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My egg salad has been a reader favorite for years because it’s creamy, simple, and lets the eggs shine. It’s made with just a few ingredients, but the flavor is absolutely amazing and you can make it in just 25 minutes!
What Makes This Recipe THE BEST?
- Simple, Straightforward Ingredients: In my opinion, a classic recipe is where it’s at. Unlike other recipes, this one keeps it simple with fresh, classic ingredients that together create some amazing flavor.
- Has a zesty, fresh taste that other egg salads lack: The combination of dill, chives, and Dijon mustard really sets this recipe apart without going overboard on the ingredients.
- Quick & Easy: Ready in just 25 minutes, it’s a fast, easy recipe. Even your kids can make it!
A Reader’s Review
This really is the best egg salad ever. Thanks for a delicious recipe! This is now my go-to egg salad recipe.
-Shelley
Ingredients in Egg Salad
Ingredient Tips
- Substitution for Mayonnaise: I sometimes like to swap out the mayo for Greek yogurt or hummus to add a lighter, tangy twist while boosting the protein and keeping it creamy.
- A Game-Changer for Peeling Eggs: A reader once shared a tip with me—add 1 tablespoon of oil to the water while boiling eggs, and they peel so much easier! I gave it a try, and now I swear by it every time!
How to Make Easy Egg Salad
This classic egg salad is quick, easy, and perfect for an egg salad sandwich!
- Cook Eggs: Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and then let cool.
- Chop: Peel and chop the eggs and add them to a medium-sized bowl.
- Combine With Other Ingredients: Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Add the mixture to bread to make an egg salad sandwich or use with your favorite crackers.
How Long Does Egg Salad Last?
If stored properly in an airtight container, your egg salad will stay fresh in the fridge for 3 to 5 days. Just remember, egg salad should be tossed if it’s left out for more than 2 hours—bacteria loves to grow between 40°F and 140°F, so it’s better to be safe than sorry!
How to Serve Egg Salad?
- Make it a Sandwich: The most classic way to eat egg salad is on a delicious sandwich!
- In a Wrap: Scoop it into a tortilla with some fresh greens for a quick, healthy wrap.
- With Crackers: Serve it as a dip with your favorite crackers (or crostini) for a snack or light lunch.
- Stuffed in Avocado: For a low-carb option, serve the egg salad inside an avocado half!
What to Serve with an Egg Salad Sandwich?
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Add 8 large eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes.
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Make an ice bath large enough to hold all the eggs and add the eggs to it once they have been in the boiling water 10-12 minutes. let them rest in the ice bath until cooled.
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Peel and chop the eggs then add them to a medium-sized bowl.
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Add 1/4 cup mayonnaise, 1/4 cup fresh dill,2 tbsp chives, 2 tbsp dijon mustard , 1/2 tsp salt , and 1/4 tsp pepper . Mix until combined.
Originally posted on February 26, 2019
Updated on March 16, 2025
Updated on March 16, 2025
Calories: 245kcalCarbohydrates: 2gProtein: 13gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 378mgSodium: 606mgPotassium: 180mgFiber: 0.5gSugar: 1gVitamin A: 847IUVitamin C: 3mgCalcium: 70mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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