This flavorful and delicious egg salad is a summer staple! It’s simple to make, pairs perfectly with whole grain crackers, and comes together in 20 minutes.
Serve it on your favorite toasted bread or alongside your choice of veggies. This recipe is a new favorite in our house!
The best egg salad
I was never a huge fan of egg salad. I liked it, but never went out of my way to make or buy it. Last week when my husband and I traveled to Miami, I discovered (after 8 years together) that he’s a huge fan of egg salad. He grabbed an egg salad sandwich from the hotel cafe almost every day for lunch.
Once we got back, I wanted to make my own version, with a little more flavor than the classic recipe.
This flavorful salad is packed with dill, chives, and a hint of dijon mustard. It’s so creamy and delicious, and makes the perfect sandwich filling. It comes together in just a few easy steps.
How to make egg salad
- Boil your eggs
- Let them cool in an ice bath before peeling
- Peel the eggs and chop them up
- Mash them in a bowl together with the mayo, mustard, dill, chives, salt & pepper
SO simple & so good!
This dish will last in the fridge for up to 5 days. It’s a great make-ahead option for quick lunches or breakfasts during the week, and can be served in so many fun ways.
How to serve your egg salad
1. The perfect sandwich
One of my favorite ways to enjoy this salad is between two pieces of whole grain bread with some lettuce and a side of salted chips.
2. On top of whole-grain crackers
When I’m looking for a quick savory snack, I love to spread this egg salad over a couple of whole grain crackers.
3. With fresh veggies
If you’re looking for a lighter option, this would be delicious served alongside your favorite raw veggies!
This recipe is so easy to make, and definitely a crowd please! It’s going to be on repeat all summer.
More lunch ideas you may like:
Spinach & White Bean Burgers
Plant-forward Walnut & Black Bean Burritos
Feta & Veggie Frittata
The Best Egg Salad
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1/2 tbsp dijon mustard
- 1 tbsp chives, minced
- 2 tbsp dill, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
- Boil your eggs for 10-12 minutes. Transfer them to a bowl of cold water and ice and let them rest for 5 minutes before peeling.
- Peel your eggs and chop each one into pieces. Add them to a medium sized bowl with the mayo, mustard, chives, dill and spices.
- Toss everything together using a fork, gently mashing the eggs as you go. I like to leave some small chunks of eggs in my egg salad.
- Serve fresh over your favorite bread or cracker!
- Refrigerate leftovers for up to 5 days.
Hey! So so yummy I paired this with bread as a sandwich and salad! Definitely going to be putting this as my lunch rotation thank you 💗
Amazing!! So glad you enjoyed it 🙂