Homemade Egg Salad

I’ve always had a soft spot for simple lunches that come together in minutes. Growing up, egg salad sandwiches were a regular weekday staple in our house, and I’ve been making them for my own family ever since. There’s something so satisfying about turning a carton of hard-boiled eggs into something creamy and delicious.

The key to a really good egg salad is all in the details. A little red onion for bite, fresh herbs instead of dried, and the right balance of mayo and mustard. I used to skip the fresh parsley and chives, but once I tried them, I never went back. They make such a difference.

Making it from scratch? You’ll have egg salad ready in less time than it takes to run to the deli. And the best part is you can serve it on bread, crackers, or stuffed into a tomato. Sometimes I’ll make a double batch just to have it ready in the fridge for quick lunches.

SAVE NOW

What Kind of Eggs Should I Use?

Any eggs you have on hand will work great for egg salad, whether they’re white or brown. That said, fresher eggs can be a bit trickier to peel after boiling, so if you’ve got some eggs that have been sitting in your fridge for a week or so, those are actually perfect for this recipe. When it comes to size, large eggs are what most recipes call for and they’re your best bet here. If you’re buying eggs specifically for this dish, look for ones that are at least a few days old – your future self will thank you when it’s time to peel them.

SAVE NOW

Options for Substitutions

This egg salad recipe is pretty straightforward, but here are some swaps you can make based on what you have:

• Red onion: Yellow or white onion works just fine here. You can also use green onions (just the white and light green parts) for a milder flavor, or shallots if you want something a bit sweeter.
• Mayonnaise: Greek yogurt or sour cream can replace some or all of the mayo if you want a lighter version. Start with half mayo and half yogurt, then adjust to your taste. Just know it’ll be tangier and less creamy.
• Dijon mustard: Regular yellow mustard works in a pinch, though it’ll be a bit sharper. Whole grain mustard is another good option that adds nice texture.
• Fresh herbs: Don’t have fresh parsley or chives? Dried herbs can work – just use about 1 teaspoon of each since dried herbs are more concentrated. Fresh dill is also a great substitute that pairs really well with eggs.
• Lemon juice: White vinegar or apple cider vinegar can stand in for lemon juice. Use a bit less though, maybe ½ to ¾ teaspoon, since vinegar is stronger.

Watch Out for These Mistakes While Cooking

The green ring around the yolk and rubbery texture that ruins egg salad comes from overcooking your eggs – stick to exactly 12 minutes of boiling, then immediately transfer them to ice water to stop the cooking process.

Skipping the ice bath is a rookie mistake that makes peeling a nightmare and can lead to overcooked eggs, so give them the full 15 minutes to cool down completely before you start peeling.

Another common error is chopping your eggs too finely, which turns your salad into mush – aim for a chunky texture by cutting them into roughly ½-inch pieces so you get nice bites of egg throughout.

For extra flavor, make sure your eggs are at room temperature before boiling (they’ll cook more evenly), and don’t be shy with the seasoning since eggs need a good amount of salt and pepper to really shine.

SAVE NOW

What to Serve With Egg Salad?

The most popular way to enjoy egg salad is between two slices of soft white or wheat bread, but it’s also really good on toasted bagels or English muffins for breakfast. I love scooping it onto butter lettuce leaves for a lighter lunch option, or piling it on top of crackers for a quick snack. If you want to make it more filling, serve your egg salad alongside some potato chips, pickles, and fresh fruit like grapes or apple slices. You can also stuff it into a hollowed-out tomato or avocado half for a fun presentation that adds extra flavor and nutrition.

Storage Instructions

Store: Keep your egg salad in an airtight container in the fridge for up to 3 days. It’s actually one of those things that tastes even better the next day after all the flavors have had time to mingle together. Just give it a quick stir before serving since the mayo might settle a bit.

Make Ahead: You can totally prep this ahead of time for easy lunches or picnics. I like to hard boil my eggs the night before and keep them in the fridge, then whip up the salad in the morning. Just wait to add the fresh herbs until you’re ready to eat if you want them extra bright and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 30-36 g
• Fat: 40-48 g
• Carbohydrates: 6-10 g

Ingredients

• 6 large eggs
• 1/4 cup red onion, finely minced
• 1/4 cup + 1 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, minced
• 1 tsp fresh lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp celery seed

Step 1: Boil and Chill the Eggs

• 6 large eggs

Bring a pot of water to a rolling boil, then carefully add the 6 large eggs.

Maintain a gentle boil for 12 minutes to ensure the yolks are fully cooked but still creamy in the center.

While the eggs cook, prepare an ice bath by filling a bowl with ice and cold water.

Once the timer goes off, immediately transfer the eggs to the ice bath and let them sit for at least 15 minutes—this stops the cooking process and makes peeling much easier.

I find that older eggs (about 7-10 days old) peel significantly better than very fresh eggs, so check your carton date if you have time.

Step 2: Prepare the Aromatics and Seasonings

• 1/4 cup red onion, finely minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, minced
• 1/4 cup + 1 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp celery seed

While the eggs chill, mince the red onion as finely as possible and set aside.

Chop the fresh parsley and mince the fresh chives, keeping them separate.

Measure out the mayonnaise, Dijon mustard, lemon juice, and all the dry seasonings (salt, pepper, paprika, and celery seed) into separate small bowls or ramekins.

Having everything measured and prepped before combining makes it easier to taste and adjust the seasoning as you go.

Step 3: Peel and Chop the Chilled Eggs

• chilled eggs from Step 1

Gently tap each egg on a hard surface to crack the shell all over, then roll it lightly to loosen the shell further.

Start peeling from the wider end where the air pocket sits—this makes removal much easier.

Rinse each egg under cool running water as you peel to help separate the shell from the egg white.

Once peeled, chop the eggs into roughly 1/2-inch chunks and transfer to a medium mixing bowl.

Step 4: Build the Egg Salad

• chopped eggs from Step 3
• 1/4 cup red onion, finely minced
• 1/4 cup + 1 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp celery seed

Add the minced red onion, mayonnaise, Dijon mustard, and lemon juice to the bowl with the chopped eggs.

Gently fold everything together using a rubber spatula, being careful not to break up the egg pieces too much—you want some texture in the final salad.

Sprinkle in the salt, pepper, paprika, and celery seed, then fold again to distribute evenly.

Taste the salad and adjust the seasoning if needed; I like to add a touch more lemon juice if it seems a bit heavy or an extra pinch of salt to brighten the flavors.

Step 5: Finish with Fresh Herbs and Serve

• egg salad from Step 4
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, minced

Fold in the chopped parsley and minced chives just before serving to keep them bright and fresh.

Serve the egg salad immediately on bread, crackers, lettuce cups, or in a wrap, or chill until ready to serve.

The salad will keep refrigerated in an airtight container for up to 3 days, though the herbs will gradually lose some of their vibrant color.

Homemade Egg Salad

Delicious Homemade Egg Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 600 kcal

Ingredients

  

• 6 large eggs
• 1/4 cup red onion, finely minced
• 1/4 cup + 1 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, minced
• 1 tsp fresh lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp celery seed

Instructions

 

• Bring a pot of water to a rolling boil, then carefully add the 6 large eggs. Maintain a gentle boil for 12 minutes to ensure the yolks are fully cooked but still creamy in the center. While the eggs cook, prepare an ice bath by filling a bowl with ice and cold water. Once the timer goes off, immediately transfer the eggs to the ice bath and let them sit for at least 15 minutes—this stops the cooking process and makes peeling much easier. I find that older eggs (about 7-10 days old) peel significantly better than very fresh eggs, so check your carton date if you have time.
• While the eggs chill, mince the red onion as finely as possible and set aside. Chop the fresh parsley and mince the fresh chives, keeping them separate. Measure out the mayonnaise, Dijon mustard, lemon juice, and all the dry seasonings (salt, pepper, paprika, and celery seed) into separate small bowls or ramekins. Having everything measured and prepped before combining makes it easier to taste and adjust the seasoning as you go.
• Gently tap each egg on a hard surface to crack the shell all over, then roll it lightly to loosen the shell further. Start peeling from the wider end where the air pocket sits—this makes removal much easier. Rinse each egg under cool running water as you peel to help separate the shell from the egg white. Once peeled, chop the eggs into roughly 1/2-inch chunks and transfer to a medium mixing bowl.
• Add the minced red onion, mayonnaise, Dijon mustard, and lemon juice to the bowl with the chopped eggs. Gently fold everything together using a rubber spatula, being careful not to break up the egg pieces too much—you want some texture in the final salad. Sprinkle in the salt, pepper, paprika, and celery seed, then fold again to distribute evenly. Taste the salad and adjust the seasoning if needed; I like to add a touch more lemon juice if it seems a bit heavy or an extra pinch of salt to brighten the flavors.
• Fold in the chopped parsley and minced chives just before serving to keep them bright and fresh. Serve the egg salad immediately on bread, crackers, lettuce cups, or in a wrap, or chill until ready to serve. The salad will keep refrigerated in an airtight container for up to 3 days, though the herbs will gradually lose some of their vibrant color.