
- Reheating: Egg salad is served cold or at room temp. If you prefer it warmer, briefly let it sit at room temperature for 10–15 minutes — don’t microwave, which will cook the eggs further and change texture.
- Safety: Discard any egg salad left out over 2 hours (1 hour above 90°F) to avoid foodborne illness.
Pro chef tips
- Perfect hard-boiled eggs: boiling method in this recipe works, but a cold-start method (eggs into cold water, bring to boil, then simmer 9–11 minutes) reduces cracking. Either way, shock in ice water to stop cooking and make peeling clean.
- Peel easily: slightly older eggs peel better than super-fresh ones. If a few shells resist, peel under running water to help.
- Texture control: for chunkier salad, chop eggs into larger pieces; for spreadable salad, mash some yolks into the dressing.
- Flavor boost: add a teaspoon of sweet pickle relish or capers for briny brightness.
- Make-ahead: mix dressing and chopped eggs separately, then combine up to an hour before serving to keep texture best.
Creative twists
- Avocado egg salad: swap half the mayo for ripe avocado for richness and color.
- Curried egg salad: stir in 1 tsp curry powder and a pinch of turmeric; add raisins for sweetness.
- Mediterranean: add chopped kalamata olives, a squeeze of lemon, and swap dill for parsley.
- Low-fat option: use light mayo or plain Greek yogurt and extra herbs for flavor.
- Sandwich upgrade: add crisp bacon or smoked salmon for a special brunch version.
Your questions answered
Q: How long does it take to prep and make this egg salad?
A: Plan about 30–40 minutes total — 10–12 minutes to hard-boil eggs plus cooling and a few minutes to chop and mix. Chilling for 30 minutes is optional but recommended for flavor melding.
Q: Can I omit the garlic?
A: Yes. Garlic adds depth, but you can skip it or use 1/4 tsp garlic powder if you prefer a milder garlic presence.
Q: Is this safe for kids and pregnant people?
A: Store-bought eggs are fine when fully cooked. Ensure eggs are hard-boiled through and serve chilled; avoid leaving at room temp for extended periods. Pregnant people should follow standard food-safety advice; if using deli additions (like smoked salmon), ensure they’re heated or use fully cooked alternatives.
Q: Can I make this dairy-free or vegan?
A: Replace mayonnaise with vegan mayo and omit eggs for a chickpea “egg” salad with mashed chickpeas, turmeric, and kala namak (for eggy flavor) as an alternative.
Q: Can I scale this recipe?
A: Yes — it scales easily. Keep the mayo-to-egg ratio roughly the same and taste-adjust lemon, salt, and Dijon as you increase quantities.
Conclusion
This egg salad balances creamy, tangy, and herb-forward flavors while staying simple enough for everyday lunches and elegant enough for entertaining. If you want another take on a classic egg-salad approach, check this well-loved version for comparison: Egg Salad Recipe with the Best Dressing – NatashasKitchen.com. For a slightly different technique and helpful tips from another reliable source, see The Best Egg Salad Recipe – Spend With Pennies.
Elevated Egg Salad
Ingredients
Main Ingredients
- 8 large large eggs, hard-boiled for the salad
- 2 Tbsp celery, finely chopped for crunch
- 3 Tbsp red onion, finely chopped for bite
- 3 Tbsp fresh dill, chopped or substitute parsley if needed
- 3 Tbsp chives, chopped or green onions in a pinch
Dressing
- 1/3 cup mayonnaise use full-fat for best flavor; Greek yogurt can replace half for tang
- 2 tsp lemon juice fresh is best
- 2 tsp Dijon mustard
- 1/2 tsp paprika smoked paprika adds warmth
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 clove garlic, minced or 1/4 tsp garlic powder if you prefer
Instructions
Preparation
- Bring a pot of water to a rolling boil. Gently lower the eggs in and boil for 10–12 minutes for firm yolks.
- Transfer eggs immediately to cold running water or an ice bath. Cool completely (about 5–10 minutes) to make peeling easy.
- Peel the eggs carefully and chop them into chunky pieces. Place in a large bowl.
- Add the finely chopped celery, red onion, dill, and chives to the eggs and stir to combine.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon, paprika, salt, pepper, and minced garlic until smooth.
- Gently fold the dressing into the egg-vegetable mix until evenly coated. Don’t overmix — you want texture.
- Serve right away or refrigerate for about 30 minutes to let the flavors meld. Adjust seasoning before serving.
