If you’re craving a quick, comforting meal with fresh flavors, this Egg Salad Recipe hits the spot.
Made with chopped hard-boiled eggs, fresh herbs, and a tangy creamy dressing, it’s the ideal go-to for sandwiches, crackers, or a simple lunch bowl.
Why You’ll Love This Recipe
Quick and easy: Ready in under 30 minutes, with simple steps.
Flavor-packed: Dill, chives, and paprika add bold, refreshing notes.
Great for meal prep: Make a batch and enjoy it all week.
Versatile: Serve it as a sandwich, salad topper, or dip.
Naturally gluten-free: A wholesome choice for all diets.
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs – The creamy base for this classic salad.
Celery & red onion – Add crunch and a fresh bite.
Dill & chives – Bright, herby flavors that elevate the dish.
Mayonnaise – The creamy base of the dressing.
Dijon mustard & lemon juice – Bring sharpness and balance.
Paprika – Adds warmth and depth.
Garlic – Just one clove makes a big difference in flavor.
Pro Tips Before You Start
Use older eggs: They’re easier to peel after boiling.
Cool eggs completely: This keeps the salad from becoming watery.
Chop to your liking: Keep it chunky for texture or mash for a smoother spread.
Adjust seasoning last: Let flavors meld before adding more salt.
Make ahead: The salad tastes even better after chilling for a few hours.
How to Make Egg Salad (Step-by-Step)
Step 1 – Boil and Cool the Eggs
Hard-boil 8 eggs using your preferred method.
Once cooked, cool them in an ice bath or under cold running water.
Peel and chop the eggs into chunks and place them in a large mixing bowl.
Step 2 – Add the Crunch and Herbs
To the chopped eggs, add the finely chopped celery, red onion, dill, and chives.
Stir gently to combine.
Step 3 – Prepare the Creamy Dressing
In a separate small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and minced garlic.
Stir until smooth and fully combined.
Step 4 – Combine Everything
Pour the dressing over the egg mixture.
Fold gently until everything is evenly coated.
Chill before serving or enjoy immediately.
What to Serve It With
Classic sandwich: Spoon between slices of toasted sourdough or brioche.
Lettuce wraps: A low-carb, refreshing lunch option.
Crackers or toast points: For a picnic or snack board.
Stuffed tomatoes or avocados: A creative and elegant presentation.
Salad bowls: Serve atop mixed greens for a light meal.
Variations / Substitutions
Add crunch: Mix in diced pickles or cucumber.
Creamier version: Add a splash of sour cream or Greek yogurt.
No garlic? Try shallots or skip for a milder flavor.
Spicy twist: Add a pinch of cayenne or diced jalapeños.
Egg whites only: For a lighter, high-protein version.
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 3 days.
Do not freeze: Mayonnaise-based salads separate when frozen.
Best served chilled: Flavors meld beautifully after a few hours.
FAQs
How long does egg salad last in the fridge?
It’s best enjoyed within 3 days when kept in an airtight container.
Can I use store-bought boiled eggs?
Yes, it’s a convenient shortcut—just make sure they’re fresh.
Is egg salad healthy?
It can be! Eggs provide protein and nutrients, and you can adjust the mayo for a lighter version.
Can I make it the night before?
Definitely. It actually tastes better the next day after the flavors meld.
How do I prevent watery egg salad?
Let boiled eggs cool completely and avoid overmixing.
Can I swap mayo with yogurt or avocado?
Yes! Greek yogurt or mashed avocado are great alternatives.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in healthy fats and protein.
Final Thoughts
This Egg Salad Recipe is a timeless favorite—creamy, flavorful, and endlessly adaptable.
Whether piled high on toast or spooned into lettuce cups, it’s a simple dish that delivers comfort and satisfaction in every bite.
Classic Egg Salad
Ingredients
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
- Peel and chop the eggs, then place in a bowl.
- Add celery, onion, dill, and chives.
- Mix dressing ingredients in a separate bowl.
- Pour dressing over the salad and gently fold to combine.
- Chill before serving or enjoy right away.
- See full steps with tips & photos → https://mischacrossing.com/egg-salad-recipe/
Notes
- Use Greek yogurt in place of half the mayo for a lighter version.
- Swap dill and chives for tarragon or parsley for a different herb profile.
- Add a pinch of crushed red pepper for a subtle kick.
- Store leftover egg salad in an airtight container in the fridge for up to 3 days.
