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The Best Classic Creamy Egg Salad Recipe

A mound of creamy, chunky egg salad recipe mixed with celery and chives, served on a white plate.
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Make the ultimate creamy egg salad with this straightforward recipe. It balances bright, tangy flavors with crisp texture, perfect for quick lunches, sandwiches, or picnics.

Ingredients

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  • 6 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 stalk celery, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon chives, chopped (optional)

Instructions

  1. Peel the hard-boiled eggs and chop them into medium-sized pieces. Place the chopped eggs in a medium mixing bowl.
  2. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl with the eggs.
  3. Gently fold the ingredients together until just combined. Avoid overmixing to keep some texture in the eggs.
  4. Stir in the chopped celery, dill, and chives, if using. Mix lightly.
  5. Taste the salad and adjust seasoning, adding more salt, pepper, or lemon juice as needed for your preference.
  6. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  7. Serve on toasted bread for a simple egg salad sandwich or with crackers.

Notes

  • For the best texture, chop the eggs by hand rather than using a food processor.
  • If you prefer a tangier dressing, substitute the lemon juice with 1 teaspoon of white vinegar.
  • This recipe is great for meal prep; store it in an airtight container for up to four days.

Nutrition

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