The Best Classic Egg Salad Recipe

Introduction

This is the BEST Egg Salad Recipe for a simple, delicious meal. Perfect for sandwiches, wraps, or lettuce cups, it combines creamy texture with classic flavors. For another egg-based favorite, try the BLT Sandwich with Boiled Egg Recipe. This easy recipe is ideal for quick lunches, picnics, and meal prep.

Ingredients

This creamy, perfectly seasoned egg salad combines tender eggs, crisp celery, and a rich, tangy dressing for an unforgettable texture and flavor experience.

• 8 large eggs
• 4 quarts water
• 4 stalks celery, sliced thin lengthwise and chopped
• 1/2 cup mayonnaise
• 2 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon lemon juice (optional)
• 1/2 cup chopped onion

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This streamlined version of The BEST Egg Salad recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Perfectly Boil the Eggs

Place eggs in a single layer at the bottom of a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10–12 minutes.

For easy peeling, transfer the hot eggs to an ice water bath and let them cool completely. This stops the cooking process and helps separate the shell from the egg.

Step 2 — Prepare Your Ingredients

While the eggs are cooling, finely chop ¼ cup of red onion and 2 tablespoons of fresh dill. Measure out ⅓ cup of mayonnaise, 1 tablespoon of Dijon mustard, and seasonings like salt and black pepper.

Having everything prepped and ready ensures a smooth, quick assembly once the eggs are peeled and chopped.

Step 3 — Peel and Chop the Eggs

Gently tap each cooled egg on the counter and roll to crack the shell, then peel under cool running water. Pat the peeled eggs dry with a paper towel.

For the BEST Egg Salad recipe texture, chop the eggs into small, even pieces using a sharp knife or an egg slicer used in two directions.

Step 4 — Combine the Wet Ingredients

In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, and a splash of lemon juice or vinegar if desired. This creates a creamy, flavorful base for your egg salad.

Taste the mixture and adjust seasoning—this is your chance to balance tanginess and creaminess before adding the eggs.

Step 5 — Mix Everything Gently

Add the chopped eggs, red onion, and fresh dill to the bowl with the dressing. Use a spatula to fold everything together until just combined.

Be gentle to maintain some texture; overmixing can turn your egg salad mushy. For extra flavor, you can add a pinch of paprika or celery salt.

Step 6 — Adjust Seasoning and Chill

Taste your egg salad and add more salt and pepper as needed. For best results, cover and refrigerate for at least 30 minutes before serving.

Chilling allows the flavors to meld together and gives the salad a firmer, more scoopable texture—key for the BEST Egg Salad recipe experience.

Step 7 — Serve and Enjoy

Serve your egg salad on toasted bread, in lettuce cups, or with crackers. Garnish with extra dill or a sprinkle of paprika for a beautiful presentation.

This egg salad keeps well in the refrigerator for up to 3 days, making it perfect for quick lunches or easy meal prep.

Nutritional Information

Calories	245
Protein	12g
Carbohydrates	2g
Fat	21g
Fiber	0g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This classic egg salad recipe is wonderfully adaptable. Here are simple ingredient swaps to accommodate different dietary needs while keeping the delicious flavor.

• Greek Yogurt for Mayo — Reduces fat and adds protein for a tangy, creamy texture.
• Avocado for Mayo — A dairy-free, whole-food fat source that creates an incredibly rich and smooth consistency.
• Dijon Mustard for Yellow Mustard — Offers a more complex, sharp flavor with less sodium.
• Celery or Cucumber for Relish — Provides a satisfying crunch and freshness without the added sugar.
• Lettuce Wraps for Bread — A crisp, low-carb vehicle that makes this egg salad recipe feel light and fresh.
• Fresh Dill for Dried Spices — Imparts a bright, aromatic flavor that elevates the entire dish.
• Smoked Paprika for Regular Paprika — Adds a subtle, smoky depth without needing additional salt.
• Hummus for Mayo — A fantastic plant-based, dairy-free alternative that adds creaminess and extra protein.

Serving Suggestions

• Serve this BEST Egg Salad recipe on toasted whole wheat bread or croissants for a classic sandwich.
• Pair with a crisp green salad or a cup of tomato soup for a light and satisfying lunch.
• Use as a filling for lettuce wraps or stuffed into avocado halves for a low-carb option.
• Bring this egg salad to picnics and potlucks—it’s a crowd-pleaser that travels well.
• Garnish with fresh chives, paprika, or microgreens for an elegant touch.
• Serve on crackers or in mini phyllo cups as an easy appetizer for gatherings.

This BEST Egg Salad recipe is wonderfully versatile—enjoy it as a quick weekday lunch, a weekend brunch star, or a simple yet impressive party dish.

Common Mistakes to Avoid

• Mistake: Overcooking the eggs, which creates a dry, rubbery texture and unappealing green-gray yolks. Fix: Follow a precise timing method for perfect hard-boiled eggs every time.
• Mistake: Using warm, freshly boiled eggs for mixing, which makes the salad watery and mushy. Fix: Always chill your eggs completely in an ice bath before peeling and chopping.
• Mistake: Chopping ingredients too finely, resulting in a pasty, homogenous spread. Fix: Use a knife to create a chunky, textured chop for a more satisfying mouthfeel.
• Mistake: Skimping on seasoning, leading to a bland final product. Fix: Season the egg yolks directly with salt and pepper before adding other ingredients.
• Mistake: Adding too much mayonnaise, which overwhelms the delicate flavor of the eggs. Fix: Start with a modest amount and add more only if needed for your desired consistency.
• Mistake: Forgetting an acidic component, leaving the salad tasting heavy and one-dimensional. Fix: A splash of vinegar, lemon juice, or a dash of mustard brightens the entire dish.
• Mistake: Overmixing the salad, which breaks down the egg whites into a gummy paste. Fix: Gently fold the ingredients together just until combined.
• Mistake: Serving the salad immediately, before the flavors have had a chance to meld. Fix: Let it rest in the refrigerator for at least 30 minutes before serving.
• Mistake: Using low-quality or flavorless mayonnaise as the base. Fix: Choose a high-quality, full-fat mayonnaise for the richest flavor and creamiest texture.
• Mistake: Storing the salad improperly, which can lead to spoilage and a soggy texture. Fix: Keep it in a tightly sealed container in the refrigerator and consume within 3 days.

Storing Tips

• Fridge: Store your egg salad in an airtight container in the refrigerator for up to 3-5 days. Ensure it is cooled completely before refrigerating.
• Freezer: We do not recommend freezing this egg salad recipe, as the mayonnaise and texture of the eggs can separate and become watery upon thawing.
• Reheat: This recipe is intended to be served cold. Do not reheat egg salad for food safety reasons, as it is a perishable mixture containing mayonnaise and eggs.

Always keep your egg salad refrigerated at or below 40°F (4°C) to prevent bacterial growth and ensure food safety.

Conclusion

This truly is the BEST Egg Salad recipe for a quick, satisfying lunch. We hope you love it! Give it a try and let us know how it turned out in the comments below. Don’t forget to subscribe for more delicious and easy recipes like our Cranberry Pistachio Babka Bread Wreath Recipe.

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FAQs

What makes this The BEST Egg Salad recipe?

This recipe uses perfectly cooked eggs and a balanced blend of creamy mayonnaise, tangy mustard, and fresh herbs. The secret is in the texture and seasoning, which creates a rich, flavorful salad that stands out from basic versions.

Can I make this egg salad ahead of time?

Yes, you can prepare The BEST Egg Salad recipe up to two days in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld together beautifully.

What are the best ways to serve egg salad?

Serve this egg salad on toasted bread, in lettuce cups, or with crackers for a light meal. It also makes a fantastic filling for sandwiches or a topping for a fresh green salad.