Egg Salad
Updated
Updated
This Egg Salad Recipe is super simple and perfect as a side, in a sandwich, or lettuce wraps for a low-carb option. I’ve made it with pickles, mayo, and mustard, and it’s a must for lunch and at any summer BBQ or picnic.
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Every spring I’m excited for baseball season because that means it’s also BBQ, grilling, and potluck season! Bring on all the burgers, hot dogs, pasta salad, and egg salad, please.
This is my go-to egg salad recipe—it’s simple and easy, tangy from the mustard, but slightly sweet, too, and it also gets a slight crunch from dill pickles (which I love), instead of celery (which I don’t). I never get tired of it! Don’t miss my deviled egg pasta salad where my favorite egg salad and pasta salad are combined!
Best Egg Salad Recipe
Ingredients
- 8 large eggs
- 1 large dill pickle, diced very small
- 2 tsp dill pickle juice
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp sugar*
- ¼ tsp coarse salt
- ¼ tsp pepper
- 1/8 tsp paprika, plus more for garnish
Instructions
- Make the hard boiled eggs: add the eggs to a saucepan and fill with cold water to cover eggs by 1-2 inches. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 12-14 minutes. Take the eggs out of the water and immediately submerge into ice water. Let cool completely.
- Peel and chop the eggs small.
- Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with a touch of paprika.
- Serve as is, on sandwiches, or as lettuce cups and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Egg Salad Step by Step
Boil the eggs: Make the hard boiled eggs: add the eggs to a saucepan and fill with cold water to cover eggs by 1-2 inches. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 12-14 minutes. Take the eggs out of the water and immediately submerge into ice water. Let cool completely.
Chop the eggs: Peel and chop the eggs into small pieces either with a knife or an egg chopper.
Combine seasoning: Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with a touch of paprika.
Serve: Serve as is, on sandwiches, or as lettuce cups and enjoy!
How to Store
This egg salad will keep in the fridge, covered in an airtight container, for up to 3 days. I do not recommend freezing it.
What to Eat With Egg Salad
Egg salad makes the perfect picnic lunch alongside a hearty chickpea or three bean salad. Don’t forget to make these colorful dessert kabobs for your after meal treat.
Just made this recipe! I have to thank you greatly! Hands down the best egg salad ive made or eaten… ever! Its going into my rotation as my go to. I made it exactly as recipe although I did 14 medium size eggs and I did 1.5 times the ingredients. Consistency was perfect. As is it was the best ive ever had. I then added a personal touch of about 1/4 tsp of cavenders greek seasoning. I feel that addition brought another welcomed depth of flavor.
Just made it again. Best ever! Correction on my comment above… I used 1/2 tsp cavenders seasoning.
Oh boy!! The best EVER egg salad recipe!! I skipped the sugar and used Abllulose instead .
This is such a great recipe, it’s about to be switched up with my normal bland version. I did switch out the dill pickle and juice with sweet pickle relish and did not omit the sugar. It is great just like this! (As I do not like dill pickles) I’d been hunting for a good egg salad recipe and I think this is going to be it for now.
We loved this. So simple and delicious. Usually I used sweet pickle relish but there was something about the dill pickles and a bit of sugar that was way better.
I just threw out my other egg salad recipes and replaced them with this one! Loved it!
My go to egg salad recipe! Would you mind please telling me where you got the gadget you used in your video for cubing your hard boiled eggs? Thank you!
Best egg salad recipe! We loved it! It’s my go-to for egg salad now!
This is a keeper. I love the mayo + Dijon + pickle juice trio. I also alive bread and butter pickles so I added that as well.
This made an absolutely perfect egg salad. We used a generous amount of pickle and a little extra paprika. Keeping this recipe on file to make again! Thanks.
This is my. new favorite egg salad – perfect as is!
My family loved it, thanks!
Great egg salad recipe! I have made it almost like yours except no sugar. I add sugar to my potato salad (which I now make with blanched cauliflower cut up like the size of potatoes for a delicious low carb dish. Most people do not realize they are eating cauliflower.) I tried making this egg salad with the sugar added! DELICIOUS!!! Thanks for the idea of a little sugar!!
Quite tasty. I took it easy with the pickle but next time I will use the entire amount.
As someone who is not a fan of most people’s “salads” your recipe and write up made me smile. I hate celery. We usually don’t use sugar and sometimes leave out the mustard or use Dijon instead. Duke’s mayonnaise and Clausen pickles is the route we take in this household for every “salad” now.
I use a little hidden valley ranch seasoning and creamy dill seasoning in mine!
mmmmmmmm and more MMMMM good!
Amy, thanks for the egg salad recipe. Crunchy bacon is a nice touch. I read another egg salad recipe using whipped cream cheese.
I’ve been looking for an alternative to celery too. I don’t hate it but it’s definitely not a creamy salad ingredient in my book just isn’t for me – this is my new favorite recipe, thank you so much.
I made this today to make finger sandwiches for the royal wedding tomorrow! I used dill relish since I have it on hand. I also used my pastry cutter on the eggs before adding the other ingredients to chop up the egg whites very fine. Tastes great!
This is WONDERFUL!!
I just made this and it’s delicious! I just used a little more pickle for the tang.
This is one of my all-time favorite recipes! I’ve made it dozens of times. Love your blog.
THE BEST EGG SALAD RECIPE!!
We like egg salad with real bacon, browned crisp, broken into bits and stirred in. My mother always made it that way in the 40s-50s and my kids liked it that way, too. Yep, it’s gotta have a dab of mustard…bland, otherwise.
Best simplest egg salad ever! Used Claussen Kosher Dill Spears and wow! Thank you for this wonderful recipe!
Easy to make and tastes great!
Made this recipe, but with chopped up olives instead of pickles. Loved it!
This was the best egg salad recipe ever! Thank you for sharing,
Lisa is so right! MMMMMM
Mmmmm…made this with hot pickles. Give it a sweet and spicy flavor. So good!
Totally love that you made this with PICKLES instead of celery. Excellent life choice.
Yum!
We are definitely a mustard loving family. I love mustard in sandwiches and cooking with dijon mustard…and most definitely in my egg salad!!!
Love simple, classic recipes like this!! Mustard is our favorite condiment around here.
Pretty sure I could eat egg salad for every meal… And I love adding a little bit of mustard to it, too!