Creamy Egg Salad is made with simple ingredients that come together for major flavor! It’s super quick and easy to whip up and it makes the most delicious sandwich. This will be your new go-to recipe that you’ll want to make on repeat!
Whether you serve your egg salad on a bed of greens, bread or with crackers, it truly makes the best light, tasty meal! This is a classic recipe that’s made with boiled eggs, celery, mayonnaise and a small amount of a dijon mustard. Add fresh herbs and lemon juice for the perfect finishing touch.
Reasons to love this recipe
- Quick & easy: Once you have the eggs boiled, this recipe comes together in minutes. Simply, prep the ingredients and stir them all together!
- Great to make ahead: Prepare this at the beginning of the week for ready-to-go lunches over the next few days!
- So flavorful: It’s creamy and tangy with so much delicious flavor. It can also be enjoyed a variety of ways from sandwiches to lettuce cups!
Ingredients needed
The ingredients in this egg salad recipe are super simple, yet so delicious when combined. Another great thing about this recipe is how versatile it is. You can easily sub out ingredients to make this your own! Here’s everything you’ll need:
- Eggs: Follow our instructions for boiling the perfect hard-boiled eggs.
- Celery: For the perfect crunch! Replace with an equal amount of red onion or dill pickles, if preferred.
- Herbs: The addition of fresh chives and dill provides freshness and extra texture.
- Mayonnaise: The creamy base of the salad.
- Dijon mustard: Adds a complex robust, zingy flavor. Regular mustard is fine, but we much prefer dijon.
- Horseradish: If you like your egg salad to have a little heat, add in horseradish.
- Lemon juice: Makes the salad taste fresh and bright.
- Salt & pepper: To enhance all of the flavors.
How to make this recipe
- Boil the eggs: Add eggs to a large pot. Fill with water 1 inch above the eggs. Bring to a boil over medium-high heat for 1 minute then remove from heat and cover with lid. Allow the eggs to sit for 10 minutes with the lid covered.
- Peel the eggs: Remove the lid and run eggs under cold water then allow to sit in the cold water for 5 minutes or until they are cool to the touch. Peel and cut into small pieces.
- Combine all ingredients: Transfer chopped eggs to large mixing bowl. Add the remaining ingredients to the eggs and gently fold in to combine. Taste and adjust seasoning if desired.
Expert tips
- Time-saving tip: If you don’t want to take the extra time to boil your own eggs, you can buy pre-boiled eggs from the store.
- Different herbs: You can replace the chives and dill for parsley or finely chopped green onions, if preferred.
- Use Greek yogurt: You can substitute some or all of the mayo for Greek yogurt to lower the fat and calories and add a boost of protein. This will alter the taste and give the salad more of a tangy flavor but it will still have a creamy consistency.
- Taste and adjust: After mixing everything together, give the salad a taste. You may want to add a bit more salt, or even mayonnaise if you want it creamier.
Frequently asked questions
Do you chop or mash eggs for egg salad?
We like our eggs chopped into very small pieces. However, while you’re mixing everything together, it’s okay for the yolks to be a bit smashed. It’s actually really delicious to have some mashed and some in small pieces for contrasting textures.
How to serve egg salad?
There are many tasty ways to serve this salad! Of course, it’s delicious straight from the bowl! For a light lunch we like to enjoy it spooned over fresh greens or wrapped in lettuce wraps. It’s also great piled on sandwich bread, croissants or used as a dip with crackers.
What goes with egg salad?
This is great paired with chips, potato salad, coleslaw, baked beans, fruit or fruit salad!
Storage recommendations
Refrigerate leftovers in an airtight container for up to about 3 days. Stir well before serving again.
More salad recipes
Creamy Egg Salad
Ingredients
- 8 large eggs
- 2 Tablespoons finely chopped celery, or red onion or dill pickles
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, finely chopped (can sub with parsley)
- 1/4 cup whole egg mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon horseradish, optional
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
Instructions
- Add eggs to a large pot. Fill with water 1 inch above the eggs. Bring to a boil over medium-high heat for 1 minute then remove from heat and cover with lid. Allow the eggs to sit for 10 minutes with the lid covered.
- Remove the lid and run eggs under cold water then allow to sit in the cold water for 5 minutes or until they are cool to the touch. Peel and cut into small pieces.
- Transfer chopped eggs to large mixing bowl. Add the remaining ingredients to the eggs and gently fold in to combine. Taste and adjust seasoning if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
