Best Egg Salad

This egg salad recipe delivers a perfectly creamy, tangy, and herb-flecked dish that’s ideal for sandwiches, wraps, or enjoying straight from the bowl. It’s an easy and delicious lunch that celebrates the fresh flavors of spring.

Why You’ll Love This Recipe

This egg salad is far from ordinary. The blend of Dijon mustard, lemon juice, red onion, and fresh herbs like dill and chives adds brightness and depth, transforming hard-boiled eggs into a zesty, crave-worthy dish. It comes together quickly and is endlessly versatile—perfect for meal prep or a last-minute lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs
• ¼ cup mayonnaise
• 2 to 3 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• ¼ teaspoon sea salt
• Freshly ground black pepper
• ¼ cup finely diced red onion
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1 teaspoon capers, optional

Directions

1. Hard boil the eggs using your preferred method. For best results, place the eggs in a pot of cold water, bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath for 14 minutes before peeling.
2. Peel and chop the eggs.
3. In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
4. Mix in the red onion, then gently fold in the chopped eggs, chives, dill, and capers if using.
5. Chill in the refrigerator for 20 minutes. Stir, then adjust seasoning to taste before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Swap Dijon mustard with yellow mustard for a more classic flavor.
• Add chopped dill pickles or celery for extra crunch.
• Use parsley or green onions if you don’t have chives or dill.
• Mix in a touch of Greek yogurt for a lighter texture.

storage/reheating

Egg salad can be stored in an airtight container in the refrigerator for up to 5 days. Avoid leaving it out at room temperature for more than 2 hours. If making sandwiches, assemble them shortly before serving to prevent sogginess.

FAQs

How long can I store egg salad in the fridge?

Egg salad keeps for up to 5 days when stored in an airtight container in the refrigerator.

Can I make egg salad ahead of time?

Yes, it actually tastes better after chilling. Just season again before serving if needed.

What are the best eggs to use?

Use large, fresh eggs and boil them until the yolks are fully cooked but not overdone.

Can I use Greek yogurt instead of mayo?

Yes, Greek yogurt can be substituted fully or partially for mayonnaise for a lighter version.

How do I prevent egg salad sandwiches from getting soggy?

Assemble the sandwiches just before eating, or pack egg salad and bread separately.

Can I add celery to egg salad?

Absolutely. Chopped celery adds a nice crunch and fresh flavor.

What kind of mustard is best?

Dijon mustard adds tangy depth, but yellow mustard works for a more classic flavor.

How do I get perfectly boiled eggs?

Start in cold water, boil, then let sit covered off heat for 12 minutes, followed by an ice bath.

Can I freeze egg salad?

No, freezing egg salad is not recommended as the texture will suffer.

Is egg salad healthy?

Egg salad is high in protein. To make it lighter, use less mayo or swap for Greek yogurt.

Conclusion

This egg salad recipe is a fresh, flavorful twist on the classic. With creamy texture, bright herbs, and tangy mustard, it’s a go-to lunch you’ll come back to again and again. Serve it on sandwiches, wraps, or greens, and enjoy a satisfying, versatile meal anytime.

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