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The Best Classic Creamy Egg Salad Recipe

A close-up of creamy, chunky egg salad recipe mixed with fresh dill and chives, served in a white bowl.
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Discover how to make the best homemade egg salad. This recipe delivers a creamy texture and bright, classic flavor, perfect for quick lunch sandwiches or meal prep.

Ingredients

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  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the hard-boiled eggs in a large bowl. Coarsely chop the eggs with a fork or knife until you have a mix of textures, avoiding a completely smooth paste.
  2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth. This creates your creamy dressing.
  3. Pour the dressing mixture over the chopped eggs.
  4. Add the chopped celery, fresh dill, and fresh chives to the bowl.
  5. Gently fold all ingredients together until just combined. Do not overmix, as this can make the salad mushy.
  6. Taste the egg salad and adjust seasoning if needed. You might want a little more salt or pepper.
  7. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.

Notes

  • For the perfect hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a rolling boil, then immediately cover, remove from heat, and let stand for 10 minutes before cooling in ice water.
  • If you prefer a tangier flavor, substitute a portion of the mayonnaise with plain Greek yogurt for a high protein egg salad variation.
  • This egg salad is ideal for simple egg salad sandwich filling or served in lettuce wraps for a low-carb option.

Nutrition

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