3 Keys to a Great Egg Salad + How to Make Perfect Hard-boiled Eggs

Egg Salad Recipe from Scratch

I totally think egg salad doesn’t get enough credit or attention.

My theory is that it’s like brussel sprouts. People discovered that brussel sprouts actually are awesome, they just need to be cooked the right way (roasted, not boiled). In a similar way, egg salad needs to be prepared with certain essential techniques and ingredients, so I’d love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite lunches and you can find some in my fridge pretty often.

There are three major keys to a good egg salad:

Egg Salad Recipe @fifteenspatulas

#1: A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly. So in the recipe and video below, you’ll see the method I use for perfectly hard-boiled eggs. It’s very easy!

#2: Fresh dill, crunchy celery, and mildly zingy scallions are the best flavors I have found to give the egg salad freshness and crunch. If you can find some, chervil is another delicate herb that goes beautifully with eggs.

Egg Salad Recipe with Celery and Dill

#3: You want the egg salad to have enough creaminess to dress it, but I find that using all mayonnaise results in too fatty of a flavor (and a lot of calories), so I love doing half Greek yogurt and half mayonnaise. The Greek yogurt saves calories, adds a much needed tanginess, and adds creaminess.

How to Make Egg Salad Recipe

You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.

You can watch the perfect hard-boiled eggs technique and how to put the egg salad together in today’s video:


The Best Egg Salad Recipe


  • 8 large eggs
  • 1 rib fresh celery, chopped
  • 2 scallions, sliced
  • 1 tbsp packed chopped fresh dill
  • 2 tbsp greek yogurt
  • 2 tbsp mayonnaise
  • 2-3 tsp dijon mustard
  • pinch of salt
  • black pepper, to taste


  1. Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
  2. Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!
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