Name: Best Egg Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; ¼ cup mayonnaise; 2 to 3 teaspoons Dijon mustard; 1 teaspoon fresh lemon juice; ¼ teaspoon sea salt; Freshly ground black pepper, to taste; ¼ cup finely diced red onion; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh dill; 1 teaspoon capers (optional)

Jump to Recipe· 4.2 from 12 reviews

I have to tell you about this Best Egg Salad Recipe that quickly became a staple in my kitchen. It’s creamy, tangy, and just loaded with fresh herbs that brighten every bite. What I love most is how effortlessly it comes together in about half an hour, making it perfect for lunch, quick dinners, or even entertaining guests. Whether stuffed in a sandwich, served over crisp greens, or scooped up with crackers, this egg salad never fails to satisfy my cravings with simple ingredients and big flavors.

Why You’ll Love This Best Egg Salad Recipe

What sets this Best Egg Salad Recipe apart for me is the balance of flavors and textures. The Dijon mustard and lemon juice add a subtle tang that cuts through the creaminess of the mayonnaise, while the fresh dill and chives bring in just the right herbal note. Those capers, if you decide to include them, add a delightful briny pop that makes each mouthful exciting. It’s an egg salad that’s anything but boring, yet still familiar and comforting.

I also adore how easy this recipe is to prepare. Hard boiling eggs is straightforward, and mixing everything takes just minutes. No fancy gadgets or complicated steps—just a few quality ingredients that come together beautifully. I find this makes it perfect for any occasion, whether it’s a weekday lunch, a picnic spread, or a casual get-together. Plus, it’s so versatile, you can dress it up or down depending on your mood or crowd.

Ingredients You’ll Need

The image shows a cooking setup on a white marbled surface with a wooden cutting board in the center. On the board, there is a bunch of fresh green dill and chopped green chives scattered near a large black knife with a wooden handle. To the right of the board, a white bowl contains creamy white mayo with a small wooden spoon inside. Above the cutting board, a white carton holds six brown eggs. On the left side, there is a lemon cut in half, a wooden citrus reamer, a wooden pepper grinder, a jar of yellow mustard, and a small glass bowl with finely chopped red onion. Stainless steel measuring spoons are placed partly under the bowl with mayo. photo taken with an iphone --ar 4:5 --v 7

The ingredients here are wonderfully simple but totally essential to nailing the perfect taste and texture. Each one plays a role—from the creamy mayonnaise that binds everything, to the fresh herbs that add brightness and color, to the eggs that provide the hearty base. Using quality, fresh components really makes all the difference in the final dish.

6 large eggs: The star of the show; make sure they’re hard boiled and peeled perfectly for the best texture.
¼ cup mayonnaise: Adds rich creaminess and helps everything meld together smoothly.
2 to 3 teaspoons Dijon mustard: Provides a subtle tang and a bit of a kick to brighten the salad.
1 teaspoon fresh lemon juice: Gives a fresh citrus zing that balances the richness.
¼ teaspoon sea salt: Enhances and rounds out all the flavors.
Freshly ground black pepper: Adds warmth and slight heat; grind fresh for the best punch.
¼ cup finely diced red onion: Offers a crisp bite and mild sharpness; make sure to dice finely to avoid overpowering.
1 tablespoon chopped fresh chives: Contributes a subtle oniony freshness with beautiful green flecks.
1 tablespoon chopped fresh dill: Brings a bright, herbaceous note that really brightens the whole dish.
1 teaspoon capers (optional): Adds a salty, briny pop that lifts the flavors when you want a little extra zest.

Directions

Step 1: Start by hard boiling your eggs perfectly. Place them in a pot and cover with cold water by an inch or two. Bring to a gentle boil, then cover and remove from heat. Let them sit for about 10 to 12 minutes before draining and cooling under cold running water. This will help with easy peeling.

Step 2: Peel your cooled eggs carefully and chop them into bite-sized pieces. I like to keep some chunks for texture rather than turning the salad into mush.

Step 3: In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, sea salt, and freshly ground black pepper until smooth and creamy. This forms the flavorful dressing that ties everything together.

Step 4: Add the finely diced red onion to the dressing and stir gently to combine. This step ensures the onion’s sharpness is evenly distributed throughout the salad.

Step 5: Carefully fold in the chopped eggs, fresh chives, dill, and optional capers. I use a gentle folding motion to keep the egg pieces intact while mixing in the herbs and seasonings thoroughly.

Step 6: Cover the bowl with plastic wrap and chill in the refrigerator for at least 20 minutes. This resting time lets the flavors meld together beautifully. Before serving, give it a final stir and taste for seasoning—you can add a pinch more salt or pepper if you like.

Servings and Timing

This recipe makes about 4 servings, perfect for a small family meal or several lunches throughout the week. The prep time is roughly 10 minutes, mostly for peeling and chopping the eggs, with about 20 minutes for cooking and chilling. Altogether, you’re looking at just 30 minutes before you can dig into this delicious egg salad. If you want to speed things up, you can boil the eggs ahead of time and keep them chilled until ready to assemble.

How to Serve This Best Egg Salad Recipe

A close-up view of a sandwich stacked in two layers with thick slices of light brown, porous whole grain bread. Between the bread slices, there are chunky pieces of creamy yellow egg salad mixed with small bits of red onion and herbs. Bright green leafy sprouts are layered on top of and beneath the egg salad, adding fresh color and texture. The sandwich sits on a white marbled surface with some scattered greens and herbs around it. In the background to the left, there is a jar of yellow mustard with a wooden spoon inside, and on the right, a green cloth is partially visible. The photo has a clean, bright look with soft natural light. photo taken with an iphone --ar 4:5 --v 7

I absolutely love serving this egg salad in so many ways. One of my favorites is a classic sandwich on toasted whole grain bread with crisp lettuce leaves—it’s comfort food at its best! But it’s just as fantastic scooped onto buttery crackers or nestled over a bed of mixed greens for a lighter, refreshing meal. I often add some sliced tomatoes on the side to complement the creamy salad.

For presentation, I like to garnish the egg salad with a sprinkle of extra chopped dill or chives to give it a fresh pop of color. A few whole capers on top can look lovely too if you’re including them. When I’m serving guests, I sometimes portion it into small glass bowls or lettuce cups for a charming appetizer vibe.

When it comes to drinks, this salad pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light, citrusy cocktail. For non-alcoholic options, a sparkling water with lemon or iced tea with a fresh mint sprig really brightens the flavors. This recipe works brilliantly for casual weeknight dinners, weekend picnics, or even holiday gatherings where you want a simple but crowd-pleasing dish. Plus, I always prefer to serve it chilled—it keeps the flavors fresh and the texture perfectly creamy.

Variations

I love experimenting with this Best Egg Salad Recipe to keep it exciting. If you’re not a fan of mayo, I’ve swapped in Greek yogurt with great results—the salad stays creamy but gets a nice tangy twist. For a dairy-free version, try using vegan mayo or mashed avocado as the binder instead. Both options add a lovely richness while keeping the salad allergy-friendly.

Herbs are another area where I often mix things up. If dill isn’t your thing, fresh tarragon or parsley make wonderful substitutes that still provide a burst of freshness. Sometimes, I add a touch of smoked paprika or curry powder to add a subtle depth and warmth to the flavor profile.

For a different texture, I occasionally include diced celery or apple for crunch and a bit of sweetness. Cooking methods usually stay the same since hard boiling is straightforward, but you could also try steaming your eggs if you want a gentler heat that often makes peeling easier. No matter what tweaks you try, this recipe is a fantastic foundation for making an egg salad that feels just right for you.

Storage and Reheating

Storing Leftovers

I store any leftover egg salad in an airtight container in the refrigerator. Glass or BPA-free plastic containers with tight lids work best to keep the salad fresh and prevent it from absorbing other fridge odors. Properly stored, the egg salad will keep well for up to 3 days. After that, the texture and flavor can start to degrade, especially since the mayonnaise-based dressing is best fresh.

Freezing

Freezing egg salad isn’t something I usually recommend because the texture can become watery and the mayonnaise tends to separate after thawing. If you must freeze it, do so in a tightly sealed container and only for short periods (up to one month). Thaw slowly in the fridge and expect that you might need to stir it well and possibly add a bit more mayo or herbs to revive the flavor and consistency.

Reheating

This egg salad is best enjoyed cold or at room temperature, so reheating isn’t really necessary or advisable. If you want to warm it slightly, I suggest letting it sit out at room temperature for about 15-20 minutes to take the chill off before serving. Avoid microwaving, as that tends to create an unpleasant texture and can cause the eggs to become rubbery.

FAQs

How do I know when eggs are hard boiled perfectly?

I find that after bringing water to a boil and then letting the eggs sit covered off the heat for about 10-12 minutes, the yolks come out perfectly cooked but still moist and not chalky. Quick cooling in ice water stops the cooking immediately and makes peeling easier.

Can I make this Best Egg Salad Recipe ahead of time?

Absolutely! I often prepare it a few hours or even the day before serving to let the flavors really meld. Just keep it covered and refrigerated until you’re ready to eat, then give it a gentle stir before serving.

What can I substitute for mayonnaise if I want a lighter version?

Greek yogurt is my go-to swap for a lighter but still creamy texture. It adds a pleasant tang without losing that rich mouthfeel. You can also try mashed avocado for a different flavor and healthy fats.

Is this recipe gluten-free?

Yes, this Best Egg Salad Recipe is naturally gluten-free as long as you pair it with gluten-free bread or crackers. Always double-check processed ingredients like mustard and mayonnaise just to be safe.

How can I make this egg salad more flavorful?

Playing with the herbs is a great start—adding fresh tarragon, parsley, or even a touch of basil can add complexity. A pinch of smoked paprika or curry powder also adds warmth. Don’t forget capers if you want bursts of briny flavor, and a squeeze more lemon juice can brighten everything perfectly.

Conclusion

I truly hope you give this Best Egg Salad Recipe a try because it’s one of those dishes that brings simple ingredients together in such a delicious, comforting way. Whether you’re looking for a quick lunch, a party appetizer, or a fresh twist on a classic, this recipe delivers every time. It’s easy, flavorful, and endlessly versatile—just what I love in my kitchen. Happy cooking and enjoy every bite!