Egg Salad Recipe
And there you have it — a creamy, flavorful, egg salad recipe that’s quick to whip up and endlessly versatile. From classic egg salad sandwiches to wraps, salads, and snacks, this dish is a staple you’ll come back to again and again.
Ingredients
- Base
- 6 large boiled eggs peeled and chopped
- 1/4 cup mayonnaise use your favorite brand or homemade
- 1 teaspoon yellow mustard adds tang and color
- 1 teaspoon Dijon mustard optional, for deeper flavor
- Seasoning
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika optional, for color and mild smokiness
- Mix-Ins
- 2 tablespoons green onion finely chopped
- 1 tablespoon fresh herbs dill, parsley, or chives work beautifully
- 1 stalk celery finely diced (for crunch, optional)
Instructions
- Boil the Eggs
- Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover and reduce heat to low. Cook for 10–12 minutes.
- Cool & Peel
- Transfer eggs to an ice bath and let cool for 5 minutes. This makes peeling easier. Peel and chop into small pieces.
- Mix the Dressing
- In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, salt, pepper, and paprika.
- Combine Remaining Ingredients
- Add chopped eggs, green onion, celery, and fresh herbs. Gently fold everything together until well coated.
- Taste & Adjust
- Season with extra salt and pepper if needed. For creamier egg salad, add another spoonful of mayo.
- Chill (Optional)
- Cover and refrigerate for 30 minutes to let flavors meld — or dig right in if you can’t wait!
Notes
- Use an ice bath – It makes peeling boiled eggs so much easier.
- Don’t over-mash – You want chopped eggs, not egg paste.
- Balance the mayo – Add gradually; too much will drown the flavor.
- Season at the end – Salt and pepper should be adjusted after mixing since mustard and mayo add their own punch.
- Make fresh herbs your secret weapon – Dill or chives can take your egg salad from good to great.
- Store in an airtight container for 3–4 days in the fridge. Freezing is not recommended.