Creamy Classic Egg Salad Recipe

Why You’ll Love This Recipe

I love this egg salad because it comes together in just five minutes and is packed with flavor. The texture is perfectly creamy with tender eggs, a little tang from mustard, and a burst of freshness from dill and chives. I can keep it simple or dress it up, and it stores beautifully for easy lunches all week long. It’s my go-to when I want something satisfying without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 10 hard-boiled eggs

• ½ cup mayonnaise

• 2 to 4 tablespoons pickle relish or diced pickles (optional)

• 2 teaspoons yellow mustard

• 1 tablespoon fresh dill (or 1 teaspoon dried)

• 1½ tablespoons fresh chives (or 1 tablespoon dried)

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

Prepare the Eggs:
I gently peel the hard-boiled eggs and dice them into small pieces. I like a mix of fine and chunky bits for the best texture.

Mix Everything Together:
In a medium bowl, I combine the chopped eggs with mayo, mustard, dill, chives, salt, pepper, and relish if I’m using it. I stir gently until everything is well combined and creamy.

Taste and Adjust:
I give it a quick taste and add more seasoning if needed. Sometimes I add a bit more mustard or herbs depending on my mood.

Serve:
I serve the egg salad on toasted bread, in lettuce wraps, with crackers, or straight from the bowl. Garnishing with extra dill or chives makes it look and taste extra fresh.

Servings and timing

This recipe makes 4 servings and takes just 5 minutes to prepare. It’s ideal for a quick lunch or make-ahead meal.

Variations

• Avocado twist: Sometimes I mash in half an avocado for a creamy, nutrient-packed twist.

• Spicy version: I add a dash of hot sauce or a pinch of cayenne for some heat.

• No mayo: For a lighter version, I use Greek yogurt or a mix of yogurt and mayo.

• Crunchy add-ins: Diced celery, red onion, or even shredded carrots add extra texture.

• Egg whites only: I’ve made this with just egg whites for a leaner, high-protein option.

Storage/reheating

I store any leftover egg salad in an airtight container in the fridge. It stays fresh for 3 to 5 days. Since it’s served cold, I don’t reheat it—just stir before serving if it’s been sitting for a day or two.

FAQs

Can I make egg salad ahead of time?

Yes, I often make it a day in advance. The flavors actually get better after sitting overnight in the fridge.

What’s the best way to boil eggs for this recipe?

I place the eggs in a pot, cover with water, bring to a boil, then simmer for 10–12 minutes. After that, I cool them in ice water to make peeling easier.

Can I use dried herbs?

Yes, I use 1 teaspoon dried dill instead of fresh and 1 tablespoon dried chives in place of 1½ tablespoons fresh. They work great when I don’t have fresh herbs on hand.

Is this egg salad keto-friendly?

Yes, it’s low in carbs and high in protein and fat, making it a great option for a keto lifestyle—especially without the bread.

How do I keep the egg salad from getting watery?

I make sure my eggs are fully cooled and dry before chopping, and I don’t overdo the mayo or relish. Stirring gently also helps keep the texture creamy, not runny.

Conclusion

This egg salad is one of my favorite quick lunches—it’s creamy, flavorful, and endlessly customizable. Whether I’m layering it in a sandwich or enjoying it with crisp veggies, it always hits the spot. It’s simple, satisfying, and something I’ll keep making again and again.