I’m not sure about you, but egg salad always reminds me of lazy weekend lunches at home. I used to think it was just a leftover trick after boiling too many eggs, but over time, it’s become one of my go-to lunches. I’ll happily make a batch just for the week ahead.
What I really like about this version is how fresh it feels. The creamy base is balanced with bright lemon, punchy Dijon, and those fresh herbs that give every bite a lift. When you’re feeling tired of the usual sandwich filling, this one wakes you right up.
I often make extra so I can sneak a few spoonfuls straight from the fridge whenever I’m hungry. It’s so simple, but it’s the kind of classic that never gets old.
What You’ll Need For This Simple Salad
Here’s what I always keep on hand for my favorite egg salad:
Eggs – No surprise here. I usually boil up a whole dozen on the weekend so I’m ready for quick lunches and snacks. A well-boiled egg with a golden yolk really makes a difference.
Mayonnaise – I’m partial to full-fat mayo for that creamy texture. Sometimes I even stir in a little homemade garlic mayo if I’m feeling fancy.
Dijon Mustard – Adds that zippy note. If I run out, regular yellow mustard works fine, just milder.
Fresh Lemon Juice – Don’t skip this. It cuts through the richness beautifully. I always keep a couple of lemons around for cooking.
Red Onion – Gives a nice crunch. If you want it milder, soak it in cold water for a few minutes first.
Fresh Herbs – Chives and dill are my favorites, but I often use what’s growing in my little balcony pot: green onions, parsley, whatever’s there.
Salt and Pepper – Don’t be shy with seasoning. Eggs soak it right up.
Optional Extras – I’m a capers fan for that briny kick. Sometimes I’ll chop in pickles or even add a pinch of celery seed if I want an old-school deli vibe.
If you’re like me, you’ll probably tweak it each time you make it, depending on what’s in the fridge.
How I Make My Egg Salad
It doesn’t get much easier. Here’s how I do it in my own kitchen:
I start with the eggs. For years I struggled with peeling them until I settled on this method: I place them in cold water, bring it to a rolling boil, then take it off the heat and cover for 12 minutes. Then straight into an ice bath. This method gives me shells that slip off easily and yolks that are perfectly cooked—not gray.
While the eggs cool, I dice the red onion and chop the herbs. I love how the herbs make everything smell so fresh.
In a big bowl, I whisk together the mayo, Dijon, lemon juice, salt, and pepper. Once that’s ready, I chop the peeled eggs (I keep them chunky, I don’t want mush!) and gently fold them in with the onions and herbs.
If I’m adding capers or pickles, they go in at this stage. I give it a quick taste and usually adjust with a bit more salt or lemon.
After that, it goes in the fridge for a bit so the flavors meld.
A Few Tips From My Kitchen
I’ve made more batches of egg salad than I can count. Here are a few things I’ve learned along the way:
- Start with well-cooked eggs. Don’t rush this part. Overcooked eggs with gray yolks taste sulfurous. The gentle cooking plus the ice bath really gives you nice, bright yolks and easy peeling.
- Keep it chunky. I don’t mash it to a paste. I want texture in each bite.
- Herbs make it special. I always keep chives or dill around because they wake up the whole salad. If I don’t have one, I’ll just use more of the other. Parsley or green onions work fine too.
- Taste and tweak. Every batch is a little different. Don’t be afraid to squeeze in more lemon or add another spoon of mayo if it seems dry after chilling.
Egg salad is forgiving—it’s one of those recipes you really make your own over time.
How I Like to Serve It
Honestly, I eat this right out of the bowl sometimes, but if I’m putting a little more effort in, here are my favorite ways:
- On a sandwich. Classic white bread, toasted sourdough, or soft rolls all work. I usually pile on lettuce or sprouts, and if I have them, thin slices of cucumber or radish for crunch.
- With crackers. Makes a quick snack for when I’m working.
- As a salad topping. Over crisp lettuce or baby greens for a light lunch.
- In a wrap or pita. A great way to make it portable for picnics or work lunches.
If you’re making sandwiches for the family, let everyone add their own extras. My kid loves it with sliced pickles, my wife likes avocado and microgreens. It’s one of those meals everyone can customize.
Keeping It Fresh
Here’s how I store my egg salad at home:
- I keep it in an airtight container in the fridge. It usually lasts up to five days, but to be honest, it rarely survives that long in our house.
- If I’m making sandwiches ahead, I don’t assemble them more than a few hours before eating. Egg salad can make the bread soggy if it sits too long.
- Before serving, I always give it a stir and a taste. Sometimes the flavors mellow in the fridge and I like to pep it back up with a little more salt or a squeeze of lemon.
It’s one of those fridge staples that just makes lunch so much easier.
If you’re looking for something that feels classic but still fresh and bright, give this a try. I hope it becomes as regular in your kitchen as it is in mine.
Best Egg Salad
This easy, flavor-packed egg salad is a go-to lunch you’ll keep coming back to creamy, tangy, and fresh, it’s perfect tucked into a sandwich, spooned over lettuce, spread on crackers, or enjoyed straight from the bowl.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh dill
- 1 teaspoon capers, optional
Instructions
- Hard boil the eggs, peel them once cooled, and chop into bite-sized pieces.
- In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and a few grinds of black pepper.
- Stir in the diced red onion, then gently fold in the chopped eggs, fresh chives, dill, and capers if using.
- Cover the bowl and let the salad chill in the refrigerator for about 20 minutes to allow the flavors to meld. Give it a good stir, adjust the seasoning to taste, and serve however you like.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 211Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 285mgSodium 445mgCarbohydrates 3gFiber 1gSugar 1gProtein 10g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
