This egg salad recipe is a creamy, dreamy delight that’s perfect for quick lunches or light meals. With just 5 minutes of prep and a short chilling time, it’s effortlessly simple yet packed with rich, satisfying flavors. The velvety texture of the eggs blends beautifully with a tangy mayo base, while a hint of mustard adds a subtle zing. Fresh herbs or a sprinkle of paprika can elevate it even further, making every bite a burst of freshness and comfort.
Ideal for sandwiches, wraps, or a scoop on greens, this salad is both versatile and nourishing. Each serving offers a protein-packed punch with just the right balance of creamy and crunchy elements. Whether you’re meal prepping or whipping up a last-minute dish, this egg salad is a crowd-pleaser that’s as wholesome as it is delicious. Let it chill for 30 minutes, and you’ll have a dish that’s cool, creamy, and utterly irresistible.
Ingredients for The Best Egg Salad
- 8 large hard-boiled eggs, peeled and chopped (tip: boil eggs for 10-12 minutes for perfect yolks)
- 1 celery rib, finely chopped (adds crunch; substitute with cucumber if preferred)
- ¼ cup (30 g) red onion, finely diced (soak in cold water for 5 minutes to reduce sharpness)
- ¼ cup (55 g) mayonnaise (use Greek yogurt for a lighter option)
- 2 teaspoons fresh dill, minced (substitute with ½ teaspoon dried dill if needed)
- 1 Tablespoon Dijon mustard (adds tang; yellow mustard works too)
- 1 teaspoon white vinegar (apple cider vinegar is a great alternative)
- ½ teaspoon granulated sugar (balances flavors; optional)
- ¼ teaspoon paprika (smoked paprika adds a deeper flavor)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (freshly ground is best)
- Pinch of cayenne pepper (optional, for a subtle kick)
Step-by-Step Instructions
- Prepare the egg mixture: In a large mixing bowl, gently toss together the chopped hard-boiled eggs, celery, and red onion using a spatula.
- Make the dressing: In a smaller mixing bowl, whisk together the mayonnaise, fresh dill, Dijon mustard, white vinegar, sugar, paprika, salt, black pepper, and cayenne pepper until smooth and well combined.
- Combine: Pour the dressing over the egg mixture and gently toss until all ingredients are evenly coated.
- Chill: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30-60 minutes to allow the flavors to meld.
- Serve: Enjoy chilled as a sandwich filling, on crackers, or over a bed of greens!
Perfect Pairings: Serving Suggestions
This egg salad is incredibly versatile! Serve it on toasted whole-grain bread for a classic sandwich, or scoop it onto buttery croissants for a richer treat. For a lighter option, enjoy it over a bed of mixed greens or with crisp lettuce leaves as a wrap. Add a side of pickles or chips for extra crunch!
Make It Your Own: Recipe Variations
Customize this egg salad to suit your taste! Swap red onion for green onions for a milder flavor, or add chopped pickles for tanginess. For a creamier texture, increase the mayonnaise to ⅓ cup. If you love heat, double the cayenne pepper or add a dash of hot sauce.
Keep It Fresh: Storage Tips
Store your egg salad in an airtight container in the fridge for up to 3 days. For the best flavor, let it sit for at least 30 minutes before serving. Avoid freezing, as the texture may become watery. If it separates slightly, give it a quick stir before enjoying.
Quick Prep: Time-Saving Tips
Save time by using pre-boiled eggs from the grocery store or making a batch of hard-boiled eggs ahead of time. Chop the celery and onion in advance and store them in the fridge. You can also whisk the dressing a day ahead and toss it with the eggs when you’re ready to serve.
Essential Tools: Equipment Guidance
For this recipe, you’ll need a large mixing bowl for the eggs and a small bowl for the dressing. A rubber spatula works best for gently combining the ingredients. If you’re chopping by hand, a sharp knife and cutting board are essential, or use a food processor for quicker prep.
The Best Egg Salad Recipe
Ingredients
- 8 large hard boiled eggs peeled and chopped
- 1 celery rib finely chopped
- 1/4 cup red onion finely diced (30 g)
- 1/4 cup mayonnaise (55 g)
- 2 teaspoons fresh dill minced
- 1 Tablespoon dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
Instructions
- In a large mixing bowl, use a spatula to gently toss together eggs, celery, and onion.
- In a separate, smaller mixing bowl, whisk together mayonnaise, dill, dijon mustard, vinegar, sugar, paprika, salt, pepper, and cayenne to prepare the dressing.
- Pour dressing over egg mixture and gently toss together until all ingredients are thoroughly coated in dressing.
- Cover tightly and refrigerate for at least 30-60 minutes before serving.