There’s nothing better than a classic egg salad sandwich for a quick lunch, and this creamy, herb-y recipe is my go-to. I love how easy it is to make egg salad with just a few simple ingredients and about 15 minutes. Boiling eggs is a breeze, and mixing them with Dijon Mustard, mayo, onion, and chives is all the work I really have to do!
Simple Egg Salad Recipe
My lunchtime go-to used to be chicken salad, but this easy egg salad recipe has started to win out. Something about the texture of perfectly-boiled eggs with creamy mayo is enough to satisfy my mid-day hunger. It’s one of the easiest lunches to make and the ingredients list is so short. This is something I know I can make in a pinch when I’m short on time and my kitchen is mostly empty. I love eating this egg salad with croissant buns or in a wrap, but there are so many ways to enjoy it!
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Homemade Egg Salad Recipe
Ingredients
- 5 large eggs
- 2 cups ice cubes
- 1 tablespoon chopped onion
- 1 tablespoon chopped fresh chives
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise (*)
- 1 pinch salt and pepper
- ½ tablespoon lemon juice
Instructions
Hard-boil Eggs:
- Fill a saucepan with cold water and carefully place eggs inside before bringing to a rolling boil.5 large eggs
- Once boiling, turn the heat off, cover with a lid, and let sit for 10 minutes.
- Carefully remove boiled eggs from the saucepan and place them in a bowl of cold water filled with ice cubes for 5 minutes.2 cups ice cubes
Make Egg Salad:
- Peel the cooled eggs, then cut into quarters with a sharp knife.
- Add the quartered eggs to a large bowl and use a fork to mash them.
- Add the mayonnaise, olive oil, fresh onion, chives, Dijon mustard, salt, black pepper, and lemon juice. Mix with a fork until everything is well combined.1 tablespoon chopped onion, 1 tablespoon chopped fresh chives, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, 1 pinch salt and pepper, ½ tablespoon lemon juice
- Eat with a fork, serve on sandwiches or wraps, and enjoy!
Notes
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ingredient Variations
- For a healthier version, swap the mayo for plain Greek yogurt or mashed avocado. The point is to get something super creamy with good fats that will bind the egg mixture together. Both ingredients work well, but you may need to adjust the seasonings slightly to get the right flavor—it’s not going to taste exactly the same.
- Want to double the protein? Mix some leftover cooked chicken (shredded or cut into bite-sized pieces) with the egg salad and voila! This version makes an extra filling lunch.
- For a little bit of spice, try adding some ground paprika, chili powder, crushed red pepper flakes, or a dash of your favorite hot sauce with the other ingredients.
How to Make Egg Salad Step by Step
Boil the Eggs: Hard-boil 5 large eggs. Then cool them in a bowl of ice water. This can be done on the stovetop (as instructed in the recipe card above), or use my easy Instant Pot hard-boiled eggs recipe. Or simply use any method you like best. This can be done ahead of time to speed things up.
Peel and Quarter: Peel the cooled eggs to remove all shell pieces. Then cut them into quarters, and place them in a bowl.
Mash: Use a fork to smash the eggs into smaller pieces, so it’s easy to mix with the other ingredients.
Mix Egg Salad: Add 1 tablespoon of chopped onion, 1 tablespoon of chopped fresh chives, 2 tablespoons of extra virgin olive oil, 1 teaspoon of Dijon mustard, 1 tablespoon of mayonnaise, 1 pinch of kosher salt and freshly ground black pepper, and ½ tablespoon of fresh lemon juice. Mix to combine everything evenly.
Serve: I love a classic egg salad sandwich with good bread or flakey croissant, or using it in a wrap. It’s also good as more of a dip with rice crackers, and I often simply eat it by the spoonful. It’s that delicious!
How to Store
Store egg salad in an airtight container in the refrigerator for 2-3 days. It can be eaten cold, straight from the fridge. I don’t recommend freezing this.
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