Breakfast & Brunch
This best foods egg salad recipe delivers the perfect balance of creamy, herb-infused richness that transforms simple ingredients into a restaurant-worthy dish. The secret lies in proper egg preparation and a precise mayo-to-mustard ratio that prevents dryness while enhancing flavor.
I've refined this recipe over years of testing, ensuring every spoonful is tender, flavorful, and perfectly textured.
What sets this egg salad apart is the fresh herb blend—chives and dill add brightness that cuts through the richness, while a touch of Dijon mustard provides depth without overpowering.
The technique of chopping eggs finely but not pulverizing them creates that signature creamy-yet-tender consistency that makes this salad irresistibly satisfying. It's the kind of recipe that elevates breakfast to something special without requiring advanced skills.
By the time you're done, you'll have an egg salad that's creamy yet light, with just the right amount of moisture to hold together beautifully. The herbs infuse freshness that keeps the flavors vibrant, while the celery and onion add subtle crunch and texture.
This isn't just egg salad—it's a versatile dish that works as a sandwich filling, salad topping, or even as a standalone appetizer with crackers or toast points.
The best part? This recipe delivers consistent results every time, whether you're preparing it for a quick weekday breakfast or a weekend brunch spread. The balance of ingredients ensures it stays fresh-tasting for up to three days in the refrigerator, making it perfect for meal prep.
Let's get started on creating your perfect egg salad.
Ingredients for best foods egg salad
The perfect blend of creamy mayonnaise, fresh herbs, and perfectly textured eggs creates restaurant-quality egg salad every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 8 whole | Freshly boiled, cooled completely |
| Mayonnaise 🥫 | ½ cup | Best Foods brand preferred |
| Dijon Mustard 🍯 | 1 tbsp | For depth and tang |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, mild onion flavor |
| Celery Stalks 🥬 | 2 whole | Finely diced, crisp texture |
| Yellow Onion 🧅 | ¼ cup | Finely diced, adds subtle bite |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, brightens flavors |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground, enhances richness |
| Extra-Virgin Olive Oil 🫒 | 1 tsp | For extra moisture and richness |
| Paprika 🌶️ | ¼ tsp | Smoked, for subtle color and flavor |
The eggs are the foundation—use large eggs for that rich, velvety texture. Best Foods brand mayo delivers the ideal balance of creaminess without overpowering, but any high-quality mayo works. Fresh herbs are non-negotiable here: Trader Joe's or a local farmers market are my go-tos for vibrant dill and chives. Look for stalks with bright green leaves and no wilting. The celery should be crisp—if it's rubbery, skip it. For the onion, a sweet yellow variety like Vidalia adds the perfect mild bite without overpowering the delicate herb flavors. Prep all ingredients ahead to streamline assembly.
No Dijon mustard? Yellow mustard at half the amount works in a pinch, though it lacks the depth. Swap fresh dill for 1 tsp dried dill, but fresh is worth hunting down. The lemon juice can be bottled if needed, though fresh is brighter. For extra richness, add 1 tbsp Greek yogurt to the mayo. If you prefer a lighter texture, reduce the mayo by 1 tbsp and add 1 tbsp crème fraîche. The paprika is optional but adds a subtle smoky note that elevates the dish—Penzeys smoked paprika is my favorite for this recipe. Always chop the eggs finely but leave them slightly intact for that signature tender-yet-creamy texture.
Store the egg salad in an airtight container in the fridge for up to 3 days, though it tastes best within the first 24 hours. The flavors meld beautifully overnight. For meal prep, portion into small containers—perfect for quick breakfast sandwiches or lunches. If the salad dries out, stir in 1 tsp extra olive oil or a splash of milk to restore moisture. The herbs stay vibrant for 2 days if stored properly, so prep them last to keep your salad fresh longer.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—eggs, mayo, mustard, and those bright herbs. No chopping mountains of veggies or hunting for obscure spices. Just crack, mix, and taste. That’s it. Honestly, I’ve made it while waiting for coffee to brew.
- Herb-Packed Punch: The dill and chives? They’re the secret weapon. Fresh, bright, and just enough to cut through the richness of the mayo—no overpowering bitterness, just that clean, garden-fresh finish. My husband always asks, “What’s in it?” when he takes seconds.
- Lunchbox Legend: Between us, this is my go-to for packed lunches. It keeps for days in the fridge (yes, even on day three), and I can dress it up with crackers, lettuce cups, or even stuffed into a tortilla for wraps. (My kids still beg for it after school.)
- Budget Brilliance: Eggs are cheap, mayo stays cheap, and a little fresh dill goes a long way. I make a double batch on Sundays, and it stretches my grocery budget without sacrificing flavor. Plus, no one complains when it’s on the table—even picky eaters.
Step-by-step instructions for herb-infused egg salad
This is how you achieve the perfect balance of creamy, tangy, and fresh flavors every time.
Boil and Cool the Eggs
Place the 8 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then reduce to medium-low heat and let them simmer for exactly 9 minutes. This timing ensures perfectly cooked yolks that stay creamy rather than rubbery.
Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool completely—at least 15 minutes—before peeling. I use a small spoon to gently tap the egg at the wide end, then roll it on the counter to crack the shell all over before peeling under running water. This keeps the whites intact and makes peeling effortless.
Chop Ingredients for Maximum Freshness
While the eggs cool, finely chop the 2 whole celery stalks and 0.25 cup yellow onion using a sharp chef's knife. The goal is tiny dice—no larger than 1/8 inch—so they distribute evenly without overwhelming the texture. Pulse the herbs in a food processor for 5 seconds to achieve uniform chopping: 0.25 cup fresh dill and 0.25 cup fresh chives. This ensures each bite has consistent herb flavor.
Press the 1 tbsp lemon juice through a fine-mesh strainer to remove any pulp, then measure out the 1 tsp extra-virgin olive oil and 0.25 tsp paprika. The lemon juice brightens the richness of the mayo, while the olive oil adds a silky texture. The paprika contributes just a hint of warmth and beautiful color.
Combine Wet Ingredients for Creamy Base
In a large mixing bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp Dijon mustard, and 0.5 tsp salt. The Dijon mustard cuts through the richness of the mayo, adding depth and preventing the salad from tasting too heavy. Mix until completely smooth—no streaks should remain. This is your flavor foundation, so don't rush it.
Add the lemon juice, olive oil, and paprika, then whisk again until fully incorporated. The mixture should look uniform and slightly thickened. Taste at this stage—if it needs more brightness, add another ½ tsp lemon juice. If it's too thick, you can thin it later with 1 tsp water if needed, but we're aiming for that perfect creamy consistency right away.
Fold in Eggs and Herbs Gently
Once the eggs are completely peeled and cooled, gently place them in the bowl with the wet ingredients. Using a silicone spatula, fold the eggs in one at a time, being careful not to overmix. You want the yolks to stay intact and distribute evenly—no broken yolks should be visible. This step is all about achieving that classic, creamy egg salad texture.
Add the finely chopped celery, onion, and the pulsed herbs. Fold everything together until fully combined, but stop mixing as soon as the ingredients are just incorporated. Overmixing develops gluten in the egg whites, making the salad tough. The final texture should be smooth, with visible flecks of herb and celery throughout.
Season and Chill for Maximum Flavor
Taste the egg salad and adjust the seasoning. Add the 0.25 tsp black pepper and give it a final stir. The salad should be bright, tangy, and perfectly balanced—not too salty, not too bland. If it needs more freshness, add another ½ tsp lemon juice. If it's too thick, loosen it with 1 tsp water or 1 tsp reserved egg water (the starchy water from boiling the eggs).
Transfer the egg salad to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld completely, making each bite more cohesive and delicious. The salad will keep well in the fridge for up to 3 days, though I find it's best enjoyed fresh within the first 24 hours for optimal texture and flavor.
Pro Tips For Making Best Foods Egg Salad
- CHILL THE EGGS FIRST: Pop those eggs into ice water for 10 minutes before peeling—this prevents the whites from sticking to the shells and turning into a mushy nightmare. I learned this the hard way after struggling with eggs that refused to separate cleanly.
- USE COLD MAYO: Keep your mayonnaise refrigerated until the very last second, then fold it in slowly while the egg mixture is still cool. Warm mayo makes the salad greasy and clumpy—trust me, your sandwich will thank you.
- SALT THE EGGS: Toss the peeled egg whites and yolks with a pinch of salt right after peeling. This keeps the texture firm and prevents that rubbery aftertaste that ruins a good salad.
- CHOP CHIVES FINE: Don’t just snip those chives—give them a good chop with a sharp knife so they distribute evenly and add brightness. Whole stems just sit there looking pretty while the flavor hides. (Yes, even if it feels like overkill.)
Essential equipment for best foods egg salad
Egg Prep Essentials
Start with a high-quality egg slicer like the OXO Good Grips—it makes peeling eggs effortless and keeps yolks intact. For boiling, a stainless steel saucepan with a lid ensures even heat distribution, preventing cracked shells.
I also recommend keeping a fine-mesh strainer handy to drain egg water cleanly after boiling. 🥚
Mixing Tools Matter
A silicone spatula (I use OXO Good Grips) is perfect for folding eggs gently without breaking yolks. For chopping herbs, a sharp chef's knife or food processor (like the Ninja Mini) saves time and ensures uniform texture.
A whisk is essential for combining mayo and mustard smoothly—OXO's stainless steel whisk is my go-to. 🌿
Storage Containers
Use glass airtight containers (like Pyrex) to store egg salad—glass preserves freshness better than plastic. For portioning, small silicone molds (such as Kitchy) make perfect-sized servings for sandwiches. A fine-mesh sieve helps strain lemon juice for clarity. ❄️
Optional Upgrades
For extra convenience, a mandoline slicer (like Benedict) makes uniform celery and onion dice in seconds. A lemon juicer (such as OXO Good Grips) ensures pulp-free juice. For presentation, mini muffin tins (like Wilton) create elegant egg salad bites. 💫
Budget-Friendly Swaps
Skip the mandoline—use a sharp knife and patience. A wooden spoon works for folding (though silicone is better). For storage, reusable plastic containers (like Rubbermaid) are affordable. A hand grater can finely chop herbs if you lack a food processor. 💰
Nutrition facts
Frequently asked questions
Why does your recipe use Dijon mustard instead of regular yellow mustard?
The Dijon mustard adds a subtle depth and complexity that regular mustard can't match. It provides that signature tang without overpowering the delicate egg and herb flavors. If you're out of Dijon, use ½ tbsp yellow mustard—it'll still work, but the flavor won't be as refined.
Can I make this egg salad ahead of time?
This salad tastes even better after resting. Store it in an airtight container in the fridge for up to 3 days, though it's best enjoyed within 24 hours for peak texture. The flavors meld beautifully overnight, making it perfect for meal prep.
What's the secret to keeping the egg salad creamy without breaking the yolks?
The key is gentle folding and proper egg prep. Use a silicone spatula to fold eggs in one at a time, keeping yolks intact. Also, make sure eggs are completely cooled before mixing—they'll hold their shape better. The mayo-to-egg ratio in this recipe is carefully balanced to maintain creaminess.
How can I make this egg salad lighter or lower in fat?
For a lighter version, replace ¼ cup of mayo with ¼ cup Greek yogurt or crème fraîche. You can also add 1 tbsp lemon juice to brighten flavors without extra fat. The herbs and celery will keep it fresh-tasting while reducing richness.
What are the best ways to serve this egg salad?
This versatile salad works perfectly as a sandwich filling (try it with rye or sourdough), as a salad topping over greens, or as a standalone appetizer with crackers or toast points. For extra flair, garnish with extra dill sprigs or black pepper before serving.