This Egg Salad Recipe is filled with that classic flavor we all love– hard-boiled eggs, mayonnaise, and the best spices and herb blend. Learn how to make egg salad for the perfect egg salad sandwich or just to eat as a simple side dish. Either way, you’ll want to keep eating this delicious recipe over and over again!
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Why We Love This Egg Salad Recipe
We just love this easy and delicious egg salad sandwich recipe! It’s creamy, a little chunky, and filled with flavor. It’s one of our favorite easy lunch recipes to prepare for the whole family.
- Easy. With just a few simple ingredients and some hard-boiled eggs, this salad comes together in minutes!
- Make Ahead. The eggs can be boiled ahead of time, so this makes a great meal prep lunch.
- Versatile. Serve it up on a bed of lettuce, or put it on some fresh bread to make a tasty sandwich.
Variations on an Egg Salad Sandwich
You can use different spice blends to create new and exciting egg salad flavors. Try Italian seasoning, herbs de Provence, or even everything bagel seasoning!
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How to Store and Reheat
This egg salad recipe can be stored in the refrigerator for up to 5 days. So this is the perfect thing to prepare on a Sunday night so you can make quick, easy egg salad sandwiches all week.
How to Freeze
While it’s technically safe to freeze this egg salad recipe, we don’t recommend it unless absolutely necessary, as the texture and flavor change a lot. It will keep in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
We love a classic egg salad sandwich on hearty no-knead sandwich bread. This egg salad recipe is also great on top of a chopped salad or served with tortilla chips for dipping.
More Salad Recipes To Try
- Cucumber Salad
- Chicken Salad
- Esquites
- Tricolor Pasta Salad
- Cucumber Tomato Salad
- Ambrosia Salad
- Peruvian Chopped Salad
Notes from the Test Kitchen
To make your own Parisien Bonnes Herbes blend, combine 1 tablespoon each of minced fresh basil, minced fresh chervil leaves, minced fresh chives, minced fresh dill, and minced fresh tarragon leaves. Add freshly ground black or white pepper to taste.
Egg Salad Recipe
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Ingredients
- 8 large hard-boiled eggs chopped
- ¼ cup mayonnaise
- 2 teaspoons lemon juice (from ½ lemon)
- 2 ribs celery diced
- 4 scallions thinly-sliced (white and pale green parts only)
- 1 teaspoon dried Parisien Bonnes Herbes blend we used Penzey's (see note)
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1 teaspoon Dijon mustard
- ½ teaspoon granulated sugar
Instructions
- Mix all ingredients together in a large mixing bowl. Season to taste with more salt, pepper and sugar.8 large hard-boiled eggs, ¼ cup mayonnaise, 2 teaspoons lemon juice, 2 ribs celery, 4 scallions, 1 teaspoon dried Parisien Bonnes Herbes blend, ¼ teaspoon ground black pepper, ½ teaspoon kosher salt, 1 teaspoon Dijon mustard, ½ teaspoon granulated sugar
- Serve on a bed of lettuce or as a sandwich.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- DIY Parisien Bonnes Herbes Blend: 1 tablespoon each of minced fresh basil, minced fresh chervil leaves, minced fresh chives, minced fresh dill, and minced fresh tarragon leaves. Add freshly ground black or white pepper to taste. Whisk all together and keep in an airtight container in a dry, dark place. Yields ⅓ cup.
Nutrition Information
How to Make Egg Salad Step by Step
Mix the Salad: Mix 8 chopped hard-boiled eggs, ¼ cup of mayonnaise, 2 teaspoons of lemon juice, 2 diced ribs of celery, 4 thinly-sliced scallions, 1 teaspoon of dried Parisien Bonnes Herbes blend, ¼ teaspoon of ground black pepper, ½ teaspoon of kosher salt, 1 teaspoon of Dijon mustard, and ½ teaspoon of granulated sugar together in a large mixing bowl. Season to taste with more salt, pepper, and sugar.
Serve the Salad: Serve on a bed of lettuce or as a sandwich.
This egg salad recipe is great because it is versatile and up to personal taste. Be sure to taste often and adjust the seasonings as needed to get the flavor you love!
Eggs are full of protein, but other than that, it isn’t the healthiest thing. This egg salad sandwich recipe is quite reasonable when it comes to calories and fat grams though. If you want to make this a bit healthier, remove the yolk from some of the eggs, use light or low-fat mayo, and pile extra vegetables onto your sandwich!
The salt and sugar in this egg salad recipe draw moisture out of the eggs and vegetables, which can cause the salad to turn watery over time. Storing it in the fridge can help slow this process, while draining excess water and stirring in a bit of fresh mayo before serving can help restore the texture.
Delicious!!! My stomach was grumbling while making this. I couldn’t wait for it to cool, so I had by first bit while it was still warm. I can’t wait to eat more after chilling, and all these yummy flavors are married.
One of my favorites!!