This post may contain affiliate links. Please read our disclosure policy.
Not all egg salad is created equal! My version has just the right balance of creamy, tangy, and a little kick of heat (if you want to add it) to keep things interesting. It’s the perfect blend of tradition with a touch of Southern flair—easy to make, full of flavor, and always a crowd-pleaser.
Down here, we know a thing or two about creamy, delicious salads—potato salad, chicken salad, you name it. Egg salad is right up there with the best of them, a dish that’s been passed around church potlucks and family gatherings for generations. It’s the kind of recipe that just belongs at the table, no matter the occasion.
Funny enough, egg salad is one of those foods that reminds me how different my husband and I grew up. In my house, Easter was all about the big, traditional meal—ham, casseroles, homemade rolls, the whole spread. But for him? Easter meant a simple outdoor picnic, a loaf of bread, and egg salad made from the colorful dyed eggs they decorated the day before. Now, our Easters lean more toward the big Southern feast, but one thing that’s never changed? Egg salad still shows up every year, just like it always did in his family. And that’s the beauty of food—it tells stories, blends traditions, and keeps the best memories alive in every bite.
Traditional Egg Salad Ingredients
- Eggs: Use large eggs for the best ratio of yolk to white. For easier peeling, slightly older eggs work better than super-fresh ones.
- Mayonnaise: Use a quality mayo (Duke’s is always my choice)—it makes all the difference in creaminess and flavor.
- Dill Relish: Adds a little tang and crunch. Stick with dill rather than sweet for the best balance.
- Yellow Mustard: A classic touch of zippy flavor that ties everything together.
- Salt & Pepper: You can adjust this to taste, but don’t skip it! Eggs need a little seasoning to shine.
- Hot Sauce (Optional): A few dashes bring just the right amount of heat without overpowering.
Variations and Substitutions
- Swap yellow mustard for Dijon if you like a little extra sharpness.
- Stir in chopped celery for added crunch.
- Add a little paprika for a smoky depth.
- Mix in chopped green onions or chives for extra flavor.
How to Make the Perfect Hard-Boiled Eggs
If you have an Instant Pot, I highly recommend making them in that. Once I started using my electric pressure cooker to make Hard Cooked Egg, I never looked back. Here is my go-to RECIPE FOR INSTANT POT HARD BOILED EGGS!
How to Boil Eggs on the Stovetop
Step 1. Place eggs in the bottom of a saucepan. Make sure to not crowd the pan. Those eggs should fit in there comfortably (like your favorite pair of jeans).
Step 2. Fill the pan with cold water to cover the eggs with 1 inch of water.
Step 3. Bring the water to boil on the stovetop over medium-high heat.
Step 4. After the water comes to a boil, cover the pan with a lid and let it sit for 10 minutes. Don’t be tempted to remove that lid before the time is up. That will let the heat escape, and your eggs won’t get done.
How to Make Simple Egg Salad
Step 1: Cool Eggs and Peel: After your eggs are cooked, carefully transfer the eggs to a bowl of ice water and let them sit for about 15 minutes—this helps stop the cooking process and makes peeling easier. Once cooled, gently tap the eggs on the counter and peel off the shells.
Step 2: Chop the Eggs: Use a knife, egg slicer, or food chopper to dice the eggs into bite-sized pieces. You can go chunky or finely chopped—totally up to you! I love to use this mix-and-chop tool.
Step 3: Mix It Up: In a large bowl, combine the chopped eggs with half of the mayonnaise, dill relish, mustard, salt, and pepper. Stir it all together, then add more mayo until you reach your preferred consistency. I always use all of the ½ cup, but if it’s the first time trying it I recommend you start with less.
Give it a taste and adjust the seasoning if needed.
Step 4: Serve and Enjoy: Egg salad is best when it’s had a little time to chill, but you can serve it right away!
Enjoy it on bread, croissants, lettuce wraps, or with crackers. However you serve it, it’s going to be delicious.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
This recipe is perfect for a picnic side, on your favorite bread for an egg salad sandwich, on a bed of lettuce, and eaten as a salad or with crackers as a spread. And however you enjoy it, it’s just plain delicious! Don’t forget if you want to get extra fancy to try some of the mix-ins to change it up a little.
How long does egg salad last in the refrigerator?
Egg salad lasts up to 3 days in the refrigerator when stored in an airtight container. For the best freshness and flavor, keep it chilled and avoid leaving it at room temperature for more than 2 hours. If it starts to smell off or gets watery, it’s time to toss it!
5 Recipes that are perfect for Spring
- Columbia Restaurant 1905 Salad
- Lemon Pudding Poke Cake
- Creamy Cucumber and Tomato Salad
- Spaghetti Pasta Salad
- Skillet Lemon Chicken and Potatoes
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Simple Egg Salad Recipe
Ingredients
- 8 large eggs, hard boiled and diced
- ⅓ to ½ cup mayonnaise, or to taste
- 1 tablespoon dill relish
- 1 teaspoon yellow mustard
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- a few dashes of hot sauce, optional
Instructions
Boil Eggs
- Use Instant Pot Boiled Eggs or place eggs in a pot and cover with 1 inch of water. Bring to a boil over medium-high heat. Once the water is boiling, cover with a lid. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness.
- Remove eggs with tongs and place in an ice bath to cool for about 15 minutes. Once cooled, peel the eggs.
Making Egg Salad
- With a knife, food chopper, or mix/chop tool, dice eggs into bite-sized pieces.
- In a bowl, add diced eggs and half of the mayonnaise, dill relish, mustard, salt, and pepper to taste. Stir until combined. Add in additional mayonnaise until you have your desired consistency.8 large eggs, 1/3 to 1/2 cup mayonnaise, 1 tablespoon dill relish, 1 teaspoon yellow mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, a few dashes of hot sauce
- Serve on a bed of lettuce, on bread as a sandwich or with crackers.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Egg salad is one of my favorite lunches. Looks so delicious!
Thank you Julia! I need to make it more often, because I love it too!