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I’ve nailed the perfect egg salad recipe and I’m so excited to share it with you! There’s just something so satisfying about creamy egg salad piled between two fluffy slices of fresh artisan bread. But only when the flavours hit that perfect balance of salty, sweet and tangy.
After a bit of trial and error, I think I’ve finally mastered it. This healthy egg salad recipe is simple, full of flavour, and made perfectly boiled eggs. So if you’ve ever wondered how to make egg salad without the fuss, you’re in the right place.
What Makes This Egg Salad Work
The secret to this egg salad lies in its simplicity and balance. Perfectly boiled eggs are chopped and mixed with just the right amount of creamy mayo, a hint of mustard, and a touch of sweetness to bring everything together. It’s rich, tangy, and comforting at all at once, without being heavy or overwhelming.
What really sets this apart is the texture. The eggs are soft but not mushy, the seasoning is gentle but flavourful, and there’s just enough crunch from the extras to keep every bite interesting.
What Goes Into This Egg Salad
To make the perfect egg salad, it all starts with high-quality ingredients and just the right balance of creamy, tangy, and herby. This version is simple but packed with flavour, thanks to a few key additions that take it to the next level.
- Eggs: Large eggs boiled to perfection form the creamy, protein-rich base of this classic salad.
- Mayonaise: Whole egg mayo or Japanese mayo gives it that silky smooth texture without overpowering tha falvour.
- Dijon Mustard: Adds a subtle tang and sharpness that cuts through the richness beautifully.
- Fresh Herbs: A mix of dill, chives, and parsley brightens everything up and adds an aromatic finish.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make This Egg Salad
- Boil the Eggs: Place the eggs in a pot and fill with cold water until the eggs are covered by at least 1 inch. Bring to a boil over medium heat and let boil for 1 minute.
- Let Them Sit: Cover the pot with a lid, remove from heat, and let the eggs sit in the hot water for 10 to 12 minutes. Keep the lid on the entire time to trap the heat.
- Cool the Eggs: Transfer the eggs to a bowl filled with cold water and let them cool for about 5 minutes.
- Peel and Chop: Once cool, peel the eggs and chop them into quarters.
- Mix the Salad: Add the chopped eggs to a mixing bowl and season with salt and pepper. Gently fold in the rest of the ingredients.
- Adjust and Serve: Taste and adjust seasoning as needed. Serve immediately or cover and chill until ready to enjoy.
Pair your egg salad with Crispy Garlic Roasted Potatoes for a comforting and satisfying side. Add Honey Roasted Carrots with Garlic Butter to bring a sweet, buttery contrast to the creamy eggs. Together, they make a cozy and well-rounded plate.
For something fresh and light, try it with Avocado Tomato Corn Salad. The bright flavors and creamy avocado cut through the richness perfectly. It’s a simple way to turn egg salad into a full, feel-good meal.
Recipe FAQ’s
Egg salad can last between 3 to 5 days when stored properly. Keep it in an airtight container in the coldest part of your fridge. Always give it a quick smell and stir before serving leftovers.
For the best texture, boil your eggs for 10 to 12 minutes, then transfer them straight into cold water. This gives you a fully cooked yolk without overcooking or turning them rubbery. You can crack one open to check, and let the rest sit longer in the hot water if needed
Here’s a quick guide: runny yolks take 5–6 minutes, soft boiled 6–8 minutes, medium boiled 8–10, and hard boiled 10–12 minutes. For egg salad, stick to hard boiled for the best results. It gives structure and avoids a runny texture.
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The Perfect Egg Salad
Ingredients
- 12 large eggs
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/4 cup celery finely chopped, or dill pickles
- 1/3 cup whole egg mayonnaise or Japanese mayo
- 2 tablespoons dijon mustard
- 1 tablespoon horseradish
- 3 tablespoons fresh dill finely chopped
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 pinch paprika
Instructions
- Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
- Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10-12 minutes. DO NOT LIFT OR REMOVE LID.
- Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
- Peel eggs and chop into quarters.
- Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
- Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I also add several green onions chopped finely. This is a great recipe! Thank you.
LOVE this recipe! Thank you for posting! And egg salad is literally my favorite 😉
Greetings! I went out and bought Dill and Horseradish, both of which I had never used before. It all works together perfectly! I love it and it is a great meatless meal option. Thank you.
This is the most delicious egg salad for me. I can taste all the ingredients, and all of these ingredients give this egg salad such an outstanding taste. This is the only egg salad I will make. Thank You So Much.
Ok. This is amazing egg salad. I’m guessing the whole egg mayo is key ingredient. I wouldn’t change a thing.
If the mayo is that important, do you have a recipe for mayo that would work well?
I used vegan mayo “just mayo”, the flavor was delicious.