Egg Salad Recipe

I’ve been perfecting my egg salad recipe for years, and I can tell you that most people make one critical mistake that turns their creamy masterpiece into a watery mess. The secret isn’t just in the ingredients—it’s in the technique I use to prepare the eggs and the specific order I combine everything. Once you understand this simple trick, you’ll never look at store-bought egg salad the same way again.

Recipe

I can tell you with absolute certainty that this is the only egg salad recipe you’ll ever need—it’s perfectly creamy, packed with flavor, and has that ideal balance of richness and freshness that makes every bite irresistible. What sets this apart from the usual bland, mayo-heavy versions is the secret combination of perfectly hard-boiled eggs with just the right amount of tangy Dijon mustard, a hint of fresh dill, and a squeeze of lemon juice that brightens everything up beautifully.

I’ve been making this recipe for years, tweaking it until it reached that sweet spot where the texture is luxuriously smooth but still has those satisfying little chunks of egg, and the flavor is bold enough to stand on its own yet versatile enough to elevate any sandwich, wrap, or cracker.

The aroma alone—that fresh, herbaceous scent mixed with the creamy richness—will have everyone in your kitchen asking what smells so amazing, and when you taste it, you’ll get that perfect contrast of the silky yolk binding with the tender whites, all brought together by a dressing that’s tangy, slightly sweet, and absolutely addictive.

Trust me, once you make this version, you’ll wonder why you ever settled for store-bought, and the best part is it comes together in just minutes with ingredients you probably already have in your fridge.

Ingredients

The secret to exceptional egg salad lies in starting with the perfect foundation and knowing which ingredients will make your version unforgettable. While some recipes skimp on quality, the best egg salad demands attention to every single component—from how you prepare your eggs to the final seasoning that brings everything together.

The Foundation:

• 6-8 large eggs – Go for the freshest you can find, but here’s the insider secret: eggs that are 7-10 days old actually peel easier after boiling
• 1/3 cup mayonnaise – This is NON-NEGOTIABLE. Use real mayo, not salad dressing. Duke’s or Hellmann’s are chef favorites for their rich, creamy texture

The Flavor Builders:

• 1 tablespoon yellow mustard – Dijon works too, but yellow mustard gives that classic deli-style tang that makes egg salad addictive
• 2 celery stalks, finely diced – Fresh celery is a MUST for that satisfying crunch. No substitutions here!
• 2 tablespoons fresh chives or green onions – Fresh herbs are what separate homemade from store-bought
• 1/2 teaspoon salt – Start with less; you can always add more
• 1/4 teaspoon black pepper – Freshly cracked makes all the difference

The Secret Weapons:

• 1 teaspoon white vinegar or lemon juice – This brightens everything and cuts through the richness
• 1/4 teaspoon paprika – Sweet paprika adds color and a subtle smoky note that elevates the whole dish
• Optional: 1 tablespoon pickle relish – Sweet or dill, your choice, but this adds that extra layer of flavor complexity

Smart Substitutions:

No fresh chives? Dried chives work, but use half the amount. Out of celery? Finely diced bell pepper gives similar crunch.

Greek yogurt can replace up to half the mayo for a lighter version, but don’t go full substitution—you’ll lose that creamy richness that makes egg salad irresistible.

How to Make the Best Classic Creamy Egg Salad

Fold the dressing into the eggs with a gentle hand. Use a rubber spatula or large spoon to carefully combine the eggs and dressing, folding rather than stirring vigorously. Aggressive mixing will break down the egg whites and create a pasty texture. Stop as soon as everything is evenly coated—about 10-15 gentle folds should do it.

Add aromatics and seasonings gradually, tasting as you go. Finely diced celery adds essential crunch, while minced chives or green onions provide color and mild onion flavor. Start with small amounts—about 2 tablespoons of celery and 1 tablespoon of herbs per 6 eggs—and build up to your preference.

Season with salt and pepper incrementally, remembering that flavors will meld and intensify as the salad sits.

Chill the finished egg salad for at least 30 minutes before serving. This resting time allows the flavors to marry and the texture to firm up slightly. The egg salad will actually taste better after a few hours in the refrigerator.

Store covered for up to 3 days, but give it a gentle stir before serving as the dressing may settle.

Chef Tips

Perfect egg salad isn’t just about following a recipe—it’s about understanding a few key techniques that’ll elevate your results.

After years of making countless batches, I’ve learned that timing your egg cooking is everything: set a timer for exactly 10 minutes once the water returns to a boil, then immediately transfer the eggs to an ice bath.

Sharp knife skills guarantee uniform chopping, while thoughtful plating techniques transform simple egg salad into restaurant-quality presentation.

Nutrition

Egg salad is a protein-rich dish that provides essential nutrients from eggs and other ingredients. The nutritional content can vary based on the specific ingredients and portions used.

What You’ll Love About This Recipe

This egg salad recipe brings together simple ingredients to create something truly special that you’ll find yourself making again and again. With just a few pantry staples and some fresh eggs, you can whip up a creamy, flavorful dish that works perfectly for lunch, dinner, or even a quick snack when hunger strikes.

Quick and Easy Preparation – You can have this delicious egg salad ready in just 15 minutes, making it perfect for busy weekdays when you need something satisfying without spending hours in the kitchen.

Versatile and Customizable – This recipe works beautifully as a sandwich filling, served over crisp lettuce leaves, or enjoyed with crackers.

You can easily adjust the seasonings to match your family’s taste preferences.

Budget-Friendly Comfort Food – Using affordable ingredients that you probably already have at home, this egg salad delivers maximum flavor and satisfaction without breaking the bank.

It proves that simple meals can be the most rewarding.

Recipe Card

This classic egg salad recipe combines hard-boiled eggs with creamy mayonnaise and tangy mustard for a perfectly balanced, protein-rich dish that’s ideal for sandwiches, wraps, or enjoying on its own.

The simple preparation method guarantees a smooth, creamy texture while maintaining some delightful chunks of egg for the perfect bite every time.

Ingredients:

• 6 large hard-boiled eggs, peeled and chopped
• 1/3 cup mayonnaise
• 1 teaspoon yellow mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons finely chopped celery (optional)
• 1 tablespoon finely chopped chives (optional)

Instructions:

1. Place the chopped hard-boiled eggs in a medium mixing bowl.
2. Add mayonnaise, mustard, salt, and pepper to the eggs.
3. Gently mix all ingredients together until well combined, leaving some chunky texture.
4. If using, fold in the chopped celery and chives.
5. Taste and adjust seasoning as needed.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes:

For best results, use eggs that are at least one week old as they peel easier.

Store covered in refrigerator for up to 3 days. The salad can be customized with additions like diced pickles, onions, or paprika according to taste preferences.

Equipment:

• Medium mixing bowl
• Fork or potato masher
• Sharp knife
• Cutting board

Time:

• Prep time: 10 minutes
• Cooking time: 0 minutes (assuming eggs are already hard-boiled)

Cuisine: American

Serving: 4 servings