There’s just something timeless and magical about the Best Egg Salad. Creamy yet light, dotted with fresh herbs and a little zing, it’s the kind of dish you crave when you want comfort but don’t want to fuss. With a handful of straightforward ingredients, this classic becomes greater than the sum of its parts—the tender eggs, velvety mayo, pop of herbs, and gentle crunch make each bite as satisfying as the last. Whether you’re piling it onto bread, tucking it into a lettuce wrap, or just eating it straight from the bowl, there’s a reason everyone falls for this recipe.
Ingredients You’ll Need
Every ingredient in this Best Egg Salad plays a key role, each one chosen for the flavor, texture, and color it brings to the table. Gather these pantry and fridge staples, and you’re already halfway to lunch perfection!
- Eggs: 8 large eggs are the foundation, providing richness and that irresistible creaminess.
- Mayonnaise: 1/4 cup mayo binds everything together, making the salad luscious and smooth.
- Dijon Mustard: 1 tablespoon adds sharpness and a subtle gourmet kick.
- Lemon Juice: 1 teaspoon delivers brightness and lifts all the flavors.
- Fresh Chives: 1 tablespoon chopped chives bring a gentle onion note and a pop of green.
- Fresh Dill (optional): 1 tablespoon offers herby, almost citrusy freshness—try it for extra flavor!
- Salt: 1/4 teaspoon balances the richness and ties the flavors together.
- Ground Black Pepper: 1/4 teaspoon adds gentle heat and depth.
- Finely Diced Celery (optional): 1/4 cup for fresh crispness and crunch—totally optional, but so good!
How to Make Best Egg Salad
Step 1: Cook and Cool the Eggs
Place your eggs in a large saucepan, cover with cold water, and bring to a gentle boil over medium-high heat. Once boiling, cover, remove from the heat, and let the eggs sit undisturbed for 10 to 12 minutes. This technique ensures perfectly set yolks every time! When time’s up, drain the hot water and immediately transfer the eggs to a bowl of ice water to cool them quickly—a trick that makes peeling so much easier.
Step 2: Peel and Chop the Eggs
Once the eggs are completely cooled (and not a moment before!), carefully peel each one. If you do this step under a little running water, the shells slip right off. Give the peeled eggs a coarse chop—chunks add texture and character.
Step 3: Mix the Dressing
In a medium mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, fresh chives, optional dill, salt, and pepper. Stir until smooth—this golden blend is the secret sauce that makes the Best Egg Salad truly shine.
Step 4: Combine and Gently Fold
Add the chopped eggs and celery (if you’re using it) to the bowl with the dressing. Use a spatula to gently fold everything together. You want the egg pieces to stay distinct for that perfect bite. Now’s the time to taste and adjust seasoning—maybe a touch more mustard, lemon, or herbs to suit your palate.
Step 5: Chill and Serve
Once mixed, cover and refrigerate your egg salad for at least 30 minutes before serving. This chill time allows the flavors to meld and makes for an unbelievably refreshing lunch. Serve however you like: on bread, buttery croissants, crunchy lettuce, or crackers.
How to Serve Best Egg Salad
Garnishes
A finishing sprinkle of fresh chives or dill on each spoonful of Best Egg Salad turns it into a showstopper. For bonus color and excitement, try a dusting of smoked paprika or a few drops of your favorite hot sauce. You can even add a little lemon zest for energetic brightness—totally irresistible!
Side Dishes
Pairing your Best Egg Salad with the right sides makes lunch feel special every time. Crisp veggie sticks, a handful of kettle chips, or juicy tomato wedges are all wonderful choices. If you’re craving something heartier, scoop your salad onto a slice of crusty toast or stuff it inside a flaky croissant alongside a fresh green salad.
Creative Ways to Present
Best Egg Salad is endlessly versatile! Spoon it into lettuce cups for a light, gluten-free bite, use it as a classy tea sandwich filling, or serve atop sliced cucumbers for an elegant appetizer. Pile it high on bagels for brunch or serve in little pastry shells for a chic party snack—the possibilities really are endless.
Make Ahead and Storage
Storing Leftovers
To keep your Best Egg Salad at its freshest, store any leftovers in an airtight container in the fridge for up to three days. The flavors deepen beautifully by the next day, and it makes for a quick, ready-to-eat meal or snack whenever hunger strikes.
Freezing
Egg salad doesn’t freeze well, as the creamy mayo and cooked eggs tend to separate and change texture once thawed. For the best taste and consistency, make only what you plan to enjoy within a few days.
Reheating
There’s no need to reheat the Best Egg Salad—it’s meant to be enjoyed chilled or at room temperature. Just give it a quick stir before serving and maybe refresh with a sprinkle of herbs.
FAQs
Can I use Greek yogurt instead of mayonnaise?
Absolutely! If you want a lighter or tangier twist, swap some or all of the mayo for plain Greek yogurt. It adds a creamy texture with a little extra tang, especially delicious on hot days.
What’s the secret to easy-peel eggs?
The ice bath! After boiling, plunge your eggs into cold water with lots of ice. It shocks the shells and helps them release cleanly—no more frustratingly stuck pieces.
How do I make this Best Egg Salad extra flavorful?
Amp things up by adding ingredients like finely chopped pickles, a sprinkle of smoked paprika, or a touch of hot sauce. Even a pinch of curry powder or minced red onion can make it pop!
Is this recipe gluten-free?
Yes, the Best Egg Salad itself contains no gluten. Just be sure to pair it with gluten-free bread, crackers, or lettuce wraps for a completely gluten-free meal.
Can I make Best Egg Salad the day before?
Definitely. In fact, the flavors only improve after a few hours in the fridge. Just give it a stir before serving, and add any garnishes at the last minute for maximum freshness.
Final Thoughts
There’s nothing like sharing a lunchtime favorite with friends, and the Best Egg Salad definitely earns its place on any table. Give this recipe a try, get creative with your own touches, and discover why it’s always the dish everyone asks for more of!
Print
Best Egg Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Best Egg Salad recipe is a classic favorite that’s creamy, flavorful, and perfect for sandwiches or wraps. Made with simple ingredients, it’s a delicious dish for a quick lunch or picnic.
Ingredients
Egg Salad:
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon fresh dill (chopped, optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup finely diced celery (optional)
Instructions
- Cook Eggs: Place the eggs in a large saucepan, cover with cold water, bring to a boil, simmer for 10–12 minutes, then cool in ice water.
- Prepare Salad: Peel and chop eggs. In a bowl, mix mayonnaise, mustard, lemon juice, chives, dill, salt, and pepper. Add eggs and celery. Combine gently.
- Adjust Seasoning: Taste the salad and adjust seasoning if needed.
- Serve: Chill the salad and serve on bread, croissants, lettuce wraps, or crackers.
Notes
- For extra flavor, sprinkle with smoked paprika or add hot sauce.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 285mg
