You will make the best homemade egg salad with this simple, creamy recipe. It balances texture and bright flavor, making it perfect for quick lunches, picnic sandwiches, or meal prep.
Author:Ahazzam
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 large eggs, hard-boiled and peeled
1/2 cup mayonnaise (use your favorite creamy dressing)
1 tablespoon Dijon mustard
1 stalk celery, finely chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, snipped
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Place the peeled, hard-boiled eggs in a large bowl. Use a fork or potato masher to chop the eggs until you reach your preferred texture. For a creamy egg salad, mash until mostly smooth, leaving some small chunks for texture.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. This creates your creamy dressing for egg salad.
Add the chopped celery, fresh dill, and chives to the chopped eggs.
Pour the dressing mixture over the eggs and vegetables. Gently fold all ingredients together until everything is evenly coated. Do not overmix.
Taste the egg salad and adjust salt and pepper if needed.
Cover the bowl and chill the egg salad for at least 30 minutes before serving. This allows the flavors to combine well.
Serve this easy egg salad sandwich filling on toasted bread, in lettuce wraps, or as a snack with crackers.
Notes
For the best texture, cool your hard-boiled eggs completely in an ice bath before peeling and chopping.
If you are making this for meal prep, store the salad in an airtight container for up to four days.
To make this a low-carb or keto egg salad, skip the bread and serve it over crisp lettuce leaves.
You can substitute the celery with finely diced sweet pickle relish for a different flavor profile.