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The Best Classic Creamy Egg Salad Recipe

A large white bowl filled with creamy, yellow egg salad recipe, garnished with fresh dill.
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You will make the best homemade egg salad with this classic, creamy recipe. It is quick to assemble and perfect for satisfying 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 the creamiest texture)
  • 2 tablespoons Dijon mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh lemon juice

Instructions

  1. Place the peeled, hard-boiled eggs on a cutting board. Coarsely chop the eggs, aiming for a mix of small and medium pieces for good texture.
  2. Transfer the chopped eggs to a medium mixing bowl.
  3. Add the mayonnaise, Dijon mustard, chopped celery, fresh dill, chives, salt, pepper, and lemon juice to the bowl.
  4. Gently fold all the ingredients together using a rubber spatula until just combined. Do not overmix, or the salad will become mushy. You want some distinct pieces of egg white remaining.
  5. Taste the egg salad and adjust seasoning if needed, adding more salt or pepper to your preference.
  6. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
  7. Serve your creamy egg salad on toasted bread for an easy egg salad sandwich filling, in lettuce wraps, or as a protein-packed snack with crackers.

Notes

  • For the best texture, avoid mashing the yolks completely; you want some defined pieces of egg white and yolk.
  • You can make this egg salad ahead of time; it stores well for up to four days in an airtight container in the refrigerator.
  • If you prefer a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt for a high protein egg salad variation.

Nutrition

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