The Very Best Classic Egg Salad Recipe

QuickStart for this Egg Salad Recipe: To make egg salad, boil 8 large eggs for 12 minutes, cool them in ice water for 15 minutes, then peel. Mash 2 of the yolks with ¼ cup mayonnaise, Dijon, yellow mustard, lemon juice, and seasonings to make the dressing. Fold in the chopped eggs, celery, red onion, and dill, then chill for at least 30 minutes. It makes about 2½ cups (5 servings) and keeps in the fridge for 3 to 4 days.

Good egg salad is creamy, a little tangy, and full of tender chunks of egg. Bad egg salad is a gluey, bland scoop that turns soupy after a night in the fridge. This recipe is the good kind.

It’s a classic, with a few small moves that make a big difference. Two of the yolks get mashed into the dressing, which thickens it and keeps the flavor squarely egg salad. The rest of the eggs get a rough chop, so you end up with real pieces of egg instead of paste. Celery and red onion bring the crunch, fresh dill brings the brightness, and a little Dijon and lemon keep the whole thing from tasting heavy.

It takes about an hour start to finish, and most of that is hands-off time while the eggs cool and the salad chills. You’ll get about 2½ cups, which is enough for 5 sandwiches or a decent lunch spread for a small crowd.

Why You’ll Love This Egg Salad

• It’s creamy without being heavy. Mashing the reserved yolks into the dressing does the thickening, so you don’t need to pile on extra mayo.
• It has real texture. Roughly chopped eggs, crisp celery, and a little red onion mean every bite has something going on.
• It’s not watery. Patting the celery and onion dry is a small step that keeps the dressing from loosening as the salad sits.
• You can make it ahead. It’s actually better after a rest in the fridge, and it holds up well for a day.
• It works everywhere. Pile it on bread, scoop it with crackers, or spoon it over lettuce.

What You Need to Make Egg Salad

Here’s what goes into the bowl and why. You’ll find exact amounts in the recipe card below.

• Large eggs: These are the base. Save 2 of the cooked yolks for the dressing. That’s the trick behind the thick, creamy texture.
• Mayonnaise: The creamy base of the dressing. Since it’s the main flavor, use one you actually like the taste of.
• Dijon mustard: Adds tang and a savory, slightly sharp depth.
• Yellow mustard: Gives that familiar, classic egg salad flavor. If you don’t have it, use an extra teaspoon of Dijon.
• Fresh lemon juice: Brightens everything and balances the richness of the eggs and mayo. White wine vinegar works in the same amount.
• Kosher salt: Salt wakes up the eggs and vegetables. Fine sea salt works too, but start with a little less and adjust. Brands of kosher salt also vary in saltiness, so if yours is on the dense side, start with ¾ teaspoon.
• Ground black pepper: A bit of warmth. Freshly ground gives you a slightly bolder flavor.
• Garlic powder: Adds a quiet savory note without the sharpness or texture of fresh garlic. Skip it if you want a simpler flavor.
• Celery: Fresh flavor and a crisp bite.
• Red onion: Crunch, color, and onion flavor. Finely diced shallot or green onion works if that’s what you have.
• Fresh dill: Bright and herbal, and it pairs beautifully with eggs, mustard, and lemon.
• Fresh chives or flat-leaf parsley: Optional, for a fresh finish on top. You can leave them out and the recipe still works.

Equipment

• Medium saucepan
• Slotted spoon
• Large bowl for the ice bath
• Cutting board and chef’s knife
• Small bowl and fork, for mashing the yolks
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula

How to Make Egg Salad

1. Boil the eggs

Bring a medium saucepan of water to a boil. Use a slotted spoon to carefully lower the 8 eggs into the water, then cook them for 12 minutes at a gentle boil. A gentle boil is enough. A hard, rolling boil just knocks the eggs around and can crack them.

2. Cool and peel

When the timer goes off, use the slotted spoon to move the eggs straight into a large bowl of ice water. Let them cool for 15 minutes. The ice bath stops the cooking, which keeps the yolks bright yellow, and it makes the eggs much easier to peel. Once they’re cool, peel them.

3. Mash the yolks and chop the eggs

Cut 2 of the eggs in half and pop out the yolks into a small bowl. Mash them with a fork until they’re completely smooth. The finer you get them, the smoother your dressing will be.

Roughly chop the 2 egg whites and the 6 remaining whole eggs, and put them in a medium mixing bowl. Resist the urge to mash them. Rough chunks are what keep the finished salad tender instead of pasty.

4. Make the dressing

Add the mayonnaise, Dijon, yellow mustard, lemon juice, salt, pepper, and garlic powder to the mashed yolks. Stir until the yolks disappear into the mixture and the dressing is thick and smooth.

5. Add the crunch

Pat the diced celery and red onion dry with a paper towel. Both release water as they sit, and that water is the number one reason egg salad turns loose and runny. Add them to the chopped eggs and gently fold to combine.

6. Combine and chill

Spoon the dressing over the eggs, celery, and onion. Fold everything together with a rubber spatula until it’s evenly coated, and stop as soon as it is. Overmixing breaks the eggs down. Fold in the dill, then cover and refrigerate for at least 30 minutes, until chilled.

7. Garnish and serve

Sprinkle with chives or parsley if you like, and serve it on bread, with crackers, or over a bed of lettuce.

Tips for the Best Egg Salad

• Chop, don’t mash, the whites. Tender pieces of egg are what make this salad creamy instead of gluey.
• Mash the reserved yolks very finely first. Do it before the mayo and mustard go in. Lumpy yolks mean a lumpy dressing.
• Pat the celery and onion dry. It takes ten seconds and makes a real difference to the texture the next day.
• Tame the onion if it’s strong. Soak the diced red onion in cold water for about 10 minutes, then drain it and pat it very dry. You keep the crunch and lose most of the bite.
• Taste again after chilling. Cold food tastes less seasoned. If it needs a pinch more salt or a squeeze of lemon, add it right before serving.
• Don’t skip the chill. Thirty minutes lets the flavors come together and firms up the dressing.

Egg Salad Variations

Once you’ve made it the classic way, here are a few easy ways to change it up.

• Lighter: Replace about half the mayonnaise with plain Greek yogurt. This isn’t how the recipe card is written, so taste as you go and add salt or lemon if it needs it.
• Tangy: Stir in a spoonful of chopped dill pickles or pickle relish. Go easy on the salt, since pickles bring their own.
• Spicy: Add a few dashes of hot sauce, a pinch of cayenne, or a sprinkle of smoked paprika.
• Curry egg salad: Stir in 1 teaspoon of curry powder with the dressing.
• Loaded: Fold in crumbled crisp bacon or diced avocado right before serving so they stay fresh.
• Different herbs: Swap the dill for chives or parsley if that’s what’s in your fridge.

What to Serve With Egg Salad

The classic move is an egg salad sandwich. A few ways to do it well:

• Bread: Soft sandwich bread, toasted white or wheat, sourdough, brioche, or a croissant all work. If you want to go a step up, try it on my homemade garlic and herb focaccia.
• Add-ins: Crisp lettuce, tomato slices, or a few pickle chips.
• Without bread: Serve it with crackers, scoop it into lettuce cups, stuff it into halved tomatoes or avocados, or spoon it over cucumber slices.
• As a lunch spread: Put out a bowl of egg salad with bread, crackers, and fresh vegetables, and let everyone build their own.

For sides, Italian pasta salad or a crunchy ramen noodle salad both make easy lunch partners. And if you’re feeding people at a cookout, this Memorial Day recipe roundup has plenty of ideas to go with it.

How to Store Egg Salad

• Refrigerator: Store egg salad in an airtight container in the fridge for 3 to 4 days.
• At room temperature: Don’t leave it out for more than 2 hours. If it’s above 90°F, like at a picnic or a summer party, the limit drops to 1 hour. Setting the bowl inside a larger bowl of ice helps. This matches USDA food safety guidance.
• Make ahead: You can boil and refrigerate the eggs ahead of time, then put the salad together when you’re ready. You can also make the finished egg salad up to 1 day ahead. Stir it gently before serving and adjust the seasoning if it needs it.
• Freezer: We don’t recommend freezing egg salad. The mayonnaise can separate, and the cooked egg whites turn watery or rubbery after thawing.

Egg Salad FAQs

How many eggs do I need to make egg salad?

This recipe uses 8 large eggs, which makes about 2½ cups of egg salad. That’s 5 servings of about ½ cup each, or roughly 1½ to 2 eggs per person. To halve the recipe, use 4 eggs and mash the yolks from 1 of them for the dressing. To double it, use 16 eggs and mash the yolks from 4.

How long do you boil eggs for egg salad?

Boil large eggs for 12 minutes at a gentle boil, then move them straight into ice water for 15 minutes. That gives you fully set yolks that are easy to mash and chop.

What’s the easiest way to peel hard boiled eggs?

Cool them completely in ice water first. Then tap each egg all over on the counter, roll it gently to crack the shell, and peel from the wider end, where there’s a small air pocket. Peeling under a little running water helps loosen stubborn bits of shell.

How do I keep egg salad from being watery?

Pat the celery and red onion dry before you add them, because both release moisture as the salad sits. Mashing the reserved yolks into the dressing also thickens it. If your egg salad is already loose, chill it again for 30 minutes, and if it’s still runny, fold in another chopped hard boiled egg.

Why does my egg salad taste bland?

Usually it needs more salt or acid. Cold temperatures mute flavor, so taste it after it’s been chilled. Add a pinch of salt or a squeeze of lemon juice, stir gently, and taste again.

How long does egg salad last in the fridge?

Homemade egg salad keeps for 3 to 4 days in an airtight container in the refrigerator. If it smells off or looks off, throw it out.

Can you freeze egg salad?

It’s not recommended. The mayonnaise can separate, and the cooked egg whites get watery or rubbery once thawed.

Can I make egg salad ahead of time?

Yes. You can make the whole salad up to 1 day ahead, or boil the eggs ahead and mix the salad later. Give it a gentle stir before serving and taste for seasoning.

Can I leave egg salad out at a picnic?

Only for up to 2 hours, or 1 hour if it’s above 90°F. Keep it in a cooler or set the bowl in a bigger bowl of ice until you’re ready to serve.

What can I use instead of mayonnaise in egg salad?

Plain Greek yogurt is the most common swap. Try replacing half the mayo first and see how you like it. Mashed avocado also works for a different flavor, and it’s best eaten the same day.

What’s the best bread for an egg salad sandwich?

Toasted sandwich bread is the classic, and it stands up well to the creamy filling. Sourdough, brioche, and croissants are all great. If you’d rather skip bread, lettuce cups and crackers work too.

More Recipes You’ll Love

Got extra hard boiled eggs, or just want more easy lunch ideas? Try these next:

• Best Deviled Eggs Recipe Ever
• The Very Best Classic Chicken Salad Sandwich
• 50 Cold Lunch Ideas to Get You Through Hot Summers
• 40 Egg Recipes for Breakfast
• How to Make Foolproof Sheet Pan Eggs

You can also browse everything on the Suburban Simplicity recipe index.

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