Egg salad is a simple yet satisfying dish that comes together quickly with just a handful of ingredients. It’s creamy, flavorful, and perfect for sandwiches, wraps, or even as a dip with crackers.

I’ve always loved egg salad for its versatility (and protein!). Whether I’m making a quick lunch or prepping for the week, it’s a go-to option that never disappoints. If you enjoy this recipe, you might also like my Easy Chickpea Salad or Grated Egg Avocado Toast.

Why You’ll Love This Recipe

Quick and easy to make, ready in under 10 minutes.
Creamy, tangy, and packed with fresh flavors.
Perfect for meal prep and keeps well in the fridge.
Can be served in sandwiches, wraps, or on its own.
Made with simple, wholesome ingredients.

Ingredients

Boiled Eggs: The heart of this recipe! Eggs are an excellent source of high-quality protein, making this salad filling and nutritious. The yolks add a natural creaminess when mixed with the dressing, giving the salad its signature smooth and satisfying texture. Organic, pastured-raised eggs are my preference.
Mayonnaise: This is the key ingredient that gives egg salad its creamy consistency. It adds a mild, slightly tangy flavor and enhances the overall mouthfeel of the salad. While traditional mayonnaise is high in fats, it can be balanced with lighter options like Greek yogurt or avocado if desired.
Mustard: Just a teaspoon of mustard adds a surprising amount of depth to egg salad. It brings a slightly tangy, zesty kick that cuts through the richness of the mayonnaise and eggs, balancing the flavors. Dijon mustard provides a more refined, complex taste, while yellow mustard offers a milder, slightly sweeter flavor.
Lemon Juice. A splash of lemon juice brightens up the entire dish, adding a touch of acidity that prevents the salad from tasting too heavy or rich. It enhances the flavors of the other ingredients, bringing freshness to every bite.
Parsley: Fresh parsley balances the richness of the eggs and mayo while providing a subtle, earthy brightness. Chopping it finely ensures it distributes evenly throughout the salad, so every bite has a hint of fresh flavor.
Green Onion: Green onions bring a mild, slightly sweet onion flavor without being too overpowering. They add texture and freshness, preventing the salad from feeling too one-dimensional.
Shallot: Unlike regular onions, shallots have a milder, slightly sweet flavor with just a hint of sharpness. They add a subtle crunch to the egg salad, giving it a bit of contrast in texture.
Salt: A little salt goes a long way in enhancing the natural flavors of the ingredients. It brings out the richness of the eggs and the depth of the dressing, ensuring every bite is flavorful.
Black Pepper. Black pepper adds a subtle kick of heat and enhances the depth of flavor in the salad.

Substitutions and Additions

Greek Yogurt Instead of Mayonnaise: For a lighter version, swap some of the mayo with Greek yogurt.
Dijon Mustard Instead of Regular Mustard: Adds a bolder, more complex flavor.
Chives Instead of Green Onions: A great alternative if you want a milder onion taste.
Paprika or Cayenne Pepper: Adds a hint of spice and extra warmth.
Avocado: A creamy, dairy-free alternative that also adds a boost of healthy fats.

Step by Step Instructions

Egg salad in process - mayonnaise and mustard in bowl.

1. Prepare the Dressing

In a small bowl, combine mayonnaise, mustard, and lemon juice. Use a spoon or small whisk to mix them together until smooth and fully blended. Set the dressing aside while you prepare the eggs.

2. Chop the Eggs

Start by peeling the boiled eggs. If the shells are difficult to remove, gently roll each egg on a hard surface to create cracks, then peel under running water to make the process easier.

Once peeled, place the eggs on a cutting board and chop them into small, bite-sized pieces. You can choose to dice them finely for a smoother salad or leave larger chunks for a more textured bite. Some people like to mash one or two of the yolks to add extra creaminess to the salad.

Transfer the chopped eggs to a large mixing bowl.

3. Add the Dressing and Mix

Pour the prepared dressing over the chopped eggs in the mixing bowl. Using a spoon or spatula, gently fold the dressing into the eggs until everything is well coated. Be careful not to overmix – stirring too vigorously can break the eggs down too much and turn the salad into a paste.

The goal is to distribute the creamy dressing evenly while keeping some texture in the eggs.

Egg salad ingredients in mixing bowl, overhead shot.

4. Add Fresh Ingredients and Seasonings

Once the dressing is mixed in, add the chopped parsley, green onion, and shallot. Stir again, making sure the fresh herbs and aromatics are evenly incorporated throughout the salad.

Next, sprinkle in the salt and black pepper. Stir one final time, ensuring the seasonings are evenly distributed.

Taste the egg salad at this stage and adjust seasoning if needed – add a little more salt if it needs extra flavor or an extra dash of lemon juice if you prefer more brightness.

Overhead shot of egg salad in mixing bowl.

5. Chill & Serve

For the best flavor, cover the bowl and refrigerate the egg salad for about 30 minutes before serving. This chilling time allows the flavors to meld together and enhances the overall taste. If you’re in a hurry, you can serve it right away, but a little extra time in the fridge makes a difference.

Garnish with a little extra chopped green onion or parsley or, optionally, arugula (as shown below) for a fresh finishing touch. This simple, creamy, and flavorful egg salad is now ready to enjoy however you like!

Overhead shot of egg salad in serving bowl.

Tips and Notes

For Extra Creaminess: Mash one of the eggs before mixing to create a smoother texture.
Use Fresh Eggs for Boiling: Fresh eggs peel more easily after boiling.
Let It Sit: The flavors develop even more if the salad sits in the fridge for a bit before serving.
Adjust the Consistency: If you prefer a thicker egg salad, use less mayo. For a looser texture, add a little more lemon juice or mayo.

Serving Suggestions

Classic Sandwich: Serve between two slices of toasted bread, in a croissant, or on a bagel for a satisfying meal.
Lettuce Wraps: Spoon the egg salad into crisp lettuce leaves for a fresh, low-carb option.
Crackers or Toast: Enjoy as a dip or spread on your favorite crackers, toast, or bagel chips.
Stuffed Avocado: Scoop out some of an avocado’s flesh and fill it with egg salad for a creamy, nutritious combination.

Storage and Reheating Instructions

Store in an Airtight Container: Keep egg salad in the refrigerator for up to 3 days to maintain freshness.
Avoid Freezing: Mayonnaise-based salads do not freeze well, as the dressing separates when thawed.
Refrigerate Before Serving: If stored in the fridge, give the egg salad a quick stir before eating to redistribute the dressing and ensure an even flavor.
Keep It Chilled: If serving at a gathering, keep the egg salad in a chilled bowl or over ice to maintain its freshness and prevent spoilage.