This Easy Egg Salad recipe is a classic that makes for a great side dish for any occasion! Mix hard-boiled eggs with celery, red onion, and chives and toss in a creamy homemade dressing. It is one of our favorite ways to enjoy hard-boiled eggs.
Easy Egg Salad-
This Egg Salad is a combination of hard-boiled eggs, crunchy vegetables, and a flavorful dressing. It is the perfect way to use up left-over Easter eggs or to make them on any occasion of the year.
The simple salad is a classic and can be served on its own or as a sandwich. It takes just a few minutes of prep, tastes amazing, and will leave you satisfied for hours!
Why You’ll Love this Recipe:
- May be enjoyed all year round!
- Eggs are a complete protein, so the salad will fill you up.
- Makes for an easy lunch to pack your kids since it requires no reheating.
- Takes less than 30 minutes from start to finish!
The ingredients for the best egg salad recipe are so basic and you most likely already have everything on hand.
- Hard-boiled eggs- of course, you will need eggs for an egg salad. Let the eggs cool completely before adding them to the salad.
- Vegetables- we use celery and red onion, finely chopped, for crunch and flavor.
- Herbs- Fresh herbs like chives and dill are classic additions to an egg salad. You can use parsley or green onion if that is what you have on hand.
- Mayo- mayonnaise adds the creaminess you crave in an egg salad. We like to use Hellman’s brand, but you can use your favorite.
- Lemon juice- adds a nice contrast to the rich flavor of the eggs. Use freshly squeezed lemon juice for the best flavor.
- Dijon mustard- you will love the sharp flavor that this Dijon Mustard adds. If you don’t have dijon, you can substitute it with yellow mustard.
- Seasonings- paprika, salt, and pepper pair nicely with eggs.
- Garlic- the pungent flavors compliments the eggs nicely.
How Long to Boil Eggs:
- Stovetop: Add your eggs to a pot and cover with an inch or two of cold water. Bring the water to a soft boil, and cook to the desired center. Here is a guide:
- 6-8 minutes: medium cooked with a moist and soft center
- 8-10 minutes: fully cooked with a soft center
- 10-12 minutes: fully cooked with a firm and dry center
Chef’s Tip: Hard-boiled eggs are best for an egg salad recipe. We share a detailed post with different methods how to hard boil eggs HERE.
HOW TO MAKE AN EASY EGG SALAD:
Make this egg salad by following these simple steps:
- Boil eggs: Start by boiling your eggs, submerging into an ice bath once cooked, and peeling them once cooled.
- Prep eggs: Peel your eggs and rinse off any loose shells. Chop the eggs into the desired size. We like larger pieces for a more chunky salad. Add to your serving bowl.
- Chop vegetables: Finely chop the celery, red onion, dill, and chives. Add the chopped ingredients to the eggs.
- Prepare dressing: In a separate bowl, mix together mayo, lemon juice, dijon mustard, garlic, and seasonings until smooth and creamy.
- Dress salad: Add the salad dressing to the salad and mix gently until combined.
- Serve and enjoy, friends!
SUBSTITUTIONS AND VARIATIONS-
This recipe is easy to modify to your liking. Here are some variations we love:
- Add protein: Add some chopped ham, shredded chicken, or cooked bacon to add extra flavor and protein.
- Add veggies: A classic egg salad is made with chopped celery and red onion. Feel free to add other vegetables like pepper, cucumbers, or carrots.
- Add avocado: Adding avocado is my personal favorite! You can add chunks of avocado to the salad or blend some with the dressing to replace some of the mayo.
- Add pickles: Pickles add a nice sour flavor profile to the salad. Add a finely diced pickle or a tablespoon of dill pickle relish.
- Substitute mayo: Substitute the mayo with greek yogurt or blended avocado.
- Make a potato salad: Add cooked potatoes to this recipe for an easy potato recipe. Chop potatoes into 1”-2” pieces and add to the salad and mix with the dressing.
Chef’s tip: When adding different ingredients to the salad, prepare a larger portion of the creamy dressing.
You can enjoy the salad as is or try these options:
- Toast: Serve on toast or top our Avocado Toast recipe with the salad.
- Crackers: Top some crackers with egg salad for an easy after-school snack.
- On lettuce: Serve in lettuce boats for a low-carb meal.
- Sandwiches: Serve in between two slices of homemade Bread making egg salad sandwiches.
frequently asked questions?
Yes! Prepare the salad and dressing in advance, but store them separately in the fridge. Mix with the dressing just before serving.
If you have trouble peeling your eggs, add a dash of salt and a splash of vinegar to the water before cooking. Once cooked, add your eggs to a bowl with iced water for easy peeling.
Ensure your eggs have cooled before adding them to the salad. You can also pat your vegetables dry after chopping to remove extra moisture from your salad.
Add an extra egg to make the salad thicker.
Eating eggs in moderation is a great way to add protein, potassium, and vitamins B and D to your diet.
Store & Freeze-
- STORE: Store the egg salad in an airtight container in the refrigerator for 3-4 days.
- FREEZE: We don’t recommend freezing this egg salad, as the textures will change once thawed.
More Recipes with Hard-Boiled Eggs:
Easy Egg Salad Recipe with Creamy Dressing
- 8 hard-boiled eggs
- 2 Tbsp celery finely chopped
- 3 Tbsp red onion finely chopped
- 3 Tbsp dill chopped
- 3 Tbsp chives chopped
- Add 8 eggs to a pot and cover the eggs with water. Cook on high heat, once the water in boiling cook the eggs for about 10-12 minutes.
- Remove the eggs and add them into an ice bath in a bowl.
- Once the eggs have cooked peel and rinse off any loose shells.
- Chop up the eggs and add them to your serving bowl. Add in the finely chopped celery, red onion, dill, and chives.
- In a separate bowl, combine all the ingredients for the egg salad dressing. Add the dressing to the salad and toss until combined.
- Top with extra chives and serve.