Truly the best Egg Salad Recipe you are going to try with minimal ingredients and so quick to make. Hard-boiled eggs with celery, dill, seasoning, and chives in a creamy dressing make up this classic egg salad.
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Egg Salad Recipe
This is the easiest egg salad and the perfect way to use up leftover Easter Eggs or even leftover Deviled Eggs. You’ll love the short list of ingredients but it’s all you need to make one amazing salad: hard-boiled eggs, herbs, celery, and crisp onion in the creamiest dressing.
This can be served in many ways – as a side salad, on toast, etc (see more ideas below). This traditional salad is simple, satisfying, and a perfect addition to your Easter menu.
Ingredients for Egg Salad
Though this is a simple recipe and uses basic ingredients, it tastes amazing. If you want to dress it up and make it fancier, try these add-ins:
- Protein- such as crispy bacon, chicken or shrimp.
- Veggies- tomatoes, cucumbers or carrots are great options. We also love dill pickle egg salad.
- Avocado- can either be cubed and added to the salad or blended with the dressing to replace some of the mayo.
Pro Tip: If you will be adding other ingredients to the salad, prepare a larger portion of the dressing.
How to Cook Eggs for Egg Salad?
No matter if you boil your eggs on the stove or in the instant pot, be sure they are hard-boiled, but not overcooked. Overcooked eggs end up with a green ring around the yolk. Follow these tutorials for perfect hard-boiled eggs every time:
- Perfect Boiled Eggs – follow this stove-top method and boil for at least 7 minutes. Fully cooked yolks are best for salad.
- Instant Pot Hard Boiled Eggs – works especially well for farm-fresh eggs, making them easier to peel.
How to Make Egg Salad
Homemade egg salad doesn’t get any easier than this. Just be sure your eggs have cooled completely before preparing the salad or make them ahead and refrigerate until ready to use.
- Boil eggs and cool then cut into desired pieces (we like ours chunky for better texture)
- Finely chop the celery and red onion (sweet onion may be substituted for red onion)
- Chop the chives (or green onions) and fresh dill
- Prepare homemade dressing – stir the ingredients together in a bowl
- Mix the salad well to combine and coat in the dressing
The Best Dressing for Egg Salad
The dressing in any salad can really make or break a recipe. This awesome creamy dressing adds so much flavor to the simple salad. Eggs never tasted so good!
- In a bowl, add the mayonnaise, Dijon mustard, paprika, garlic, lemon juice, salt and pepper.
- Mix until the dressing is creamy and ingredients are well incorporated.
How to Serve Egg Salad
Though the salad may be enjoyed as a side dish, it is rather versatile. Enjoy these other variations:
- Egg Salad Sandwiches – Serve the egg salad as a sandwich between bread slices, in a croissant, as an open-faced sandwich, or even stuffed in a wrap or Pita Bread.
- Stuffed Avocado – stuff the salad into a halved avocado and serve.
- Lettuce wrap – Add to lettuce cups or Romaine and enjoy as lettuce wraps as we did with our Chicken Salad.
- Breakfast sandwich – Load salad onto English Muffins for an easy Breakfast Sandwich.
How to Store Egg Salad?
Leftover egg salad should be stored covered in the refrigerator and can last 3-5 days. It should not be left at room temperature longer than 2 hours.
Pro Tip:
If you refrigerate the salad, be sure to taste it before serving. Refrigerating tends to make the flavors more subtle as they meld together, so add some salt and seasoning to taste.
I can’t wait for you to try this easy Egg Salad Recipe. Once you try it, you are going to make it over and over again!
More Recipe with Boiled Eggs
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Egg Salad Recipe with the Best Dressing
5 from 207 votes
Author: Valentina Ablaev
The easiest Egg Salad Recipe. Hard-boiled eggs with chives, dill, celery, and onion in the creamiest Dijon mayonnaise dressing. You can serve this in many ways from a side salad to an egg salad sandwich, over greens, or in lettuce cups.
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Ingredients
Servings: 4 people
For the Salad:
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp dill, chopped
- 3 Tbsp chives, chopped
For the Dressing:
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove, minced
Instructions
Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl.
Add finely chopped celery, red onion, dill and chives.
In a separate bowl, combine the ingredients for the dressing. Gently stir the dressing into the egg salad until coated and serve.
Notes
To Store Leftover Egg Salad: Egg salad should not be left at room temperature for longer than 2 hours.Cover and refrigerate for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.
Nutrition Per Serving
290kcal Calories2g Carbs13g Protein24g Fat5g Saturated Fat380mg Cholesterol565mg Sodium146mg Potassium2g Sugar800IU Vitamin A3.3mg Vitamin C50mg Calcium1.2mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Egg Salad Recipe with the Best Dressing
Amount per Serving
Calories
290
% Daily Value*
Fat
24
g
37
%
Saturated Fat
5
g
31
%
Cholesterol
380
mg
127
%
Sodium
565
mg
Potassium
146
mg
4
%
Carbohydrates
2
g
1
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
800
IU
16
%
Vitamin C
3.3
mg
4
%
Calcium
50
mg
5
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: egg salad
Skill Level: Easy
Cost to Make: $
Calories: 290
*Egg nutrition information sourced from The Incredible Egg.
Valentina Ablaev
I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!
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