Name: Best Egg Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 6 eggs, room temperature; ¼ cup red onion, finely diced; ¼ cup mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons parsley, finely diced; 2 tablespoons chives, finely diced; 1 teaspoon lemon juice; Kosher salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe· 4.1 from 12 reviews

If you have ever craved a comforting, creamy, and satisfying dish that brings the nostalgic flavors of a classic deli right to your table, you are going to adore this Best Egg Salad Recipe. It is wonderfully chunky yet smooth, with just the right balance of fresh herbs, a tangy zing from Dijon mustard, and the subtle bite of red onion. This simple, timeless salad elevates humble ingredients into something truly special, perfect for a quick lunch, picnic, or light dinner. Trust me, once you try this recipe, your search for the perfect egg salad will finally be over!

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds several ingredients arranged in separate sections. At the bottom right, there are light yellow and white chunks of hard-boiled egg. Above the eggs to the right, there is a pile of finely chopped bright green chives. On the top left, there is a mound of small purple and white diced onions. Below the onions, chopped dark green herbs fill a section. In the middle, there is a dollop of creamy white mayonnaise and a smaller dollop of pale yellow mustard, sprinkled with some black pepper. The ingredients form distinct colorful layers, ready to be mixed. photo taken with an iphone --ar 4:5 --v 7

Creating the best egg salad hinges on a handful of straightforward but essential ingredients. Each brings its own unique flavor, texture, and brightness to the dish, making sure every bite is a perfect harmony of creamy, tangy, and fresh.

6 eggs (room temperature): Eggs are the star—hard-boiled to creamy perfection for that classic texture.
¼ cup red onion (finely diced): Adds a sharp, sweet crunch that wakes up the salad.
¼ cup mayonnaise: Creates a luscious creaminess that holds everything together.
1 tablespoon Dijon mustard: Delivers a gentle tang and subtle spice that elevates the flavor.
2 tablespoons parsley (finely diced): Brings a fresh, herbaceous note with a pop of green color.
2 tablespoons chives (finely diced): Infuses a mild onion flavor, softer and more delicate than raw onion.
1 teaspoon lemon juice: Brightens the overall taste with a zesty freshness.
Kosher salt and freshly ground black pepper to taste: Essential for seasoning, balancing all the flavors beautifully.

How to Make Best Egg Salad Recipe

Step 1: Perfectly Boil the Eggs

Start by bringing a pot of water to a boil, then reduce the heat to low to prevent bubbling, which can crack the eggs. Using a skimmer, gently lower the room temperature eggs into the water one by one. Turn the heat back up and boil for exactly 12 minutes to achieve that ideal firm yet tender yolk texture that is so beloved in egg salad.

Step 2: Chill the Eggs Completely

Once boiled, immediately transfer the eggs to an ice water bath. This crucial step stops the cooking process and cools the eggs down completely, making them easier to peel and ensuring that creamy texture without any green rings around the yolks. Let them chill for at least 15 minutes.

Step 3: Chop and Combine Ingredients

Peel your cooled eggs carefully, then chop them into your preferred size—chunky pieces add a delightful texture. Toss the chopped eggs into a bowl alongside the finely diced red onion, chives, and parsley. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Gently stir everything together until all the ingredients are evenly coated in a creamy, flavorful mix.

Step 4: Taste and Adjust Seasoning

Before serving, take a moment to taste your egg salad. Adjust salt, pepper, or lemon juice as needed to hit that perfect balance where savory meets tangy and fresh. This final tweak is what transforms a good egg salad into the Best Egg Salad Recipe.

How to Serve Best Egg Salad Recipe

A white plate on a white marbled surface holds an open-faced sandwich with three layers: at the bottom is a slice of toasted brown bread, topped with bright green leafy lettuce that spills over the edges, and a chunky yellow egg salad mixed with diced red onions and sprinkled with fresh green chives covers the lettuce. Around the plate, finely chopped chives and black pepper pieces are scattered. To the side, there is a bowl with more egg salad and a separate white plate filled with extra green lettuce. A striped white and black cloth is partially under the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra chopped chives or parsley on top not only adds a lovely pop of color but also enhances the fresh herbal notes. A light dusting of paprika or cracked black pepper can add visual appeal and a slight smoky edge that complements the creaminess wonderfully.

Side Dishes

This egg salad pairs beautifully with crisp green salads, crunchy pickles, or simple vegetable sticks like celery and carrots. For a heartier meal, a bowl of lentil soup or a light chicken broth enhances the comforting feel without overpowering the delicate flavors of the salad.

Creative Ways to Present

Why stick to sandwiches and wraps? Spoon the egg salad into halved ripe avocados for an Instagram-worthy presentation or stuff it inside cherry tomato halves or cucumber cups for charming finger foods. Adding it atop toasted rye or sourdough bread with fresh sprouts creates an open-faced delight that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Egg salad keeps well in an airtight container in the refrigerator for 3 to 4 days. Make sure to refrigerate promptly and never leave the salad out at room temperature for more than 2 hours to maintain freshness and safety.

Freezing

Freezing egg salad is generally not recommended, as the texture of mayonnaise and eggs can become watery or grainy upon thawing. For the best experience, enjoy it fresh or store leftovers in the fridge only.

Reheating

This egg salad is best served cold or at room temperature. There is no need to reheat it, so simply give the salad a gentle stir before serving if it has been refrigerated.

FAQs

Can I use mayonnaise alternatives in this Best Egg Salad Recipe?

Absolutely! You can substitute mayonnaise with Greek yogurt or a vegan mayo for a lighter or dairy-free option without losing creaminess. Just be mindful that the flavor and texture might shift slightly.

How do I make sure the eggs peel easily?

Cooling eggs immediately in an ice bath helps a lot. Also, using slightly older eggs rather than super fresh ones makes peeling much easier. Running the eggs under lukewarm water before peeling can also loosen the shell.

Can I add other ingredients to customize this egg salad?

Feel free to experiment with additions like celery for crunch, a bit of curry powder for warmth, or capers for briny pops. The Best Egg Salad Recipe is a wonderful base that you can adapt to your tastes!

What’s the best bread to serve with egg salad?

Classic rye, sourdough, or whole grain breads are fantastic choices because their flavor complements the creamy egg mixture without overpowering it. For lighter options, try wraps or pita pockets.

How long does it take to make this recipe from start to finish?

From boiling the eggs to mixing the salad, the recipe takes about 25 minutes total, making it a quick and satisfying dish any day of the week.

Final Thoughts

There is something so soul-satisfying about a well-made egg salad, and this Best Egg Salad Recipe truly hits all the right notes. Creamy yet chunky, fresh yet comforting, it’s a dish to turn to any time you need a quick, delicious meal. I can’t wait for you to try it and make it your own kitchen classic!

Maya

Best Egg Salad Recipe

Ingredients You’ll Need