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    Recipes » Salad Recipes

    Egg Salad

    Published: Apr 17, 2019 · Modified: Jun 15, 2020 by Marissa Stevens · 34 Comments

    Gluten FreeLow CarbPaleoVegetarianMediterraneanWhole30Quick Meals

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    egg salad served open faced on bread slices

    Egg Salad is a classic dish for a reason. When made right, it's a perfect blend of creamy, tangy and herbaceous with plenty of crunch. Heap it into egg salad sandwiches (ideally on homemade brioche buns), pile it high onto tartines, scoop it over tender greens or spoon it onto crackers or inside avocado halves. It's as easy to make as it delicious!

    There are a few simple keys to making the best egg salad: don't overcook your eggs or cut them too small, don't overdress with mayonnaise (no one wants goopy egg salad), and always embellish with tangy Dijon mustard and lemon juice, fresh herbs like chives and dill, and bits of raw celery for crunch. And, if you like a little kick, a dash or two of hot sauce.

    How to boil eggs for egg salad

    There are a lot of opinions about how to boil eggs and sometimes I feel like I've tried them all. But a few years ago, I came across this no-fail method from Serious Eats and have never looked back. The boiled eggs have perfect yolks every time and their shells always slide off beautifully. Here's the tried and true method:

    1. Lower eggs into enough boiling water to cover them by an inch and let them boil for 30 seconds.
    2. Cover pan and reduce heat to low; let simmer 11 minutes.
    3. Transfer eggs immediately to an ice bath and let cool 15 minutes.
    4. Refrigerate for up to 5 days.
    5. When you're ready to peel eggs: gently crack shells all over and peel under a thin stream of cold, running water.

    Perfectly boiled eggs are so versatile. Enjoy them in this egg salad or in dishes like Spinach Salad and Nicoise Salad, or make my favorite Spicy Deviled Eggs.

    How long does egg salad keep?

    Many sources say that egg salad will keep in the refrigerator for 3 to 5 days, but I like to eat it within 3 days. It takes just a few minutes to make egg salad if you already have boiled eggs in the refrigerator and you can boil your eggs up to 5 days in advance.

    How to make egg salad

    Step 1: Stir together mayonnaise, Dijon mustard, and fresh lemon juice in a medium bowl.

    stirring egg salad dressing

    Step 2: Coarsely chop hard boiled eggs and add to mayonnaise mixture along with celery, chives, and dill. Gently toss to coat. Season to taste with salt and pepper and serve.

    adding dressing to egg salad
    egg salad ingredients in a bowl
    tossing egg salad with dressing

    Egg Salad Recipe Video

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    egg salad on sourdough slices on a white plate

    Egg Salad

    Marissa Stevens
    An easy recipe for creamy and delicious egg salad for making sandwiches, salads and more!
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 11 minutes mins
    resting time 15 minutes mins
    Total Time 26 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 321 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 8 eggs
    • ½ cup mayonnaise
    • 2 teaspoons Dijon mustard
    • 1 teaspoon fresh lemon juice
    • 1 rib celery finely chopped
    • ¼ cup chopped fresh chives plus more for garnish (optional)
    • ¼ cup torn fresh dill fronds plus more for garnish (optional)
    • kosher salt and freshly ground black pepper to taste

    Instructions
     

    • In a large pot, bring enough water to boil to cover eggs by 1-inch. Carefully lower eggs into boiling water and allow to boil 30 seconds. Reduce heat to low and cover; simmer 11 minutes. 
    • Meanwhile, prepare an ice bath in a bowl large enough to fit all of the eggs.
    • When eggs have simmered 11 minutes, immediately transfer to ice bath and let cool 15 minutes. (see recipe note #1)
    • While eggs cool, stir together mayonnaise, mustard and lemon juice in a medium bowl.
    • When eggs are cool, gently tap one egg all over on a cutting board to crack the shell; peel egg under a thin stream of cold water. Repeat with remaining eggs.
    • Cut eggs into coarse, ½-inch chunks and add to mayonnaise mixture in bowl. Add celery, chives, and dill; gently toss to coat. Season to taste with salt and pepper; serve. (see recipe note #2)

    Notes

    1. You can boil eggs up to 5 days in advance. Remove from ice bath and refrigerate in shell until ready to use.
    2. Refrigerate prepared egg salad for up to 3 days. 

    Nutrition

    Calories: 321kcalCarbohydrates: 1gProtein: 11gFat: 29gSaturated Fat: 6gCholesterol: 339mgSodium: 341mgPotassium: 169mgSugar: 1gVitamin A: 875IUVitamin C: 4.8mgCalcium: 59mgIron: 1.8mg
    Keyword 4th of July, comfort food, Easter, easy, picnic
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sue says

      March 18, 2022 at 11:44 pm

      5 stars
      Thank you sooo much shall enjoy 😊

      Reply
      • Marissa Stevens says

        March 21, 2022 at 10:42 am

        My pleasure, Sue!

        Reply
    2. Naveen Sohail says

      May 23, 2019 at 12:58 am

      It looks very healthy and yummy too, it's perfect for my diet plan.

      Reply
      • Marissa says

        May 23, 2019 at 11:36 am

        Glad to hear it, Naveen! Thank you.

        Reply
    3. Kevin says

      April 19, 2019 at 7:52 pm

      5 stars
      Sounds like the ultimate egg salad but yet its super simple too! The chunkier the better 🙂

      Reply
      • Marissa says

        April 22, 2019 at 9:15 am

        Thanks and I'm with you, Kevin! Chunky egg salad for me, please. 😉

        Reply
    4. Mimi says

      April 19, 2019 at 4:50 pm

      Love this recipe! I have started adding sour cream in a half and half ratio with mayonnaise. It lightens the mayo, even tho I love good mayonnaise! I mellows the flavor slightly, but you still have creaminess. Thanks for the recipe!

      Reply
      • Marissa says

        April 22, 2019 at 9:19 am

        Thanks, Mimi! I use a mix of mayo and sour cream in several recipes too (or plain yogurt as in this Curry Chicken Salad). For egg salad though, I typically just use mayo because I love how well it complements the other flavors.

        Reply
    5. Kelly | Foodtasia says

      April 19, 2019 at 12:53 am

      5 stars
      This really is the yummiest egg salad I've ever seen! Love all the herbs and the sauce looks amazing! Great tips on boiling eggs. I still don't have the knack of it so they will be very useful!

      Reply
      • Marissa says

        April 22, 2019 at 9:20 am

        aww, thank you, Kelly! You've got to try this egg boiling method - works every time!

        Reply
    6. Valentina says

      April 18, 2019 at 11:01 pm

      We all love egg salad in this house, and this one looks perfect. Love the dill, and your eggs appear to be cooked exactly how I like them. 🙂

      Reply
      • Marissa says

        April 22, 2019 at 9:20 am

        Thank you, Valentina! Yes, love that little bit of jamminess in the yolk...so good!

        Reply
    7. Katherine | Love In My Oven says

      April 18, 2019 at 1:20 pm

      Chunky is definitely the best kind of egg salad - and its gotta have dill!! I went on an egg salad spree a few months ago and then we got sick of it, but I'm thinking we need to go on another spree with this recipe!

      Reply
      • Marissa says

        April 22, 2019 at 9:21 am

        Thanks, Katherine! Definitely time for another spree! 😉

        Reply
    8. Dorothy Dunton says

      April 18, 2019 at 12:04 pm

      Hi Marissa! I have been craving egg salad for a while now, just haven't gotten around to making it. This looks delicious, I love the chunkiness and herbs! This would be a great appetizer on party rye or pumpernickel. I prefer to eat egg salad on an open faced sandwich,, the egg salad always seems to squish out if it's between two slices of bread. Or maybe it's just the way I eat it 🙂

      Reply
      • Marissa says

        April 22, 2019 at 9:22 am

        Hi Dorothy! As always, love the way you think! Yes to the party rye or pumpernickel and I usually make egg salad sandwiches open faced for the same reason.

        Reply
    9. Sabrina says

      April 18, 2019 at 8:32 am

      5 stars
      What a great egg salad recipe! Love that you were light handed on the dressing and used tons of herbs!

      Reply
      • Marissa says

        April 22, 2019 at 9:23 am

        Yes!! Thanks so much, Sabrina!

        Reply
    10. Dawn - Girl Heart Food says

      April 18, 2019 at 7:52 am

      5 stars
      Egg salad is a staple in our home and we always use dill! I happened to have one this one for lunch and now after seeing yours I'm craving again! I just HAVE to make sure all those shells are gone or this chicka is not happy, lol. Have a wonderful weekend ahead! XO

      Reply
      • Marissa says

        April 22, 2019 at 9:23 am

        So true about the shells, Dawn! haha... Thank you! Hope you had a great Easter!

        Reply
    11. Leanne | Crumb Top Baking says

      April 18, 2019 at 7:25 am

      5 stars
      I always used to finely mash my eggs for egg salad, but nowadays chunky is definitely the way to go! Thanks for the tips on boiling and preparing these eggs. I never thought to boil them in advance and keep them in the fridge for up to 5 days. Thanks for sharing Marissa!

      Reply
      • Marissa says

        April 22, 2019 at 9:24 am

        My pleasure, Leanne! Thanks so much for the sweet comment!

        Reply
    12. David @ Spiced says

      April 18, 2019 at 4:47 am

      5 stars
      You've been on an awesome salad kick lately, Marissa! And now you've landed on one of my all-time favorites! The funny thing is I don't make egg salad all that often around here. I have no idea why not. I should make a batch this weekend! An egg salad sandwich on toasted grain bread is a thing of beauty! 🙂

      Reply
      • Marissa says

        April 22, 2019 at 9:24 am

        haha...it's true! I'm on a salad kick and I'm not done yet... 😉 Hope you'll give this one a try!

        Reply
    13. Mackay Sherry says

      April 17, 2019 at 11:47 pm

      I make something very similar but with mashed hard boiled eggs 🥚 for sandwich fillings.

      Reply
      • Marissa says

        April 22, 2019 at 9:26 am

        Egg salad definitely makes a great sandwich filling. Thanks, Sherry!

        Reply
    14. angiesrecipes says

      April 17, 2019 at 9:43 pm

      Totally agree with Liz that this is the BEST egg salad!

      Reply
      • Marissa says

        April 22, 2019 at 9:27 am

        aww, thank you, Angie!

        Reply
    15. Liz says

      April 17, 2019 at 6:21 pm

      5 stars
      Definitely the best looking egg salad I've ever seen! Plus thanks for the hard boiled egg tutorial. I like using the Instant Pot because they peel so well, but it's a pain dragging that out every time 🙂

      Reply
      • Marissa says

        April 22, 2019 at 9:27 am

        Wow, thanks so much, Liz! I'm excited for you to give the egg boiling method a try!

        Reply
      • Cheyanne @No Spoon Necessary says

        April 23, 2019 at 4:01 pm

        5 stars
        I always get a craving for egg salad as soon as the spring season arrives, not to mention it's a great way to use up all those Easter eggs!! Your photos and video have me drooling! I love that you kept your egg salad chunky too!! Absolute perfection!

        Reply
        • Marissa says

          April 24, 2019 at 8:16 am

          Thank you so much, Cheyanne!

          Reply
    16. Lorraine @ Not Quite Nigella says

      April 17, 2019 at 4:20 pm

      I just had egg salad yesterday! We had so many eggs and are headed overseas so I've been using them up as much as possible. This looks delicious Marissa! 😀

      Reply
      • Marissa says

        April 22, 2019 at 9:28 am

        Great timing! Thanks, Lorraine!

        Reply

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