The Best Egg Salad Recipe (2024)

This is the best egg salad recipe for those times when you need a tasty, uncomplicated lunch or snack.

Hard-boiled eggs are chopped and folded together with creamy mayonnaise, bright and crunchy green onions, and a zesty dose of mustard and dill pickle juice.

Enjoy this homey classic as a sandwich spread, as a tomato stuffer, or on a crispy bed of lettuce.

Best Egg Salad Recipe

• An egg salad sandwich is a timeless classic that is quick and easy to make from basic pantry staples.
• This egg salad recipe is perfect made ahead of time so the flavors can meld and develop.
• For keto and low-carb diets, egg salad is a winner! Use it to make lettuce wraps, or just enjoy by itself.
• Versatile egg salad can be enjoyed as a hearty lunch, or for a light dinner with a side tomato or spinach salad.

Ingredients & Variations

Eggs – Use whole hard boiled eggs for the best flavor.

Mayonnaise – Full or low fat versions are fine to use. Give it a flavor boost with the same ranch dressing mix that’s used in this pasta salad dressing.

Onion – Green onions are mild and will give egg salad color and crunch. You can also use diced yellow or white onions if that’s what you have on hand. Toss in diced celery for extra crunch.

Mustard – Yellow mustard gives salad a mild bite. Use what you like best or what is available in your cupboard. Brown, Dijon, or grainy mustards are all acceptable, or ¼ – ½ teaspoon of mustard powder.

Dill pickle juice – This will give your egg salad a briny touch with flavors of dill. You could substitute caper or olive juice as well.

Variations – Egg salad accommodates a variety of add-ins that can add flavor and texture. Make a different recipe every time with black or green olives, or capers, sweet relish, sun-dried tomatoes, or bacon crumbles. Add fresh or dried herbs, such as dill, parsley, thyme, rosemary, or sage. Or crack open a can of tuna and mix it in!

How to Make Egg Salad

1. Finely chop hard boiled eggs.
2. Mix the mayonnaise together with pickle juice and mustard, as described in the recipe below.
3. Fold the eggs into the mayonnaise mixture.

Refrigerate and serve cold on garlicky Texas toast or with cheesy bread on the side.

Tips & Tricks

• For a more moist and creamy egg yolk, cook eggs in boiling water for 10 minutes. Or, if you prefer a dryer yolk, cook for 12.
• Cooling eggs thoroughly will make peeling easier. The closer they are to the expiration date, the easier they are to peel!
• Refrigerate leftovers in a tightly covered container for 3-4 days. Freezing is not recommended.

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