This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Jump to RecipeThis classic egg salad recipe is creamy, tangy and exactly what you want between two slices of soft bread. Perfectly hard-boiled eggs are chopped and folded into a simple dressing of mayonnaise, a spoonful of Greek yogurt, Dijon mustard and lemon, then brightened with crunchy celery, green onions and fresh dill. It takes about 20 minutes, uses ingredients you probably already have, and each serving has around 13 grams of protein.
The key to great egg salad is really about the eggs. Cook them gently so the yolks turn out tender and bright yellow, without that gray ring, and cool them quickly in ice water so they peel easily. Get that right, and the rest is simple.
Why You’ll Love This Egg Salad
- Classic, comforting flavor. Creamy, lightly tangy and perfectly seasoned.
- Simple ingredients. Eggs, mayo, mustard, celery and herbs.
- High protein and low carb. About 13 grams of protein and 2 grams of carbs per serving.
- Great for meal prep. Make a batch on Sunday for easy lunches all week.
- Versatile. Serve it on bread, in lettuce cups, on crackers or stuffed into an avocado.
Ingredients
Here’s everything you need. Exact measurements are in the recipe card below.
- Eggs: 8 large eggs, hard-boiled and peeled. Eggs that are a week or two old peel more easily than very fresh ones.
- Mayonnaise: ⅓ cup for classic creaminess. Use your favorite brand.
- Greek yogurt: 2 tablespoons to lighten the dressing and add tang. You can use all mayo if you prefer.
- Dijon mustard: for a gentle kick. Yellow mustard gives a more nostalgic, diner-style flavor.
- Lemon juice: a teaspoon keeps it bright.
- Celery: one rib, finely diced, for crunch.
- Green onions: two, thinly sliced. Chives are a nice swap.
- Fresh dill: about a tablespoon, chopped.
- Salt, pepper and paprika: to season and garnish.
Equipment
- A saucepan and a bowl of ice water, or an electric egg cooker for foolproof eggs
- An egg slicer to chop eggs quickly and evenly
- A fork or a potato masher if you like a smoother texture
- Glass food storage containers for keeping leftovers fresh
How to Make Classic Egg Salad
Step 1: Hard-boil the eggs
Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. As soon as it boils, turn off the heat, cover the pan and let the eggs sit for 11 to 12 minutes.
Step 2: Chill and peel
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. This stops the cooking, prevents a green ring around the yolks and makes peeling much easier. Tap each egg on the counter, roll it gently, and peel under running water.
Step 3: Make the dressing
In a medium bowl, stir together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt and pepper until smooth.
Step 4: Chop the eggs
Chop the eggs into small pieces with a knife or an egg slicer. For a creamier salad, mash the yolks with a fork before adding the chopped whites.
Step 5: Combine
Add the eggs, celery, green onions and dill to the dressing and fold gently until evenly mixed. Taste and adjust the seasoning.
Step 6: Chill and serve
Refrigerate for at least 30 minutes so the flavors can blend, then sprinkle with a little paprika and serve on bread, crackers or lettuce.
How to Get Perfect Hard-Boiled Eggs
The “boil, then rest” method above is the most reliable way to cook eggs on the stovetop. Bringing the water to a boil and then turning off the heat cooks the eggs gently, so the whites stay tender instead of rubbery and the yolks set fully without drying out. The ice bath is equally important: the rapid cooling shrinks the egg slightly inside the shell, which helps it pull away from the membrane and peel cleanly.
If you make egg salad often, an electric egg cooker or an Instant Pot makes the process nearly hands-off. In a pressure cooker, cook the eggs on a rack with a cup of water for 5 minutes at high pressure, let the pressure release naturally for 5 minutes, then move them to ice water.
Tips for the Best Egg Salad
- Don’t overcook the eggs. Overcooked yolks taste chalky and turn gray-green.
- Dry the celery well. Wet vegetables make the salad watery.
- Add the dressing gradually. Start with most of it and add more to reach your ideal creaminess.
- Season after chilling. Cold dulls flavor, so taste again before serving.
- Use fresh herbs. Dill, chives or parsley make it taste homemade and bright.
Troubleshooting
My eggs won’t peel. Very fresh eggs stick to the shell. Use eggs that are at least a week old, and always chill them in ice water.
The egg salad is runny. Too much dressing or wet celery. Add another chopped egg, or drain excess liquid before serving.
It tastes bland. Add a pinch of salt, a squeeze of lemon or a little more mustard.
Variations
- Lighter egg salad: use half Greek yogurt and half mayo, or mashed avocado instead of mayo.
- Deviled egg style: add a teaspoon of sweet pickle relish and extra paprika.
- Curried: stir in ½ teaspoon of curry powder and a spoonful of chopped mango chutney.
- Bacon and chive: fold in crumbled bacon and chopped chives.
- Spicy: add a dash of hot sauce or a pinch of cayenne.
- Extra crunchy: add diced red onion, radishes or cucumber.
If you love eggs in salad form, you’ll also enjoy my deviled egg pasta salad and creamy potato salad.
How to Serve Egg Salad
The classic way is an egg salad sandwich on soft white, whole wheat or rye bread with a leaf of crisp lettuce. For a low-carb option, spoon it into butter lettuce cups, on cucumber slices or into halved avocados. It’s also delicious on toasted bagels, croissants or crackers, and it makes a quick, protein-packed breakfast; see my high protein, high fiber breakfast ideas. For a picnic spread, serve it next to an easy crab salad and a bowl of fresh fruit.
Storage and Make Ahead
How long does egg salad last?
Store egg salad in an airtight container in the fridge for up to 3 to 4 days. Hard-boiled eggs in their shells keep for about a week, so you can boil eggs ahead and mix the salad when you need it.
Can I freeze egg salad?
No. Cooked egg whites become rubbery and watery once frozen, and mayonnaise separates.
How long can egg salad sit out?
No more than two hours at room temperature, or one hour on a hot day. Keep it chilled on ice at picnics.
Is Egg Salad Healthy?
Eggs are one of the most nutrient-dense foods you can eat, providing high-quality protein, vitamin B12, choline, selenium and vitamin D. This egg salad has about 270 calories and 13 grams of protein per serving, with only 2 grams of carbohydrates, making it a great fit for low-carb and high-protein diets. Replacing some of the mayonnaise with Greek yogurt lowers the fat, and loading it with celery, onions and herbs adds freshness and crunch without many calories.
Choosing the Best Mayonnaise and Mustard
With so few ingredients, the mayonnaise has a big impact on flavor. A rich, full-fat mayonnaise made with whole eggs gives the creamiest result, while avocado oil mayo tastes a little lighter and works well for dairy-free diets. If you like a tangier salad, choose a mayo with a bit of lemon or vinegar, or add an extra squeeze of lemon juice to the dressing.
For mustard, Dijon adds a smooth, gentle heat, while classic yellow mustard gives the familiar flavor many people remember from childhood. Whole-grain mustard adds little pops of texture. Try a teaspoon to start, taste, and add more if you like a bolder kick.
Egg Salad for a Crowd
Egg salad is easy to scale for showers, brunches and picnics. Plan on about 2 eggs per person for sandwiches, or 1½ eggs per person if you’re serving it as part of a larger spread. A dozen eggs makes about 6 sandwiches. To serve a crowd, make mini sandwiches on slider buns or croissants, or set out a big bowl with crackers, cucumber rounds and endive leaves so guests can help themselves. Keep the bowl nestled in ice to keep it cold and fresh.
Smooth or Chunky?
Everyone has a favorite egg salad texture. For a chunky, rustic salad, roughly chop both whites and yolks into ½-inch pieces with a knife. For a smoother, spreadable salad, mash the yolks into the dressing first until creamy, then fold in finely chopped whites. An egg slicer run through each egg twice, once lengthwise and once crosswise, gives perfectly even pieces in seconds.
Frequently Asked Questions
How many eggs do I need per person?
Plan on 2 eggs per sandwich or serving. This recipe makes 4 servings.
Can I make egg salad without mayonnaise?
Yes. Use plain Greek yogurt, mashed avocado or a mix of the two, and add a drizzle of olive oil for richness.
Why is my egg salad watery?
Wet celery, too much dressing or eggs that weren’t dried after peeling can all make it watery. Pat everything dry and add the dressing gradually.
Should egg salad be warm or cold?
Egg salad is served cold. Make sure the eggs are fully chilled before mixing.
What can I add to egg salad for more flavor?
Fresh dill, chives, a little pickle relish, smoked paprika, capers or a dash of hot sauce all add great flavor.
A Classic Worth Mastering
Once you’ve made this classic egg salad, you’ll never need another recipe. Make a batch for easy lunches, then leave a star rating and a comment to tell me how you like to serve it. Save it to your Pinterest lunch ideas board so it’s always close at hand.
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 13 g |
| Carbohydrates | 2 g |
| Fat | 23 g |
| Saturated Fat | 5 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 435 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Classic Egg Salad
Ingredients
Method
- Place the eggs in a saucepan, cover with cold water by 1 inch and bring to a boil. Turn off the heat, cover and let sit 11–12 minutes.
- Transfer the eggs to ice water for at least 5 minutes, then peel.
- Stir the mayonnaise, yogurt, Dijon, lemon juice, salt and pepper together in a bowl.
- Chop the eggs, mashing the yolks first for a creamier salad if you like.
- Fold the eggs, celery, green onions and dill into the dressing. Taste and adjust seasoning.
- Chill at least 30 minutes, sprinkle with paprika and serve on bread, crackers or lettuce.
