Easy Egg Salad Recipe — a creamy, flavorful egg salad made with just five simple ingredients. Ready in minutes, this versatile salad is perfect for sandwiches, lettuce wraps, or served with crackers for a light snack.
I’ve been making this easy egg salad almost every week. It balances creamy mayonnaise with tangy whole grain Dijon mustard, crunchy cornichons, and fresh chives for a subtle onion note. The combination gives a French-inspired twist on a classic and keeps lunches interesting without extra work.
The recipe is straightforward: hard-boiled eggs are peeled and chopped, then gently mixed with mayonnaise and mustard before folding in diced cornichons and chives. Season with salt and pepper to taste and you’re ready to serve.
Why you’ll love this recipe
- Creamy and flavorful: whole grain Dijon, fresh chives and cornichons add depth to the classic egg salad.
- Simple ingredients: made with just five pantry-friendly components, easy to prepare in under 20 minutes.
- Very versatile: great for sandwiches, lettuce wraps, endive boats, or served with crackers at gatherings.
- Customizable: swap mayo for Greek yogurt, add herbs or spices, or mix in chopped olives for variation.
- Diet-friendly: naturally gluten-free and suitable for many eating styles when tailored to preferences.
Recipe ingredients
Just five basic ingredients form the base of this egg salad. Quantities and alternatives are listed below so you can adapt the recipe to taste or dietary needs.
- Hard-boiled eggs — peeled and chopped. Use the number called for below; cook to your preferred doneness and cool before chopping.
- Mayonnaise — use your favorite classic or vegan mayo; plain Greek yogurt is a lighter substitute.
- Whole grain Dijon mustard — provides texture and tang. Regular Dijon also works; avoid bright yellow mustard for a different flavor profile.
- Cornichons — small dill pickles chopped finely. Regular dill pickles or relish can be used instead.
- Chives — freshly chopped for brightness; green onions or dill are good alternatives.
See the recipe card below for exact ingredient amounts and full instructions.
How to cut eggs
You don’t need special tools to chop eggs for egg salad. A sharp knife and a cutting board are all you need for clean, even pieces that blend well without becoming mushy.
- Slice each hard-boiled egg in half lengthwise.
- Place the halves cut-side down and slice lengthwise and crosswise to create strips.
- Dice the strips into small, even pieces for a pleasant texture in the salad.
How to make egg salad
This egg salad comes together quickly once the eggs are ready. Mixing gently keeps the yolks from becoming powdery and helps maintain a creamy texture.
- Place the chopped hard-boiled eggs in a medium bowl.
- Add mayonnaise and whole grain Dijon mustard, then stir gently until combined.
- Fold in the finely chopped cornichons and chives. Season with salt and freshly ground black pepper to taste.
- Adjust mayo or mustard amounts to reach your preferred creaminess and tang.
How to serve this recipe
This egg salad is a flexible option for lunches, picnics, and parties. Here are a few serving ideas:
- Classic sandwich: pile between slices of your favorite bread with lettuce for crunch.
- Lettuce wrap: spoon into crisp lettuce leaves for a low-carb option.
- Endive spears: fill leaves for an elegant appetizer or snack.
- Crackers or crostini: serve small scoops as a party bite.
How long does egg salad last?
Store egg salad in an airtight container in the refrigerator. It will keep well for 3–5 days. Use within this window for best texture and flavor. If the salad separates slightly after chilling, stir gently to recombine before serving.
Recipe notes
- This recipe is easily doubled or tripled to feed a crowd or meal-prep for the week.
- Substitute cornichons with finely chopped dill pickles or a spoonful of pickle relish if preferred.
- For a lighter version, use plain Greek yogurt in place of some or all of the mayonnaise.
- Add-ins to try: chopped celery for extra crunch, a pinch of paprika, or a small spoonful of horseradish for heat.
- Keep the seasoning flexible—salt and pepper to taste, and add more mustard for extra tang.
More easy lunch ideas you’ll love:
- Canned salmon salad
- Sonoma-style almond chicken salad
- Mediterranean three-bean salad
- Spring farro salad with feta and mint
- Lemon tarragon chicken salad lettuce wraps
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Easy Egg Salad Recipe
2 servings
Ingredients
- 4 large hard-boiled eggs, chopped
- 2 tablespoons mayonnaise
- 2 teaspoons whole grain Dijon mustard
- 3 tablespoons finely chopped cornichons or pickles
- 3 tablespoons chopped fresh chives
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place the chopped hard-boiled eggs, mayonnaise and mustard in a small bowl. Stir gently until combined.
- Add the chopped cornichons and chives. Season with salt and pepper to taste and mix lightly to combine.
- Serve on bread, in lettuce leaves, or with crackers. Refrigerate leftovers in an airtight container for up to 3–5 days.
Notes
- Keep chilled in an airtight container for 3–5 days.
- Double or triple the recipe for parties or meal prep.
- Substitute cornichons with chopped dill pickles or relish, and swap mayo for Greek yogurt for a lighter option.
- Customize with add-ins like celery, paprika, chopped olives, or a touch of horseradish for heat.
Nutrition
Nutrition is estimated and provided for guidance only.