The Best Egg Salad – Creamy, Flavorful & Ready in Minutes!

Think egg salad is boring? Think again! This classic egg salad is ultra-creamy, packed with flavor, and ridiculously easy to make. With just a handful of simple ingredients, you can whip up the perfect sandwich filling or a light, protein-packed meal in no time. Whether you’re meal-prepping for the week or just need a quick and satisfying lunch, this recipe is a total game-changer. Bonus: It stores beautifully for days—if you can resist eating it all at once!

Classic Egg Salad Recipe

A simple and delicious egg salad, perfect for sandwiches or served over greens.

Print Pin

Course: Main Course, Salad

Cuisine: American

Keyword: Egg Salad, The Best Egg Salad

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 322kcal

Ingredients

8 large eggs, hard-boiled, cooled, and peeled
½ cup mayonnaise
1 ½ tsp yellow or Dijon mustard
1 green onion, thinly sliced
1 celery rib, finely diced
2 tsp fresh dill (or ½ teaspoon dried dill)
Salt and black pepper, to taste

Instructions

Cut the eggs in half, remove the yolks, and place them in a bowl. Finely chop the egg whites.
Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth.
Stir in the chopped egg whites, green onion, and celery.
Serve on bread, in a wrap, or over a bed of lettuce.

Notes

Hard-Boiling Eggs: Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 15-17 minutes. Transfer to an ice bath for 5 minutes before peeling.
Storage: Keep leftover egg salad in an airtight container in the fridge for up to 4 days.

Nutrition

Save