This easy egg salad recipe is creamy, flavorful, and made with simple, budget-friendly ingredients—perfect for quick lunches, sandwiches, or meal prep.
It’s a family-tested recipe we make on busy weeks because it comes together fast and stays delicious in the fridge for easy grab-and-go meals.
Why You’ll Love This Recipe!
This is one of those quick and easy sandwich recipes I find myself making almost every week. When I have a batch in the fridge, I know lunch is taken care of for a few days, which saves both time and money. It’s simple, dependable, and something my family actually gets excited to eat—especially on busy days when I don’t want to overthink meals.
- Made with simple, inexpensive ingredients you probably already have
- Perfect for meal prep—stays fresh in the fridge for several days
- Easy to customize with what you have on hand
- Great for sandwiches, lettuce wraps, or crackers
- A go-to recipe for quick lunches, picnics, and busy days
Another quick meal we love to make are chicken salad recipe and cucumber chicken salad sandwich recipe and chicken salad recipe. This is another fast and easy recipe that can be ready in just 10 minutes.
Ingredients
- Hard-Boiled Eggs and Cooled – Learn How to Boiled Eggs in the Oven or you can also make Air Fryer Hard Boiled Eggs
- Dijon Mustard – Feel free to use yellow mustard instead
- Green Onion and Rib Celery – We like to use a vegetable chopper to chop into small pieces
- Romaine Lettuce – Use any type of lettuce you prefer
Scroll to the bottom of the post for the full recipe in the recipe card.
How to Make Egg Salad
Step 1 – Cut eggs in half. Remove yolks and chop egg whites.
Step 2 – Mash yolks with mayonnaise, mustard and kosher salt & black pepper to taste until smooth and creamy in a bowl.
Step 3 – Add remaining ingredients and stir egg salad mixture well.
Step 4 – Serve on slices of bread or with a slice of lettuce and topped with fresh parsley.
Recipe Tips
- Start with cooled hard-boiled eggs. Warm eggs can make the egg salad watery and affect the texture.
- Chop the eggs and veggies evenly. This helps every bite have the right balance of creamy, crunchy, and flavorful.
- Mash the yolks first. Mixing the yolks with the mayonnaise and mustard creates a smoother, creamier egg salad.
- Taste before serving. Eggs can need a little extra salt and pepper, so adjust the seasoning after everything is mixed.
- Chill before serving if you have time. Even 30 minutes in the fridge helps the flavors come together.
Variations Ideas
- Greek Yogurt – Feel free to use Greek Yogurt instead of mayo for a lower calorie option.
- Additions – You can add chives, cayenne pepper, fresh lemon juice or pickle juice, shredded carrots, red onion, and fresh herbs to the egg yolks mixture to change the flavor and add crunch.
- Bread – Make this best egg salad sandwich with different types of bread slices.
- Sweet Pickle Relish – We have even added in about a tablespoon of sweet pickle relish for even more flavor.
Serving Suggestions
I like to keep it simple and just have some cut up veggies and fresh fruit or this fruit salad recipe. This is perfect dish if I am eating on the go.
We have packed a picnic or had a few friends over and served it with some of these:
- Classic Italian Pasta Salad Recipe
- Easy Pasta Salad Recipe
- Macaroni Salad Recipe
- Tropical Fruit Salad
- Oven Baked Sweet Potato Fries Recipe
Just keep it simple. All of these are easy and delicious choices.
Egg salad is also great for bridal showers, luncheons and more. It is so easy and a great meal idea when you need frugal, quick and easy!
Frequently Asked Questions
Egg salad will last 3–4 days when stored in an airtight container in the refrigerator.
Yes, egg salad can be frozen, but there are a few things you need to know. Make sure to place in a freezer safe container for up to 2 months. The texture and flavor may change after it is thawed. Make sure thaw in the refrigerator and drain any liquid. You may need to mix in fresh mayo before serving.
Learn how to make hard boiled eggs in the oven or in the instant pot. These tips will show you how to peel the large eggs easily too.
Make sure eggs are fully cooled and avoid adding too much liquid.
Find More Easy Sandwich Ideas
We love hearing from you. If you make this recipe for egg salad sandwich, please leave us a comment or a star review.
Egg Salad Recipe
Ingredients
- 12 eggs hard boiled and cooled
- ½ cup mayonnaise
- 2 teaspoons djion mustard
- 2 green onion thinly sliced
- 1 rib celery finely diced
- 1 tablespoon fresh dill chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 slices of romain lettuce
- 12 slices of wheat bread
See how we calculate recipe costs.
Instructions
- Cut hard boiled and cooled eggs in half. Remove the yolks and chop the egg whites.
- Mash the egg yolks with mayonnaise, dijon mustard, salt, and pepper until smooth and creamy.
- Add the chopped egg whites, thinly sliced green onions, finely diced rib celery, and chopped fresh dill. Stir until well combined.
- Serve the egg salad on slices of wheat bread with slices of romaine lettuce.
Easy and simple! Perfecto! Ty
Jane – I’m so glad you enjoyed! Thanks for sharing your feedback. Have a great day!
Sounds delicious. Can I use dried dill weed instead and how much?
Yes, you can use dried dill weed! I would start with about 1/3 of the amount of fresh dill called for in the recipe, since dried dill is more concentrated. Hope you enjoy it!
Ummm. Jusst likle mom made. Thanks!!
Frank – Thank you so much! This is the best compliment ever! Thank you so much for the positive review. I appreciate it so much!
Tastes great
I used greek yogurt and added red onions and fresh dill and bad
Thank you so much for sharing! ? I’m so glad you enjoyed the recipe! Using Greek yogurt is a great lighter option, and the fresh dill and red onion sound like delicious additions. Thanks for taking the time to leave a review—I really appreciate it! ??
Do avacado instead of mayo. Mmmm
Yum Susan – That sounds delicious! Thank you so much for sharing and for the positive review!
Made this recipe, though I had to do the math with just two of us. It was pretty good, but need more flavor (maybe celery salt, &onion powder???) My only complaint: The recipe starting out with using a dozen eggs which makes a huge amount. I’d like to suggest it start with 3 eggs (1/4 recipe) and then the software can do the math up to a dozen, which seems reasonable for today’s average size family. Keep the recipes coming!