One of the easiest ways to use up leftover Easter eggs is to make this recipe for Classic Easter Egg Salad.
This version is made with mayonnaise, Dijon mustard, sweet relish, and a sprinkle of green onions for the perfect balance of tangy, sweet, and savory. Serve it on toast, in a sandwich, or straight from the bowl!
Grab those extra hard-boiled eggs and whip up a creamy, flavorful dish your whole family will love that you could also serve for Easter Brunch.
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What do you do with the leftover colored Easter eggs? Do you enjoy them for breakfast all week long? Make deviled eggs? Or do you toss them away?
This recipe is fast and easy to make...which was just what I needed when I was first married. My husband and I were both working long hours.
I would boil the eggs early in the week and then on a very busy night, I could quickly make this recipe to serve on soft rolls or toasted sandwich bread.
Table of Contents
- Why my Family Loves Creamy Egg Salad
- How to make Hard Boiled Eggs for Easter
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Before You Begin!
- Recipe Tips that worked for me when Preparing Egg Salad
- How to Store Egg Salad
- Recipe FAQ's
- More Easy and Delicious Salad Recipes
- 📖 Recipe Card
- 💬 Comments
Why my Family Loves Creamy Egg Salad
Simple – Easy to make with ingredients you already have on hand.
Creamy and flavorful – The mayo and Dijon mustard create a rich, tangy base.
Sweet and savory balance – Sweet relish adds just the right touch of sweetness.
Fresh crunch – Green onions give it a pop of freshness and texture.
Great use of leftovers – A delicious way to enjoy leftover Easter eggs in a totally new way.
How to make Hard Boiled Eggs for Easter
- Place the eggs in a pot and cover them with COLD water.
- Heat over high heat until the water begins to boil.
- Allow the eggs to boil for two minutes.
- Remove the pot from the heat and cover with the pot’s lid.
- Let the eggs sit in the hot water for another 10 minutes.
- Drain the eggs and serve them warm OR add cold water to the pot along with a handful of ice cubes to allow them to cool.
- Store in the refrigerator until ready to use.
If you’re looking for an easy way to make hard boiled eggs, check out my post on Instant Pot Hard Boiled Eggs.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Mayonnaise: Use Greek yogurt for a lighter, healthier twist.
Dijon Mustard: Swap with yellow mustard or spicy brown mustard for a different flavor.
Sweet Relish: Try dill relish for a tangier version, or finely chopped pickles.
Green Onions: Use red onion, chives, or celery for crunch and flavor.
Low-carb version: Scoop egg salad into lettuce wraps or eat with sliced cucumber.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Peel the hard-boiled eggs and rinse them to remove any shell pieces.
Step 2: Chop the eggs into small pieces and place them in a medium-sized mixing bowl.
Step 3: Add the mayonnaise, Dijon mustard, sweet relish, and chopped green onions to the bowl.
Step 4: Stir everything together gently until well combined. Add salt and pepper to taste.
Step 5: Cover and chill the egg salad for at least 30 minutes before serving to let the flavors blend. Serve on toasted bread, in a wrap, over a bed of lettuce, or with crackers.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe Tips that worked for me when Preparing Egg Salad
Use an egg slicer: I slice the eggs one way, then turn them and slice again for perfect, even pieces—quick and mess-free!
Let it chill: The flavors really come together after 30 minutes in the fridge. I always make it ahead and let it sit before serving.
Don’t skip the relish: Even if you’re not usually a fan, that little bit of sweetness balances the tang from the mustard perfectly.
Use fresh green onions: They add just the right crunch and freshness—makes a big difference!
How to Store Egg Salad
Refrigerator: Place egg salad in an airtight container and refrigerate within 2 hours of making it. Use within 3-5 days for best taste and food safety.
Avoid freezing: Egg salad doesn’t freeze well—the texture becomes watery and separated once thawed.
Serving this at a picnic? If serving at a picnic or party, keep it chilled and don’t leave it out for more than 2 hours.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Leftover Easter eggs are perfect for making quick meals like classic egg salad, deviled eggs, or hearty Cobb salads. You can also add them to potato salad, avocado toast, or breakfast sandwiches for extra protein and flavor. For something different, try curried egg salad, pickled eggs, or even tuck them into meatloaf for a fun twist.
Avoid overcooking your eggs, adding too much mayo, or skipping the salt—these small mistakes can ruin the flavor and texture of your egg salad. For best results, gently mix the ingredients, use fresh eggs, and chill the salad for 30 minutes to let the flavors blend.
More Easy and Delicious Salad Recipes
You might also enjoy this recipe for Tuna Nicoise Salad or my Oma Behr's German Creamy Cucumber Salad. Another delicious recipe to try is Bacon Egg Salad Tomato Bites.
📖 Recipe Card
Easter Egg Salad
Ingredients
- 8 hard boiled eggs
- ½ cup mayonnaise
- 2 teaspoon Dijon mustard
- ¼ cup chopped green onions
- ¼ cup sweet relish
- salt and pepper
Method
- Peel the hard boiled eggs and place in a large bowl.
- Using the back of a fork or a potato masher, chop up the hard boiled eggs.
- Stir in the mayonnaise, mustard, green onions and sweet relish.
- Season with salt and pepper.
- Serve over a bed of lettuce or on top of croissants.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2018 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Marilyn says
Looks so yummy Lois, I'll have to try this recipe ☺️
Lois says
Thank you for visiting!
Kim @ Berly's Kitchen says
Egg salad is one of my son's favorite foods! Using leftover Easter eggs is a great idea. Wish I would've done that when he was little. 🙂
Lois says
Egg salad is a favorite here too! Thanks for visiting today Kim!