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Egg Salad Recipe

This easy Egg Salad Recipe is the kind of quick refrigerator salad that anyone can make. Serve it on artisan bread, rolls or croissants for a low stress tasty meal or between meal snacking.


Easy Egg Salad Recipe

When money is tight, simple refrigerator salads like this egg salad is just the ticket for a quick meal. I have loved egg salad since I was a little girl and never tire of a good egg salad sandwich with crisp lettuce piled onto freshly baked bread. How do you make this simple Egg Salad Recipe: (Scroll down for full printable recipe.)

  • Eggs – First begin by making the eggs. Boil large eggs in a deep pot then cool until they’re easy to handle.
  • Peel – Peel the eggs carefully removing all shell. Separate the yolk from the egg white.
  • Combine – Mash the egg yolks and chop the whites then add them to a mixing bowl with mayonnaise, mustard, salt, black pepper, granulated garlic, onion powder, dry dill or fresh chopped dill, diced celery, green onions and pickle relish or chopped dill pickles.
  • Mix everything together until fully conbined.
  • Place into an airtight container and chill in the refrigerator until serving.
  • Serve – Enjoy on bread or crackers.

How to Make the Best Egg Salad Recipe

  • Ingredients you’ll need to make homemade Egg Salad: Large eggs, celery, green onions, dill pickles or pickle relish, mayonnaise, mustard, salt, black pepper, granulated garlic and dill.
  • Kitchen gadgets you’ll need: A large pot or saucepan to cook the eggs, sharp knife and chopping board, spoons, measuring cups and spoons, whisk and mixing bowl. You can also use an egg cooker, if you have one handy.
  • If you’d like to make a half batch or if you’d like to use more than a full dozen of eggs, you most certainly can. All of the ingredients can easily be adapted to your taste.
  • You can use the same amount of light mayonnaise to lighten the calories.
  • Be certain when peeling the eggs that all shell has been completely removed. It’s helpful to rinse them under warm water after peeling to be sure.
  • You can use yellow mustard, whole grain mustard or Dijon mustard in this recipe. I’ve also used honey mustard in this recipe for a hint of sweetness. Use horseradish mustard for a slight heat.
  • Dill pickles or dill pickle relish will lend a more savory flavor to the egg salad. Sweet pickle relish will add a slight sweetness. It’s perfectly fine to go with your personal preference.
  • Serve homemade Egg Salad on your favorite artisan breads, croissants, as an appetizer with crackers or fresh vegetables for dipping. You can also pile it onto slider rolls dressed with crunchy lettuce and tomatoes for snacking and casual meals.
  • Store prepared Egg Salad thoroughly chilled in the refrigerator for up to 3-4 days.

More Southern Style Salad Recipes to Make

Cinnamon Bun Bread Pudding

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Easy Egg Salad Recipe

Prep Time20 minutes
Cook Time10 minutes
Chill time4 hours
Total Time4 hours 30 minutes
Course: Appetizer, Main Course, Sandwich
Cuisine: American, Southern
Keyword: easy-egg-salad-recipe, egg-salad-recipes
Servings: 8 servings
Calories: 208kcal


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 Tbsp yellow or Dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/2 tsp dry dill weed (OR 1 teaspoon chopped fresh dill weed)
  • 1/2 cup finely diced celery
  • 1/2 cup finely chopped green onion
  • 1/4 cup chopped dill pickles OR sweet pickle relish
  • rolls, croissants or bread for serving


  • Place eggs in a large saucepan and cover with cold water. Bring to a rolling boil for 2 minutes, then cover and turn off the heat. Let stand for 10-15 minutes.
  • Meanwhile, in a medium size mixing bowl whisk together mayonnaise, mustard, salt, black pepper, granulated garlic and dill.
  • Drain eggs and run under cold water. Once they've cooled enough to easily handle peel and slice in half lengthwise.
  • Use a spoon to remove egg yolks to a shallow bowl or plate. Mash egg yolks with a fork.
  • Finely chop egg whites using a sharp knife. Transfer yolks and whites to the mixing bowl. Add celery, green onion and dill pickles (or relish) mix well.
  • Taste and adjust salt and pepper. Cover and cool completely for at least 2-4 hours then enjoy on bread, croissants or rolls.


Serving: 1serving | Calories: 208kcal | Carbohydrates: 2g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 285mg | Sodium: 549mg | Potassium: 155mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
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