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Easy Egg Salad

Easy Egg Salad is a simple recipe with just a few ingredients. Made with hard boiled eggs and a creamy herb dressing, it’s a tried and true favorite for sandwiches that you will be making over and over again.

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I only recently discovered how much I love egg salad and I’m now wondering where it has been my whole life. If you love deviled eggs, you are definitely going to love egg salad!

Egg Salad Sandwich on a plate with toothpick and pickles on top

Easy Egg Salad ~ Creamy and Delicious for Sandwiches

A delicious blend of hard boiled eggs and creamy herb dressing to make the best egg salad sandwiches for any time of day. 

Ingredients Needed:

  • Eggs
  • Mayonnaise
  • Dijon Mustard
  • Granulated Garlic
  • Rosemary
  • Parsley
  • Dill
  • Kosher Salt
  • Black Pepper
  • Sugar

Egg salad in a bowl with sprig of rosemary

How to Make Easy Egg Salad:

  • Boil Eggs, see tips below to make them easy to peel.

Drained Boiled eggs in a bowl

  • Drain and peel eggs.

diced hard boiled eggs

  • Chop eggs coarsely.

sauce for egg salad

Make the dressing by adding mayonnaise, dijon mustard, garlic, rosemary, parsley, dill, salt, pepper and sugar in a bowl. 

Egg salad dressing

  • Stir together until well combined.

making egg salad with chopped hard boiled eggs

  • Add chopped eggs. 

Chopped egg salad in a bowl

  • Gently mix until combined. 

Bowl of egg salad, plate with red onions, lettuce and sandwich

  • Serve immediately or cover with plastic wrap and refrigerate up to 3 days.

How to Make Easy Peel Hard Boiled Eggs:

  • Bring a pot of water to a boil. 
  • Add eggs and cook for 12 minutes. 

Boiled eggs in an ice water bath

  • Remove eggs to an ice bath and allow to cool, about 10 minutes. 

peeled eggs, one with shell cracked on the end

  • Drain the water from the eggs and crack on the large end.
  • Remove shells under running cold water. 

Boiled and peeled eggs on a cutting board

  • Pat eggs dry with paper towels.

This method for boiling eggs works to make the eggs easy to peel every time, even with farm fresh eggs. It’s the only way I boil eggs these days. I also hear that Instant Pot Hard Boiled Eggs are easy to peel.

Egg Salad Sandwich with pickles

Egg Salad Sandwiches are a lunchtime favorite at our house. We have chickens, so we always have plenty of eggs. 

What Goes On Egg Salad Sandwiches:

Egg salad is delicious by itself. For an epic sandwich, we like to add a bit of Miracle Whip or mayo, lettuce, red onion and sweet pickles. It’s great served on slices of Amish White Bread, wheat bread or bakery croissants. 

My Favorite Egg Recipes:

  • If you have an abundance of eggs, Sausage and Spinach Quiche is a great dish for any meal of the day. It’s really flavorful and gets rave reviews.
  • Ham and Egg Breakfast Rolls are a great breakfast or brunch that everyone will love. They are so filling and easy to make with crescent dough.
  • Breakfast Strata is a hearty casserole with ham, eggs, bread and cheese that can be made the night before and baked fresh for breakfast. A holiday favorite that is easy to feed a crowd.

Egg Salad in a bowl

Egg Salad is a great option for a quick and easy meal for breakfast, lunch or dinner. Simple to make ahead and keep on hand for busy schedules.

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Yield: 5 servings

Easy Egg Salad

Egg Salad Sandwich

Easy Egg Salad is so simple to make with just a few ingredients. It's creamy and delicious with tons of herb flavor.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 10 eggs
  • 1/2 cup mayonnaise
  • 2 tablespoon dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons minced rosemary
  • 2 teaspoons dill
  • 1 teaspoon granulated garlic
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar

Instructions

  1. Bring a pot of water to a boil. 
  2. Add eggs and cook for 12 minutes.
  3. Drain eggs and place in a bowl of ice water - about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes.
  4. Drain the water from the eggs and crack on the large end. Peel under cool running water.
  5. Rinse eggs and pat dry with paper towels.
  6. Chop eggs coarsely.
  7. In a bowl combine mayonnaise, dijon mustard, parsley, rosemary, dill, garlic, salt, pepper and sugar.
  8. Gently mix in the chopped eggs.
  9. Serve immediately or cover and refrigerate until ready to serve.

Notes

Store egg salad covered in the refrigerator up to 3 days.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 303Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 381mgSodium: 1079mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 13g

Nutritional calculations are estimated and may not be accurate.

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4 Comments

  1. This egg salad is my hubby’s favorite! So delicious as a sandwich! Can’t wait to make this salad again!

  2. Very flavorful, not all like the Egg Salad I used to eat as a kid. My kids ask me to make it every week for lunch!

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