Recipe
There’s something undeniably comforting about a perfectly made egg salad—creamy, tangy, and packed with just the right amount of crunch. This homemade version? It’s the one I swear by, the recipe that turns even the most skeptical into egg salad believers.
The secret? A splash of apple cider vinegar for brightness, a generous pinch of fresh dill for herby freshness, and just enough mustard to give it a little kick.
Whether piled high on toasted bread or scooped onto crisp lettuce, every bite is a mix of velvety yolks, tender whites, and a hint of peppery bite. Trust me, once you try this, those bland deli versions won’t stand a chance.
Ingredients
Start with quality ingredients to create an egg salad that’s creamy, flavorful, and perfectly balanced. Hard-boiled eggs are the star, but the magic lies in the details—like the richness of mayo, the tang of mustard, and the freshness of herbs. Here’s what you’ll need:
- 6 large eggs: Use fresh eggs for easier peeling and better flavor. Pro tip: slightly older eggs (a week old) peel more easily than super-fresh ones.
- 1/3 cup mayonnaise: Full-fat mayo delivers the creamiest texture. For a lighter option, try Greek yogurt or avocado mash.
- 1 tablespoon Dijon mustard: Adds a tangy depth. Yellow mustard works in a pinch, but Dijon brings a more complex flavor.
- 1 teaspoon lemon juice or white wine vinegar: A splash brightens the richness. Freshly squeezed lemon juice is ideal.
- 2 tablespoons finely chopped celery (optional): Adds a satisfying crunch. Skip if you prefer a smoother texture.
- 2 tablespoons finely chopped red onion or green onions: Red onion brings a sharp bite, while green onions are milder.
- 1 tablespoon chopped fresh dill or parsley: Fresh herbs elevate the flavor. Dill is classic, but parsley adds a clean, fresh note.
- Salt and freshly ground black pepper: Season to taste. Don’t skimp—this brings everything together.
For an extra touch, consider adding:
- 1 teaspoon paprika or smoked paprika: Adds a subtle warmth and color.
- 1 tablespoon chopped chives: For a mild oniony garnish.
Non-negotiable: Fresh herbs and good-quality mayo make all the difference—don’t skip them!
How to Make the Best Creamy Egg Salad Recipe
Add mix-ins (optional) – For extra flavor and texture, consider adding finely chopped celery, green onions, or a sprinkle of paprika. These ingredients add crunch, freshness, and a hint of spice.
Chill before serving – Cover the egg salad and let it chill in the fridge for at least 30 minutes.
This allows the flavors to meld and the salad to firm up slightly, making it easier to spread or scoop.
Store properly – Keep leftovers in an airtight container in the fridge for up to 3 days.
If the salad seems dry when you’re ready to eat it again, mix in a touch more mayo to revive its creaminess.
Nutrition
Egg salad is a nutritious and protein-rich dish that can be made easily at home. Here are the nutritional facts per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 25 g |
| Saturated Fat | 5 g |
| Cholesterol | 375 mg |
| Sodium | 400 mg |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sugars | 3 g |
| Protein | 15 g |
Chef Tips
Though egg salad seems simple, a few tricks can take it from good to great. I always use slightly undercooked eggs for creamier yolks.
Chill them before peeling for smoother shells. I mash yolks first, then mix in mayo and mustard for even texture.
Add a pinch of sugar to balance acidity. Let it rest 30 minutes to meld flavors. Serve chilled for the best results.
Frequently Asked Questions
Can I Freeze Egg Salad?
I wouldn’t freeze egg salad because the texture gets weird after thawing. The mayonnaise separates, and the eggs become watery and rubbery. It’s best to make it fresh and eat it within a few days.
How Long Does Egg Salad Last in the Fridge?
Egg salad lasts about 3-5 days in the fridge if it’s stored properly. I always make sure it’s in an airtight container and keep it chilled. I’d toss it if it smells off or looks questionable.
Can I Use Egg Substitutes in This Recipe?
Yes, I can use egg substitutes in this recipe; I’ve tried tofu or chickpea mash, and they work well. I’ll adjust the seasoning to match the flavor and texture I want in my egg salad.
What Are Gluten-Free Bread Options for Egg Salad Sandwiches?
I’d go for gluten-free bread like almond flour, coconut flour, or rice-based options—they’re great for egg salad. I also love using lettuce wraps if I want something lighter or grain-free. Just pick what suits me best.
Is Egg Salad Safe for Pregnant Women to Eat?
I’d say egg salad is safe if it’s made with fully cooked eggs and fresh ingredients. But I’d avoid store-bought versions or anything with raw eggs—better to make it myself so I know it’s safe.
