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Our small town recently started allowing backyard chickens, and my oldest; farm-girl-at-heart, town-dwelling daughter wasted no time convincing her Grandma that they absolutely needed some. What started as simply “just a few chickens” situation quickly turned into a steady supply of fresh eggs, and now we always seem to have more than we know what to do with.
That’s exactly how this egg salad has earned a spot in my kitchen. It’s simple and reliable, and gives me another way to use up the box of croissants I get from Sam’s, (like my Classic Chicken Salad or Bacon Egg and Cheese Croissants.) And since we do sandwiches every Monday for lunch – this egg salad is perfect to have on hand for Monday’s Lunches or a quick snack straight from the fridge. Psst: you can download my free printable weekly lunch menu and follow my plan or customize it with your own!
When I make egg salad, I almost alway start with a batch of Instant Pot Hard Boiled Eggs because they peel so easily and come out perfectly every time.
This version keeps everything classic, but adds just enough depth to make it stand out. A combination of Dijon (my guilty pleasure) and yellow mustard gives it balance, while freeze-dried chives and dill weed bring in that subtle herby flavor without adding extra moisture. It’s the kind of recipe you can make once and then keep coming back to, whether you’re building sandwiches, packing lunches, or just scooping it up with crackers, or bringing it as a pot luck side, this is one recipe you’ll want to keep!
And while you’re here, be sure to check out all of my Side Dish Recipes!
Why You’ll Love This Recipe
- Creamy, balanced flavor with a subtle tang from Dijon
- Uses simple pantry and fridge staples
- Freeze-dried herbs keep it easy and consistent
- Great for sandwiches, wraps, or snack plates
- Perfect for meal prep and make-ahead lunches
Ingredients
- Hard boiled eggs
- Mayonnaise
- Dijon mustard and Yellow mustard
- Celery
- Freeze-dried chives
- Dried dill weed
- Salt & Pepper
- Paprika
Equipment
- Mixing bowls – Having a separate bowl for the dressing helps evenly distribute flavor before combining
- Sharp knife – A clean chop keeps the texture consistent without mashing the eggs too much
- Cutting board – Essential for prepping celery and eggs efficiently
- Rubber spatula – Makes it easy to fold everything together gently without overmixing
How to Make
The foundation of a good egg salad starts with properly cooked eggs. Using Instant Pot hard boiled eggs gives you consistent results and clean peeling, which makes prep faster and less frustrating.
Once your eggs are ready, the way you chop them matters more than most people realize. You’re aiming for a mix of small chunks and slightly broken pieces. That variation is what gives egg salad its classic texture—creamy, but not paste-like.
Instead of mixing everything at once, build your dressing separately. Stirring together the mayonnaise with both mustards first ensures the flavor is evenly distributed before it ever touches the eggs. This step prevents overmixing later, which can make the texture dense.
Seasoning after the dressing is folded into the eggs gives you more control over the final flavor. Instead of blending everything into the mayo mixture upfront, adding the salt, pepper, paprika, and dill at this stage lets you taste and adjust as you go. It also helps the seasonings cling to the eggs themselves rather than getting lost in the dressing, the celery adds a clean crunch, while the chives and dill bring in a subtle, balanced herb flavor and a more balanced bite throughout.
When you combine everything, fold gently. Egg salad should feel light, not heavy. Overworking it will break down the eggs too much and change the texture.
Letting the egg salad chill before serving is what pulls everything together. Even 15–30 minutes makes a noticeable difference, giving the flavors time to settle and develop. Serve over toasted sandwich bread, with crackers, or on a flaky croissant!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintClassic Egg Salad with Dijon
This classic egg salad with Dijon mustard is creamy, balanced, and full of simple flavor. Freeze-dried chives and dried dill weed add a subtle herby finish without overpowering the richness of the eggs and mayo. Perfect for sandwiches, wraps, or quick lunches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch, Side Dish
- Method: Instant Pot, Mixing
- Cuisine: American
Ingredients
- 6 large eggs, hard boiled and peeled (I recommend the Instant Pot Method)
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp yellow mustard
- 2 TBSP celery, finely chopped
- 2 tsp freeze-dried chives
- 1 tsp dried dill weed
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1/4 tsp paprika
Instructions
- Chop the hard-boiled eggs to your preferred texture, leaving some small chunks for structure.
- In a separate bowl, stir together the mayonnaise, Dijon mustard, and yellow mustard until smooth.
- Add the dressing to the chopped eggs and gently fold to combine without over-mixing.
- Add your desired seasonings (salt, pepper, paprika, dill) and stir.
- Fold in the celery and chives.
- Taste and adjust seasonings as needed.
- Chill for 15–30 minutes (or longer!) before serving for best flavor.
Notes
- For a creamier texture, lightly mash a portion of the eggs before mixing.
- Freeze-dried chives provide consistent flavor without extra moisture.
- Optional mix-in: add 1–2 TBSP finely chopped red onion or green onion for extra crunch and bite.
- To substitute fresh herbs: use 2 TBSP fresh chives in place of freeze-dried, and 1–1 1/2 tsp fresh dill in place of dried dill weed.
- Adjust Dijon to taste, but keep it under 1 TBSP to avoid overpowering the salad.
- Great served on sandwich bread, croissants, lettuce wraps, or crackers.
Recipes That Pair Well With This
- Classic Chicken Salad
- Air Fryer Bacon
- No Bake Scotcheroos
- Instant Pot Hard Boiled Eggs
- Classic Deviled Eggs
- Easy Homemade Cornbread
- Quick and Easy Dinner Rolls
More Recipes to Try
- Homemade Taco Seasoning
- Homemade Fajita Seasoning
- Sourdough Discard Pancakes
- Easter Egg Sugar Cookies
- Melt in Your Mouth Sugar Cookies
- Creamy Chicken Enchiladas
- Salsa Verde Enchiladas
- How to make your own Cake Flour
- Almond Buttercream Frosting
- Chocolate Buttercream Frosting
Tips for Little Helpers
- Let kids help peel the eggs (they usually love this part)
- Older kids can chop celery with a safe knife
- Stirring the dressing is a great low-mess task
- Let them build their own sandwiches or cracker plates
Tips for Success
- Don’t overmix—this is the fastest way to ruin the texture
- Chill before serving for best flavor
- Taste and adjust seasoning after mixing
- Use fresh eggs that are properly cooked for the best texture
- Keep celery finely chopped so it blends well without overpowering
FAQs
Can I make egg salad ahead of time?
Yes, egg salad actually improves after sitting for a bit. Making it a few hours ahead (or even the day before) allows the flavors to blend together more fully.
Why use both Dijon and yellow mustard?
Dijon adds depth and slight sharpness, while yellow mustard keeps that classic flavor most people expect. Together, they create balance instead of overpowering the dish.
Can I skip the herbs?
You can, but the freeze-dried chives and dill weed add a subtle layer of flavor that elevates the recipe without making it complicated.
Is egg salad healthy?
It’s high in protein and can be adjusted based on your preferences. You can lighten it by slightly reducing the mayo or serving it in lettuce wraps instead of bread.
Storage
Store egg salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving to refresh the texture.
Freezing Instructions
Egg salad does not freeze well. The mayonnaise will separate, and the texture will become watery once thawed.
Variations
- Add finely chopped onion for extra bite
- Swap in fresh chives and dill if you have them on hand
- Add a small squeeze of lemon juice for brightness
- Serve on croissants, toast, or in lettuce wraps
- Sprinkle extra paprika on top for presentation
Final Thoughts
This is one of those recipes that proves simple doesn’t have to mean boring. With just a few thoughtful adjustments—like building the dressing first and using freeze-dried herbs—you get a version that feels a little more polished without adding extra work.
It’s dependable, flexible, and easy to keep in rotation, whether you’re making quick lunches or planning ahead for the week.
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