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The Best Classic Creamy Egg Salad Recipe

A mound of creamy, chunky egg salad recipe garnished with fresh dill on a white plate.
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Make the best homemade egg salad with this classic, creamy recipe. It uses simple ingredients to create a flavorful filling perfect for quick lunches and sandwiches.

Ingredients

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  • 6 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon sweet pickle relish (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh lemon juice

Instructions

  1. Place the peeled hard-boiled eggs in a large bowl. Coarsely chop the eggs using a fork or a pastry blender until you reach your desired texture. For a creamier result, mash more thoroughly.
  2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. This is your creamy dressing.
  3. Add the chopped celery and fresh dill to the chopped eggs. Add the pickle relish, if you are using it.
  4. Pour the creamy dressing over the egg mixture. Gently fold all ingredients together until everything is evenly coated. Do not overmix.
  5. Taste the egg salad and adjust seasoning if needed, adding more salt or pepper.
  6. Cover the bowl and chill the egg salad for at least 30 minutes before serving. This allows the flavors to blend.
  7. Serve the egg salad on toasted bread for a sandwich, in lettuce wraps, or with crackers.

Notes

  • For the best texture, avoid making the eggs too mushy; aim for a mix of finely chopped and slightly larger pieces.
  • You can make this egg salad for meal prep; it stores well in an airtight container in the refrigerator for up to four days.
  • If you want a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt for a high protein egg salad lunch.

Nutrition

Find it online: https://fooddexterity.com/best-creamy-egg-salad-recipe/