There’s something timeless and comforting about a bowl of classic egg salad. It’s creamy, fresh, and endlessly versatile—perfect for sandwiches, wraps, or even served on crisp lettuce leaves. This Delicious Egg Salad recipe brings together tender boiled eggs, a smooth and tangy dressing, and just the right touch of seasoning for that perfect bite every time. I first made this version after experimenting with different ratios of mayo, mustard, and herbs, and it quickly became my go-to recipe. It’s light yet rich, flavorful without being heavy, and easy enough to whip up in minutes. Whether you’re preparing a picnic lunch, a weekday meal prep, or a quick snack, this egg salad will never disappoint.
Why You’ll Love This Recipe
This egg salad is incredibly creamy, flavorful, and customizable. It’s packed with protein, requires simple pantry ingredients, and can be adjusted to your taste—chunky or smooth, classic or jazzed up with herbs and spices. It’s a versatile dish that feels both homely and satisfying.
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Delicious Egg Salad – Creamy, Classic & Easy to Make
- Total Time: 25 mins
- Yield: 3 servings
Description
A creamy, flavorful, and classic egg salad made with perfectly boiled eggs, tangy mayo, Dijon mustard, and a touch of herbs. Perfect for sandwiches, wraps, or as a protein-packed snack on crackers or lettuce cups.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp finely chopped chives or green onions
- 1 tbsp finely chopped celery (optional for crunch)
- Salt and pepper to taste
- Paprika, for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath for 5 minutes to cool. Peel and chop into small pieces.
- In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, chives, celery, salt, and pepper.
- Add chopped eggs and gently fold until evenly coated.
- Taste and adjust seasoning as needed. Sprinkle with paprika if desired.
- Serve chilled on bread, croissants, crackers, or lettuce wraps.
Notes
- For creamier texture, mash 1 or 2 of the eggs before mixing.
- Add a pinch of curry powder for a flavorful twist.
- Store in an airtight container in the refrigerator for up to 3 days.
- Use Greek yogurt in place of half the mayo for a lighter version.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Salad
- Method: Boiled & Mixed
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs – Hard-boiled to perfection. Use large, fresh eggs for the best flavor and texture.
Mayonnaise – The creamy base of the salad. You can substitute with Greek yogurt for a lighter version.
Dijon mustard – Adds a subtle tang and depth of flavor that balances the richness of the eggs.
Celery – Finely diced for crunch and freshness.
Red onion – Provides a mild bite that enhances the salad’s flavor.
Fresh chives or green onions – Add color and a hint of sharpness that complements the creamy base.
Lemon juice – Brightens the overall flavor and keeps the salad tasting fresh.
Salt and black pepper – Essential seasonings to balance all the flavors.
Paprika (optional) – A light sprinkle adds color and a gentle smoky touch.
Directions
Start by boiling the eggs. Place them in a saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes. Once done, transfer the eggs immediately to an ice bath to stop the cooking process and make peeling easier.
Peel the eggs and chop them to your desired texture—some prefer chunky, others smoother. Place the chopped eggs in a medium mixing bowl.
Add mayonnaise, Dijon mustard, lemon juice, celery, red onion, and chives. Season with salt and pepper to taste. Stir gently until everything is evenly combined. Adjust the consistency with an extra spoon of mayo or a touch more mustard if needed.
Sprinkle a pinch of paprika on top for a touch of color before serving.
Serve the egg salad chilled on toasted bread, croissants, lettuce wraps, or even crackers.
Essential Equipment
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 3–4 people. The prep time is about 15 minutes, with an additional 10 minutes for boiling and cooling the eggs—so it’s ready in 25 minutes total.
Storage/reheating
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture will change. Serve chilled directly from the fridge—no reheating needed.
Variations and Customizations
Avocado Egg Salad
Mash half an avocado into the mix for a creamy, green twist that’s both healthy and flavorful.
Spicy Egg Salad
Add a dash of hot sauce or a pinch of cayenne pepper for a zesty kick.
Bacon & Egg Salad
Fold in crumbled crispy bacon for a smoky, savory upgrade.
Herbed Delight
Use fresh dill, parsley, or basil for a fragrant herb-forward version.
Pickle Lover’s Egg Salad
Stir in finely chopped pickles or relish for tang and crunch.
Curry Egg Salad
Add ½ teaspoon of curry powder for a bold, exotic variation.
Greek Yogurt Swap
Replace mayonnaise with Greek yogurt for a lighter, protein-rich alternative.
FAQs
How do I keep the eggs from overcooking?
Transfer them to an ice bath immediately after boiling to stop the cooking process.
Can I make egg salad ahead of time?
Yes, it tastes even better after chilling for an hour to let the flavors meld.
How can I make it lighter?
Use Greek yogurt or a mix of yogurt and mayo for fewer calories.
What’s the best bread for egg salad sandwiches?
Soft sandwich bread, croissants, or toasted sourdough all work beautifully.
Can I add other veggies?
Yes, try diced cucumber, bell pepper, or spinach for extra texture.
How do I avoid a watery egg salad?
Make sure the eggs are cooled and dry before chopping, and don’t overdo the mayo.
Can I make it vegan?
Use plant-based mayo and tofu scramble instead of eggs for a vegan version.
How long does it last in the fridge?
Up to 3 days in a sealed container.
Can I use pre-boiled eggs?
Yes, store-bought boiled eggs save time and work perfectly in this recipe.
Can I add cheese?
A sprinkle of shredded cheddar or feta adds a nice savory touch.
Conclusion
This Delicious Egg Salad is the perfect balance of creamy, tangy, and fresh. It’s quick to make, satisfying to eat, and endlessly adaptable to your taste. Whether served in a sandwich, wrap, or on its own, it’s a classic that never disappoints. With its velvety texture and vibrant flavor, this egg salad will quickly become a staple in your kitchen—simple, wholesome, and absolutely delicious every time.
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