Hey y'all! If you’re on the hunt for a creamy, tangy, and absolutely crave-worthy egg salad, you’ve just struck gold. This Best Egg salad Recipe comes together in a snap with simple ingredients and delivers classic flavor with a little extra flair. Whether you need a quick lunch, a satisfying snack, or something delicious for gatherings and picnics, this egg salad is sure to become your new go-to. Let’s get cooking!
Why You'll Love This
- Ready in just 25 minutes, perfect for busy weekdays or last-minute guests.
- Creamy and rich texture with a tangy kick from Dijon mustard and fresh herbs.
- Made with pantry staples – no fuss, no fancy equipment needed.
- Great for meal prep: serve as a sandwich, wrap, or straight from the bowl.
- Customizable with your favorite add-ins and totally family-friendly.
Best Egg Salad Recipe Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh chives (plus extra for garnish)
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup finely diced celery
- 1 tablespoon finely chopped dill pickle (optional, for extra tang)
How to Make the Best Egg Salad
Step 1: Hard-Boil the Eggs
Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath and cool for 5 minutes.
Step 2: Peel and Chop the Eggs
Gently tap the eggs on the counter and peel. Chop the eggs into small, even pieces for the perfect texture.
Step 3: Mix the Dressing
In a large bowl, stir together mayonnaise, Dijon mustard, fresh chives, lemon juice, salt, and black pepper until well combined.
Step 4: Combine and Fold
Add the chopped eggs, diced celery, and dill pickle (if using) into the dressing. Gently fold everything together until evenly coated. Taste and adjust seasoning if needed.
Step 5: Chill and Serve
For best flavor, cover and chill the egg salad in the fridge for at least 15 minutes. Garnish with extra chives and enjoy!
Notes
- Make sure to use cold eggs for easy peeling – the ice bath is a game changer!
- Don’t over-mix; gently folding keeps the egg salad light and creamy rather than mushy.
- If you prefer a lighter version, swap some or all of the mayo for Greek yogurt.
Variations
- Avocado Egg Salad: Mash in half an avocado for a creamy, vibrant twist.
- Curry Egg Salad: Add ½ teaspoon curry powder to the dressing for a subtle, aromatic spin.
- Spicy Egg Salad: Stir in 1-2 teaspoons of Sriracha or a pinch of cayenne pepper for a kick.
Required Equipment
- Medium saucepan
- Large mixing bowl
- Cutting board and knife
- Measuring spoons and cups
- Spatula or large spoon
Storage Instructions
Store leftover egg salad in an airtight container in the refrigerator for up to 4 days. For best texture, avoid freezing, as the mayo can separate and become watery.
Serving Suggestions & Pairings
- Serve piled high on toasted bread, croissants, or bagels for mouthwatering sandwiches.
- Spoon onto lettuce leaves or stuff into pita for a low-carb meal.
- Pair with fresh fruit, crunchy chips, or a bowl of hearty soup for a complete lunch.
Pro Tips
- For ultra-smooth egg salad, press eggs through a mesh sieve for a finer texture.
- Fresh herbs (like dill or parsley) add a wonderful boost of freshness.
- Give the salad time to chill – flavors meld and the eggs get extra delicious.
FAQ
Can I make egg salad ahead of time?
Absolutely! Egg salad tastes even better after chilling for a few hours. Just keep it refrigerated until ready to serve.
Can I use different mustards?
Yes! Swap Dijon for whole grain, spicy brown, or classic yellow mustard to match your taste.
What’s the best way to peel hard-boiled eggs?
Peeling is easiest with cold eggs, so make sure to let them sit in an ice bath for at least 5 minutes before peeling.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh chives (plus extra for garnish)
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup finely diced celery
- 1 tablespoon finely chopped dill pickle (optional, for extra tang)
Instructions
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1Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath and cool for 5 minutes.
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2Gently tap the eggs on the counter and peel. Chop the eggs into small, even pieces for the perfect texture.
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3In a large bowl, stir together mayonnaise, Dijon mustard, fresh chives, lemon juice, salt, and black pepper until well combined.
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4Add the chopped eggs, diced celery, and dill pickle (if using) into the dressing. Gently fold everything together until evenly coated. Taste and adjust seasoning if needed.
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5For best flavor, cover and chill the egg salad in the fridge for at least 15 minutes. Garnish with extra chives and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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