Think Egg Salad needs to be boring? Think again! A classic recipe for egg salad has been kicked up a few notches with a few secret ingredients. This Egg Salad is full of flavor, easy to make, and makes the most perfect Egg Salad Sandwich.
When it comes to egg salad, I declare this the best egg salad recipe.
While that is my humble opinion, it does come with good reason. Well, TWO good reasons.
This Egg Salad recipe features the addition of both prepared horseradish and Dijon mustard. The flavors of the horseradish and mustard do not overwhelm the classic flavors of the egg salad. Instead, they work together to wake up your senses and help cut through the richness of the mayonnaise and eggs, leaving you with an egg salad that is creamy, tangy, and full of flavor.
Whether you are looking for an easy low-cost lunch or a way to use up all those extra hard-boiled eggs from Easter, this is the egg salad recipe you need in your cooking arsenal.
Ingredients for the Best Egg Salad
- Hard-Boiled Eggs: I always use my Instant Pot Hard Boiled Eggs--because they are PERFECT every single time and peel like a dream. However, I have included directions for how to prepare hard-boiled eggs on the stove in case you do not have an instant pot.
- Mayonnaise: I highly suggest using real mayonnaise, not Miracle Whip, for the best flavor. Low-fat or full-fat mayonnaise both work well in this recipe.
- Prepared Horseradish: Use a jar of prepared horseradish, not horseradish sauce, that is most often found in the refrigerated deli section next to the fresh eggs. The ingredients should just be grated horseradish, salt, and vinegar.
- Dijon Mustard: Use Dijon or brown mustard for the best flavor, not yellow mustard.
- Seasonings: To further add flavor to the egg salad, this recipe calls for salt, pepper, onion powder, and garlic powder.
How to Make Egg Salad
- Prepare hard-boiled eggs either using my directions for Instant Pot Hard Boiled Eggs or on the stove-top and let cool.
- Once the eggs have cooled, peel the eggs and be sure to rinse them really well to ensure you don't end up with shells inside your egg salad.
- Chop the hard-boiled eggs into small pieces. You have a few options to do this, you can use a mini chopper, an egg slicer, or simply use a knife.
- In a large mixing bowl, combine the mayonnaise, horseradish, mustard, garlic powder, onion powder, salt, and pepper, until well combined.
- Add the eggs to the mayonnaise mixture and fold together until well combined.
- At this point, cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to marry together.
Egg Salad makes an obvious choice for an egg salad sandwich. However, it is also delicious served on lettuce cups for a low-carb option, served with crackers for dipping, or on a flour tortilla for a quick Egg Salad wrap.
Keep in mind that it is best to assemble an Egg Salad sandwich or wrap immediately prior to serving, so as to keep the bread or tortilla from becoming soggy. And regardless of how you serve it, Egg Salad should never be left at room temperature for more than 1 hour.
- Low Fat & Low Cholesterol Egg Salad: If you are looking to cut back on fat and/or cholesterol, but still love the taste of egg salad, replace the mayonnaise with Greek yogurt, and instead of using a full 8 hard-boiled eggs, prepare 11 hard-boiled eggs. Discard the yolks from 8 of the hard-boiled eggs, using only the whites, along with 3 full hard-boiled eggs. The egg salad will still have some cholesterol, but much lower than the classic recipe.
- Add some Crunch: If you would like a little crunch in your egg salad, add up to ½ cup of finely chopped celery.
- Add some Relish: For a bit of a briny taste, add in 1 tablespoon of either sweet or dill pickle relish.
More Easy Sandwich Recipes
- Easy Avocado Tuna Salad
- Instant Pot French Dip Sandwiches
- Copycat Panera Roasted Turkey Sandwich
- Easy Monte Cristo Sandwich
- Avocado Chickpea Salad Sandwich
I hope you enjoy this flavorful egg salad as much as my family does. If you gave it a try, I would love for you to leave a comment and a review below.
The Best Egg Salad Recipe
- 6 hard boiled eggs
- ¼ cup mayonnaise or plain Greek yogurt
- ½ teaspoon prepared horseradish
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Hard Boil Eggs
- Prepared hard-boiled eggs by following my instructions for Instant Pot Hard Boiled Eggs. Alternatively, prepare the eggs on the stove by placing room-temperature eggs in a single layer in a large stock pan. Add cold water to just cover the eggs. Bring to a boil. Once the water is rapidly boiling, cover the pan and remove it from heat. Set timer for 12 minutes. Drain and chill eggs.
Egg Salad Recipe
- Peel the eggs and rinse peeled eggs to remove any shells. Pat dry with a paper towel and then chop the eggs into small bite-sized pieces.
- In a medium or large mixing bowl, mix together the mayonnaise, horseradish, mustard, garlic powder, onion powder, salt, and pepper together. Add in eggs and fold together to just combine.
- Cover the bowl and refrigerate for 30 minutes prior to serving for the best flavor.
This post was originally published in 2018 but has been updated in 2021 with new photos.
I am so glad you enjoyed Diane!
I LOVE this egg salad, will be making it for Easter this year! 🙂
I am happy to hear you enjoy this recipe so much Valentina!
Love the substitution of greek yogurt in this egg salad! Taste so good!
I prefer the Greek yogurt myself Suzy--the egg salad is so light it does not need heavy mayo!
My hubby & I love egg salad! I like all the flavors in this. It definitely has more taste than just a mayo egg salad!
YAY! So glad you found this recipe to hit the spot!
Amazing combination of flavour that I would not thought of! Thank you so much for the recipe 😀
I love that you used yogurt and added horseradish! I love egg salad sandwiches so this is definitely something to make to take to work with me!!!
No need to ever make a regular egg salad sandwich, ever! Love the zip horseradish brings in.
I hear you--I will never have egg salad without the zip from horseradish--makes it so good.
I love the idea of putting Greek yogurt in egg salad.
You bet Marla. Thanks for sharing!
Michelle @ A Dish of Daily Life
This looks like the egg salad for me!! Pinning!