The Best Classic Creamy Egg Salad Recipe
Make this classic egg salad recipe for a creamy, flavorful filling perfect for quick lunches, picnics, or meal prep. It balances rich texture with bright, tangy seasoning.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh chives or dill, chopped (optional)
Instructions
- Peel the hard-boiled eggs. Place the eggs in a medium bowl.
- Roughly chop the eggs with a fork until you reach your desired consistency. Some prefer larger chunks, others prefer finer pieces.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth. This creates your tangy egg salad dressing.
- Pour the dressing over the chopped eggs. Add the chopped celery and chives or dill, if using.
- Gently fold all ingredients together until just combined. Avoid overmixing, which can make the salad mushy.
- Taste the salad and adjust salt, pepper, or tanginess as needed.
- Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
- Serve on toasted bread for a simple egg salad sandwich, with crackers, or in lettuce wraps.
Notes
- For perfectly cooked eggs for salad, cool them immediately in ice water after boiling to stop the cooking process and make peeling easier.
- If you want a richer flavor, substitute half of the mayonnaise with plain Greek yogurt for a protein-packed lunch option.
- For a Southern Style Egg Salad flavor, add a pinch of paprika to the dressing mixture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 11
- Cholesterol: 200