This is the best egg salad recipe! It’s creamy, flavorful and easy to make with only 6 ingredients. Use it to make delicious egg salad sandwiches or serve with crackers, over lettuce, as wraps, etc.!
I spent some considerable time creating what I believe is the best egg salad recipe! Because egg salad is such a simple and classic dish – I think everyone needs a go-to recipe in their repertoire, and this is ours!
This egg salad is creamy, flavorful and easy to make with only 6 ingredients. Use it to make delicious egg salad sandwiches or serve with crackers, over a salad, as wraps, etc.! It’s a great way to use up leftover hardboiled eggs – especially around Easter time!
Egg Salad Recipe: Ingredients & Substitutions
- Eggs. I give instructions on how to hard boil eggs in this egg salad recipe, but if you already have some on hand this is the perfect way to use them (think – leftover dyed Easter eggs)!
- Mayonnaise. Use your favorite mayo to make this easy egg salad – you can find a variety that complies with just about every dietary need!
- Dijon Mustard. Any mustard variety works well, I prefer Dijon or honey mustard (for a slightly sweet flavor).
- Smoked paprika. Regular paprika can be used in place of smoked, however I love the smokey flavor and think it adds so much to this recipe.
- Lemon juice. Freshly squeezed or bottled both work well!
- Onion. Use your favorite variety. Red onions, sweet onions, chopped green onions, etc.
How to make egg salad
This recipe takes minutes to make, especially if you already have hard boiled eggs on hand. We’ll walk through how to make egg salad step-by-step, and don’t forget to watch the video!
Hard Boil Eggs
To cook the eggs, put them in a saucepan in a single layer then fill the pot with cold water until it covers the egg by at least 1”.
Bring water to a boil, and boil for 1 minute (use a timer). After 1 minute, turn off heat and let the eggs sit covered on the warm burner for 10 minutes.
Cool completely
Strain eggs and let cool (I usually transfer them to a bowl of ice-cold water so they cool faster), then store them in the refrigerator until completely chilled (I prefer overnight).
Prepare the hard boiled eggs
Once the eggs are boiled and completely chilled, it’s time to make the eggs salad! Begin by removing the shells from the hardboiled eggs. Then, separate the egg whites from the egg yolks. Put the yolks into a medium bowl and coarsely chop the whites.
Mix the egg salad
Next, add the mayonnaise, mustard, sea salt, pepper, lemon juice, and paprika to the yolks and stir to combine, mashing the yolks as you stir.
Add the chopped egg whites and minced onion to the yolk mixture and stir to combine. Then, chill the egg salad for at least 1 hour. 
Serve
If desired, garnish with chopped fresh herbs and serve! You can serve this recipe over lettuce, as egg salad sandwiches, wraps, with crackers etc.
To make the best egg salad sandwich, serve it on this homemade honey whole wheat bread or these homemade dinner rolls!
Store
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Use it to make easy salad sandwiches for a quick & easy lunch! Do not freeze this recipe.
More delicious recipes
If you love this egg salad recipe, then I’m guessing you will enjoy these as well!
- Eggs are one of my favorite quick sources of protein! We make this recipe for the best frittata ever all the time!
- Also try this egg casserole – a healthy low carb way to start the day.
- Quiche is another great way to enjoy eggs – like this crustless quiche and quiche with a hash brown crust!
- Serve this recipe alongside this quinoa salad, burrata salad or the best coleslaw for the perfect picnic fare.
- Make some homemade bread for egg salad sandwiches or just to serve as a side, try this homemade honey whole wheat bread, these homemade dinner rolls, pretzel bread (or rolls), and this no-knead bread!
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Best Egg Salad Recipe (Egg Salad Sandwiches)
Ingredients
- 8 eggs
- 4 TBS mayonnaise
- 2 tsp Dijon mustard or honey mustard for a slightly sweet flavor
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika
- ½ tsp lemon juice
- ¼ cup onion finely diced
- Optional: fresh dill or chopped chives for garnish
Instructions
To boil eggs:
- Place eggs in a saucepan in a single layer.
- Fill with cold water until it covers the egg by at least 1”.
- Bring water to a boil, then boil for 1 minute.
- After one minute, turn off the heat and let the eggs sit covered on the warm burner for 10 minutes.
- Strain eggs and let cool (I usually transfer them to a bowl of ice-cold water so they cool faster).
- Store the boiled eggs in the refrigerator until completely chilled (I prefer overnight).
Make the egg salad:
- Remove the shells from the hardboiled eggs.
- Separate the egg whites from the egg yolks.
- Put the yolks in a medium bowl.
- Add the mayonnaise, mustard, sea salt, pepper, lemon juice, and paprika to the yolks and stir to combine, mashing the yolks as you stir.
- Chop the egg whites.
- Add the egg whites and minced onion to the yolk mixture and stir to combine.
- Chill for at least 1 hour. Serve over lettuce, as egg salad sandwiches, wraps, etc.
Video
Notes
Ingredient Substitutions:
- Eggs. I give instructions on how to hard boil eggs in this egg salad recipe, but if you already have some on hand this is the perfect way to use them (think - leftover dyed Easter eggs)!
- Mayonnaise. Use your favorite mayo to make this easy egg salad - you can find a variety that complies with just about every dietary need!
- Dijon Mustard. Any mustard variety works well, I prefer Dijon or honey mustard (for a slightly sweet flavor).
- Smoked paprika. Regular paprika can be used in place of smoked, however I love the smokey flavor and think it adds so much to this egg salad recipe.
- Lemon juice. Freshly squeezed or bottled both work well!
- Onion. Use your favorite variety. Red onions, sweet onions, chopped green onions, etc.
Store
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Use it to make easy salad sandwiches for a quick & easy lunch! Do not freeze this recipe.Nutrition
The photos in this post were taken by Jamie from Dishing Out Health!
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Lesley
Tried this for Saturday lunch , so simple and sooo tasty . The Dijon mustard really made a difference to a simple egg sandwich 🥪