Best Egg Salad Recipe

This Best Egg Salad is a creamy, dreamy delight that’s perfect for quick lunches or light dinners. With a prep time of just 10 minutes, it’s a breeze to whip up, leaving you more time to savor its rich, velvety texture. The blend of tender hard-boiled eggs, tangy mayo, and a hint of mustard creates a flavor that’s both comforting and refreshing. Add a sprinkle of chives or a dash of paprika for an extra pop of color and taste. Whether on toast, in a sandwich, or straight from the bowl, this salad is a crowd-pleaser that never disappoints.

In just 30 minutes total, you’ll have a dish that’s as versatile as it is delicious. The eggs provide a satisfying, protein-packed base, while the creamy dressing coats every bite with a luscious, smooth finish. Crisp celery or crunchy pickles can add a delightful contrast, making each mouthful a symphony of textures. Perfect for picnics, potlucks, or a quiet meal at home, this egg salad is a timeless classic that’s sure to become a favorite. It’s simple, satisfying, and oh-so-good—just the way comfort food should be.

Ingredients for the Best Egg Salad

• 6 large eggs (preferably fresh for easier peeling)
• ¼ cup mayonnaise (use full-fat for creaminess or light for a healthier option)
• 2 to 3 teaspoons Dijon mustard (adjust to taste; yellow mustard works as a substitute)
• 1 teaspoon fresh lemon juice (bottled works in a pinch)
• ¼ teaspoon sea salt (or kosher salt)
• Freshly ground black pepper (to taste)
• ¼ cup finely diced red onion (soak in cold water for 5 minutes to reduce sharpness if desired)
• 1 tablespoon chopped fresh chives (substitute with green onions or omit if unavailable)
• 1 tablespoon chopped fresh dill (dried dill can be used; reduce to 1 teaspoon)
• 1 teaspoon capers (optional, for a tangy twist)

Step-by-Step Instructions

1. Hard boil the eggs: Follow your preferred method or boil for 10-12 minutes. Cool in ice water for easier peeling, then peel and chop into small pieces.
2. Prepare the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, sea salt, and several grinds of black pepper until smooth.
3. Add the onions: Mix the finely diced red onion into the dressing to coat evenly.
4. Fold in the eggs and herbs: Gently fold in the chopped eggs, fresh chives, fresh dill, and capers (if using) until everything is well combined.
5. Chill: Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld.
6. Season and serve: Stir the egg salad, taste, and adjust seasoning if needed. Serve chilled on bread, crackers, or lettuce wraps.

Perfect Pairings: Serving Suggestions

This egg salad is incredibly versatile! Serve it on toasted whole-grain bread for a classic sandwich, or scoop it onto a bed of fresh greens for a light lunch. For a fun twist, try it as a filling for lettuce wraps or as a topping for crackers. Pro tip: Add a slice of avocado for extra creaminess and flavor!

Make It Your Own: Recipe Variations

Customize your egg salad to suit your taste! Swap the red onion for green onions for a milder flavor, or add a pinch of smoked paprika for a smoky kick. If you’re feeling adventurous, mix in a tablespoon of relish or a dash of hot sauce. Don’t have fresh herbs? Use 1 teaspoon of dried dill instead of fresh.

Keep It Fresh: Storage Tips

Store your egg salad in an airtight container in the refrigerator for up to 3 days. If it seems a bit dry after chilling, stir in a teaspoon of mayonnaise to revive its creamy texture. Note: This recipe is best enjoyed cold, so avoid reheating it.

Quick Prep: Time-Saving Tips

To save time, hard boil your eggs in advance and keep them in the fridge until you’re ready to use them. You can also prep the onions, chives, and dill the night before. Short on time? Use pre-chopped herbs or skip the capers for a simpler version.

Essential Tools: Equipment Guidance

All you need is a medium bowl, a whisk, and a sharp knife for chopping. A pot with a lid is essential for boiling the eggs, and a slotted spoon makes it easy to transfer them to an ice bath. For perfectly diced onions, consider using a small food chopper.

Best Egg Salad

Amy

This Best Egg Salad is a creamy, dreamy delight that’s perfect for quick lunches or light dinners. With a prep time of just 10 minutes, it’s a breeze to whip up, leaving you more time to savor its rich, velvety texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 6 large eggs
• 1/4 cup mayonnaise
• 2 to 3 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 1/4 cup finely diced red onion
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1 teaspoon capers optional

Instructions

 

• Hard boil the eggs according to this recipe. Peel and chop.
• In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of pepper.
• Mix in the onions, then fold in the eggs, chives, dill, and capers, if using.
• Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste and serve.

Keyword eggs, mayonnaise, mustard, picnic, sandwich

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