Name: Best Ever Egg Salad Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 8 hard-boiled eggs (chopped); 1/2 cup mayo; 1 tsp yellow mustard; 1/4 cup finely chopped onion; 1 tbsp sweet pickle relish (optional); 1 celery stalk (finely chopped (optional)); 1/4 teaspoon paprika (optional); Salt and pepper to taste

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Egg salad is a timeless classic that never goes out of style. This Best Ever Egg Salad recipe is creamy, tangy, and full of flavor, making it the ultimate comfort food. Whether served on fresh bread, crisp lettuce, or even scooped into tomatoes, it’s a versatile dish that’s perfect for any occasion.

The only egg salad recipe you will ever need, this Best Ever Egg Salad is easy to make and tastes amazing!

Why You’ll Love Best Ever Egg Salad

Simple yet Delicious: This egg salad strikes the perfect balance of creamy and tangy with a delightful crunch from onions and celery. It’s an easy recipe that anyone can master in minutes.
Nostalgic Comfort: Reminiscent of traditional egg salad sandwiches made by moms and grandmothers, this recipe is a comforting, wholesome option for lunch or snacks.
High in Protein: Packed with protein from eggs, it’s a nutritious option that leaves you feeling satisfied without being too heavy.
Versatile Uses: Enjoy it as a sandwich filling, a topping for crackers, or a salad scoop for low-carb options. The possibilities are endless!
Make-Ahead Friendly: This egg salad can be made ahead and stored, making it perfect for meal prep or quick meals on busy days.

Almost everyone I know has fond memories of their Mother’s or Grandmother’s egg salad sandwiches, lovingly prepared, sometimes on homemade bread, plain or augmented by a simple leaf of lettuce. And who doesn’t love deviled eggs? They’re usually one of the first appetizers to disappear at a party or picnic – it seems no matter how many there are, there are never enough! This Best Ever Egg Salad will bring back those memories.

Ingredients For Best Ever Egg Salad

Eggs – The star of the recipe, providing protein and creaminess.
Mayo – Adds rich, creamy texture and flavor to the egg salad.
Yellow Mustard – Brings a tangy, savory depth, reminiscent of deviled eggs.
Onion – Adds a crisp crunch and a slight bite for contrast.
Sweet Pickle Relish (Optional) – Enhances the flavor with a sweet and tangy twist.
Celery (Optional) – Provides additional crunch and freshness.
Paprika (Optional) – For a touch of color and a subtle smoky flavor.
Salt and Pepper – Essential for bringing all the flavors together.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

I read somewhere that egg salad was actually a spin off from deviled eggs, which were also called “salad eggs.” Someone who loved devilled eggs got the bright idea of mashing them up and putting the resulting mixture between 2 slices of bread for a more easily transported lunch, with all the wonderful taste of those fancy deviled or salad eggs. And so, egg salad sandwiches were born! Not only loved for their luscious taste, egg salad sandwiches have become even more popular because they are high in protein and low in carbohydrates. And, when you make this best ever egg salad, you know that there are no nitrates or other chemicals or preservatives included, so they are as good for you and your family as they are tasty.

Kitchen Tools You Need To Make Best Ever Egg Salad

Pot – For boiling the eggs to perfection.
Bowl – To mix the ingredients together with ease.
Knife – To chop the eggs, onions, and celery into small, uniform pieces.
Cutting Board – Provides a sturdy surface for chopping vegetables.
Measuring Cups and Spoons – Ensures accurate measurements for the mayo, mustard, and optional ingredients.

This Best Ever Egg Salad is about as close to perfect as any I’ve ever had. It’s not fancy, there are no exotic ingredients, but it’s well balanced, with bright, fresh flavors and a texture that spans from rich and creamy to crisp and crunchy. This recipe combines mayo with mustard for that savory deliciousness reminiscent of deviled eggs, with the crisp crunch of onion and celery. A little paprika add the final “fancy devilled eggs” touch.

Every great egg salad starts with perfectly cooked eggs. Here are my tips for perfect hard-boiled eggs:

Place the eggs in a pot and add enough water to cover eggs by at least one inch.
Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for about 12 minutes for large eggs, or 9 minutes for medium eggs, and 15 minutes for extra large eggs.
Remove eggs from hot water (I use a slotted spoon) and immediately place them in a bowl filled with ice and cold water until they’re cooled completely. Hard-boiled eggs are easiest to peel right after cooling.

To peel a hard-boiled egg easily and neatly, gently tap the egg on your countertop until the shell is finely crackled all over. Then roll the egg between your hands to loosen shell (kids love to help with this step!). Starting peeling the shell off starting at large end, holding the egg under cold running water to help ease the shell off.

UPDATE: if you own an Instant Pot, it makes the easiest to peel hard-boiled eggs ever! This is the only way I boil eggs these days, the peel slides right off, you won’t believe it! Check out my Instant Pot hard boiled eggs recipe – it’s truly life-changing!

Serving Suggestions

Serve this egg salad between slices of your favorite bread for a classic sandwich.
For a low-carb option, spoon the egg salad onto large roasted lettuce leaves and roll them up for a healthy wrap.
Use it as a filling for halved campari or cocktail tomatoes for a quick and elegant appetizer.
Top crackers or toast with a dollop of egg salad for a simple snack or party canapé.
Pair it with a fresh kale and quinoa salad or cucumber spears for a light and satisfying meal.

Tips For Success

Perfectly Boiled Eggs: Start with cold water in the pot and bring it to a boil with the eggs inside. Once boiling, turn off the heat and let the eggs sit in the hot water for 9-15 minutes, depending on their size. This method prevents overcooking and ensures the yolks are creamy without a green ring.
Easy Peeling: Transfer the boiled eggs to an ice bath immediately after cooking. The cold water helps loosen the shells, making peeling effortless. Rolling the egg gently on a hard surface to crack the shell before peeling also helps.
Fresh Ingredients: Use fresh eggs for the best flavor and texture. Also, make sure the celery and onion are crisp to maintain the crunch factor.
Season Gradually: Taste as you mix the egg salad and adjust the salt and pepper to your preference. Remember, you can always add more, but you can’t take it out.
Mix Gently: Overmixing can break down the eggs too much, resulting in a mushy texture. Combine the ingredients gently for the best consistency.
Customize It: Add or leave out ingredients to suit your taste. Some enjoy chopped herbs like dill or parsley for added freshness. Others might prefer a hint of hot sauce for a spicy kick.
Storage Matters: Store the egg salad in an airtight container in the fridge. This keeps it fresh and prevents it from picking up odors from other foods.

Variations and Substitutions

Make it Spicy: Add a pinch of cayenne pepper or a splash of hot sauce to give the egg salad a zesty kick. For an even bolder flavor, try mixing in some chopped jalapeños.
Herb it Up: Incorporate fresh herbs like parsley, dill, or chives for added freshness and aroma. These pair beautifully with the creamy and tangy base of the salad.
Greek Yogurt Twist: Substitute some or all of the mayonnaise with Greek yogurt for a lighter version. This option reduces calories while adding a slight tangy flavor.
Avocado Lover’s Dream: Replace mayo with mashed avocado for a creamy, nutrient-packed alternative. The avocado not only adds healthy fats but also enhances the flavor.
Pickle-Free Option: If you’re not a fan of sweet pickle relish, leave it out or replace it with chopped dill pickles for a more tart flavor.
Add Crunch: Include diced bell peppers or grated carrots for a colorful and crunchy variation. These veggies can add texture and a touch of sweetness.
Protein Boost: Mix in some diced cooked chicken or canned tuna for an extra protein punch, turning the salad into a hearty meal.
Dietary Tweaks: For keto or low-carb preferences, use sugar-free mayo and avoid the pickle relish. For a paleo option, stick to paleo-friendly mayo and omit mustard if needed.
Egg-Free Version: For a vegetarian egg-free alternative, use mashed tofu with similar seasonings. It mimics the texture and flavor while being entirely plant-based.
International Flair: Add a touch of curry powder for a flavorful Indian-inspired twist, or sprinkle in smoked paprika for a hint of Spanish cuisine.

If you make extra boiled eggs, they can be kept in the refrigerator in the shell for about a week. Once shelled, they should be used with a day.

This Best Ever Egg Salad recipe makes quite a bit, so if you have some leftover, it will keep in a sealed container in the refrigerator for up to 3 days.

This recipe for egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into large cherry tomatoes (sometimes labelled “cocktail” tomatoes) for an impressive appetizer. My simple and easy Best Ever Egg Salad is a great choice for a healthy and satisfying meal!

Frequently Asked Questions

Can I make egg salad in advance?

Yes, egg salad can be made in advance and stored in the refrigerator for up to 3 days. Just be sure to keep it in an airtight container to maintain freshness. Stir before serving to mix in any separation that may have occurred.

What’s the best way to boil eggs for egg salad?

The easiest method is to place eggs in a pot of cold water, bring to a boil, then turn off the heat and let them sit for 9-15 minutes. Transfer them to an ice bath immediately after cooking to make peeling a breeze. For an even simpler method, try using an Instant Pot.

How do I keep my egg salad from getting watery?

To prevent watery egg salad, ensure your eggs are fully cooled and dried before chopping. Avoid overmixing the salad, as this can release moisture from the ingredients. If using celery or onions, pat them dry after chopping.

Can I customize the flavors of egg salad?

Absolutely! Add herbs like dill or chives, or a touch of curry powder for extra flavor. For a spicier version, mix in a pinch of cayenne or chopped jalapeños. You can also substitute mayonnaise with Greek yogurt or mashed avocado.

Is egg salad healthy?

Egg salad is high in protein and contains healthy fats from eggs and mayonnaise. You can make it lighter by using reduced-fat mayo or Greek yogurt. It’s a versatile dish that can fit into many dietary preferences, including keto and paleo.

Can I serve egg salad in ways other than sandwiches?

Yes! Serve it in lettuce cups, as a dip for crackers, or stuffed into tomatoes for an elegant appetizer. It also pairs well with fresh veggies for a low-carb snack.

What do I do if my egg salad is too salty?

If your egg salad turns out too salty, add more chopped eggs or a splash of plain yogurt to balance the flavor. Alternatively, serve it with unsalted bread or crackers to dilute the saltiness.

If you like this egg salad, you will also love these easy recipes:

Potato Salad With Eggs – this potato salad is the best I’ve ever had! It has a secret ingredient that makes a huge difference!

Korean Sauna Eggs – what happens if you boil your eggs for too long? Korean sauna eggs! If you never heard of them, you need to check it out!

Homemade Egg McMuffin – who needs McDonalds when you can make these yummy McMuffins yourself? Make a huge batch and freeze for instant breakfast anytime!

Low Carb Keto Bread – if you are watching your carbs, you can still have your bread to spread the egg salad on! This is the best tasting low-carb bread ever, people give it rave reviews!

Chicken Avocado Salad – if you like egg salad, you are going to like this chicken avocado salad too! It’s so creamy and delicious!

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