There’s something about a bowl of chopped egg salad that feels instantly calming. Sunny yellow yolks and snowy whites are folded into a creamy dressing, flecked with bright green herbs and a little crunch from crisp celery.
It’s the kind of quick, no-fuss meal that’s on the table in minutes, perfect for busy weeknights, grab-and-go lunches, or whenever you need something satisfying without turning on the oven.
This recipe is especially friendly for beginners and meal-preppers—it keeps well, packs easily, and can be piled onto toast, tucked into a sandwich, or spooned over leafy greens.
I started leaning on it during a hectic work season when lunch breaks kept shrinking; having a container of egg salad ready in the fridge turned chaotic days into something a bit more manageable.
It shines for quick lunches, light Sunday suppers, or last-minute cravings. Ready to bring this dish to life?
Why You’ll Love It
- Delivers fresh, tangy flavor with creamy, satisfying texture in every bite
- Uses simple, affordable ingredients you likely already have on hand
- Preps quickly, perfect for easy lunches or last-minute guests
- Adapts easily for sandwiches, toast, crackers, or salad bowls
- Stays delicious for days, ideal for make-ahead meal prep
Ingredients
- 8 large eggs — use eggs a few days old for easier peeling
- 60 ml mayonnaise — choose a full-fat, good-quality brand for best flavor
- 15 ml Dijon mustard — smooth Dijon adds gentle heat and tang
- 10 ml fresh lemon juice — squeeze from a fresh lemon for bright acidity
- 2 g salt — add gradually and adjust after tasting
- 1 g ground black pepper — freshly ground gives better aroma
- 30 g celery, finely chopped — use crisp inner stalks for best texture
- 20 g red onion, finely chopped — choose mild onion to avoid overpowering
- 15 g fresh chives, finely sliced — snip right before using to keep flavor bright
- 5 g fresh dill, chopped (optional) — adds a fresh, herbal note if you enjoy dill
Step-by-Step Method
Boil the Eggs Gently
Place the eggs in a single layer in a saucepan. Cover with cold water by about 2.5 cm. Bring to a gentle boil over medium-high heat.
Once boiling, cover the pan and turn off the heat. Let the eggs sit in the hot water for 10 minutes to cook through without becoming rubbery.
Chill the Eggs Thoroughly
Prepare a large bowl with ice water. After 10 minutes of sitting in hot water, transfer the eggs immediately to the ice bath.
Let them cool for 10–15 minutes. This stops the cooking, helps prevent gray rings around the yolks, and makes the eggs easier to peel cleanly.
Mix the Creamy Dressing
Combine mayonnaise, Dijon mustard, and fresh lemon juice in a small bowl. Add salt and ground black pepper.
Whisk until smooth and emulsified. Adjust the seasoning lightly, remembering you can add more later. Keep the dressing nearby so it’s ready to pour once all the salad components are prepped.
Peel and Chop the Eggs
Gently crack the cooled eggs on a hard surface. Peel under running water if shells stick.
Pat the peeled eggs dry with a towel. Place them on a cutting board and coarsely chop into small bite-size pieces. Aim for fairly even chunks so every bite has a consistent texture and mouthfeel.
Combine Eggs and Vegetables
Transfer the chopped eggs to a large bowl. Add finely chopped celery, red onion, and sliced fresh chives.
Sprinkle in dill if you’re using it. Distribute the vegetables evenly through the eggs with a gentle stir, keeping the pieces intact to maintain a pleasant, chunky texture.
Fold in Dressing and Season
Pour the prepared dressing over the egg mixture. Use a spoon to fold gently until everything is evenly coated.
Taste and adjust with a pinch more salt or pepper if needed. Avoid overmixing so the eggs don’t turn mushy. Aim for a creamy but still distinct, nicely textured salad.
Chill and Serve the Salad
Cover the bowl tightly and refrigerate for at least 15 minutes. This resting time allows flavors to meld and the dressing to slightly thicken.
Serve the chilled egg salad on toast, stuffed into sandwiches, or spooned over crisp greens. Store leftovers covered in the refrigerator for up to three days.
Ingredient Swaps
- Replace up to half the mayonnaise with plain Greek yogurt for a lighter, higher‑protein version, or use vegan mayo for an egg-free dressing base.
- Swap celery for cucumber or bell pepper for a milder, crunchier texture; red onion can be replaced with green onions or shallots.
- Use dried chives and dill (about one-third the amount) if fresh herbs aren’t available, and lemon juice can be swapped with white wine vinegar in a pinch.
You Must Know
– Doneness • If your yolks turn gray-green at the edges
Cool the eggs in ice water for at least 10–15 minutes until fully chilled; this stops carryover heat that overcooks yolks and causes that sulfur ring.
– Troubleshoot • When your egg salad tastes bland even with enough salt
Add an extra 2–3 ml lemon juice and a tiny pinch (about 0.5 g) more Dijon; acidity and mustard boost flavor perception without making it salty.
– Flavor Boost • For more texture and contrast
Keep celery and onion in small but distinct pieces (about 2–3 mm dice) so they stay crunchy against the soft egg and creamy dressing.
– Swap • To lighten the salad without losing creaminess
Replace 20–30 ml of the mayonnaise with Greek yogurt; this keeps the total volume similar while adding tang and cutting richness.
– Safety • To store leftovers safely
Keep egg salad in the fridge at or below 4°C / 40°F and use within 3 days; if it has sat out at room temperature over 2 hours, discard.
Serving Tips
- Spoon over buttered toast or crusty bread, topped with extra chives or dill.
- Serve in lettuce cups for a lighter, low-carb option.
- Pile onto soft rolls or croissants for easy egg salad sandwiches.
- Scoop alongside crackers and sliced veggies for a simple lunch plate.
- Serve over mixed greens with tomatoes and cucumbers for a quick salad bowl.
Storage & Make-Ahead
Chopped egg salad keeps well in an airtight container in the refrigerator for up to 3 days.
It’s ideal for making a day ahead to let flavors meld.
Stir before serving, and keep it chilled until use.
This salad doesn’t freeze well; freezing causes separated, watery dressing and rubbery eggs.
Reheating
Reheat egg salad gently to avoid curdling.
Warm briefly in a microwave at low power, or in a small skillet on very low heat.
Avoid the oven, which overheats mayonnaise.
Picnics and Potlucks
On sunny picnic days and at laid‑back potlucks, I love bringing this egg salad because it travels well and feels instantly homey.
I spoon it into a chilled container, press parchment over the surface, and snap on the lid so it stays cool and fresh on the ride over.
When we arrive, I set it out beside a basket of soft rolls, crisp lettuce leaves, and a plate of sliced tomatoes and pickles.
The creamy eggs, sharp Dijon, and bright lemon smell like comfort and summer at the same time. You can pile it high in a bun, tuck a scoop into lettuce cups, or just eat it with crackers while you chat and the afternoon stretches lazily on.
Final Thoughts
Give this chopped egg salad a try and see just how simple and satisfying it can be.
Don’t hesitate to tweak the add-ins and seasonings to make it perfectly your own.
Frequently Asked Questions
Can I Make Chopped Egg Salad Without Mayonnaise for a Dairy-Free Version?
Yes, you can. I’d mash the warm eggs with olive oil and Dijon, then fold in crisp celery and sharp onion. It tastes rich, silky, and bright, and it’s naturally dairy‑free without missing mayo.
How Can I Safely Pack Egg Salad for School or Work Lunches?
You can pack it safely if you chill it deeply, then tuck it into an insulated lunch bag with an ice pack; I’d eat it within 4 hours and keep it sealed, cool, and out of the sun.
Is Chopped Egg Salad Suitable for People With High Cholesterol?
Yes, but only in moderation and with your doctor’s okay. I’d picture one small, creamy scoop, light on yolks, enriched with tangy yogurt, nestled beside crisp greens instead of buttered bread to gently tame cholesterol concerns.
Can I Freeze Chopped Egg Salad or Any of Its Components?
You can’t successfully freeze it, and I wouldn’t freeze the mayo‑dressed eggs either—ice crystals turn them grainy, watery, and rubbery. Instead, I’d boil and freeze whole peeled eggs, then mix fresh dressing when needed.
What Food Safety Tips Should I Follow When Serving Egg Salad Outdoors?
You’ll want to keep it chilled like a little bowl of sunshine on ice—under 2 hours outside, 1 hour if it’s hot. I pack it in a cooler, refresh ice often, and use clean utensils.
Chopped Egg Salad
Equipment
- 1 Medium saucepan
- 1 Large bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing spoon
- 1 colander or slotted spoon
Ingredients
- 8 large eggs
- 60 milliliter mayonnaise
- 15 milliliter Dijon mustard
- 10 milliliter lemon juice fresh
- 2 gram salt
- 1 gram black pepper ground
- 30 gram celery finely chopped
- 20 gram red onion finely chopped
- 15 gram fresh chives finely sliced
- 5 gram fresh dill optional; chopped
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 cm.
- Bring the water to a gentle boil over medium-high heat.
- Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10 minutes.
- After 10 minutes, transfer the eggs to a bowl of ice water and let cool for 10–15 minutes.
- While the eggs cool, add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the small bowl and whisk until smooth.
- Peel the cooled eggs and pat them dry.
- Coarsely chop the eggs on the cutting board into small bite-size pieces.
- Add the chopped eggs, celery, red onion, chives, and dill (if using) to the large bowl.
- Pour the dressing over the egg mixture and gently fold until evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 15 minutes before serving to let the flavors meld.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
