It just doesn't get any easier than this homemade Egg Salad!

Sometimes, all I want is a simple sandwich filled with something easy and delicious. And it just doesn’t get any easier than this homemade Egg Salad.

So, if you’re short on time and want something filling and quick, I highly recommend you try this egg salad recipe! This is my super easy and delish version, but I’ve got lots of ideas for variations below, too!

“Thanks for this! It’s exactly what I needed – a great basic recipe and suggestions for how to improvise based on what I’ve got in the fridge. Just had a delicious egg salad sandwich for lunch, and will definitely be coming back to this one!”

An Easy Classic for Busy Weekdays

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand.

So, I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that below, too. 😉

Recipe Success Tips

• It’s a classic for a reason. This version keeps the ingredient list short and familiar, so it tastes like the egg salad most of us grew up with (just a little brighter from the Dijon, lemon, and relish!) And as much as I love my tuna salad, this recipe is my go-to when I want something creamy, simple, and super classic.
• Bring the water to a full boil first. The water needs to come all the way up to a full boil before you put the lid on, turn off the heat, and let the eggs sit; otherwise, they may not cook through properly.
• Avoid a watery egg salad! If your eggs are still hot when you mix everything together, the salad can loosen up, so let them cool first. Also, use a light hand if your relish is quite watery and adjust the amount used if it’s making the mixture too loose. Fresh add-ins like celery, onion, or other crunchy veggies can also release water and make the salad a bit watery if not served right away.
• Use bread with some structure. I like this recipe on toasted sandwich bread, sourdough, or a croissant if I want something a little richer. Toast is especially nice here because it gives the soft filling a little contrast and helps keep the bread from getting soggy too fast.
• Adjust it to your taste. The salt, mustard, lemon, and dill relish can all be tweaked here. Start small and build from there if you’d rather keep the flavors softer and less punchy.

How to Make Egg Salad Step-by-Step Photos

Boil the eggs: Add four large eggs to a pot and cover with water. Make sure the water covers the eggs by about 1 inch.

Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full rolling boil. Once boiling, turn the heat off and let the eggs sit in the hot water with the lid still on for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and roughly chop the eggs into ½-inch pieces.

Make the salad: Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper. Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir.

I like to mash just enough of the yolks into the mayo mixture to make it creamy, while still leaving plenty of larger egg pieces for texture. Taste and adjust the seasonings to your liking.

Serve immediately or refrigerate until ready to eat! (serving suggestion pictured: egg salad sandwich on toast with mixed greens). What Else Can I Add?

Alright, here’s where you can have some fun if you happen to have some of these ingredients on hand. Try adding any of these to your egg salad to take it up a notch:

• Hot sauce: For heat and a little extra tang! Tabasco, gochujang, chili garlic sauce, sriracha, etc., will all work. I personally love a sriracha egg salad! Add as much or as little spice as you can handle.
• Green onion: Adds a mild onion bite without overpowering the salad.
• Crumbled bacon: Adds a salty and smoky crunch. I like to cook my bacon in the air fryer to make it extra crispy.
• Kimchi: Gives the salad a punchy, tangy, slightly spicy twist. Chop it finely so it mixes in evenly.
• Mashed avocado: Use in place of the mayo for a fresher flavor.
• Everything bagel seasoning: Adds crunch plus a savory mix of garlic, onion, sesame, and poppy seeds.
• Pickled red onions: For brightness and sweet tang that cuts through the creamy dressing.
• Capers: Adds a salty, briny pop that makes the whole salad taste a little punchier.
• Celery: Adds fresh crunch and a little more texture. I prefer finely diced celery whenever I add it to this recipe.
• Jalapeños: Either diced fresh or pickled jalapeños work for added spice (remove the seeds unless you want it real spicy!)
• Fresh herbs: Finely minced dill, parsley, or chives help it taste fresher and a little more vibrant.

Serving Suggestions

I love a classic egg salad sandwich (either on toast or a croissant with lettuce), but you can also serve this salad with crackers for scooping, in lettuce cups, on avocado toast, or even in an avocado half!

I also think it’s delicious served up wrap-style in a tortilla (or our cottage cheese wraps for a lower-carb option) with lettuce or as a salad topper over a bed of greens. how to store

I purposely made this a small batch recipe so you don’t have to worry about leftovers, but if you choose to make a larger batch, the leftovers should stay good in the refrigerator for about 4-5 days. This recipe scales up very easily. Simply adjust the number of servings in the recipe box and the ingredients will auto adjust for you.