I’ve always believed the best egg salad starts with simplicity—perfectly boiled eggs and a creamy dressing that ties it all together. The secret lies in balancing textures and flavors, adding just the right amount of crunch and brightness. I’ve experimented with countless variations, but this recipe has never failed to impress. If you’re looking for a classic crowd-pleaser with room for personal touches, you’re in the right place.
Recipe
If you’ve ever thought egg salad was just a boring lunch staple, let me change your mind right now. This homemade egg salad recipe is creamy, tangy, and packed with layers of flavor that’ll make you ditch the deli version forever.
The secret? Perfectly boiled eggs, a touch of Dijon mustard for a little kick, and a sprinkle of fresh chives to brighten it up. Every bite is rich, velvety, and somehow feels fancy—even though it’s ridiculously easy to make.
Whether you’re spreading it on toast, stuffing it into a croissant, or eating it straight from the bowl, this egg salad is the kind of comfort food that never gets old. Trust me, once you try this, you’ll never look at those store-bought tubs the same way again.
Ingredients
- Large eggs – The star of the show. Fresh eggs yield firmer whites and richer yolks. *(Pro tip: Older eggs peel easier after boiling!)*
- Mayonnaise – Use full-fat for maximum creaminess. *(Swap with Greek yogurt for a lighter twist.)*
- Dijon mustard – Adds depth and a slight tang. Yellow mustard works in a pinch, but Dijon’s complexity is worth it.
- Celery – For crunch and freshness. *(No celery? Try finely diced cucumber or radish.)*
- Red onion – Just a bit for sharpness. Soak in cold water for 5 minutes if you prefer milder flavor.
- Fresh dill or chives – *Non-negotiable* for that herby brightness. Dried herbs lack punch here.
- Paprika or cayenne – A sprinkle for warmth. Smoked paprika adds a killer depth.
- Salt & black pepper – Season generously—egg salad loves bold flavor.
Little wins: A squeeze of lemon juice or dash of hot sauce takes it next-level.
Serve on toasted sourdough or butter lettuce cups for texture contrast.
How to Make the Best Egg Salad Preparation Steps
- Hard-boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool.
- *Why?* Cold water prevents cracking, and the ice bath stops overcooking while making peeling easier.
- *Watch out!* Overcooking leads to rubbery yolks with a gray ring.
- Peel and chop the eggs: Gently tap eggs on a hard surface, roll to loosen the shell, and peel under running water. Chop into small, even pieces.
- *Pro tip:* Older eggs peel easier—use ones near their expiry date.
- *Visual cue:* Aim for pea-sized pieces for a balanced texture.
- Mix the dressing: In a bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper. Whisk until smooth.
- *Flexibility:* Swap mayo for Greek yogurt for a lighter version.
- *Watch out!* Over-whisking can thin the dressing—stop once combined.
- Combine ingredients: Fold the chopped eggs into the dressing gently. Add diced celery or pickles for crunch if desired.
- *Why?* Folding preserves texture; stirring aggressively turns it mushy.
- *Time-saving trick:* Use pre-chopped veggies for faster prep.
- Chill before serving: Cover and refrigerate for at least 30 minutes.
- *Why?* Chilling melds flavors and firms up the salad.
- *Pro tip:* Store with plastic wrap touching the surface to prevent browning.
Nutrition
Egg salad is a nutritious and versatile dish. Here’s a breakdown of its nutritional value per serving:
| Nutrient | Amount per Serving (approx) |
|---|---|
| Calories | 300 kcal |
| Protein | 12 g |
| Fat | 25 g |
| Carbohydrates | 3 g |
| Cholesterol | 230 mg |
| Sodium | 400 mg |
Chef Tips
To make the best egg salad, I always start with perfectly boiled eggs—firm yolks with no gray ring—because texture matters just as much as flavor. I mash yolks separately before mixing them with chopped whites for consistency.
A touch of mustard and a splash of lemon juice add brightness. I use mayo sparingly to avoid sogginess and season generously with salt, pepper, and fresh herbs for depth.
Chilling it before serving enhances the flavors.
