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Close up image of mixed together egg salad.
4.91 from 22 votes

Easy Egg Salad Recipe

Learn How to Make the BEST Egg Salad Recipe and add it to your favorite salads, sandwiches, or enjoy it straight from the bowl.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4 servings
Calories: 294kcal


  • 8 large eggs hard boiled
  • 1/3 cup mayonnaise plus more as needed
  • 2 tsp pickle juice (optional)
  • 1/4 red onion minced
  • 1 tsp mustard yellow or dijon
  • 1/4 cup chives chopped
  • 1/4 tsp sweet paprika
  • salt and pepper to taste


  • Hard boil the eggs (stovetop) - Add eggs to a large saucepan and cover with 1-2 inches of water. Bring to a boil and immediately remove from heat. Cover and let eggs rest in the hot water for 10-12 minutes before transferring to an ice bath to cool. Remove eggs from the ice bath, peel, and chop.
  • Hard boil the eggs (pressure cooker) - Add 1 cup water to the inner pot of your Instant Pot and insert egg or steam rack. Place eggs on the rack and securely fasten the lid. Set the cooking time for 5 minutes on high pressure. Allow pressure to release naturally for 5 minutes before doing a quick release. Transfer eggs to an ice water bath to stop cooling. Once cool, remove eggs from the ice bath and carefully peel and chop.
  • Mix - Transfer peeled and chopped eggs to a medium mixing bowl. Add the mayonnaise, pickle juice (optional), red onion, mustard (Dijon or yellow), chives, sweet paprika, salt, and pepper. Mix well to combine. 
  • Season to taste - Season with additional salt, pepper, or mustard, to taste.
  • Serve - Serve on your favorite bread, crackers, or on your favorite salad, if desired. Enjoy!


Calories: 294kcal | Carbohydrates: 2g | Protein: 15g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 430mg | Sodium: 331mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
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