Best Egg Salad Recipe is simple to make and can be eaten right away or stored for lunches for the week!  This recipe is perfect with your favorite bread, wrap, or even on a salad!

egg salad on sandwich

What is Egg Salad Made of?

Most of the time a classic egg salad is going to always have hard boiled eggs, mayonnaise, salt and pepper.  Once you have that base, you can really jazz it up to your own taste!  I personally think egg salad needs a little more “zing” from something vinegary.  So, that’s going to come from mustard, dill pickle, lemon juice or some type of vinegar.  If you love this egg salad for lunch, try our classic Chicken Salad recipe or my fave Crab Salad too!

What Can I Eat With Egg Salad Instead of Bread?

Your favorite crackers like Club crackers, Ritz, or Saltines. I also love wasa crackers. Lettuce cups are a great substitute or even put it on top of chopped lettuce with your other favorite ingredients like cucuber, tomato, etc for a great salad. You can serve in your favorite tortilla or wrap, or even a low carb wrap. I love having egg salad on toasted sourdough, or scooping it up with potato or tortilla chips!

How Long Does Egg Salad Last?

Egg salad can last in an airtight container in the refrigerator for 3-5 days. I find that it’s usually best by 3 days personally. It just tastes fresher that way.

bowl of egg salad recipe

A Few Recipe Notes and Quick Tips: 

  • Basic egg salad can really just be made with eggs, mayo, salt and pepper.  But, we do a few things to make it the best!  Trust me on our ratio of mayo/mustard here it comes out perfect every time.  You really can use yellow, spicy brown, or dijon mustard.  If you absolutely can’t do mustard try adding a bit of apple cider vinegar instead.
  • I love adding a teaspoon of lemon juice also, it gives it a nice tang!  But, the mustard adds good tang too.  If you decide not to use relish/pickles lemon juice adds a great tang.
  • RELISH!  I absolutely love relish in this salad, I am a dill relish kind of girl but sweet works fine too if that is what you love the most!  If you don’t have relish you can just chop up some pickles too.
  • I call for chives in this recipe and they add such a nice savory flavor!  If you don’t have chives, just finely dice up some green onions instead.  If you like a strong onion flavor you can very finely dice up some red/yellow onion too.
  • Other additions: chopped cooked bacon, diced avocados, capers, chopped cucumbers, or celery.  I like this best with fresh dill, but it’s also optional and you can use dried dill if you wish.
egg salad on bread



5 from 13 votes

Best Ever Egg Salad

Best Ever Egg Salad is simple to make and can be eaten right away or stored for lunches for the week!  This recipe is perfect with your favorite bread, wrap, or even on a salad!
Prep 10 minutes
Total 10 minutes
Servings 6


  • 1/2 Cup Mayonnaise
  • 1/4 Cup Dill relish, OR sweet relish, capers, or chopped olives
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Hot Sauce Optional I like Cholula
  • Salt & Pepper TO TASTE
  • 1 Dozen Hardboiled Eggs PEELED & DICED
  • ¼ Cup Chopped chives or green onion
  • Bread, Lettuce Wraps, Tortillas, Chips, Crackers for serving as desired.


  • Whisk the mayonnaise, relish, Dijon mustard, olive oil, garlic powder, salt, ground black pepper, and hot sauce in a small bowl.
  • Fold in the diced hard-boiled eggs and chives.
  • Garnish with freshly chopped dill, if desired.



BOILED EGGS:  Start with your eggs in a large saucepan and cover with water. Bring to a boil then move the pan from the heat and cover with a tight fitting lid.  Now, just let the eggs sit for 9-13 minutes, depending on if you want them a little softer or a little more cooked.
NOTE ON RELISH:  I always use dill pickle relish or chopped dill pickles in my egg salad!  You can use sweet relish, capers, or bread/butter pickles instead if desired.  Another great option is chopped olives. If you don’t like pickles/olives/capers, make sure to add a good squeeze of lemon juice or a splash of vinegar to your salad in it’s place.


Serving: 0.5Cup, Calories: 138kcal, Carbohydrates: 1g, Protein: 1g, Fat: 15g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 368mg, Potassium: 17mg, Fiber: 1g, Sugar: 1g, Vitamin A: 60IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

Related Recipes

Rate & Review!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Good morning,
    I am looking forward to making your Egg Salad for my sister. She loves egg salad and is always looking for a new recipe to try. I’ll let you know how it turned out after we have lunch today. I found some really great recipes on here that we have tried over the year, and I bet this one will be awesome too.

  2. 5 stars
    This dish looks so deliciously good. I wish I could eat that right this minute!

  3. 5 stars
    I had not considered egg salad for lunch in a long time until I saw your recipe. Wow, delicious! Love the addition of the relish.

  4. 5 stars
    Egg salad is a requirement in our house. I’m loving the addition of herbs to your recipe! This is super delicious and so easy to make! Thank you so much for sharing!

  5. 5 stars
    Ooh yum, ticks all the boxes for me! Love a good egg salad, and this version is definitely a keeper!

  6. 5 stars
    This is one of the best egg salads I’ve ever had. I love to eat it with whole-grain crackers for lunch.