I started making this egg salad recipe as a way to use up hard boiled eggs left over from Easter one spring. I thought it would be a one-and-done lunch—just an easy way to use up my leftovers—but to my surprise, I got hooked. Before long, I was boiling more eggs to make more egg salad. This stuff is seriously good! This egg salad recipe is brighter and fresher than most. In my opinion, it’s what a classic egg salad recipe really wants to be. It’s still rich, creamy, and flavorful, but it uses far less mayo than is traditional. Lemon juice, Dijon mustard, and (optional) capers give it a tangy, briny kick, and lots of fresh herbs take it over the top. Stuffed into a sandwich with crisp veggies and greens, this egg salad is my ideal spring lunch. I think you’ll love it too!
Egg Salad Ingredients
Here’s what you’ll need to make this easy egg salad recipe:
Eggs, of course! Prepare them according to this recipe for how to make hard boiled eggs. They’ll be easy to peel and have sunny yellow yolks! Mayonnaise – It makes the salad rich and creamy. Dijon mustard – For tangy, peppery flavor. Feel free to sub yellow mustard if you prefer! Fresh lemon juice – It adds brightness. Red onion – For crunch and oniony bite. Fresh herbs – Chives and dill add freshness to the salad and enhance its savory flavor. And salt and pepper – To make all the flavors pop!
If you like, add some capers too. I love their salty, briny flavor in this recipe. Chopped dill pickles and a pinch of celery seed are also great add-ins. Find the complete recipe with measurements below.
How to Make the Best Egg Salad
This egg salad recipe is simple! Cook the hard boiled eggs, then peel and chop them. Dice the red onion and chop the fresh herbs too. Whisk together the mayo, mustard, lemon juice, salt, and pepper in a large bowl. Add the remaining ingredients and mix to combine. Just chill and season to taste before serving. That’s it! For the best results, follow these tips:
Start with good hard boiled eggs. I make mine by adding the eggs to a pot of cold water and bringing the water to a boil over high heat. When it reaches a rolling boil, I remove the pot from the heat, cover it, and let the eggs sit in the hot water for 12 minutes. Then, I chill them in an ice water bath for 14 minutes before peeling. This method yields easy-to-peel eggs with yellow yolks. For more tips on making perfect hard boiled eggs, check out my hard boiled eggs recipe! Maintain some texture. The best egg salad is a little chunky, with a rich, creamy dressing surrounding it. It’s ok if the egg yolks crumble a little as you fold the chopped eggs into the dressing, but don’t mash them up too much. Go all in on the herbs. Fresh chives and dill add bright, oniony flavor to this recipe, and they make it feel really fresh. If you don’t have one of them, use more of the other, or add fresh parsley or green onions instead.
Find the complete recipe with measurements below.
Ways to Serve
Enjoy this egg salad straight from the bowl, or
scoop it up with crackers or crostini, serve it over lettuce or other greens, or fold it into pita or a tortilla to make a wrap.
Or make an egg salad sandwich! Pile on fixings like lettuce, sprouts, or microgreens; thinly sliced cucumber, radishes, or avocado; and/or pickled red onions.
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Storage Tips
For the freshest egg salad, follow these storage tips:
Store it in an airtight container. If you’re making egg salad sandwiches, don’t assemble them more than a few hours before you eat. If you make them too far in advance, they’ll get soggy! Keep it in the fridge. It can spoil if it’s at room temperature for 2 hours or more. Season to taste after chilling. I often find that this salad needs an extra pinch of salt or squeeze of lemon after it’s been in the fridge. Don’t hesitate to taste yours after chilling and pep up the flavors as needed!
More Easy Egg Recipes
If you love this recipe, try one of these easy egg dishes next:
Deviled Eggs Soft Boiled Eggs Poached Eggs Egg Bites Breakfast Casserole Or any of these 25 Best Egg Recipes!
