The classic egg salad recipe I come back to time and again! It’s perfectly creamy, slightly chunky, and flavored just right with Dijon mustard, lemon juice, and plenty of fresh herbs.
Why You’ll Love This Egg Salad
Even though egg salad is such a simple dish, it’s all about nailing the right proportions and texture for that perfect deli-style salad. My version is a nod to that classic egg salad we all know and love—the kind that makes regular appearances layered into lunchtime sandwiches or served up for summer picnics, and holiday parties like Easter. It’s straightforward with no unexpected ingredients and tastes just like home. Here are a few more reasons why it’s the best:
- The texture is perfect. There’s no mushiness here! It’s delightfully chunky, with all the ingredients still visible—just as it should be.
- The flavor is just right. With a touch of Dijon mustard, crisp red onion, and loads of fresh herbs, it’s flavorful enough to enhance the eggs without overpowering them.
- It’s customizable. Want to jazz it up? I’ll share a few delicious variations below. I love treating this egg salad recipe as a blank canvas to add spices and flavors, similar to my chicken salad, tuna salad, or shrimp salad recipes.
Egg Salad Ingredients
- Hard-Boiled Eggs: Since the eggs are the star ingredient, make sure to follow my hard-boiled egg recipe for a perfectly cooked batch. You don’t want the eggs too hard and rubbery, too soft and not mixable, or overly cooked with a green yolk. I think 12-minute eggs are the best!
- Mayonnaise: Fresh homemade mayonnaise is always my go-to, but you can use store-bought or mix in some yogurt if you’d like a creamier texture with less mayo.
- Dijon Mustard: I prefer Dijon mustard over yellow mustard for its robust and tangy flavor. Yellow mustard tends to have a more muted taste.
- Red Onion: Red onion adds a vibrant pop of color and a satisfying crunch. Alternatively, you can use thinly sliced green onions.
- Lemon Juice: Just a teaspoon of fresh lemon juice brightens the salad and keeps the flavors fresh.
- Fresh Herbs: I’m using plenty of parsley and chives, but feel free to swap in other herbs like dill. In my opinion, the more herbs, the better!
Find the printable recipe with measurements below.
How To Make Egg Salad
Make the hard-boiled eggs. Bring water to a boil in a medium-sized pot, reduce the heat to low, and use a skimmer to gently add the eggs to the water. Then, turn the heat back up to a boil and set a timer for 12 minutes.
Chill the boiled eggs. While the eggs are boiling, prepare an ice-water bath. Once the eggs are done, use the skimmer to remove the eggs, and immediately submerge them in the ice water bath to stop them from cooking. Then, peel the eggs once they’re cool to the touch.
Mix the salad together. Slice your eggs into chunks (but don’t slice them too small) and add them to a mixing bowl along with the mayonnaise, Dijon mustard, red onion, lemon juice, parsley, and chives. Give it all a stir until it’s well combined. And that’s it! Super easy.
Egg Salad Variations
There are so many ways to keep a salad like this fresh and exciting. Here are a few tasty ideas, though I’d love to hear any other ideas you may have in the comments below!
- Avocado Egg Salad: Swap some of the mayonnaise for one avocado. This will give a deliciously creamy avocado base for the salad.
- Curried Egg Salad: This version has sliced green onion, grated carrots, and a pinch of curry powder for that beautiful golden color.
- Pickle Egg Salad: Add chopped dill pickles, sweet pickle relish or some of my pickle de gallo for a tangy twist. A splash of pickle juice instead of lemon juice can enhance the flavor further as well!
- Spicy Egg Salad: Stir in a dash of hot sauce, Sriracha, or chopped jalapeños for a spicy kick. Sprinkle with red pepper flakes or cayenne pepper for extra heat.
Ways To Enjoy Egg Salad
- Egg salad sandwich. You can enjoy egg salad as an open-faced sandwich with a sprinkle of microgreens on top, or a classic egg salad sandwich with butter lettuce leaves topped on bread. For an extra-green spin, top it on my falafel flatbread!
- Egg salad wrap. Wrap the egg salad in a tortilla or romaine lettuce leaves with sliced cucumber, bell pepper, and other simple veggies you love.
- Egg salad bowl. Make a salad bowl with leafy greens, diced avocado, cucumbers, cherry tomatoes, and dollops of egg salad on top.
More High-Protein Salads
- Cobb Salad (or Turkey Cobb Salad): Protein-packed and vegetable-heavy.
- Turkey Salad: The best way to use leftover holiday turkey.
- Salmon Salad: Tossed in the best creamy lemon dressing.
- Cucumber Shrimp Salad: Another delicious way to enjoy a shrimp salad.
- Or enjoy these other delicious salad recipes or egg recipes!
If you make this egg salad recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Glass Mixing Bowls My favorite set of mixing bowls!
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 and freshly ground black pepper, to taste
Instructions
- Boil the eggs. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
- Chill the eggs. Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
- Mix the salad. Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
- Enjoy the egg salad straight from the bowl, or in a sandwich or wrap. I have more ideas in the post!
Lisa’s Tips
- Make-ahead tip: You can prep the hard-boiled eggs a day in advance and store them in the fridge.
- Storage tip: Egg salad can be stored in an airtight container in the fridge for 3 to 4 days. Never leave it out at room temperature for more than 2 hours (or 1 hour if it’s particularly warm outside). Otherwise, it may start to go bad.
- The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before placing the eggs in the pot.
- I also use a skimmer to introduce the eggs to boiling water gently, so they don’t hit the bottom of the pot and crack.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted April 2019, but updated to include new photos and information for your benefit!
I made this but with a few adjustments. I omitted the onion, parsley and chives and added green onions , fresh basil from my garden and dill pickle seasoning from Trader Joe’s. It was delicious 😋 As a new mama who breastfeeds I’m always looking for easy healthy ways to get protein and this fit the bill !!
The addition of green onions and fresh basil sounds amazing, Andrea! Thanks for sharing and happy to hear this salad works out perfectly for your healthy protein intake as a new mom.
I love egg salad and this recipe is hands down the best I have ever had. I always look for recipes that are simple, without too many ingredients, and this was so easy to make. My family loves it and I shared it with my best friend and she loves it (and she is a great cook and foodie). I am making this today, again, and will only make this recipe whenever I want egg salad.
I’m so glad you found the perfect egg salad recipe, Dolly!
This recipe is a keeper, I had the egg prep done before hand. I actually had a little shredded chicken left from making a mac salad. I threw that in also. It was the best egg salad I have made. Thanks for sharing the recipe.
What a delicious protein-packed salad you made with this recipe, Jean! Glad you loved it.
It’s a lot of work, for just an egg salad, but it is so worth the time! This is the best recipe I have ever made for egg salad!
If you prep the hard boiled eggs a day before, it’ll make the process a lot easier!
I did prep the eggs a day before, all that does is put the peeling off a day and doesn’t make any less work.
This egg salad recipe is amazing! I found your site a few years ago and you are now my go to recipe website! Amazing egg salad that goes to the next level! I love so many of your recipes that I now go to your site first for any new recipes I’m searching for. Your chicken salad is one of my favorites, among many more! Thank you for so many amazing recipes!!
Hi Mariah – Happy to hear from a fellow Downshifter! Happy to hear you’re enjoying all my recipes, including this egg salad.
I LOVE THIS RECIPE!!!
Growing up, my mother made egg salad and it was always smashed to a pulp and all one texture. This salad leaves the egg chunky and has other add ins that add texture and great flavor! This earns 5 stars from me!!!!
Happy to hear you’re loving the texture of this egg salad, Corey! It’s all about adding the different ingredients into it to keep it semi-chunky.
I love making egg salad and the red onion definitely adds that special zing. Sometimes I switch up and add lime juice instead of lemon. And like my mom, add a sprinkle of paprika on top along with sweet pickle relish, if fresh herbs aren’t available.
Love all these variations, enjoy!
Really good
Best Egg Salad Ever
Happy to hear you’re loving this egg salad, Gwen!
I’ve officially found my all-time favorite egg salad recipe—and I’m not looking back! This version is absolute perfection. The finely diced red onion gives it just the right kick, perfectly balanced by the creamy blend of mayo and a hint of Dijon mustard that adds a subtle tang.
The fresh herbs—parsley and chives—bring such a bright, vibrant flavor that takes this classic to a whole new level. And the little splash of lemon juice? It’s the secret weapon that ties everything together with a refreshing zing.
Whether I’m layering it on toasted bread, pairing it with crackers, or sneaking spoonfuls straight from the bowl, this egg salad istruly delicious. It’s fresh, flavorful, and has officially earned a permanent spot in my recipe rotation.
10/10. Would eat again. Probably tomorrow~
Hi Gino – Thrilled to hear you’ve found the perfect egg salad recipe with the perfect balance of flavors and textures!
Making this today!!!!!
Hope you enjoy this egg salad, Miriam! Be sure to report back!
Made this egg salad recipe for a light lunch. So good! My family loved it too! Thank you, Lisa, for all your wonderful creations.
Hi Jennifer – Happy to hear your family enjoyed this fresh egg salad recipe!
This egg salad was perfect! I love that it’s not too heavy on mayo, and the additions of lemon, red onion and parsley make a positive difference in taste.
The method of boiling eggs is also fool proof!
Hi Sonal – Happy to hear you’re enjoying this combination for the perfect egg salad!
This is without a doubt, the best egg salad we’ve ever made! Refreshing, light and healthy! Thank you so much for this recipe.
Hi Layla – I’m so glad you’ve found the perfect egg salad recipe, enjoy!
I make egg salad a few times a month, and have never actually used a recipe for it. It’s almost the same as yours, minus the lemon. I never thought of adding lemon, but it does give the egg salad a bit of freshness. Thank you :)
Lemon juice is always a great addition to brighten up creamy salads like this! Enjoy, Monica!
In 40 plus years, I have never had hard boiled eggs consistently turn out right, until I tried your method. Thank you!!!
Also, I just made the egg salad recipe and my husband says it’s the best ever, and I agree!
Oh yay, love to hear that! So happy you had perfect hard boiled eggs and a perfect egg salad. :) Thanks, Bridget!
Oh man is this good- takes me back to childhood like my mom made! Added a bit of sweet pickle chopped up and a tsp of pickle juice. Great recipe
Can’t go wrong with additional pickle in an egg salad! Happy to hear you love this recipe, Gerry.
This egg salad is amazing! I would never have thought to add lemon juice but it really makes a huge difference in the flavor. Everyone loved it. I have made it several times now. Also the fresh herbs is a great addition.
I love all of Lisa’s recipes! Everything is so simple yet so full of flavor.
Thanks so much, Christine! I’m happy you loved this egg salad recipe. :)
This was absolutely, hands down the BEST egg salad recipe I have ever tried! I made this when my parents came up for a visit so we had something easy for lunch and they devoured it along with myself. I make my husband’s lunch everyday and he loved it as well. In fact I have made it twice now in a span of three weeks since he missed having it. Thank you Lisa!
Nom nom nom,
J-Ro
Hi Jennifer, sounds like this egg salad has been such a hit with everyone you’ve made this for, including yourself! Happy to hear you’ve found an egg salad you can come back to again and again.
Loved the recipe made it and has a beautiful flavour.will definitely make again
I’m glad you enjoyed this egg salad, Julie!