Description
This is my all-time favorite egg salad recipe for sandwiches. It comes together in about 10 minutes if you already have hard-boiled eggs, and less than an hour if you need to boil the eggs. The fresh dill really makes it, so use it if you can find it. If you don’t have any fresh herbs on hand, this egg salad recipe is still great. If you like it, please leave a star rating in the comments to help other readers in our community.
Ingredients
Scale
- 6 extra-large eggs, hard-boiled and peeled
- 3 tablespoons Veganaise (or mayo of your choice)
- 1 teaspoon dijon mustard (or grainy mustard if you prefer)
- 1 teaspoon fresh lemon juice
- 1.5 tablespoons finely chopped red onion (or green onion)
- 1.5 tablespoons finely chopped celery
- 1.5 teaspoons finely chopped fresh dill
- 1.5 teaspoons finely chopped chives, plus extra for garnish
- a little less than 1/4 teaspoon fine sea salt (I use Real Salt)
- a few spins freshly ground black pepper
Instructions
- Prepare the hard-boiled eggs (use my method here if you need it).
- Slice the peeled eggs in half and add the yolks to a medium mixing bowl. Chop the egg whites and reserve to the side.
- In the bowl with the yolks, add the mayo, mustard, lemon juice and salt & pepper. The amount of salt will depend on your mayo. I use slightly less than 1/4 teaspoon sea salt. Start there and add more at the end if needed. Mash the ingredients into a creamy consistency.
- Add the rest of the ingredients to the bowl and mix. Gently fold in the chopped egg whites until well combined. Taste and adjust salt and pepper if needed. Garnish with extra herbs if desired.
- Serve in romaine lettuce cups, over greens or on the bread of your choice (I like Dave’s Killer 21 Whole Grains & Seeds Bread, used in the photos here.)
- Egg salad will keep in the refrigerator in an airtight container up to 3 days. It does not freeze well.
Notes
- I use 3 tablespoons of Veganaise (mayo) for a creamy egg salad texture; adjust down to 2 tablespoons if you like a drier version.
- Hard-boiled eggs keep in the shells in the refrigerator up to 7 days before using (this includes storage time for your egg salad, so if you want to store your egg salad up to 3 days, use hard-boiled eggs within 4 days.)
- Herb-wise, I would only choose 1-2 herbs per batch of egg salad. Either just chives, chives & dill (my favorite), parsley & tarragon, or any combo you like. If using, use 3 teaspoons total chopped herbs.
- I like to eat mine served as an open-face sandwich on a slice of Dave’s Killer Bread or a Food For Life Whole Grain English Muffin. It’s also great in lettuce cups.
