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Egg Salad

4.91 from 91 votes
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posted: 04/08/23

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This post may contain affiliate links. Please read my disclosure policy

Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.

an egg salad sandwich that has been cut in half and stacked

Sometimes we are looking for an easy dinner that we can make at the very last minute. Honestly, we are always looking for that. This Egg Salad recipe is the perfect recipe to keep in your back pocket for the days when you have no idea what to feed your family.

This recipe has the perfect balance of egg and creaminess, and the most simple yet delicious flavors. While we like to keep it on hand for a dinner that is on the table in under 30 minutes, it is a great recipe for a party. If you are hosting a baby shower or summer picnic, this recipe is easily doubled or tripled to add another great salad to your table.

Reader Review

This is the best egg salad! I’ve made this recipe 4 times in the last two weeks! Try it on slightly toasted sourdough . . . a bit of fresh greens and mayo. Unbelievable!!

overhead picture of hard boiled eggs that are cut in half

How to Make Egg Salad

This is just a brief overview of how to make this delicious sandwich recipe. For the full recipe with all of the measurements see the recipe card at the bottom of the post.

  1. Hard boil the eggs. I have instructions to do that on the stovetop listed here, but you can also making hard boiled eggs in the instant pot.
  2. Separate the eggs. Take the yolks out of the whites and put them in a bowl.
  3. Mix the yolks. Mix the egg yolks, mayonnaise, and seasonings. Taste to adjust the seasonings.
  4. Stir everything together. Add in the chopped remaining egg whites and the celery.
overhead photo of a bowl of egg yolks and mayonnaise

How to Hard Boil Eggs

Hard Boiled Eggs are made simply on the stove top. You can check out my How to Make Hard Boiled Eggs post for lots of tips and tricks. But my very favorite way to make them is in the Instant Pot. You can see the link for that below.

  1. Add eggs in a single layer to a saucepan.
  2. Cover with water.
  3. Bring to a boil, then turn the heat off, and cover for 12 minutes.
  4. Transfer to a bowl filled with ice for five minutes.

Instant Pot Hard Boiled Eggs

Making hard boiled eggs in the Instant Pot is my favorite way to make them. They are so hands off and the shell slips right off.
overhead picture of a bowl of the ingredients for egg salad

The Best Egg to Mayonnaise Ratio

This recipe has the best ratio of eggs to mayonnaise. While it is nice and creamy, it still is hearty and full of eggs. We are using 8 large eggs to 3/4 cup of mayonnaise. We found that 1/2 a cup made for an egg salad that was too dry, while 1 cup was way too much. This is the perfect balance.

Add Some Pickle

For an extra boost of flavor to this great recipe, cut up a dill pickle or two, and then add a few teaspoons of the dill pickle juice to the mixture. I love the crunch that the pickle adds and the great taste of the dill pickle juice.

Variations

I love this recipe as is, but it is also great with some addtions.

  • Green Onions: I’ve had lots of readers tell me that they enjoy this with a green onion or two sliced and added.
  • Chives: These are another great option if you don’t like green onions.
  • Fresh Herbs: Fresh dill or fresh parsley could be delicious additions here.
  • Avocado: I love my Avocado Egg Salad. It replaces some of the mayo with avocado.

What to Add to an Egg Salad Sandwich

If you are my husband, you just put egg salad on bread, and you are a happy camper. If you want some other ideas, here are some of the things I like on mine.

FAQ

How long does egg salad last?

When stored in an air tight container in the refrigerator, this egg salad will last for 3 to 5 days. Please always use your best judgment and if leftovers smell off, toss them.

How many does egg salad serve?

This recipe makes 1 1/2 cups. You can make a nice egg salad sandwich with 1/3 cup, meaning you can make 4 sandwiches out of this recipe.

What to serve egg salad on?

We love our egg salad sandwiches on thick country bread, as seen here, but you could also serve it on buns. If you are eating low carb, you could eat these out of lettuce cups, like pictured in my Seafood Salad.

side picture of a bowl of egg salad recipe

What to Serve with Egg Salad Sandwiches

This recipe is perfect for a picnic or backyard BBQ, but it also makes a really great and easy weeknight dinner! We love egg salad sandwiches with watermelon on the side.

Some other great side dish options that scream summer picnic are:

If you make this recipe or any of my other recipes, leave me a comment and let me know what you think!

an egg salad sandwich that has been cut in half and stacked
4.91 from 91 votes

Egg Salad

Serves: 4 sandwiches
(tap # to scale)
Prep: 5 minutes
Cook: 17 minutes
Total: 22 minutes
Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.

Ingredients

  • 8 hard boiled eggs
  • 3/4 cup mayonnaise (I used light, but full fat will work)
  • 1 celery stalk diced small
  • 1 teaspoon dill weed
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon table salt see note
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  • To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.
  • Peel the eggs and seperate out the yolks. Chop the egg whites.
  • In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, dijon mustard, onion powder, garlic powder, salt, black pepper and paprika until creamy. Taste and adjust seasonings as desired.
  • Stir the chopped egg whites into the mixture. Serve on buns with lettuce and sliced tomatoes and enjoy!

Notes

While I think this recipe is great as written, some have said that it is too salty. Tastes definitely vary, especially when it comes to salt, so if you are sensitive to salt, start with half the amount knowing you can add more as desired.
Nutritional information is based on using light mayonnaise.
Serving: 0.3cup Calories: 267kcal (13%) Carbohydrates: 5g (2%) Protein: 13g (26%) Fat: 21g (32%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 7g Monounsaturated Fat: 7g Cholesterol: 424mg (141%) Sodium: 491mg (21%) Potassium: 167mg (5%) Sugar: 1g (1%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
an egg salad sandwich that has been cut in half and stacked

did you make this

Egg Salad

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Cassandra Hapsas says

    5 stars
    Love it…love the layout of side dishes and ingrediences. I love the banana chocolate chip Bread. Best I’ve had. I did use nutmeg in my batter. Love the way you cook, very appealing. I’ve followed you for 6 months and I have used your recipes and you have made cooking a joy. Thank you, Cassandra
    Love the emails

    • Lisa Longley says

      Cassandra, I can’t even tell you how much this comment brightened my day. Thank you so much for taking the time to leave it.

  2. Kathleen says

    5 stars
    Always love your recipes. Easy and ingredients are readily available and most of taste very good!!!!! Family loved it!!!!

    • Lisa Longley says

      Thank you Kathleen! I’m so happy to hear this.

  3. Ada DonMartin says

    I absolutely love your FB page and also your website. Sooo many good recipes. Definitely my go-to when I need meal ideas!

    • Lisa Longley says

      This means so much to me, thank you!

  4. Suzy says

    I like the recipe..never added dill but will try it..thank you..

    • Lisa Longley says

      I hope you enjoy it!

  5. Marilyn Nord says

    Ending my emails from you Lisa love your recipes, hate the ads. I am tired of wasting time deleting ads I am not interested in.

    • Lisa Longley says

      I’m not quite sure what you mean by ads. We don’t send out ads in our emails.

  6. Katie Shore says

    5 stars
    This is the best egg salad! I’ve made this recipe 4 times in the last two weeks! Try it on slightly toasted sourdough .. a bit of fresh greens and mayo. Unbelievable!!

    • Lisa Longley says

      I’m so happy you love it so much, Katie!

  7. Dorothy says

    I made this and added a little red onion! It was delicious! Thank you!

    • Lisa Longley says

      You are welcome!

  8. Karen says

    I love this recipe, it’s the closest to my mom’s that I have found. The only additional ingredient I add is a tablespoon of finely chopped green onions

    • Lisa Longley says

      I’m so glad that you like it!

  9. Lisa says

    Hello, my husband loves egg salad and there were hundreds to choose from I decided to try it’s. Nice but for our liking way toooo much salt, as I followed ur recipe with no deviations. Nx time I will leave out the salt until the end and season with salt to suit our liking.
    P.S. will be trying more of ur recipes

  10. Lisa says

    Hello, I just realized ur name is Lisa also.
    I’m put Lisa, G nx time okay. Thks👍

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