The Best Egg Salad – My Go-To Recipe

The Best Egg Salad – My Go-To Recipe

The Best Egg Salad is My Go-To Recipe, for sure. It’s a tried and true egg salad that is worth peeling those dang eggs! Served on homemade sourdough or your favorite bread or cracker, lettuce wrap or tortilla wrap, or like us: straight out of the bowl – with a spoon – standing over the sink. This version is our favorite.

8 eggs. I used to separate the yolks & whites but not anymore. This short cut works great.
3/4 C mayo (or yogurt) • 2 Tbsp Dijon or yellow mustard.
3 T red or green onions • 2 T sweet relish • 2 T fresh herbs • S&P
Mix & taste for seasoning. For lower calories use nonfat yogurt & cut back to 4 yolks.
Sourdough! And turkey bacon & lettuce. We call this a “BLE” at my house.
If you’re interested in sourdough visit my profile or website. I’ll help you!
Check out my other content @afoodloverslife on Jumprope.


I hope you enjoy it!

Egg Salad on Sourdough with green lettuce on a wooden board

The Best Egg Salad

My best Egg Salad with a wonderful balance of all the delicious flavors and textures that a great egg salad should have. Served on homemade sourdough or your favorite bread or cracker, or straight out of the bowl – with a spoon – standing over the sink. This version is our favorite.
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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Main Course, Salad
Servings 4
Calories 430 kcal


  • 8 eggs
  • ¾ cup mayonnaise
  • 2 tbsp mustard preferrably Dijon
  • 3 tbsp onion preferrably red onion
  • 2 tbsp sweet pickle relish
  • 1 tbsp fresh herb parsley or chervie or dill, chopped
  • dash cayenne


  • Place eggs in a large pan and fill with hot tap water, bring to a boil.
  • As soon as the boil is reached, put a lid on the pan, turn the burner to the lowest setting and set the timer for 12 minutes.
  • Remove from heat, carefully pour out hot water, fill the pan with cold tap water and drain. If you have ice cubes, cover the eggs with the cubes and fill with water to make an ice bath. One at a time, crack each egg on the counter on the top and bottom, and put back into the pan of ice-water (or cold water). Let sit until eggs have cooled. Then peel.
  • Mixture method #1 : Slice each egg in half, removing the yolk and placing the yolk in a separate small bowl, set aside. Chop the egg whites into bite sized pieces and put into a medium sized bowl. Mash the egg yolks with a fork, add the remaining ingredients to the egg yolks, thoroughly combine then add to the egg whites and stir. Taste for seasoning and serve.
  • Method #2: Using an egg slicer or a knife, chop the eggs into bite sized pieces and place into a medium sized bowl with the remining ingredients, stir to combine, taste for seasoning and serve.


I often lighten this up by using 1/2 mayo and 1/2 nonfat greek yogurt, and sometimes using only 4 yolks instead of 8. 


Calories: 430kcalCarbohydrates: 5gProtein: 12gFat: 40gSaturated Fat: 8gCholesterol: 345mgSodium: 538mgPotassium: 143mgFiber: 1gSugar: 4gVitamin A: 678IUVitamin C: 2mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!

I have to say, I’m loving the new hard-boiled eggs my grocery store has in stock lately. They’re sold in packages in the egg aisle and are already boiled and peeled. This egg salad comes together so quickly and easily if you can find them. I mainly use them for egg salad and potato salad because they’re boiled hard and firm, so they hold up well with other ingredients.

Did you know that I bake at ‘high altitude’? I really should say I bake at high elevation’ because after all, I’m not baking on an airplane. Haha. If you have questions about high elevation baking I would recommend you check out the link below. 

King Arthur Flour