Best Egg Salad

This egg salad recipe is bound to become one of your favorite lunches! Thanks to lemon, mustard, and lots of herbs, it's bright, tangy, and fresh.

Egg Salad Recipe

If you have hard boiled eggs leftover from celebrating Easter or Passover, make this egg salad recipe! If you don’t, make it anyway. In my opinion, it’s what a classic egg salad recipe really wants to be. It still has a rich, creamy texture and tangy flavor, but it’s fresher and more complex.

It uses far less mayo than a traditional egg salad, and it gets bright, briny flavor from capers, lemon juice, and plenty of Dijon mustard. A pinch of celery seed, a dash of turmeric, and a handful of fresh herbs tie it all together. Stuffed into a sandwich with crisp veggies and greens, it’s the perfect spring lunch.

Hands peeling hard boiled eggs

How to Make the Best Egg Salad

  • Start with good hard boiled eggs. Like with brownies and chocolate, your egg salad will only be as good as your hard boiled eggs. I make mine using this hard boiled eggs recipe, where I add the eggs to a pot of cold water and bring the water to a boil over high heat. When it reaches a boil, I remove the pot from the heat, cover it, and let the eggs sit in the hot water for 10-12 minutes. Then, I transfer them to an ice water bath for 14 minutes before I peel them. Want more my tips and tricks for making perfect hard boiled eggs? Check out my hard boiled eggs recipe!
  • Maintain some texture. The best egg salad is a little chunky, with a rich, creamy dressing surrounding it. It’s ok if the yolks crumble a little as you fold the chopped eggs into the dressing, but don’t mash them up too much.
  • Go all in on the herbs. Fresh chives and dill add bright, oniony flavor to this recipe, and they make it feel really fresh. If you don’t have one of them, use more of the other, or add fresh parsley or green onions instead.
  • Add a pinch of celery seed. Celery seed is the secret ingredient in Jack’s mom’s famous deviled eggs, and it really takes this recipe for egg salad over the top! Its distinctive savory flavor pairs perfectly with the fresh herbs, bright lemon, and tangy mustard.

Mustard, mayo, and olive oil in a bowl Egg salad recipe steps - hand using whisk to combine ingredients in a mixing bowl

Egg Salad Sandwich Serving Suggestions

Once you’ve made this egg salad recipe, pile it onto a sandwich with your favorite fresh fixings! I love it with radishes, greens like watercress or lettuce, and pickled red onion. Enjoy your egg salad sandwich on its own, or pair it with a fresh salad or soup. These recipes would all be great choices:

For more ideas, check out my 37 Best Salad Recipes or my 35 Best Soup Recipes!

If you’re not in the mood for a sandwich, feel free to serve the egg salad with crackers or pita or on a bed of spring greens. It will keep in an airtight container in the fridge for up to 3 days, so it’s a great recipe to make ahead for quick lunches throughout the week. Find my best meal prep tips in this meal prep ideas blog post!

Egg Salad Sandwich

More Sandwich and Toast Recipes

If you love this recipe, try one of these sandwiches next:

Then, for more lunch inspo, check out these 41 Healthy Lunch Ideas!

Best Egg Salad

rate this recipe:
4.95 from 80 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves 3
This egg salad recipe will become one of your favorite lunches! Add it to a sandwich or serve it with crackers or pita or on a bed of spring greens.


  • ¼ cup mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 6 hard boiled eggs, diced
  • Pinches of celery seed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives


  • In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
  • Mix in the eggs, then stir in the celery seed, dill, and chives. If desired, lightly mash the mixture if it's too chunky. Chill until ready to serve.


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Rate this recipe (after making it)

  1. Matt

    This recipe was great right up to adding that insane amount of dill – what an absolute waste of time – ruined the entire batch

  2. Iralyn

    5 stars
    So delicious and easy!! Another great L&L recipe! Counting down the days until the new cookbook arrives!!

    • Phoebe Moore (L&L Recipe Developer)

      I hope you love the book!

  3. Sara

    This was quick, easy and delicious.
    Thank you for sharing! I cannot wait for my cookbook from you!

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved the egg salad! Thanks for pre-ordering the cookbook too!

  4. Anjanette

    5 stars
    This is my go-to egg salad. It’s so delicious! I love everything about it. I usually add diced celery and onion, but it’s also good without these.

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

  5. Tiffany I

    5 stars
    Wow! All the flavors are really great together. Love this take on egg salad. I didn’t have turmeric, so I subbed ground ginger and paprika. Divided the called for quantity in half and it turned out amazing. Thanks you for sharing this recipe.

    • Jeanine Donofrio

      I’m so glad you loved it!

    • Ana

      This recipe is great! I have been using it on pumpernickel bread with butter lettuce and it is my absolute favorite sandwich now. Love it, thank you!

      • Phoebe Moore (L&L Recipe Developer)

        Hi Ana, I’m so glad you love it! That sandwich combo sounds fantastic.

  6. Anne

    5 stars
    I made this almost exactly as written (without the dill – didn’t have any. I’m sure it would’ve only improved the dish). It was more delicious than any I’ve ever had. All of the ingredients work great together. You do not need any more mayo than 1/4 C! Thank you for a great recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Anne, I’m so glad you loved it!

  7. Sherry Burke

    Hi, real quick note. The egg salad recipe appeared in as a vegan recipe when I selected the filter. I will use tofu instead of the boiled eggs. Look forward to making this for breakfast

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.