This easy egg salad is a classic, family-favorite recipe that will have everyone asking you to share the recipe! It's creamy, super simple, and is tasty by itself or as an egg salad sandwich.
About This Recipe
This recipe is for a classic, easy egg salad. It's made with only a handful of ingredients and ready in about 20 minutes.
If you need a go-to side dish (especially if you need to make it ahead of time or bring it with you), this egg salad is a no-fail recipe. It's delicious every time and can also be made in a large batch.
Egg Salad Ingredients
Here's what you'll need to make this recipe. The full recipe and ingredient list can be found at the bottom of the page.
- Eggs
- Green onions
- Mayonnaise
- Dijon
- Dill
- Chives
- Lemon juice
Egg Salad Instructions
Here's how to make this recipe in 6 simple steps:
- Add eggs to water: add the eggs to a medium saucepan and fill it with cold water until the eggs are covered by about 2 inches of water. Bring to a boil.
- Cook the eggs: once the pan reaches a boil, turn off the heat but leave the pan on the burner. Cover it and let it sit for 10-12 minutes.
- Remove the eggs: take the eggs out of the pan and rinse them under cold water to make them easier to peel.
- Chop the eggs: peel and roughly chop the eggs.
- Mix: add the chopped eggs and all of the remaining ingredients to a large bowl and stir to mix. Taste and add more salt and pepper if desired.
- Serve: serve cold. Serve plain or in a sandwich, lettuce cups, on salad, or as a dip.
Variations
Here's some of the most popular substitutions and additions for this recipe:
- Mustard: this recipe calls for dijon but yellow mustard can be used instead if preferred.
- Lemon juice: in a pinch, this can be swapped for white vinegar (both add the needed acidity to the recipe).
- Celery: a rib of celery (finely diced) is a popular addition to this recipe and adds crispy texture.
- Chives: skip these if you don't love the taste or have trouble finding fresh ones.
Frequently Asked Questions
Egg salad is most commonly eaten cold, after being refrigerated. But you could also eat it warm if you prefer.
Egg salad is a classic side dish that goes with almost any main dish. It's especially popular as a side dish for barbecues, potlucks or picnics. It can be served plain or in a sandwich or wrap.
Yes, egg salad is a great recipe to make ahead of time because keeps well in the fridge. Make the recipe according to the instructions and store it in the fridge until it's ready to serve. Properly stored, it will stay good for up to 4-5 days. Stir it well before serving.
Your egg salad may be watery because the eggs have released excess water after cooking or because you've added too much mayo. Try stirring your egg salad well and it may return to the right consistency. If there is still excess water, drain it from the salad as best as possible.
How to Serve
Egg salad is best served cold. You can also garnish it with additional chives or dill before serving. For the best texture and flavor, let the egg salad sit in the fridge for 1-2 hours before serving.
As a side dish, egg salad is popular to serve plain. Some other ideas for serving it are: in sandwiches, in wraps, or on salad.
How to Store
- In the fridge: store your egg salad in an airtight container in the fridge for up to 4-5 days.
- In the freezer: it's not recommended to freeze egg salad because the texture will change and it tends to become too watery when thawed.
Similar Recipes
For more classic side salads, check out these favorites:
If you make this recipe, be sure to leave a comment & rating at the bottom of this page!
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Easy Egg Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This easy egg salad is a classic, family-favorite recipe that will have everyone asking you to share the recipe! It's creamy, super simple, and is tasty by itself or as an egg salad sandwich.
Ingredients
- 8 large eggs
- 2 green onions, chopped
- ⅓ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- 2 teaspoons chopped chives
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add eggs to water: add the eggs to a medium saucepan and fill it with cold water until the eggs are covered by about 2 inches of water. Bring to a boil.
- Cook the eggs: once the pan reaches a boil, turn off the heat but leave the pan on the burner. Cover it and let it sit for 10-12 minutes.
- Remove the eggs: take the eggs out of the pan and rinse them under cold water to make them easier to peel.
- Chop the eggs: peel and roughly chop the eggs.
- Mix: add the chopped eggs and all of the remaining ingredients to a large bowl and stir to mix. Taste and add more salt and pepper if desired.
- Serve: serve cold. Serve plain or in a sandwich, lettuce cups, on salad, or as a dip.
Notes
- Eggs: you can also buy pre-cooked hardboiled eggs for this recipe to save time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: ¼th of recipe
- Calories: 230
- Sugar: 2.7g
- Sodium: 665mg
- Fat: 16.2g
- Saturated Fat: 4.2g
- Carbohydrates: 6.5g
- Fiber: 0.4g
- Protein: 13.1g
- Cholesterol: 377mg
Keywords: egg salad, mayonnaise, side dish
Nutrition disclaimer: nutrition information is an estimate to the best of our availability; please note that nutrition information will vary based on the exact products and quantities used.
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