Togo's Egg Salad Recipe: Crispy Celery Bites and Tangy Dill Magic

This Togo's egg salad recipe brings back the nostalgic crunch of celery and the tangy dill flavor that made fast-casual sandwiches legendary. The secret lies in perfectly hard-boiled eggs, crisp celery bites, and a creamy mayo base that balances just the right amount of mustard and seasoning.

I've recreated this classic filling to deliver that signature texture and taste you remember from your favorite sandwich shop.

What sets this recipe apart is the attention to detail—starting with eggs that are cooked just right for easy peeling and chopping. The celery adds that satisfying crunch, while fresh dill brings the bright, tangy note that makes this salad so addictive.

This isn't just any egg salad; it's the one that turns simple bread or crackers into a satisfying meal.

By the time you're done mixing, you'll have a creamy, flavorful egg salad with the perfect balance of textures—crisp celery, tender eggs, and a smooth, tangy dressing.

The result is a filling that's rich enough to stand alone but works beautifully between slices of toast or on a bed of greens. It's the kind of recipe that feels like a comfort food classic.

Store leftovers in an airtight container for up to three days, making it perfect for meal prep or quick lunches. The flavors only deepen as it sits, so this recipe is as practical as it is delicious. Let's get started on recreating that nostalgic taste at home.

Ingredients for togo's egg salad

Six eggs, two celery stalks, and a handful of fresh dill—this is all you need for nostalgic Togo's egg salad.

The eggs are the foundation, so start with the freshest you can find. Store-brand eggs work fine, but if you're feeling fancy, grab some organic or pasture-raised from the grocery store's refrigerated section—they peel easier and taste richer. Hard-boiling them just right is key: use a timer, and plunge them into ice water immediately. For that signature Togo's crunch, chop the celery super fine—think tiny dice, not thick slices. The dill should be bright green and fresh; if it looks wilted, skip it and grab some fresh from the store. I always buy extra because it wilts fast, and I use half for garnish later.

Mayonnaise is non-negotiable here—Duck brand is my go-to because it's creamy without being too heavy, but any good-quality mayo works. No mayo? Greek yogurt mixed with olive oil can work in a pinch, but it won't be the same. The mustard adds that tangy kick, so Dijon is best—it's stronger than regular yellow mustard. If you're out of vinegar, a splash of lemon juice will do. For the sugar, I use white granulated, but honey or maple syrup would work too if you're feeling adventurous. The chives are optional but add a lovely fresh finish—if you don't have any, skip them or use extra dill.

This egg salad keeps beautifully in an airtight container for 3-4 days in the fridge, and the flavors actually get better as it sits. I like to portion it into small containers so I can grab it for quick lunches. If you're prepping ahead, make sure to add the fresh dill and chives just before serving—otherwise, they'll wilt and lose their color. The celery stays crisp for a while, but if it starts to get soft, swap it out with fresh when you're ready to eat. Leftovers taste even better the next day, so this is the perfect make-ahead recipe for meal prep.

Step-by-step instructions for Togo's egg salad recipe

Here's how to make this iconic egg salad with the perfect balance of creamy, tangy, and crispy textures.

Place the 6 whole Large Eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes. This timing ensures perfectly cooked yolks that stay firm but creamy.

Transfer the eggs to an ice bath for 10 minutes to stop the cooking process. Gently tap each egg on a hard surface, then roll to crack the shell all over. Peel under running water for easier removal of the shells. Once peeled, let the eggs cool completely before chopping—this prevents the salad from becoming watery.

Cut the 2 whole Celery Stalks into ¼-inch dice—this size gives you that signature crunch without overwhelming the texture. Remove any stringy bits and set aside. For the 0.25 cup Fresh Dill, finely chop the leaves, removing stems, and set aside in a small bowl.

The celery should be crisp and bright green, not limp. If you notice any browning, trim it off before chopping. The dill should be finely minced so it distributes evenly throughout the salad—this ensures every bite has that fresh, tangy flavor.

In a medium bowl, combine the 0.75 cup Mayonnaise, 1 tbsp Yellow Mustard, 1 tsp White Vinegar, 1 tsp Lemon Juice, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Sugar. Whisk until smooth and fully blended. This mixture should be creamy and slightly thick—if it looks too stiff, add 1 tsp water to loosen it.

The mustard and vinegar add the tangy kick that balances the richness of the mayo. The sugar and lemon juice brighten the flavors, while the salt and pepper round everything out. Taste the dressing before adding the eggs to ensure it’s well-seasoned.

Coarsely chop the 6 whole Large Eggs into ¼-inch pieces—this size keeps the salad creamy but still allows for that classic egg salad bite. Add the chopped eggs to the dressing mixture and gently fold together using a spatula. Avoid overmixing, as this can make the salad dense.

Next, fold in the chopped celery and fresh dill, mixing just until evenly distributed. The celery should be scattered throughout for that signature crunch, while the dill adds freshness. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice for brightness.

Transfer the egg salad to a serving bowl and sprinkle the 2 tbsp Chives on top. The chives add a delicate, oniony flavor and a pop of color. Serve immediately on toasted bread, in a sandwich, or as a side with crackers for the full Togo's experience.

For the crispiest texture, serve the salad right away. If you need to store it, cover and refrigerate for up to 2 days, but add a splash of lemon juice before serving to keep the celery crisp and the flavors bright.

Wine and beer pairings for togo's egg salad

Crisp White Wine

Egg salad’s creamy texture and bright, herby flavors pair beautifully with a dry Riesling or Sauvignon Blanc. I love a New York Finger Lakes Riesling—its crisp acidity cuts through the richness while the subtle honeyed notes complement the dill.

Serve it slightly chilled (45-50°F) to enhance the salad’s freshness. 🍷

Light Lager

A crisp German Pilsner like Warsteiner or Stella Artois is my go-to beer pairing. The clean, malty profile balances the egg salad’s tangy mustard and creamy mayo without overpowering it. For a local twist, try a light American lager like Bud Light—its mild hoppiness keeps things refreshing. 🍺

Sparkling Option

For a festive touch, serve your egg salad with sparkling water infused with a splash of lemon juice and a pinch of salt. It’s a non-alcoholic way to cleanse your palate between bites.

If you prefer bubbles with alcohol, a dry Prosecco or Cava adds a celebratory lift to the dish. ✨

Bold Contrast

If you’re feeling adventurous, try a dry rosé—its red fruit notes and crisp finish play surprisingly well with the dill and celery. I recommend a Provence rosé like Whispering Angel for its elegant balance. The slight earthiness in the wine mirrors the celery’s crunch. 💛

Coffee Pairing

For a post-lunch pick-me-up, pair your egg salad with a light roast coffee like Colombian or Ethiopian. The bright, fruity notes in the coffee contrast the salad’s creaminess, while the caffeine helps cut through the richness. Black or with a splash of milk works best. ☕

Herbal Tea

For a caffeine-free option, sip on mint or hibiscus tea—both have a refreshing brightness that complements the dill and lemon in the salad. The mint’s coolness balances the warmth of the eggs, making it a perfect afternoon pairing. 🌿

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