Recipe

Easy Egg Salad Recipe

Creamy, tangy, and perfectly seasoned egg salad that comes together fast with everyday ingredients. Great for sandwiches, crackers, and meal prep lunches.

By Matt Campbell

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4.8

A bowl of creamy egg salad with chopped chives and paprika on top, sitting on a wooden table with toasted bread nearby

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Egg salad is one of those quietly elite recipes. Humble, quick, and low effort, but if you season it like you mean it, it turns into the kind of lunch you keep “taste testing” until half the bowl disappears.

This version is creamy and classic, but not bland. You get a punchy little tang from Dijon and pickle juice, a bit of crunch from celery, and just enough seasoning to make it feel like more than mashed eggs and mayo. It is the kind of low-drama recipe that still delivers on crisp toast, bright flavor, and that cozy, lunch-counter comfort.

Egg salad piled onto toasted sourdough on a plate with sliced pickles on the side

Why It Works

Consistently creamy texture: A mayo plus Greek yogurt combo keeps it rich but not heavy, and it stays creamy even after chilling.
Bright, balanced flavor: Dijon, a splash of pickle juice or lemon, and a pinch of paprika wake everything up.
Tender eggs, not overcooked: The covered, off-heat method helps prevent overcooking and the gray-green ring that can happen when eggs go too long.
Flexible on purpose: Keep it classic, or add herbs, bacon, avocado, or curry powder depending on your mood.

Pairs Well With

Storage Tips

Refrigerator: Store egg salad in an airtight container for up to 4 days. It tastes best after 30 minutes of chilling because the flavors settle in.

Keep it from getting watery: If you are making it ahead, you can stir in the celery right before serving, or pat the chopped celery dry first.

For meal prep: Keep bread separate. Build sandwiches right before eating so you do not end up with soggy bread.

Do not freeze: Mayo and yogurt tend to split after thawing, and the texture gets weird fast.

Common Questions

How do I keep egg salad from being bland?

Salt is the first fix, but the real upgrade is acid. Add pickle juice or lemon juice, plus a little Dijon. Taste, then adjust. Egg salad should feel seasoned, not shy.

What is the best way to chop eggs for egg salad?

For a classic texture, mash the yolks with a fork and roughly chop the whites. If you like it extra creamy, use a potato masher for a few quick presses. Just do not overdo it or it turns pasty.

Can I make egg salad without mayo?

Yes. Swap the mayo for more Greek yogurt, or use mashed avocado for a different vibe. The flavor will be tangier with yogurt and more mellow with avocado.

How do I hard boil eggs so they peel easily?

Use older eggs if you can, chill them well in an ice bath, and peel under a little running water. For extra peeling success: crack all over, gently roll to loosen, and start at the wider end where the air pocket lives.

Does pickle juice matter?

Yes, in the best way. Dill pickle juice gives you that deli-style tang. Sweet pickle juice makes the salad sweeter and more relish-y. Start small, then add more to taste.

Is egg salad safe for lunch boxes?

It can be, but keep it cold. Pack it with an ice pack and avoid leaving it out for more than 2 hours, or 1 hour if it is above 90°F / 32°C.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid
Slotted spoon
Bowl for ice bath
Cutting board and knife
Mixing bowl
Fork or potato masher

Egg salad is my go-to when I want something that feels like I tried, but I also do not want to actually try that hard. I started making it as a “use what you have” lunch, then got a little obsessed with the small stuff: chilling the eggs properly, using Dijon instead of plain mustard, and adding just a splash of pickle juice for that deli-style pop. Now it is the recipe I make when friends end up in my kitchen and someone says, “We should eat something.” Five minutes later we are standing at the counter, eating egg salad on toast like it is the best idea we have had all day.