• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
Home » Recipes » Salads

My Favorite Egg Salad Recipe

April 13, 2020 Updated March 17, 2024 by Lisa Goldfinger 5 Comments This post may contain affiliate links

Jump to Recipe

My favorite egg salad recipe is light on the mayo, brightened up with mustard, herbs, flaky sea salt, pepper and chopped fresh herbs. Dill, chives or scallions are all delicious options here, depending on your taste or what you have on hand.

It's good to have an egg salad recipe that you can rely on. When you're wondering what to serve for lunch or brunch, egg salad is always a good choice and you're likely to have all the ingredients in house to make it. This egg salad recipe is simple yet special enough that when I serve it, people always remark on how delicious it is.

How to make great egg salad

The key to making excellent egg salad is starting with perfect hard boiled eggs - not always easy to do. But fear not, I've spent years researching how to best make hard boiled eggs and I have a fantastic technique that works every time. The egg whites are tender, the yolks are cooked through but not chalky, and the shells peel off easily. 

how to make perfect hard boiled eggs for egg salad, boiling and peeling

How to make perfect hard boiled eggs for egg salad

  1. Place eggs in a saucepan and cover with cold water by an inch
  2. Bring water to a boil over medium heat. 
  3. As soon as the water boils, cover the pot, remove it from the heat, and leave the eggs soaking in the hot water for 12 minutes. 
  4. Cool the eggs in cold running water to stop the cooking process. Let the eggs soak in cold water for ten minutes and then peel them under running water or submerged in the pot, to rinse the shells away as you go. 

Now the easy part - Making Egg Salad!

  1. Place the eggs in a bowl and use a potato masher or a fork to chop them finely. Alternatively, a few pulses in the food  processor will  do the trick. 
  2. Mix in the rest of the ingredients: mayo, mustard, salt, pepper and herbs. 

That's all there is to it. Now you've got a delicious egg salad that balances rich eggs and mayo with spicy mustard and fresh herbs. 

how to make egg salad, chopping the eggs and adding mayo, mustard, salt, pepper and herbs

When there's egg salad in the house.....

  • Toast up some bread and get ready for an amazing egg salad sandwich
  • Add pickled red onions for some delicious vinegary crunch
  • Try egg salad on a toasted bagel with smoked salmon, for breakfast
  • Serve egg salad with crackers or cucumber rounds, as an appetizer
  • Make mini egg salad tea sandwiches for an afternoon tea party

egg salad on toasted sour dough bread with red onions and sliced tomatoes

By the way, If you love egg salad, you might also want to try Eggs Mimosa: French-style deviled eggs with tuna. 

egg salad on lettuce leaves in a bowl with a sprig of dill in the middle

Here's my favorite egg salad recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
egg salad in a white bowl with a sprig of dill in the middle

My Favorite Egg Salad Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Lisa
  • Total Time: 28 minutes
  • Yield: 6-8 1x
Print Recipe

Description

A fantastic egg salad recipe, light on the mayo, with bright fresh flavors.


Ingredients

Scale
  • 12 large eggs
  • ⅓ cup mayonnaise (my favorite is Hellman's)
  • 2 teaspoons dijon mustard (creamy or grainy)
  • 1 teaspoon sea salt or kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2-3 tablespoons chopped fresh chives, scallions or dill

Instructions

  1. Place eggs in a heavy saucepan that's large enough to hold them in a single layer. Fill the pan with enough cold water to come up an inch above the eggs. Bring the water to a boil over medium heat. As soon as the water comes to a boil, cover the pot, remove it from the heat, and set a timer for 12 minutes.
  2. When the timer goes off, pour off the hot water. Run cold water over the eggs for a minute or two to stop the cooking process. Let the eggs sit in cold water for 10 minutes.
  3. Crack the eggs and peel them under cold running water or submerged in water, to rinse the shells away as you peel.  .
  4. Place the eggs in a bowl and use a potato masher or a fork to chop them finely. Alternatively, a few pulses in the food  processor will  do the trick.
  5. Mix in the rest of the ingredients: mayo (⅓ cup) , mustard (2 teaspoons), salt (1 teaspoon), pepper (½ teaspoon) and chopped herbs.

Notes

How long will egg salad last? Egg salad will keep in the fridge for up to 4 days, in a tightly covered container.

  • Prep Time: 15 min
  • Cook Time: 12 min
  • Category: eggs
  • Method: boil
  • Cuisine: American

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More Salad Recipes

  • A broiled miso salmon fillet topped with miso dressing and sesame seeds on a bed of salad greens with jicama matchsticks, mango chunks and sliced watermelon radishes.
    Miso Ginger Salmon Salad
  • Vietnamese noodle salad bowl - bun this nuong - with caramelized pork, vermicelli rice noodles, shredded carrots, cabbage and cucumbers, bean sprouts and half a lime, chopsticks resting on the bowl.
    Vietnamese Noodle Salad with Caramelized Pork (Bun Thit Nuong)
  • Korean cucumber salad in a bowl with chopsticks
    Korean Cucumber Salad
  • leafy salad on a small plate with baby romaine, orange segments, toasted pecans and cranberries.
    My Favorite Holiday Salad

Filed Under: All Recipes, Dinner, Entertaining, Lunch and Brunch, Quick and Easy, Salads, Vegetarian Tagged With: Easter, eggs

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. JT

    March 26, 2022 at 10:43 am

    I made it exactly as directed. Delicious!!

    Reply
  2. Lori

    March 25, 2021 at 12:29 pm

    Just going to share. Kewpie Mayo has MSG in it! No way!

    Reply
    • Hollis Ramsey

      March 25, 2021 at 4:15 pm

      Here’s the story about MSG and me: In my 20s I couldn’t eat anything with MSG without having migraine-level headaches and heart arrhythmia. Seriously, folks, I couldn’t handle MSG at all! So I avoided it for decades. Now that I’m in my 60s, I tried it again out of curiosity and the adverse reactions were gone. Now I have a 16-oz bag of MSG and I put it in lots of recipes. Same thing happened with green bell peppers — I’ve always loved them but my digestive system didn’t, so I avoided them, buying the pretty orange ones instead. But now I can eat them! They’re just delicious in my amazing Baked Greek Salad, and the juices are perfect for sopping up with thick toasted baguette slices. So I don’t know if you’re like me, but my body changed. Now I can eat gumbo with a proper trinity! MSG is fantastic if your body can handle it, and the same for green peppers. And Kewpie mayonnaise is the best thing since sliced brioche!

      Reply
  3. Hollis Ramsey

    September 17, 2020 at 11:21 am

    If your favorite mayo is Hellman’s, chances are good you haven’t tried Kewpie Mayonnaise. I’m seriously kvelling about this Japanese mayo in a squeeze bottle, it’s miles above the rest!!! (available on Amazon)

    Reply
    • Lisa

      September 17, 2020 at 12:46 pm

      Hi Hollis,
      Actually I have tried Kewpie Mayo. I've used it to make Japanese potato salad. I never thought to use it in other things but now I think I will! 🙂
      Thanks for the inspiration!!

      Reply

Primary Sidebar

Hi, I'm Lisa! Welcome to Panning The Globe. Dive into my collection of delicious, healthy recipes, discover new global flavors, and create unforgettable meals for your family and friends. Learn More!

Healthy Easy Recipes for Spring!

  • Easy White Bean Turkey Chili Verde
  • Bowl of lemon asparagus risotto topped with shredded basil and parmesan
    Lemon Asparagus Risotto
  • Rows of colorful chopped veggies and chicken in a serving bowl: cherry tomatoes, chicken, cucumbers, red onion, carrots and avocados.
    Rotisserie Chicken Chopped Salad
  • a bowl of Korean Chicken Stew with Gochujang Sauce
    Korean Chicken Stew with Gochujang
  • overhead shot of a cast iron skillet filled with paella: shrimp, sausages, chicken, strips of pimiento and a parsley leaf in the middle
    Easy Spanish Paella Recipe
  • white bowl filled with roasted fennel, tomatoes and white beans
    Roasted Fennel, Tomatoes and White Beans
  • Fish in crazy water is a classic Neopolitan dish of fresh fish, poached with carrots, celery, onions and tomatoes. The fish is tender, the veggies are crisp-tender, the broth is sweet and delicious, and dinner is on the table in just 30 minutes.
    Fish In Crazy Water
  • rimmed baking sheet topped with baked chicken thighs, potatoes, red bell peppers, zucchini and green olives.
    Baked Chicken Thighs with Potatoes Peppers and Olives

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes
banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © Panning The Globe 2025 · All text, recipes, content and images on this site are the sole property of Lisa Goldfinger and Panning The Globe.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

174 shares