This easy egg salad recipe is the only egg salad recipe you’ll ever need! I love its classic creamy texture and savory flavor. I designed this recipe to be made with just 6 ingredients and ready in 15 minutes or less– so easy!
You’ll find no unnecessary frills here; just the classic elements of egg salad we all know and love. I love that this entire recipe comes together in just 15 minutes– and that includes the time it takes to cook the eggs! This easy egg salad is so rich, creamy, and indulgent!
What’s in This Easy Egg Salad Recipe?
- Eggs: Hard-boiled eggs form the base of this salad. I’ll teach you an easy way to make them!
- Onion: Adds a little bit of bite to the salad.
- Chives: Add a fresh and herbal flavor to the salad.
- Dijon Mustard: Adds a bit of tanginess to the salad.
- Mayonnaise: Makes the salad rich and creamy.
- Lemon Juice: Adds a touch of acidity to balance out the creaminess of the eggs and mayonnaise.
Variations To Try
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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Once you have made the egg salad, cover it with plastic wrap or place in an airtight container and it will keep well for 2 days. Because there is mayo in this salad, be sure to keep it in the fridge so that it doesn’t go off. It shouldn’t be kept at room temperature for more than 2 hours.
Can You Freeze Egg Salad?
I have found that it’s best not to freeze the egg salad as the texture will change once thawed.
Notes and Tips
- I prefer to use a full-fat mayonnaise that is richer with more flavor. You can use low-fat if you prefer, but stay away from the Miracle Whip!
- Taste the salad before serving and adjust the seasoning to your taste.
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 kosher salt and freshly ground black pepper
- ½ tablespoon fresh lemon juice
Instructions
- 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 eggs the eggs from the saucepan and place them in a bowl of cold water filled with ice cubes for 5 minutes.2 cups ice cubes
- Peel the eggs, then cut into quarters with a sharp knife.
- Add the quartered eggs to a large bowl and use a fork to smash them.
- Add the mayonnaise, olive oil, fresh onion, chives, Dijon mustard, salt, black pepper, and lemon juice.1 tablespoon chopped onion, 1 tablespoon chopped fresh chives, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, 1 pinch kosher salt and freshly ground black pepper, ½ tablespoon fresh lemon juice
- Mix with a fork until everything is well combined and enjoy!
Notes
More Egg Recipes We Love
- Eggs Benedict
- Deviled Eggs
- Parmesan Eggs in a Hole
- Egg McMuffin
- Eggs Florentine
- …Browse All Our Egg Recipes!
I never heard of using Olive Oil in Egg Salad. A good quality (full fat) mayo works best for us. BTW, try “Duke’s Mayo”, it’s really the best tasting mayo ever. Egg Salad is one of our very favorite sandwiches. We like ours on a whole grain wheat OR oatmeal bread w/Bibb lettuce. YUMM!
I like this recipe,but I dont like mayonnaise.
Iwould use miracie whip