Best Egg Salad Recipe – Love and Lemons

The BEST egg salad recipe! Delicious on a sandwich or straight from the bowl, this easy egg salad is creamy, tangy, and bright. A perfect lunch!

This egg salad recipe is creamy, flavorful, and bright. A perfect quick lunch, it’s easy to make with simple ingredients like mayonnaise, mustard, and fresh herbs. Try it on an egg salad sandwich (my favorite), or spoon it over crackers or greens!

I especially love this recipe for lunch during the spring. Lately, I’ve been making it weekly. But I haven’t always been an egg salad fan—for the longest time, I thought I didn’t like it.

This recipe changed my mind. Hands down the best egg salad I’ve tried, it has plenty of texture thanks to chopped (not mashed) hard boiled eggs and diced red onion. Fresh lemon juice gives the creamy mayo dressing a nice tangy kick.

Even if you’re on the fence about egg salad, I hope you’ll try this recipe. You might find that you love it as much as I do!

Egg Salad Ingredients

Here’s what you’ll need to make this easy egg salad recipe:

• Eggs, of course! Prepare them according to this recipe for how to make hard boiled eggs.
• Mayonnaise – It makes the salad rich and creamy.
• Dijon mustard – For tangy, peppery flavor. Feel free to sub yellow mustard if you prefer.
• Fresh lemon juice – It adds brightness.
• Red onion – For crunch and oniony bite.
• Fresh herbs – Chives and dill add freshness to the salad and enhance its savory flavor.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Egg Salad

This egg salad recipe is simple! Cook the hard boiled eggs, then peel and chop them. Dice the red onion and chop the fresh herbs too.

Whisk together the mayonnaise, mustard, lemon juice, salt, and pepper in a mixing bowl. Add the remaining ingredients and mix to combine.

Just chill and season to taste before serving.

For the best results, follow these tips:

• Start with good hard boiled eggs. I make mine by adding the eggs to a pot of cold water and bringing the water to a boil over high heat. When it reaches a rolling boil, I remove the pot from the heat, cover it, and let the eggs sit in the hot water for 12 minutes. Then, I chill them in an ice water bath for 14 minutes before peeling. This method yields easy-to-peel eggs with yellow yolks. For more tips on making perfect hard boiled eggs, check out my hard boiled eggs recipe!
• Maintain some texture. It’s ok if the egg yolks crumble a little as you fold the chopped eggs into the dressing, but don’t mash them up too much.
• Go all in on the herbs. Fresh chives and dill add savory flavor to this recipe, and they make it feel super fresh. If you don’t have one of them, use more of the other, or add fresh parsley instead.

Find the complete recipe with measurements below.

Ways to Serve

Enjoy this recipe straight from the bowl, or

• scoop it up with crackers or crostini,
• serve it over lettuce or other greens,
• or fold it into pita or a tortilla to make a wrap.

Or make a classic egg salad sandwich! Pile on fixings like lettuce, sprouts, or microgreens; thinly sliced cucumber, radishes, or avocado; and/or pickled red onions.

Storage Tips

• Store it in an airtight container. If you’re making egg salad sandwiches, don’t assemble them more than a few hours before you eat. If you make them too far in advance, they’ll get soggy!
• Keep it in the fridge. It can spoil if it’s at room temperature for 2 hours or more.
• Season to taste after chilling. I often find that this salad needs an extra pinch of salt or squeeze of lemon after it’s been in the fridge.

More Easy Egg Recipes

If you love this recipe, try one of these easy egg dishes next: