Perfect Egg Salad Recipe: Quick, Creamy & Delicious
This quick and creamy egg salad recipe is perfect for sandwiches, wraps, or as a fresh salad topper. With simple ingredients and easy steps, it’s a versatile dish that’s comforting, flavorful, and ready in minutes.
Ingredients
- 6 large eggs hard-boiled and peeled
- 1/3 cup mayonnaise regular or light
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon lemon juice or white vinegar
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion or scallion
- 1 tablespoon fresh dill or parsley chopped (optional)
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- Pinch of paprika for garnish
- 1 tablespoon chopped chives optional, for garnish
- Up to 1/4 cup Greek yogurt optional, as mayo substitute
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, turn off heat, cover, and let sit for 9–12 minutes.
- Cool and peel: Transfer eggs to an ice bath for 5–10 minutes, then peel.
- Prepare the dressing: In a medium bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust to taste.
- Chop eggs: Coarsely chop peeled eggs or mash them slightly for creamier texture.
- Combine: Fold the eggs into the dressing. Stir in celery, onion, and herbs.
- Finish: Garnish with paprika and chives. Serve as a sandwich filling, salad topper, or dip with crackers.
Notes
- For lighter flavor, replace some mayo with Greek yogurt.
- Add diced pickles or relish for a tangy twist.
- Best eaten within 3–4 days when stored in the fridge.
- Great base for variations: add diced potatoes for a potato salad recipe with egg or tuna for a tuna salad recipe with egg.