Name: Best Egg Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; ¼ cup mayonnaise; 2–3 tsp Dijon mustard; 1 tsp fresh lemon juice; ¼ tsp sea salt; Freshly ground black pepper, to taste; ¼ cup finely diced red onion; 1 tbsp chopped fresh chives; 1 tbsp chopped fresh dill; 1 tsp capers (optional)

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Why You’ll Love This Recipe

I love this recipe because it’s versatile, quick, and comforting. It’s the kind of dish that works for a light lunch, meal prep, or even a picnic. The fresh dill and chives add brightness, the Dijon mustard gives it a little zip, and the creamy mayo ties everything together. Once I tried it with capers, I realized they add the perfect briny punch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large eggs
¼ cup mayonnaise
2 to 3 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
Freshly ground black pepper
¼ cup finely diced red onion
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon capers (optional)

Directions

Cook the eggs: I hard-boil the eggs, then peel and chop them once cooled.
Make the dressing: In a medium bowl, I whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and a few grinds of black pepper until smooth.
Assemble the salad: I stir in the red onion, then gently fold in the chopped eggs, chives, dill, and capers (if using).
Chill and serve: I cover the salad and chill it in the refrigerator for about 20 minutes to let the flavors meld. After a quick stir, I taste and adjust seasoning before serving.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total — 20 minutes to cook the eggs, 10 minutes to prep and assemble, plus a short chill time.

Variations

Make it lighter: I use half mayo and half Greek yogurt for extra protein and a tangier taste.
Add crunch: I sometimes mix in diced celery or pickles for more texture.
Spicy twist: A dash of hot sauce or a sprinkle of cayenne perks it up.
Avocado egg salad: I mash in half an avocado for extra creaminess.
Egg salad sandwich: I serve it on toasted bread with lettuce and tomato for a classic lunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is served cold, so no reheating is needed. I always give it a quick stir before serving since the dressing may settle.

FAQs

How do I make perfect hard-boiled eggs?

I simmer them for about 10 minutes, then transfer them immediately to an ice bath to cool before peeling.

Can I make this ahead?

Yes, egg salad actually tastes better after sitting in the fridge for a few hours.

What’s the best bread for egg salad sandwiches?

I love soft sandwich bread, sourdough, or a croissant for an extra indulgent version.

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but if needed, I use about 1/3 of the amount of dried dill or chives.

How can I make it healthier?

I swap in Greek yogurt for some of the mayo, add extra veggies like celery, and serve it over greens instead of bread.

Conclusion

This Best Egg Salad Recipe is a fresh, creamy take on a classic favorite. It’s quick to make, easy to customize, and versatile enough to serve in so many ways. Whether I pack it for lunch, spread it on toast, or scoop it with crackers, it’s always a simple pleasure that never goes out of style.