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This easy to make Egg Salad recipe features hard-boiled eggs mixed with mayonnaise, dijon mustard, and finely chopped fresh herbs. Perfect for a sandwich or wrap.
This quick and easy meal of egg salad is a great budget-friendly option for breakfast, lunch, and dinner. It’s a great make-ahead recipe, making it great for weekly meal planning.
This less than 30 minute meal is naturally gluten-free, dairy-free, and low carb, which makes it a great option when serving others. Serve it on its own or on some whole wheat bread for a great light lunch option!
Ingredients & Substitutions
- Mayonnaise: Use a mayo of your choice, or you
- Dijon: For extra flavoring. Substitute with yellow mustard if preferred.
- Lemon Juice: A hint of acidity rounds out the flavoring. Substitute with vinegar if needed.
- Optional Ingredients: Add some relish, either sweet or dill relish, or chopped up pickles. Other optional add-ins include diced red onion, diced celery, or diced jalapeño (like our Jalapeño Deviled Eggs).
Find the complete recipe card below with measurements and full instructions.
How to Make Egg Salad
- Bring a medium size pot of water to a simmer over medium heat. Add in the eggs and let them simmer in the water for 15 minutes. After the 15 minutes, remove the eggs and place them in a bowl of ice cold water, let them sit another 15 minutes. Crack and peel the eggs in the cold water or under cold running water.
- Chop the eggs to your preferred size (approximately 1/4 -1/2 inch chunks), add the egg to a medium size mixing bowl.
- Add the mayonnaise, dijon mustard, minced chives, parsley, and fresh dill. Sprinkle with salt, pepper and adda squeeze of fresh lemon juice. Stir this all together until well combined.
Serving
Egg salad can be enjoyed on its own or in a sandwich or wrap.
Storage
- Hard Boiled Eggs: These can be stored in the refrigerator for up to 7 days.
- Prepared Egg Salad: Store in a sealed container in the refrigerator for 2-3 days.
- Make Ahead: Boil and store eggs in the refrigerator for up to 7 days. Then prepare the egg salad when ready to serve or prepare your lunch or dinner for the day. This is a great meal prep recipe.
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Egg Salad
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons fresh chives minced
- 1 tablespoon fresh parsley minced
- 2 teaspoons fresh dill minced
- 1 teaspoon lemon juice fresh
- ⅛ teaspoon sea salt
- ⅛ teaspoon pepper
Instructions
- Bring a medium size pot of water to a simmer over medium heat. Add in the eggs and let them simmer in the water for 15 minutes.
- After the 15 minutes, remove the eggs and place them in a bowl of ice cold water, let them sit another 15 minutes.
- Crack and peel the eggs in the cold water or under cold running water.
- Chop the eggs to your preferred size (approximately 1/4 -1/2 inch chunks), add the egg to a medium size mixing bowl.
- Add the mayonnaise, dijon mustard, minced chives, parsley, and fresh dill. Sprinkle with salt, pepper and adda squeeze of fresh lemon juice.
- Stir this all together until well combined.
- Egg salad can be enjoyed on it’s own or in a sandwich.
Notes
- Mayonnaise: Use a mayo of your choice, or you
- Dijon: For extra flavoring. Substitute with yellow mustard if preferred.
- Lemon Juice: A hint of acidity rounds out the flavoring. Substitute with vinegar if needed.
- Optional Ingredients: Add some relish, either sweet or dill relish, or chopped up pickles. Other optional add-ins include diced red onion, diced celery, or diced jalapeño
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
