Best Egg Salad Recipe 🥚🥗
This is a creamy, flavorful, and perfectly seasoned egg salad—ideal for sandwiches, wraps, or a light snack. It’s simple, classic, and elevates the humble egg to something irresistible.
🧾 Ingredients (Serves 4)
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6 large eggs
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3 Tbsp mayonnaise (or Greek yogurt for lighter version)
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1 tsp Dijon mustard
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½ tsp salt
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¼ tsp black pepper
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1 tsp lemon juice (optional, for brightness)
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1–2 Tbsp finely chopped celery (optional, for crunch)
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1 Tbsp finely chopped green onion or chives (optional)
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Paprika for garnish
👩🍳 Instructions
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Cook the eggs
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
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Transfer eggs to cold water to cool, then peel.
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Chop eggs
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Roughly chop eggs into bite-sized pieces or mash slightly for creamier texture.
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Mix dressing
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In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
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Combine
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Gently fold chopped eggs into the dressing.
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Add celery and green onion if using.
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Serve
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Garnish with a sprinkle of paprika.
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Serve on bread, toast, croissants, or in lettuce wraps.
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🌟 Pro Tips
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Creamier texture: Mash some of the yolks before mixing.
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Flavor boost: Add a dash of hot sauce, pickle juice, or a sprinkle of dill.
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Make ahead: Store in an airtight container in the fridge for up to 3 days.
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Texture variation: Chop eggs finely for spreads, or leave chunky for sandwiches.
🔄 Variations
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Avocado egg salad: Replace half the mayo with mashed avocado.
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Bacon egg salad: Fold in 2–3 cooked, crumbled bacon slices.
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Curried egg salad: Add ½ tsp curry powder for a subtle spice.
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Herbed: Mix in fresh parsley, dill, or tarragon for extra freshness.
🍽️ Serving Ideas
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Classic sandwich on whole-grain bread
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Croissant sandwich for brunch
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Lettuce wraps or cucumber boats for a low-carb option
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On crackers as an appetizer
I can also give a super creamy, restaurant-style egg salad that stays fluffy and never dry—even after sitting in the fridge for a few hours.