This easy egg salad recipe is a classic lunchtime favorite. A creamy dressing for a perfect egg salad every time.
It's perfect for a quick and easy meal and can be made ahead of time for even easier packing. Best of all, it's customizable to your liking with different mix-ins and toppings.
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❤️ Why you'll love this recipe
- It's the best egg salad that you will ever make!
- This easy recipe will quickly become a staple in your household!
- It's quick and can be made ahead for busy days.
- This easy egg salad recipe can be varied from simple to loaded with extras such as bacon.
Ingredients
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- large eggs
- mayonnaise
- green onion
- apple cider vinegar
- Dijon mustard
- salt
- black pepper
- chopped dill, garnish
Equipment
- Medium Saucepan
- Stainless Steel Mixing Bowls
- Liquid Measuring Cup
- Wooden Spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Hard Boil Eggs
- Place the eggs in a large saucepan and completely cover with cold water. Place the pan over medium-high heat and bring to a boil. Remove the pan from the heat and cover the pan with a lid. Let sit for 12 minutes. Then, drain the water off the eggs and place the eggs in a large bowl of ice water to cool completely.
Note: Air Fryer Eggs are a personal favorite way to make easy hard-boiled eggs that peel easily.
Instant Pot Eggs are also another easy option for making the eggs hard-boiled.
Make the egg salad
- Once the eggs have cooled, peel and chop eggs and place them in a medium-sized mixing bowl.
- To the bowl, add the mayonnaise, green onion, apple cider vinegar, Dijon mustard, salt, and pepper. Mix well. Taste for seasoning, reseason if needed.
- Sprinkle with fresh chopped dill, optional. Serve in lettuce wraps, on toast, or on your favorite bread.
How to store, reheat, and freeze
- To store: place in an airtight container and store in the fridge for 3-4 days. I do not recommend freezing this as the mayonnaise doesn't freeze and thaw well.
Expert Tips
Expert Tip: Make sure that your eggs are fully cooked before you start making this tasty egg salad recipe.
Frequently Asked Questions
According to the USDA, egg salad can last in the fridge for up to four days.
I've found that finely dicing the eggs is the best way to prepare the eggs for egg salad.
Vinegar is the key ingredient to keeping egg salad from getting watery. I recommend using apple cider vinegar, but white vinegar will also work.
Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Add diced avocado for a creamy and delicious variation.
- Try adding different herbs like parsley or chives for a different flavor twist.
- For a bit of spice, add in some diced jalapeño or red pepper flakes.
- If you want a little crunch you can add diced celery or even a handful of chopped nuts.
- For a touch of sweetness add some halved grapes.
Serving Suggestions
- I love to serve an egg salad sandwich with a batch of these Baked Spicy Fries. Nothing since delicious lunch more than a sandwich with a side of fries.
- If you are looking for a fresh yet healthy side dish then this Summer Fruit Salad recipe is the recipe for you. It's light, healthy, and full of flavor.
- End this delicious meal with one of these crispy Pecan Sandies Cookies. They are great when made ahead for a tasty snack any day of the week.
Similar recipes
- Pea Salad with Bacon is the perfect dish to take to any potluck or picnic. It's packed with peas, onion, cheddar cheese, and dill, this recipe will be your new favorite go-to for summer salads!
- If you love easy salads filled with protein and make for tasty sandwiches then this Ham Salad recipe is the recipe you want to try next.
- This homemade Macaroni Salad is a lightened-up version of this classic picnic staple recipe. You won't regret making this creamy side dish.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Easy Egg Salad
Equipment
Ingredients
Instructions
- Place 8 large eggs in a large saucepan and completely cover with cold water. Place the pan over medium-high heat and bring it to a boil.
- Remove the pan from the heat and cover the pan with a lid. Let sit for 12 minutes.
- After the 12 minutes, drain the water off the eggs and place the eggs in a large bowl of ice water to cool completely.
- Once the eggs have cooled, peel and chop the eggs and place them in a medium-sized mixing bowl.
- To the bowl, add ½ cup mayonnaise, 1 teaspoon diced green onion, ½ teaspoon apple cider vinegar, ½ teaspoon Dijon mustard , ½ teaspoon kosher salt, and ½ teaspoon black pepper . Mix well. Taste for seasoning, reseason if needed.
- Sprinkle the egg salad with chopped fresh dill optional garnish. Serve in lettuce wraps, on toast, or your favorite bread.
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