Egg Salad Recipe

Egg salad sandwich with lettuce on a white plate.

My craveably creamy, completely customizable recipe for the Best Egg Salad is made with just three main ingredients—eggs, mayo, and mustard. Simply add the fresh herbs and seasonings of your choice!

Course Brunch, Salad

Cuisine American, British

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 260kcal

Author John Kanell

Equipment

Medium pot

Ingredients

8 large eggs
⅓ cup mayonnaise (80g)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons finely chopped shallot (40g)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Bring a medium pot filled with about 2-inches of water to a boil over high heat. Reduce the heat to medium and carefully add the eggs. Keep the pot at a low simmer, adjusting the heat between medium and medium-low as needed, for 11 minutes. Remove the eggs and transfer to an ice bath for 5 minutes. Peel the eggs and rinse off any remaining shells. Pat dry.
Chop the eggs and place them in a medium bowl. Add the mayonnaise, mustard, lemon juice, shallot, parsley, dill, salt, and pepper. Stir well until evenly combined.
Serve the egg salad in a sandwich, or on lettuce as a salad.

Video

Notes

Feel free to vary the herbs! I love to use what is fresh in my garden, like basil and chives, in place of the parsley and dill. A little bit of fresh thyme or tarragon is also delicious!
Don’t overcook the eggs. The egg whites will become very rubbery, and the egg yolks will turn dry and grey if cooked for too long. Set a kitchen timer so you don’t forget!

Nutrition

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