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The Best Creamy Classic Egg Salad Recipe

A mound of creamy, yellow egg salad recipe garnished with fresh chopped chives on a speckled white plate.

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This recipe delivers a creamy, flavorful classic egg salad perfect for sandwiches, quick lunches, or meal prepping. You achieve the ideal texture and dressing balance using simple ingredients.

Ingredients

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  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (use full-fat for best texture)
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh chives or green onion tops
  • 1 teaspoon sweet pickle relish (optional, for tang)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh lemon juice

Instructions

  1. Peel the hard-boiled eggs. Place them in a large bowl.
  2. Roughly chop the eggs. For the best texture, leave some pieces slightly larger than others.
  3. In a separate small bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, salt, pepper, and lemon juice until smooth. This creates your best egg salad dressing.
  4. Add the chopped celery, chives, and relish (if using) to the chopped eggs.
  5. Pour the dressing mixture over the eggs and vegetables.
  6. Gently fold all ingredients together until just combined. Avoid overmixing, which can make the salad pasty.
  7. Taste the mixture and adjust salt or pepper as needed.
  8. Cover the bowl and chill the egg salad for at least 30 minutes before serving to allow the flavors to meld.
  9. Serve as a protein packed lunch on bread or crackers.

Notes

  • For a richer flavor, substitute 1 tablespoon of the mayonnaise with plain Greek yogurt or sour cream.
  • To achieve perfectly cooked hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a boil, then immediately remove from heat, cover, and let stand for 10 minutes before cooling in ice water.
  • This recipe is excellent for meal prep and keeps well in the refrigerator for up to four days.

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