If you’re craving a quick, comforting meal with fresh flavors, this Egg Salad Recipe hits the spot.
Made with chopped hard-boiled eggs, fresh herbs, and a tangy creamy dressing, it’s the ideal go-to for sandwiches, crackers, or a simple lunch bowl.
Why You’ll Love This Recipe
Quick and easy: Ready in under 30 minutes, with simple steps.
Flavor-packed: Dill, chives, and paprika add bold, refreshing notes.
Great for meal prep: Make a batch and enjoy it all week.
Versatile: Serve it as a sandwich, salad topper, or dip.
Naturally gluten-free: A wholesome choice for all diets.
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs – The creamy base for this classic salad.
Celery & red onion – Add crunch and a fresh bite.
Dill & chives – Bright, herby flavors that elevate the dish.
Mayonnaise – The creamy base of the dressing.
Dijon mustard & lemon juice – Bring sharpness and balance.
Paprika – Adds warmth and depth.
Garlic – Just one clove makes a big difference in flavor.
Pro Tips Before You Start
Use older eggs: They’re easier to peel after boiling.
Cool eggs completely: This keeps the salad from becoming watery.
Chop to your liking: Keep it chunky for texture or mash for a smoother spread.
Adjust seasoning last: Let flavors meld before adding more salt.
Make ahead: The salad tastes even better after chilling for a few hours.
How to Make Egg Salad (Step-by-Step)
Step 1 – Boil and Cool the Eggs
Hard-boil 8 eggs using your preferred method.
Once cooked, cool them in an ice bath or under cold running water.
Peel and chop the eggs into chunks and place them in a large mixing bowl.
Step 2 – Add the Crunch and Herbs
To the chopped eggs, add the finely chopped celery, red onion, dill, and chives.
Stir gently to combine.
Step 3 – Prepare the Creamy Dressing
In a separate small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and minced garlic.
Stir until smooth and fully combined.
Step 4 – Combine Everything
Pour the dressing over the egg mixture.
Fold gently until everything is evenly coated.
Chill before serving or enjoy immediately.
What to Serve It With
Classic sandwich: Spoon between slices of toasted sourdough or brioche.
Lettuce wraps: A low-carb, refreshing lunch option.
Crackers or toast points: For a picnic or snack board.
Stuffed tomatoes or avocados: A creative and elegant presentation.
Salad bowls: Serve atop mixed greens for a light meal.
Variations / Substitutions
Add crunch: Mix in diced pickles or cucumber.
Creamier version: Add a splash of sour cream or Greek yogurt.
No garlic? Try shallots or skip for a milder flavor.
Spicy twist: Add a pinch of cayenne or diced jalapeños.
Egg whites only: For a lighter, high-protein version.
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 3 days.
Do not freeze: Mayonnaise-based salads separate when frozen.
Best served chilled: Flavors meld beautifully after a few hours.
FAQs
How long does egg salad last in the fridge?
It’s best enjoyed within 3 days when kept in an airtight container.
Can I use store-bought boiled eggs?
Yes, it’s a convenient shortcut—just make sure they’re fresh.
Is egg salad healthy?
It can be! Eggs provide protein and nutrients, and you can adjust the mayo for a lighter version.
Can I make it the night before?
Definitely. It actually tastes better the next day after the flavors meld.
How do I prevent watery egg salad?
Let boiled eggs cool completely and avoid overmixing.
Can I swap mayo with yogurt or avocado?
Yes! Greek yogurt or mashed avocado are great alternatives.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in healthy fats and protein.
Final Thoughts
This Egg Salad Recipe is a timeless favorite—creamy, flavorful, and endlessly adaptable.
Whether piled high on toast or spooned into lettuce cups, it’s a simple dish that delivers comfort and satisfaction in every bite.
Egg Salad Recipe
Ingredients
Method
- Peel and chop the eggs, then place in a bowl.
- Add celery, onion, dill, and chives.
- Mix dressing ingredients in a separate bowl.
- Pour dressing over the salad and gently fold to combine.
- Chill before serving or enjoy right away.
- See full steps with tips & photos → https://theboatshedcafe.com/egg-salad-recipe/
Notes
- For extra texture, add chopped pickles or a splash of pickle juice.
- You can substitute Greek yogurt for half the mayo for a lighter version.
- Fresh herbs really make this shine—don’t skip them if you can help it!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.
[…] I add eggs to this salad? Yes! Chopped hard-boiled eggs go great with the other […]