Egg Salad

Egg Salad is one of those quiet, reliable recipes that shows up when you need it. Fast lunch. Picnic filler. Something to tuck into a sandwich when the day gets away from you. No big speeches here. Just a straightforward, creamy, herby bowl of comfort that tastes like you put a little care into it. This version sticks to the basics with a few bright touches. Think soft but not mushy eggs, a gently tangy dressing, and a bit of crunch so each bite feels alive. If you’ve been craving a classic Egg Salad that doesn’t overdo it, you’re in the right place.

Ingredients for this Egg Salad

• 8 large eggs
• 1/3 cup mayonnaise, good quality
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice or white wine vinegar
• 1/4 cup finely diced celery
• 2 tablespoons finely diced red onion or scallions
• 2 tablespoons chopped fresh dill or chives
• 1/4 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Pinch of paprika or cayenne, optional

Optional add ins if you like a little extra character:

• 2 tablespoons finely chopped dill pickles or relish
• 1 teaspoon whole grain mustard
• 1/2 teaspoon honey for gentle balance
• Lettuce leaves, toasted bread, or crackers for serving

Instructions

1. Boil the eggs. Add the eggs to a medium saucepan and cover with cool water by about an inch. Set over medium high heat and bring just to a rolling boil. The moment it boils, turn off the heat, cover, and let the eggs sit in the hot water for 10 to 11 minutes. This timing gives you fully set yolks that stay creamy.
2. Ice bath. While the eggs sit, fill a bowl with ice and water. When the timer goes off, transfer the eggs to the ice bath and chill for 5 minutes. This stops the cooking and makes peeling so much easier.
3. Peel and chop. Crack each egg gently on the counter, roll to loosen the shell, then peel under a thin stream of running water if needed. Pat dry. Chop the eggs into bite sized pieces. I like a mix of small and medium pieces so the salad has texture, not paste.
4. Mix the dressing. In a medium bowl, stir together the mayonnaise, Dijon, lemon juice, celery, red onion, dill, salt, pepper, and paprika if using. Taste. It should be creamy with a little tang and a gentle bite from the onion.
5. Fold in the eggs. Add the chopped eggs to the bowl and fold with a spatula until coated. Try not to mash the eggs completely. A few yolk smudges are welcome. If it looks a touch dry, add a teaspoon more mayo. If it feels heavy, a splash of lemon juice brings it back.
6. Adjust and rest. Taste again for salt and pepper. If you’re adding pickles or relish, stir them in now. Let the egg salad rest in the fridge for 15 minutes if you can. The flavors settle in and the onion mellows. Worth the tiny wait.
7. Serve. Spoon onto toasted bread with lettuce, tuck into a croissant, pile into lettuce cups, or scoop with crackers. I like a few extra chives on top and a sprinkle of paprika for color. Simple, satisfying.

Cook and Prep Times

• Prep time: 15 minutes
• Cook time: 10 to 11 minutes for the eggs
• Chill time: 15 minutes, optional but recommended
• Total time: About 40 minutes, most of it hands off
• Makes: About 4 servings as sandwiches or 6 smaller scoops

Nutritional information

Approximate values per serving, based on 4 servings and without bread or extras. These will vary with your ingredients and portion sizes, so treat this as a ballpark.

• Calories: ~260 to 280
• Protein: ~12 to 14 g
• Total fat: ~22 to 24 g
• Carbohydrates: ~2 to 3 g
• Fiber: ~0 to 1 g
• Sodium: depends on your salt, mayo, and any pickles used

If you want to lighten it up, swap half the mayo for plain Greek yogurt. It keeps the creaminess with a little extra protein and a gentle tang.

Frequently asked questions

How do I keep the egg salad from getting watery?

Two things help. First, make sure your eggs are fully cooled and patted dry before chopping. Warm eggs release steam and condensation that puddles in the bowl. Second, finely dice watery add ins like celery and onion, then blot with a paper towel. If you use pickles or relish, squeeze out the extra brine. If your salad still looks loose, fold in one extra chopped egg or a small spoonful of Greek yogurt, which thickens it up without changing the flavor much.

How long does Egg Salad last in the fridge?

Stored in an airtight container, Egg Salad keeps well for 3 days. I find day two is peak flavor. For packed lunches, keep it chilled right up until you eat. If you’re making sandwiches ahead, try layering lettuce between the bread and the salad. It acts like a little moisture barrier so the bread doesn’t go soggy.

Can I make it without mayonnaise?

Yes. For a mayo free version, use full fat Greek yogurt as the base. Add a teaspoon of olive oil and an extra splash of lemon juice for body and brightness. A small spoon of Dijon and fresh herbs makes it taste complete. It will be a little tangier than a classic mayo version, but still creamy and satisfying. If you need it dairy free, use a good quality vegan mayo that you already like the flavor of.

Serving ideas: In case you’re staring into the fridge for inspiration. A toasted slice of sourdough with a leaf of butter lettuce. A soft bun with a few cucumber slices for crunch. Or spooned into endive leaves for a quick snack that looks fancier than the effort required. If you’ve got cherry tomatoes, halve a few and scatter them on top. Fresh, bright, done.

That’s it. A simple bowl of Egg Salad that feels dependable and never fussy. Make it once, then make it yours. Add a pinch of curry powder one day. A handful of chopped pickles the next. Or keep it classic and let the eggs speak. Either way, lunch is sorted.

Egg Salad

Recipe by William Jones

Servings

4

servings

Prep time

15

minutes

Cooking time

11

minutes

Calories

280

kcal

Egg Salad is one of those quiet, reliable recipes that shows up when you need it. Fast lunch. Picnic filler. Something to tuck into a sandwich when the day gets away from you. No big speeches here. Just a straightforward, creamy, herby bowl of comfort that tastes like you put a little care into it. This version sticks to the basics with a few bright touches. Think soft but not mushy eggs, a gently tangy dressing, and a bit of crunch so each bite feels alive. If you’ve been craving a classic Egg Salad that doesn’t overdo it, you’re in the right place.

Ingredients

• 8 large eggs

• 1/3 cup mayonnaise, good quality

• 2 teaspoons Dijon mustard

• 1 teaspoon lemon juice or white wine vinegar

• 1/4 cup finely diced celery

• 2 tablespoons finely diced red onion or scallions

• 2 tablespoons chopped fresh dill or chives

• 1/4 teaspoon fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• Pinch of paprika or cayenne, optional

Instructions

• Boil the eggs. Add the eggs to a medium saucepan and cover with cool water by about an inch. Set over medium high heat and bring just to a rolling boil. The moment it boils, turn off the heat, cover, and let the eggs sit in the hot water for 10 to 11 minutes. This timing gives you fully set yolks that stay creamy.
• Ice bath. While the eggs sit, fill a bowl with ice and water. When the timer goes off, transfer the eggs to the ice bath and chill for 5 minutes. This stops the cooking and makes peeling so much easier.
• Peel and chop. Crack each egg gently on the counter, roll to loosen the shell, then peel under a thin stream of running water if needed. Pat dry. Chop the eggs into bite sized pieces. I like a mix of small and medium pieces so the salad has texture, not paste.
• Mix the dressing. In a medium bowl, stir together the mayonnaise, Dijon, lemon juice, celery, red onion, dill, salt, pepper, and paprika if using. Taste. It should be creamy with a little tang and a gentle bite from the onion.
• Fold in the eggs. Add the chopped eggs to the bowl and fold with a spatula until coated. Try not to mash the eggs completely. A few yolk smudges are welcome. If it looks a touch dry, add a teaspoon more mayo. If it feels heavy, a splash of lemon juice brings it back.
• Adjust and rest. Taste again for salt and pepper. If you’re adding pickles or relish, stir them in now. Let the egg salad rest in the fridge for 15 minutes if you can. The flavors settle in and the onion mellows. Worth the tiny wait.
• Serve. Spoon onto toasted bread with lettuce, tuck into a croissant, pile into lettuce cups, or scoop with crackers. I like a few extra chives on top and a sprinkle of paprika for color. Simple, satisfying.

Notes

• Serving ideas: In case you’re staring into the fridge for inspiration. A toasted slice of sourdough with a leaf of butter lettuce. A soft bun with a few cucumber slices for crunch. Or spooned into endive leaves for a quick snack that looks fancier than the effort required. If you’ve got cherry tomatoes, halve a few and scatter them on top. Fresh, bright, done.