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Egg salad on a white plate.
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5 from 52 votes

BEST Egg Salad

A classic egg salad recipe that's easy to make and tastes amazing. Perfect hard boiled eggs and fresh ingredients makes it the BEST egg salad recipe. Watch the video above to see how quickly it comes together!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Salad
Cuisine: American
Keyword: Egg Salad, Egg Salad Recipe, How to Make Egg Salad
Servings: 4 servings
Calories: 197kcal
Author: Lisa Bryan


  • 6 eggs room temperature
  • 1/4 cup red onion finely diced
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbs parsley finely diced
  • 2 tbs chives finely diced
  • 1 tsp lemon juice
  • salt and pepper to taste


  • 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. 
    Boiling eggs in a pot.
  • Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
    Cooling the hard boiled eggs in an ice water bath.
  • Once your eggs are cool to touch, peel and discard the eggs shells. Cut the hard boiled eggs to your desired size (I prefer chunky). Then add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together.
  • Season with salt and pepper and serve in a bowl, in a sandwich, or in a wrap.



  • 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 you introduce the eggs.
  • I use a skimmer to introduce the eggs to boiling water so they don't slam into the bottom of the pan and crack. You can see more tips on how to make hard boiled eggs here.
  • Definitely use Dijon mustard rather than yellow mustard. The spicier flavor makes all the difference. 
  • You can store egg salad for up to 3-4 days in the fridge. 


Calories: 197kcal | Carbohydrates: 1g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 251mg | Sodium: 226mg | Potassium: 116mg | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 4.6mg | Calcium: 40mg | Iron: 1.3mg