19 Egg Salad Recipes That Will Never Go Out of Style

If you know how to hard-boil eggs (and peel them with ease) then you’re well on your way to some truly delicious dishes. (We're looking at you, deviled eggs!). One of the best egg recipes though (in our humble opinion) is egg salad. It’s a breeze to make once you've got hard-boiled eggs on hand — and it's always flavorful and indulgent.

And, while we love a jazzed up version of egg salad (and have included some recipes like that here), we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

If you like your egg salad with lots of dill pickles, then take things to the next level by pickling the eggs themselves! Simply prick peeled hard-boiled eggs all over with a fork (a trick for faster flavor absorption) and submerge them in pickle brine overnight. The next day, prepare them as you would for regular egg salad. Chopped dill pickles reinforce the pickle flavor in the salad, while fresh dill stirred throughout adds a hint of green.

The easiest way to upgrade classic egg salad? Chock it full of salty, smoky bacon and serve it tucked into a buttery croissant!

Scallions, celery, radishes and sprouts give this simple egg salad a decidedly springtime flavor. Wrap in romaine lettuce leaves for a light and refreshing meal.

Level up the humble dish by grating the eggs and celery on a box grater before mixing them up for a silky spread that’s perfect on thick-cut toast. A final dusting of finely grated egg from a rasp grater makes the toast extra delicious — and photogenic.

Bobby’s brunch-worthy tea sandwiches are a breeze to make (they come together in just minutes as long as you’ve made your hard-boiled eggs in advance) but are super impressive thanks to the addition of jumbo lump crab meat and fronds of fresh dill.

This vibrant twist on a classic combines creamy chopped eggs with fresh herbs and a warm hint of turmeric for color and depth. It’s bright, flavorful and perfect for piling onto toast, tucking into sandwiches or scooping up with crisp veggies.

Egg salad is a classic — but that doesn't mean we're afriad to give it a creative spin every once in a while. One of our favorites? Cool, creamy Ranch dressing and fresh, crunchy veggies mixed right in!

Not only do we cut the eggs into large pieces for this hearty take on egg salad, but we add plenty of diced veggies. This chunky version of the classic makes a great topping for toast or leafy greens.

The reviews don't lie — Molly's creamy egg salad (perked up with everyone's favorite Ranch dressing) is one to keep in your back pocket!

Recipe developer Nik Sharma says, "If you asked me what I love to pack for lunch on picnics and trips, I'd tell you egg salad sandwiches and bottles of ice-cold lemonade. This is my grown-up version of egg salad — not too creamy, and with a little heat from the Thai chile and the hot sauce. This egg salad includes the briny essence of capers and a little hot sauce to balance the creamy texture of the eggs and mayonnaise. But it's the smokiness of the ground toasted coriander seeds that makes the egg salad extra special. When toasted, coriander seeds acquire a slightly smoky taste that bumps up the flavor profile of this salad."

This creamy, nostalgic salad blends tender macaroni and chopped eggs with a tangy, lightly sweet dressing for a comforting, crowd-pleasing side. It’s simple, satisfying and pairs easily with everything from roasted meats to casual weeknight dinners.

Like a BLT but better, Trisha loads her triple-decker club sandwich up with a quick-and-creamy egg salad that’s spiced with paprika — giving it a flavor that will remind you of deviled eggs.

Ina’s 5-star recipe only calls for a handful of ingredients, so be sure to use the best quality possible.

You only need 5 ingredients (plus salt and pepper) to make Geoffrey’s creamy egg salad. But don’t worry, it has plenty of flavor, thanks to a secret ingredient: sweet pickle relish!

This egg salad is every bit as simple as the classic recipe, but tastes completely different. The mayonnaise is replaced with Greek yogurt, making it tangier — and the whole thing is seasoned with a hint of aromatic curry powder. They’re simple tweaks but go a long way in elevating the flavor.

The key to this simple recipe is fresh chives. They perk the egg salad up with just a hint of onion-y flavor, but are mild enough that they don’t overpower the other ingredients.

The addition of avocado in an egg salad sandwich is genius — it’s got the crave-worthy creaminess you’d expect to find in the classic salad but also lends a subtle sweetness that’s great alongside the tangy mustard.