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The Best Classic Creamy Egg Salad Recipe for Quick Lunches

A close-up of a mound of creamy, yellow egg salad recipe topped with chopped green onions on a white plate.

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You need this simple, classic egg salad recipe for a creamy, well-seasoned filling perfect for sandwiches, meal prep, or serving as a side dish. It is quick to make and uses everyday ingredients.

Ingredients

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  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (use a good quality brand)
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped celery (for crunch)
  • 1 tablespoon sweet pickle relish (or finely chopped dill pickle)
  • 1 teaspoon fresh dill, chopped (optional, but recommended)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs. Place the eggs on a cutting board and coarsely chop them. You want some texture, not a complete paste.
  2. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, pickle relish, fresh dill, salt, and pepper.
  3. Gently fold the ingredients together using a spatula until everything is just combined and creamy. Avoid overmixing, which can make the salad gummy.
  4. Taste the egg salad. Adjust salt, pepper, or mustard as needed for your preference.
  5. For the best flavor, cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  6. Serve immediately on your favorite bread for an egg salad sandwich, with crackers, or as a protein-packed lunch filling.

Notes

  • For a low-carb egg salad option, skip the bread and serve this mixture over crisp lettuce leaves or use it as a wrap filling.
  • If you prefer a smoother texture, mash about one-third of the eggs with a fork before mixing in the other ingredients.
  • To achieve the perfect hard-boiled egg, place eggs in a pot, cover with cold water, bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10 minutes before cooling in ice water.

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