Every spring when Easter rolled around, my grandmother’s kitchen would fill with the comforting smell of hard-boiled eggs. She always knew just what to do with the extras after we finished dyeing them: whip up the creamiest egg salad you could imagine.
She’d spread it thick on soft white bread, add a sprinkle of paprika, and serve it with a handful of potato chips on the side. Even as a child, I knew it was something special.
Egg salad is one of those humble dishes that manages to feel both nostalgic and timeless. It’s the perfect solution for quick weekday lunches, potluck picnics, or even a casual weekend brunch.
There’s something so satisfying about the creamy dressing, the tender eggs, and the gentle tang of mustard and fresh herbs all mingling together. It tastes like comfort, but it also feels like a blank canvas you can dress up however you like.
When I make it today, I still think of those warm afternoons at Grandma’s table. This recipe takes that memory and polishes it just a bit. It keeps the familiar flavor we all love but adds a few small tweaks to make it truly the best version, balanced, creamy, and absolutely foolproof.
Egg Salad Recipe
Ingredients
Method
- Boil the eggs. Place eggs in a medium saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes.
- Tip: Transfer the eggs immediately to an ice bath after cooking for easier peeling.
- Peel and chop. Gently crack the cooled eggs and peel them. Chop into small pieces, somewhere between chunky and finely diced.
- Mix the dressing. In a medium bowl, stir together the mayonnaise, Dijon mustard, and lemon juice until smooth. Season with a little salt and pepper.
- Combine. Add the chopped eggs, celery, and fresh herbs to the bowl. Fold everything together until evenly coated.
- Taste and adjust. Add more salt, pepper, or lemon juice as desired.
- Serve. Spoon onto bread, croissants, or lettuce leaves. Sprinkle lightly with paprika if desired.
About the Recipe
What makes this egg salad stand out from all the rest is its perfect balance of creaminess and freshness. Instead of being overly heavy with mayonnaise, this recipe uses just enough to bind everything together, with a touch of Dijon mustard for depth and a squeeze of lemon juice to brighten the flavors.
Chopped celery adds crunch, and a sprinkle of fresh chives or dill brings a burst of color and freshness.
The recipe yields about 4 servings, making it just right for a family lunch or a week’s worth of sandwiches for two. You can easily double it for gatherings, and it adapts beautifully, serve it on toast, in lettuce cups for a lighter option, or spooned into croissants for something a little more special.
This is the kind of recipe you’ll find yourself coming back to again and again. It’s quick, reliable, and so versatile that it never feels boring. Best of all, it’s ready in under 30 minutes, start to finish.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (optional, but brightens flavor)
- 1 rib celery, finely chopped
- 2 tablespoons fresh chives or dill, finely chopped (or a mix)
- Salt and black pepper, to taste
- Paprika, for garnish (optional)
- Bread, croissants, or lettuce leaves, for serving
Instructions
- Boil the eggs. Place eggs in a medium saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes.
Tip: For easy peeling, transfer the eggs immediately to an ice bath after cooking and let them sit for at least 5 minutes. - Peel and chop. Gently crack the cooled eggs and peel them. Chop into small pieces, somewhere between chunky and finely diced, depending on your texture preference.
- Mix the dressing. In a medium bowl, stir together the mayonnaise, Dijon mustard, and lemon juice until smooth. Season with a little salt and pepper.
- Combine. Add the chopped eggs, celery, and fresh herbs to the bowl. Gently fold everything together until evenly coated. The mixture should be creamy but not runny.
- Taste and adjust. Add more salt, pepper, or lemon juice to taste.
- Serve. Spoon onto bread or croissants for sandwiches, or into lettuce cups for a lighter meal. Sprinkle lightly with paprika before serving if desired.
Tips for Success
One of the simplest ways to ensure your egg salad turns out perfect is to start with properly cooked eggs. Overcooked eggs can develop a greenish ring around the yolk and a sulfuric smell. The ice bath method helps avoid both, leaving you with tender whites and sunny, golden yolks.
Texture is another key. You don’t want your salad to be too chunky or too mushy. Chopping the eggs evenly and folding them gently into the dressing will give you a creamy, scoopable consistency that’s perfect for sandwiches. If you like a bit of bite, keep some pieces slightly larger.
Finally, freshness matters. A handful of herbs, a squeeze of lemon juice, or even a dash of hot sauce can wake up the flavors and prevent the salad from feeling too heavy. Don’t be afraid to experiment with add-ins like pickles, capers, or even a spoonful of Greek yogurt if you want to lighten it up.
What Goes Well With It
Egg salad sandwiches are a natural pairing with classic sides like potato chips or a crunchy pickle spear. The salty crunch balances the creamy filling in the most satisfying way. If you’re serving it at a picnic, pack along fresh fruit or carrot sticks for a bright, refreshing contrast.
It’s also wonderful with a hot drink. Picture yourself on a rainy afternoon with an egg salad sandwich and a mug of tomato soup or chicken broth. The warmth of the soup paired with the cool, creamy salad feels cozy and restorative.
For brunch, egg salad served on buttery croissants or mini slider rolls looks and tastes impressive without much effort. Add a fresh green salad and a pitcher of iced tea, and you’ve got an elegant spread that still feels effortless.
Nutrition & Health Benefits
Eggs are the star here, and they bring plenty of nutritional benefits. They’re packed with protein, which makes this salad satisfying and long-lasting, while also offering vitamins like B12 and D, plus minerals such as iron and selenium.
The herbs and celery aren’t just flavor boosters, they also add antioxidants, fiber, and a bit of freshness that balances the richness of the dish. Even the mayonnaise, when used in moderation, contributes healthy fats that help your body absorb fat-soluble vitamins.
If you’re mindful about lighter choices, you can always swap in part Greek yogurt for the mayo, or use whole-grain bread or lettuce wraps instead of white bread. The beauty of this recipe is that it’s flexible enough to fit into just about any eating style while still tasting indulgent.
How to Store & Reheat
Egg salad is best eaten fresh, but it stores well for up to 3 days in an airtight container in the refrigerator. Always keep it chilled until you’re ready to serve. If you’re packing it for lunch, use a small cooler pack to keep it safe.
Freezing is not recommended, as the mayonnaise tends to separate when thawed, giving the salad an unpleasant texture. Instead, just make as much as you think you’ll use within a few days.
When it comes to serving leftovers, there’s no reheating needed, egg salad is meant to be enjoyed cold. To freshen it up, stir in a little extra mayo or a squeeze of lemon juice before serving. You can also perk it up by adding fresh herbs right before eating.
Closing Personal Touch
Every time I make this egg salad, I think back to how something so simple could bring so much joy. It’s a dish that invites conversation around the table, whether it’s with kids reaching for extra chips or friends at a picnic passing around sandwiches.
It has become one of those reliable recipes I can always fall back on. When the fridge feels bare and dinner seems like a puzzle, I know I can boil a few eggs and end up with something creamy, comforting, and deeply satisfying.
I hope this recipe finds its way into your kitchen and becomes a little tradition of its own. Whether you make it just for yourself on a quiet afternoon or serve it proudly to your family on a busy weekday, it’s sure to bring smiles.
There’s something beautiful about how the simplest foods often turn out to be the most memorable.
