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The Best Classic Creamy Egg Salad Recipe

A mound of creamy, yellow egg salad recipe mixed with finely chopped green herbs, served on a white plate.
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Make the best homemade egg salad with this classic recipe. It is creamy, flavorful, and perfect for quick lunch ideas, sandwiches, or meal prep.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (use full-fat for best results)
  • 2 tablespoons Dijon mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon white vinegar or lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the peeled, hard-boiled eggs in a large bowl.
  2. Use a fork or potato masher to coarsely chop the eggs. You want some texture, so avoid making it completely smooth.
  3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth. This is your creamy dressing.
  4. Pour the dressing over the chopped eggs.
  5. Add the chopped celery, fresh dill, and chives to the egg mixture.
  6. Gently fold all ingredients together until just combined. Do not overmix, or the salad will become mushy.
  7. Taste the egg salad and adjust salt and pepper as needed.
  8. Cover the bowl and chill the egg salad for at least 30 minutes before serving. This lets the flavors blend.

Notes

  • For the best texture, chop the egg whites separately before adding the yolks, then mash the yolks into the dressing for extra creaminess.
  • This egg salad is excellent for meal prep; it keeps well in the refrigerator for up to four days.
  • Serve this easy egg salad sandwich filling on toasted bread, in lettuce wraps, or with crackers for a high protein lunch.

Nutrition

Find it online: https://spoonfulsnap.com/egg-salad-recipe/