Print

The Ultimate Creamy Egg Salad Recipe

A mound of creamy, yellow egg salad recipe generously topped with freshly chopped green chives on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic egg salad recipe creates a creamy, flavorful filling perfect for sandwiches, quick lunches, or picnics. It uses simple ingredients for a satisfying result.

Ingredients

Scale
  • 12 large eggs, hard-boiled
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1 stalk celery, finely chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs and place them in a medium bowl.
  2. Use a fork or potato masher to coarsely chop the eggs. You want some texture remaining, not a smooth paste.
  3. In a separate small bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, lemon juice, salt, and pepper until smooth. This is your best egg salad dressing base.
  4. Add the chopped celery, chives, and dill to the chopped eggs.
  5. Pour the dressing mixture over the eggs and vegetables.
  6. Gently fold all ingredients together until just combined. Avoid overmixing to keep the texture light.
  7. Taste the mixture and adjust salt, pepper, or lemon juice as needed for a tangy egg salad flavor.
  8. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving for the best flavor integration.

Notes

  • For extra creaminess, substitute 1 tablespoon of the mayonnaise with plain Greek yogurt.
  • If you prefer a less chunky salad, press the eggs through a fine-mesh sieve after boiling and peeling.
  • This recipe is great for meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://daisyrecipe.com/egg-salad-recipe-creamy-secrets/