Egg Salad

Easy classic Egg Salad boasting of all the best simple flavors! It’s made with hearty eggs, creamy mayonnaise, bright lively lemon and dijon, crisp celery, and fresh colorful herbs. Perfect for a weekday lunch or a weekend brunch. 

Classic Egg Salad Recipe

I think everyone has their idea of what makes the best egg salad and here’s mine. Nothing too fancy, nothing complicated (go for the steamed eggs vs. boiled, they peel like a dream!), and nothing bland and boring.

Just simple ingredients and method, yet it’s filled with lots of fresh flavor. It tastes like eating deviled eggs in sandwich form, how could that not be good?

It’s probably reminiscent of the homemade egg salad you remember from growing up, but better! Just served chilled and piled high between hearty bread. It makes such a refreshing and filling lunch recipe!

What Ingredients go into Egg Salad?

• Large eggs – I recommend free range eggs. They taste better and it’s a better quality of life for the chickens.
• Mayonnaise – I prefer full fat so it’s rich and creamy.
• Dijon mustard – this small amount will add so much delicious flavor.
• Fresh lemon – this really brightens things up. Not so traditional but it is so delicious here.
• Celery – this add the perfect textural contrast to the soft eggs.
• Green onions – I like to use green onions here because they’re much more mild than a more firm variety like yellow or red.
• Fresh parsley – this gives it a nice fresh flavor. Herby egg salads are the way to go.
• Paprika – this is optional I don’t always add it but it adds another layer of light flavor.
• Salt and pepper – add to taste. This will bring out the flavors.

How to Make the Best Egg Salad

• First cook the eggs. You can either steam or hard boil them (steaming is my preferred method).
• How to steam eggs: fill a large saucepan or pot with about 1 inch of water. Place a steamer basket in pan (water should just be reaching close to basket).
• Bring water to a boil over medium-high heat, carefully add eggs using tong. Reduce heat to medium-low, cover and simmer until eggs are cooked through, about 12 – 15 minutes.
• How to hard boil eggs: place eggs in a large pot, cover with cool water by about 2-inches. Bring to a boil over medium-high heat, let eggs boil 6 – 7 minutes.

• Chill eggs: immediately transfer steamed or hardboiled eggs to a bowl of ice water for 2 – 3 minutes so they’ll stop cooking and be cool enough to handle. Peel eggs then let cool through in fridge.
• Make dressing: in a large mixing bowl stir together mayonnaise, lemon, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste.
• Mix together egg salad: chop eggs small then add to a large mixing bowl along with dressing mixture. Season with salt and pepper to taste, toss mixture.
• Serve in bread or croissants sprinkled lightly with paprika if desired.

Common Substitutes:

• Add different herbs such as dill or tarragon in place of parsley.
• Use standard yellow mustard if you aren’t a fan of dijon mustard.
• Add cayenne pepper for a light kick.
• Use smoked paprika in place of sweet paprika.
• Use light mayo or greek yogurt in place of the full fat mayonnaise.
• Substitute chives for green onions, you’ll only need 1/4 the amount since they have a much stronger flavor.

What’s the Best Bread for Egg Salad Sandwiches?

• Freshly baked bread – it’s a hearty egg mixture and therefore needs a hearty bread to hold up to it. I like the bakery breads or try it in this 1-hour bread.
• Croissants– these buttery pastries are perfect when serving this for a holiday brunch.
• Sourdough bread – to add even more flavor serve it with a tangy sourdough.
• Hearty multi-grain bread (pictured) – you’ll love the additional texture from the seeds and grains in a multi-grain bread.
• Toasted bagel – try it open faced only using half a bagel per serving.

Additional Egg Salad Sandwich Filling Ideas:

• Add sliced avocado.
• Layer in the colorful lettuces (I like to use a spring lettuce blend).
• Add sprouts (alfalfa, broccoli, etc) or pea shoots.
• Bring on the Bacon!
• Top with pickled red onion.
• Add thinly sliced radishes.
• Pile on the fresh sliced tomatoes.

Can I Make Egg Salad Ahead of Time?

Yes. Egg salad can be made a day in advance, just store in the fridge until ready to serve.

Looking to Make Egg Salad for One?

If you only need one serving here’s the amounts you’ll need:

• 2 eggs
• 1 1/2 Tbsp mayonnaise
• 1/2 tsp dijon mustard
• 3/4 tsp lemon juice
• 1/4 stalk celery
• 1 Tbsp green onions
• 1 tsp parsley
• Salt and pepper, to taste

More Lunch Recipes You’ll Love:

• Apples and Pecans Chicken Salad
• Almond Poppy Seed Chicken Salad
• Curry Chicken Salad
• Tuna Chick Pea Salad
• Oven Roasted Vegetables (serve with Quinoa)

5 from 2 votes

Print Recipe

Egg Salad

Easy classic Egg Salad boasting of all the best simple flavors! It's made with hearty eggs, creamy mayonnaise, bright lively lemon and dijon, crisp celery, and fresh colorful herbs. Perfect for a weekday lunch or a weekend brunch. 

Servings: 4

Prep15 minutes minutes

Cook15 minutes minutes

Chill30 minutes minutes

Ready in: 1 hour hour

Ingredients

• 8 large eggs*, steamed or hard boiled
• 6 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• 2 tsp dijon mustard**
• 1 stalk celery, diced small (heaping 1/3 cup)
• 1/4 cup chopped green onions**
• 1 1/2 Tbsp minced fresh parsley
• Paprika
• Salt and freshly ground black pepper

Instructions

• How to steam eggs: fill a large saucepan or pot with about 1 inch of water. Place a steamer basket in pan (water should just be reaching close to basket).
  
• Bring water to a boil over medium-high heat, carefully add eggs using tong. Reduce heat to medium-low, cover and simmer until eggs are fully cooked through, about 12 - 15 minutes. 
• How to hard boil eggs: place eggs in a pot, cover with cool water by about 2-inches. Bring to a boil over medium-high heat, let eggs boil about 6 - 7 minutes until fully cooked through. 
• Chill eggs: immediately transfer steamed or hardboiled eggs to a boil of ice water for 2 - 3 minutes so they'll stop cooking and be cool enough to handle. Peel eggs then let cool through in fridge.
• Make dressing: in a large mixing bowl stir together mayonnaise, lemon juice, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste.
• Mix egg salad: chop eggs small then add to mixing bowl along with dressing mixture. Season with salt and pepper to taste, toss mixture well.
• Serve: serve in bread sprinkled lightly with paprika if desired.

Notes

• *Leftover boiled or steamed eggs from a few days before will work great too. Keep in mind steamed eggs peel much easier than boiled eggs do.
• **Standard prepared yellow mustard can be substitute for dijon if that's what you prefer.
• ***1 Tbsp chives can be substituted in place of green onions.
• Serve in croissants, fresh hearty bread, multigrain bread, bagels or sturdy lettuce leaves.
• Nutrition is for egg salad only, not including what it will be served in (bread or croissants).

Nutrition Facts

Egg Salad

Amount Per Serving

Calories 273 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 5g31%

Cholesterol 336mg112%

Sodium 294mg13%

Potassium 164mg5%

Carbohydrates 1g0%

Sugar 1g1%

Protein 11g22%

Vitamin A 715IU14%

Vitamin C 4.9mg6%

Calcium 58mg6%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: American

Keyword: Egg Salad

Author: Jaclyn