Name: Classic Egg Salad with Mayo, Celery and Dill
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 eggs (room temperature); 2 tablespoons red onion (finely diced ); 2 tablespoons celery (finely diced ); 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoon dill (chopped); sea salt and black pepper (to taste)

A classic egg salad will never let you down. It’s light, creamy and combines the perfect balance of hard-boiled eggs, mayo, Dijon, finely diced onions, celery, and fresh herbs (I love dill!). Enjoy it as a sandwich, scoop it into a lettuce wrap, or simply eat it with a spoon (because it’s just THAT good!).

Egg salad in a bowl with a serving spoon.

This easy classic egg salad is always a hit—creamy, flavorful, and all about the eggs. With just a handful of ingredients and less than 30 minutes from start to finish, it’s proof that simple recipes can be the best. Whether you’re looking for a quick lunch, a protein-packed snack, or a make-ahead meal for busy weekdays, this recipe ticks all the boxes.

The combination of perfectly cooked hard-boiled eggs, tangy mayo, crunchy celery, and a fresh burst of dill is the ultimate comfort food—delicious and nutritious.

HEALTHY EATING TIP! Did you know you can swap out the mayo for Greek yogurt for a lightened-up version of egg salad? This adds extra protein while keeping the creamy texture intact.

Ingredients we’re working with

This egg salad recipe keeps it classic—with just a handful of simple ingredients that come together for a creamy, flavorful bite every time. Here’s what you’ll need to make it:

Hard-boiled eggs in a bowl near small bowls of onion, mayo, Dijon Mustard, celery and fresh dill.

Eggs: The creamy, protein-packed base of the salad—make sure they’re hard-boiled and cooled.
Red onion: Adds a pop of sharp flavor and a bit of crunch.
Celery: Gives the salad a fresh, crisp texture.
Mayonnaise: Binds everything together with rich, creamy goodness.
Dijon mustard: Adds just the right amount of tang and zip.
Dill: For fresh, herby brightness that really elevates the salad.
Sea salt and black pepper: Essential for balancing and boosting flavor.

How to make egg salad

No matter the variation—avocado egg salad, tuna egg salad, or my Greek yogurt version—it all begins with an easy-to-peel hard-boiled egg. I’ve shared my full method before, but here’s a quick refresher:

Boiling eggs in a pot of water. — Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.

Boiled eggs in a large bowl of ice water. — Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.

Chopped hard-boiled eggs in a bowl. — Peel the hard-boiled eggs and chop them as fine or chunky as you like.

Ingredients for egg salad added to a large bowl. — Peel the hard-boiled eggs and chop them as fine or chunky as you like.

Stirring egg salad in a large bowl. — Stir all of the ingredients together, until well combined.

Classic egg salad topped with pepper in a bowl. — Stir all of the ingredients together, until well combined.

Serving ideas

There are so many delicious ways to enjoy classic egg salad! Here are some clean and delicious serving options:

As a sandwich: Pile it onto warm, toasted whole-grain bread, sourdough, or a sprouted grain wrap. Add fresh greens like arugula or spinach and slices of tomato for extra nutrients.
Lettuce wraps: Spoon the egg salad into romaine or butter lettuce leaves for a lighter, low-carb option.
With crackers or pita chips: Serve as a dip-style snack or appetizer.
On an English muffin: A quick, high-protein option for breakfast.
Stuffed into tomatoes or avocados: Hollow out a tomato or avocado and fill with egg salad for a fresh, low-carb twist.
Over a bed of greens: Make it into a salad by serving it on arugula, spinach, or mixed greens. Add other favorite veggies, too!
In a wrap: Roll it up in a tortilla with a few crunchy veggies for an easy lunch.

Storage and meal prep tips

Egg salad is a healthy, delicious meal to add to your weekend meal prep and will happily last for 3 to 5 days in your refrigerator.

Once you are finished preparing your egg salad, transfer it into an airtight container and store it in your fridge.

If you pack your egg salad for lunch, be sure to include an ice pack. It’s safe to eat for up to two hours at room temperature, but any time after that, is not recommended.

More easy healthy lunch recipes

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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