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Creamy, crunchy, ridiculously easy, and seriously delicious. This isn’t your grandma’s egg salad—it’s the fresh, flavor-packed upgrade your lunch routine has been waiting for. Think: tender hard boiled eggs mingling with crisp celery, fragrant dill, zesty lemon, and fresh chives in a creamy dressing that tastes effortlessly gourmet. Whether you layer it onto toasted sourdough, tuck it into buttery croissants, or spoon it into crisp lettuce cups, this homemade egg salad recipe turns simple ingredients into something truly crave-worthy.

“Best egg salad I have made! It’s so good with all the fresh herbs, I ate 3 sandwiches!”

– NATALIE
Overhead photo of a really good boiled egg salad made with dill and celery in a white bowl with a serving spoon inserted into the salad.

Update: This recipe was originally published in June 2024. I made updates to the article below to include more information about making this boiled egg salad recipe.

Hi, friends! If you’ve been on the hunt for a simple egg salad recipe that ticks all the flavor and textural boxes, you’ve found it. This superlative version leans into everything you love about a classic egg salad, while adding a little culinary elevation for a familiar yet exciting twist: 

Table of Contents

About this hard boiled egg salad

If there’s one recipe that deserves a permanent spot in your meal rotation, it’s this creamy, crunchy, flavor-packed boiled egg salad. Rich, fresh, and irresistibly scoop-able, this recipe is everything a great egg salad should be.

Imagine digging your fork into a salad bowl where the chopped eggs stay soft and silken, while refreshing celery lends the perfect crunchy bite, fresh dill brings a burst of herby garden-freshness, and a creamy-dreamy dressing kissed with delicate chives, bright lemon, a touch of sweet paprika, and a hint of fiery cayenne brings it all together. Velvety and lush, yet fresh and herby, everything tastes beautifully balanced and lively, instead of overly rich and gloopy.

Best of all, you’ll love how effortlessly this dill egg salad comes together—just a handful of pantry staples, a cutting board, and 15 minutes. It’s a no‑stress, all‑season recipe that works for make ahead lunches, picnic baskets, brunch spreads, and all of those “I need something delicious right now” moments.

Whether you add creamy avocado or smoky bacon; serve it on sandwich bread, spoon it over crisp greens, or scoop it straight from the bowl, this homemade egg salad is endlessly flexible and guaranteed to disappear fast.

Why you’ll love this recipe

TL;DR? Get the gist on this salad with boiled eggs below:

  • Bright, Fresh Flavor. Thanks to fresh dill and the bright lemon and chive-kissed dressing, the flavor is remains classic, yet exciting. 
  • Perfect Texture Balance. Velvety eggs meet crunchy celery, tender herbs, and creamy dressing for a dreamy bite. 
  • Quick and Easy to Make. If you’ve already got hard-boiled eggs in the fridge, this simple recipe for egg salad comes together in mere minutes.
  • Flexible, Versatile, Wide Appeal. This recipe is naturally dairy-free, gluten-free, nut-free, vegetarian, and, depending on your mayonnaise, can also be soy-free. And, it’s perfectly adaptable for sandwiches, salads, snack boards, and beyond.
  • Budget-Friendly. If you’re counting macros and your pennies, this chopped egg salad is the way to go. Take whatever price you pay for a dozen eggs, then tag on $2-3 (which I think is an overshot) for the total cost. In short, it’s the perfect rent week meal.
  • Chef Developed Recipe. Stop getting your recipes from un-trained “home cooks”. With this step-by-step recipe—from a restaurant-experienced and formally-trained culinary professional—you’ll be mastering the art of making egg salad in no time!
Overhead photo of six hard boiled eggs, chopped dill, chopped celery, sliced chives and scallions, mayonnaise, a lemon, and spices neatly arranged on a kitchen counter.

Ingredients for boiled egg salad

Most of the ingredients for this really good recipe for egg salad are probably hanging around your fridge and pantry. Here’s what you’ll need:

  • Hard Boiled Eggs. The star of this salad recipe. Use perfectly boiled eggs with creamy yolks for the best texture and flavor.
  • Celery. For refreshing crisp texture and freshness. Be sure to finely dice it for balanced crunch in every bite.
  • Scallions (Green Onions). Provide fresh onion flavor and mild sharpness. Swap: Use red onion if you prefer a stronger flavor.
  • Dill. In my humble opinion, it’s just not a hard-boiled egg salad without herbaceous, slightly anise-like fresh dill fronds. Swap: Italian parsley.
  • Mayonnaise. For the richest flavor and creamiest texture, be sure to use a good quality, full-fat mayonnaise made with simple ingredients—and no excessive additives.
  • Chives. Lend a delicate onion flavor to the dressing.
  • Fresh Lemon. You’ll need both the zest and juice from a whole lemon for bright, citrusy flavor.
  • Dijon Mustard. Tangy, slightly spicy Dijon is a classic addition to egg salad salads. 
  • Spices and Seasonings. A combination of sweet paprika, spicy cayenne pepper, kosher salt, and cayenne pepper all provide robust flavors and bring the boiled egg salad to life.

Recipe variations

  • BLT Egg Salad: If you’re a bacon lover like me and my family, add finely chopped and cooked bacon to your salad. Then serve your salad on toasted sandwich bread and top with lettuce and juicy slices of beefsteak tomatoes.
  • Dill Pickle Eggs Salad: Chop up garlic dill pickles and add them to the salad along with a little bit of pickle juice for a terrifically tangy homemade version.
  • Cheesy Boiled Egg Salad: Add freshly grated parmesan cheese or any shredded cheese you love to the egg salad with celery.
  • Curried Eggs Salad: Keep the recipe as it is and toss in a little curry powder.
  • Mediterranean Egg Salat: Add sun-dried tomatoes, feta cheese, and cucumbers for a Greek twist. 
  • Bagel Seasoned Twist: Sprinkle everything but the bagel seasoning all over the top before serving.
  • Ranch Version: Swap the scallions for red onions, use a little more dill, and add a dash of ranch powder or a little buttermilk ranch dressing.
Overhead photo of chopped hard boiled eggs, chopped celery, fresh dill, and a chive mayonnaise in a mixing bowl - before mixing together.

Professional chef expert tips for perfect results

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Start with Perfectly Boiled Eggs. The key to a great egg salad starts with hard-boiled eggs. Use eggs that are a few days old for easier peeling, avoid overcooking, and immediately transfer the cooked eggs to an ice bath to stop the cooking process.
  • Use Quality Ingredients. When it comes to simple recipes, such as this one, the distinguishing factor of deliciousness lies in the quality of the ingredients. This begins right from the beginning with using quality mayonnaise and a good brand of Dijon,
  • Fresh Makes a Difference. This homemade egg salad relies on fresh dill, scallions, and chives for maximum flavor. Be sure to use good-looking fresh herbs and skip the dried stuff if possible.
  • Mind the Chop and Mince. For the tastiest eggs dish, chop the boiled eggs into large bite-size pieces. And then be sure to finely mince the filler ingredients (celery, dill, onions). This leads to an egg salad where the eggs are
  • Dress to Taste. Do not just dump all of the dressing into the salad—dress the eggs to your specific taste. Start small and then add more as needed. Using too much salad dressing will lead to soupy results.
  • Chill It. If you’re looking for a really good egg salad recipe, you’ll need to pop it in the fridge for 30 minutes before serving. This allows all the flavors to marry and meld into delicious magic.
  • Taste Before Serving. Everyone’s tastebuds are different, so be sure to try the dish before serving and adjust the flavors to suit your taste by adding more salt, herbs, seasonings, lemon juice, or dressing.  
  • Toast Bread for Sammies. If you’re making egg salad sandwiches, be sure to toast the bread prior to assembling to prevent sogginess. 

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

How do I make the hard boil easier to peel?

Mastering the art of perfectly boiled eggs is a worthwhile endeavor for any home cook. I’ve got an entire article where you can learn my foolproof method for how to make easy to peel hard boiled eggs at home. However, here are a few tips when hard boiling eggs at home:

  • Use Older Eggs. Ultra-fresh eggs are more difficult to peel.
  • Chill in Ice Bath. Be sure to drain the eggs once they are hard boiled and immediately add them to a bowl of ice water to stop the cooking process.
  • Peel Under Running Water. When you are ready to peel, hold the boiled egg underneath a stream of gently running cool water and use your hands to peel the shell off the egg, discarding the shells.

Can I use Miracle Whip instead of mayonnaise?

For the best homemade egg salad you’ll want to use a high-quality, full-fat mayonnaise since it offers the richest flavor and creamiest texture. Some of my favorite brands include Duke’s, Sir Kensington’s, and Kewpie (Asian mayo). However, if you’d like to swap in Miracle Whip, of course you are more than welcome to try it—just note that it will lend a sweeter flavor.

What kind of mustard works best?

Honestly, that will depend upon your personal taste and preferences. However, I like to use Dijon Mustard as it lends brightness and complexity. However, if you prefer sweeter flavor, try honey mustard. And if you prefer a milder taste and brighter yellow color.

Can I use dried dill?

It’s your kitchen so you are always welcome to do whatever you’d like. But, keep in mind, fresh dill lends a brighter yet somehow more delicate flavor. And on the other hand, dried dill gives a more muted yet concentrated flavor. If you’re still wanting to swap, use 1 teaspoon of dried dill for every 1 tablespoon of fresh (or 1/3 the amount).

How do I keep homemade egg salad from getting watery?

A watery egg salad comes from excess moisture. To prevent this, be sure the eggs are fully cooled, the eggs and celery are patted dry, and avoid overdoing the dressing. If your salad seems a little water, just pop it in the fridge to help firm it up.

What other ingredients can I add to egg salad with dill?

One of the best things about making this really good recipe for egg salad is how easy it is to customize. From crunchy veggies to bold seasonings, these simple mix-ins can completely change the flavor profile:

  • Carrots: Finely chop for a touch of natural sweetness.
  • Seedless Cucumber: Adds fresh, crisp texture.
  • Seeds: Sunflower or pepitas bring salty crunch.
  • Bacon: Crispy, smoky, and always a crowd-pleaser.
  • Ham: A hearty, savory addition with chewy texture.
  • Hot Sauce: Perfect for adding a little heat.
  • Olives: Briny green olives give Mediterranean flair.
  • Pickled Jalapeno Peppers: Tangy, spicy, and full of flavor.
  • Fruit: Try pineapple, mango, or papaya for a tropical twist.
  • Spices and Seasonings: Mix it up with cajun spice, greek seasonings, italian seasonings, taco, or fajita seasoning blends.

Bonus: Don’t miss the homemade egg salad variations above for even more delicious flavor combinations.

How far in advance can I make hard boiled egg salad recipes?

You can make egg salads with celery up to 3 to 5 days in advance (depending upon the freshness of your boiled eggs). Be sure to store the salad in an airtight container in the fridge so the ingredients don’t spoil.

Angled action photo of a spoon lifting egg salad with dill and celery out of a serving bowl.

Serving egg salad with dill

  • Sandwich Style: Serve your herby egg mixture as a sandwich filling between two slices of toasted wholegrain bread, sourdough, or on a croissant.
  • Sensational Salad: Spoon the egg salat over a bed of leafy greens and top with crushed croutons for a little crunch.
  • Wonderfully Wrapped: Roll the salad up into a lettuce wrap or flour tortilla with a juicy slice of a heirloom tomato and a leaf of Bibb lettuce for a portable meal.
  • Snack-tastic: Scoop the celery eggs salad onto crackers, pita chips, or crostini for a simple snack or appetizer.

Unique serving suggestions

  • Avocado Boat: Halve and de-stone a whole avocado then stuff the hard boiled egg salad recipe into each half for a low-carb option.
  • Stuffed Tomatoes: Same concept as above. Just hallow out large tomatoes and spoon the dilly salad inside for an elegant presentation.
  • Tea Sandwiches: If you’re hosting, consider making tea sandwiches. First, remove the crust from thin slices of bread and then spread a thin layer of salad between the slices.
  • Picnic Perfect: Pack a basket with juicy sugared fresh fruit, a bottle of crisp white white, and a few of your favorite creamy summer salads, like this salad, ahi tuna salad, and crab salad sandwiches, for a delicious picnic outdoors.
Close-up action photo of homemade egg salad being scooped from a large white bowl.

Storing leftovers

  • Refrigerator Storage: Store this dill egg salad with celery recipe in an airtight container in the fridge for up to 3-5 days, depending upon the freshness of the eggs.
  • Freezing Instructions: Unfortunately, freezing is not recommended.
  • Reheating Instructions: Do not attempt to reheat egg salads! Simply stir to redistribute the creamy dressing, serve, and enjoy.
Close-up photo of the celery, dill, and finely minced veggies in this egg salad recipe.

Creamy, crunchy, and full of fabulous fresh flavor, this hard boiled egg salad recipe is proof that simple ingredients can create seriously delicious flavor. Between the velvety eggs, crisp celery, herby dill, and chive-kissed creamy dressing, it’s truly egg-ceptionally scrumptious. Whether you’re scooping it onto sandwiches, crackers, or directly into your mouth, this homemade egg salad with celery and dill deserves a permanent spot in your regular rotation.

I hope you whip up a batch, but don’t forget to come back and let me know how it went over in the comments below!

Until next time, cheers,

Cheyanne

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More classic American summer salads!

Overhead photo of hard boiled egg salad with celery, dill, and a creamy chive mayonnaise in a large serving bowl.

Hard Boiled Egg Salad

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 15 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Creamy, crunchy, ridiculously easy, and seriously delicious. This isn’t your grandma’s egg salad—it’s the fresh, flavor-packed upgrade your lunch routine has been waiting for. Think: tender hard boiled eggs mingling with crisp celery, fragrant dill, zesty lemon, and fresh chives in a creamy dressing that tastes effortlessly gourmet. Whether you layer it onto toasted sourdough, tuck it into buttery croissants, or spoon it into crisp lettuce cups, this homemade egg salad recipe turns simple ingredients into something truly crave-worthy.

Equipment

  • 1 Small mixing bowl (for making the egg salad salad dressing)
  • 1 Large Mixing Bowl (for making the homemade egg salad)

Ingredients 

Egg Salad

  • 12 Large Hard-Boiled Eggs – peeled and chilled
  • 2 medium ribs Celery – finely diced (about 2/3 cup)
  • 5 medium Scallions – white and light greed parts only; (about 1/3 cup) (swap: minced red onion soaked in cold water)
  • 1 heaping TBS Minced Fresh Dill Fronds – finely chopped and gently packed (about .25 ounces) (swap: Flat Leaf Parsley)

Salad Dressing

  • ½ Cup Good Quality Mayonnaise
  • ½ Cup Chives – thinly sliced; (DIVIDED) (about 1 ounce or 28 grams)
  • 1 whole Lemons – zested and juiced (1/4 tsp zest + 1 TBS juice) (swap: apple cider vinegar)
  • 2 slightly heaping tsp Dijon Mustard
  • ¾ tsp Sweet Paprika
  • 1/16 to 1/8 tsp Cayenne Pepper
  • To Taste Kosher Salt and Ground Black Pepper
  • Optional ½ to 1 tsp Granulated Sugar – if you prefer a sweeter egg salad
  • Serving Suggestions: Toasted Sandwich Bread or Rolls, Butter Lettuce, and Sliced Tomatoes or Crackers

Instructions

  • Make Dressing: To a small mixing bowl, add the mayonnaise, all but 1 heaping tablespoon of the sliced chives, lemon zest, lemon juice, Dijon mustard, paprika, cayenne, 1 teaspoon kosher salt, heaping ¼ teaspoon ground black pepper, and sugar if using.
    Use a whisk to stir the ingredients together until you’ve created a smooth, creamy dressing. Then, set the dressing aside.
  • Prep Eggs: Place the peeled and chilled hard boiled eggs onto a clean work surface and use a sharp Chef’s knife to chop the eggs into large ½-inch pieces.
    Then, place all the chopped eggs into a large mixing bowl.
  • Start the Egg Salad: To the large bowl with the chopped eggs, add the remaining tablespoon of snipped chives, all the diced celery, finely chopped scallions, and minced dill.
    Add Dressing to Taste: Add 2/3 of the dressing to the ingredients in the bowl. Then, use a rubber spatula or kitchen spoon to stir the ingredients together until you’ve created a harmonious egg salad filling.
    If you prefer a creamier egg salad, add more of the dressing to suit your personal taste.
  • Optional – Chill: Cover the bowl of herb egg salad with plastic wrap and place into the fridge. Let the egg salad chill for 20 to 30 minutes.
  • Taste and Adjust: Use a spoon to taste the egg salad and adjust the flavor profile as you see fit – adding more salt and pepper for overall flavor, lemon juice for acidity, zest for brightness, herbs for freshness, and dressing for creaminess.
  • Serve and Enjoy Hard Boiled Egg Salad: Garnish the egg salad with more fresh herbs and fresh cracked black pepper.
    Serve with crackers or dollop the egg salad onto toasted sandwich bread, rolls, or croissants with lettuce and tomato.
    Overhead photo of egg salad salad with hard boiled eggs, celery, dill, and a creamy chive mayonnaise in a large serving bowl.

Notes

  • Storage: Store any leftovers in an airtight container in the fridge for up to 3 to 5 days, depending upon the freshness of your eggs.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Serves: 6 to 8
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 217kcal    Carbohydrates: 2g    Protein: 10g    Fat: 19g    Saturated Fat: 4g    Polyunsaturated Fat: 7g    Monounsaturated Fat: 5g    Trans Fat: 0.03g    Cholesterol: 286mg    Sodium: 194mg    Potassium: 162mg    Fiber: 1g    Sugar: 1g    Vitamin A: 745IU    Vitamin C: 4mg    Calcium: 52mg    Iron: 1mg
Course: Salad, Sandwich
Cuisine: American

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Overhead photo of an open-face homemade egg salad sandwich on wheat bread.