This egg salad has been my quick-lunch lifesaver for years. I first perfected this combination on a rushed weekday morning when the kids needed lunches and the pantry only offered basic staples. I wanted something that felt homemade and indulgent but was fast enough to make between school drop-off and a work call. The result is a creamy, dreamy salad with tender diced eggs, the tang of mustard, the sweet-sour pop of pickle relish, and fresh herbs that brighten every bite. It’s become the recipe I turn to when I want comfort without fuss.

What makes this version special is the balance of textures and flavor layers: silky mayonnaise coated eggs, a touch of crunchy relish (optional), and the aromatic lift from fresh dill and chives. The salt and pepper are calibrated so the egg flavor shines rather than being buried. I love it served on toasted bread with ripe tomato in the summer or scooped onto sturdy crackers for a simple afternoon snack. It’s approachable, forgiving, and always a crowd-pleaser.

Ingredients

• 10 hard-boiled eggs: Use large eggs for consistent texture. Eggs should be cooked until yolks are set but not overcooked — this keeps them moist. I like buying free-range or organic when possible for flavor.
• 1/2 cup mayonnaise: Choose a full-flavor, creamy mayonnaise (Hellmann’s/Best Foods or Duke’s style) for the silkiness that defines this salad. For a lighter version, use half mayo and half plain Greek yogurt, though that will change the flavor slightly.
• 2 to 4 tablespoons pickle relish or diced pickles (optional): Sweet or dill relish both work; start with 2 tablespoons and adjust. Finely diced bread-and-butter pickles add crunch and sweetness if you prefer.
• 2 teaspoons yellow mustard: Adds bright acidity and a hint of tang. American yellow mustard keeps the flavor mild; Dijon gives a sharper, more sophisticated edge.
• 1 tablespoon fresh dill: Fresh dill provides a clean herbal note. If using dried, substitute 1 teaspoon dried dill (see notes).
• 1 1/2 tablespoons fresh chives: Adds oniony freshness without overpowering. If using frozen or dried, reduce the amount as flavors concentrate.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Start with these amounts and taste — eggs vary, and you may want a touch more salt or pepper to suit your palate.

Instructions

Peel and Dice the Eggs: Gently peel 10 hard-boiled eggs. A quick tip: roll each cooled egg lightly on the counter to crack the shell uniformly, then peel under cold running water to help release stubborn bits. Dice into roughly 1/4- to 1/2-inch pieces for a mix of creamy yolk and white texture. Aim for uniformity so every forkful has both yolk and white. Combine the Base: Place the diced eggs in a medium mixing bowl. Add 1/2 cup mayonnaise and 2 teaspoons yellow mustard. Use a flexible spatula to fold the eggs into the dressing gently — avoid over-mashing the yolks unless you prefer a smoother consistency. The folding motion preserves egg shape while coating each piece. Add Relish and Herbs: Stir in 2 to 4 tablespoons pickle relish if using, 1 tablespoon fresh dill, and 1 1/2 tablespoons fresh chives. Fresh herbs give lift; if using dried, reduce quantities (1 teaspoon dried dill, 1 tablespoon dried chives). Taste as you go because relish and mustard levels vary by brand. Season and Adjust: Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then taste. Adjust salt, pepper, or mustard to preference. If the salad seems heavy, a squeeze of lemon juice or a teaspoon of pickle brine brightens it without watering it down. Serve and Garnish: Transfer to a serving bowl and garnish with extra chopped chives or a sprig of dill. Serve immediately on toasted bread, between soft sandwich rolls, or with crisp crackers. Leftovers chill well and develop flavor after a few hours.

Storage Tips

Leftovers keep best in a sealed airtight container in the refrigerator for 3 to 5 days. Use a shallow container so the salad cools evenly and avoid storing it in a warm spot of the fridge. For longer storage, do not freeze — mayonnaise-based salads lose texture when frozen. When reheating, it’s best enjoyed cold or at room temperature; if serving on toast, assemble just before eating to prevent sogginess. Check for freshness by smell and appearance; discard if the salad develops an off odor or slimy texture.

Ingredient Substitutions

Swap mayonnaise for plain Greek yogurt for a tangier, lighter version (use a 1:1 swap), or try half mayo and half yogurt for balance. If you prefer stronger mustard flavor, use Dijon instead of yellow but reduce to 1 1/2 teaspoons to avoid overpowering. For a dairy-free version, mayonnaise is already dairy-free, but always check labels. Replace fresh dill with 1 teaspoon dried dill and fresh chives with 1 tablespoon dried; add dried herbs earlier so they rehydrate. For crunch without pickles, stir in finely diced celery.

Serving Suggestions

This salad shines on toasted whole-grain bread with ripe tomato slices and a sprinkle of flaky salt. For lighter fare, spoon it into halved avocados or pair with crisp cucumber slices and mixed greens. It’s also excellent as part of a picnic spread alongside potato salad, fresh fruit, and lemon bars. Garnish with extra dill and chives and a dusting of smoked paprika for a visual and flavor boost.

Cultural Background

Egg salads trace back to simple, European origins where boiled eggs were mixed with mayonnaise or mustard to extend a protein across meals. In American kitchens, the sandwich version became particularly popular in the 20th century as luncheon culture grew. Variations across regions include additions like curry powder, paprika, capers, or chopped pickles — each reflecting local pantry staples and flavor preferences.

Seasonal Adaptations

In spring and summer, maximize fresh herbs and add sliced radishes or crisp green onions for brightness. In cooler months, fold in a spoonful of curried mayonnaise or smoked paprika for warmth and depth. For holidays or brunch, serve scoops atop buttered brioche or bagels and add a scatter of microgreens for an elevated look.

Meal Prep Tips

Make the eggs ahead: hard-boil up to a week in advance and keep them refrigerated unpeeled to retain freshness. Chop herbs and measure mayonnaise and mustard into small containers the night before for quick assembly. Store portions in individual containers for grab-and-go lunches — use an ice pack in lunch bags to keep the salad chilled until eaten. Re-stir gently before serving if it sits for a while.

This salad is simple to make yet full of personality: a perfect example of how a few quality ingredients can become a staple. I hope it finds a regular spot in your lunch rotation as it does in mine.