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egg salad in a white bowl with a sprig of dill in the middle

My Favorite Egg Salad Recipe

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


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


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


  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 (1/3 cup) , mustard (2 teaspoons), salt (1 teaspoon), pepper (1/2 teaspoon) and chopped herbs.


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

Keywords: egg salad recipe, egg salad with mustard and herbs