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Best Egg Salad Recipe for Creamy, Flavorful Sandwiches

Best Egg Salad Recipe for Creamy, Flavorful Sandwiches

This classic egg salad combines tender chopped eggs with a tangy mayonnaise dressing, fresh vegetables, and herbs. It is ideal for sandwiches, toast, lettuce cups, and crackers.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Egg Salad
  • 6 Large eggs
  • 1/4 cup Mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Fresh lemon juice or pickle juice
  • 1 tablespoon Finely minced red onion or shallot
  • 1 tablespoon Finely chopped celery
  • 1 tablespoon Chopped fresh chives or parsley
  • 1/4 teaspoon, plus more to taste Kosher salt
  • 1/8 teaspoon Freshly ground black pepper
Optional Addition
  • 1 tablespoon Sweet pickle relish or finely chopped dill pickle

Method
 

Step-by-Step
  1. Place the eggs in a saucepan and cover them with at least 1 inch of cold water. Bring the water to a full boil, remove the pan from the heat, cover it, and let the eggs stand for about 10–12 minutes.
  2. Transfer the cooked eggs immediately to an ice bath. Cool them for 5–10 minutes, then peel away the shells.
  3. Chop the eggs into small pieces. Mash some of the yolks more thoroughly while leaving a few larger pieces of egg white for a creamy yet chunky texture.
  4. Stir together the mayonnaise, Dijon mustard, lemon juice or pickle juice, kosher salt, and black pepper in a mixing bowl.
  5. Fold the chopped eggs, red onion or shallot, celery, herbs, and optional relish into the dressing. Mix gently until everything is evenly coated.
  6. Taste and adjust the salt, pepper, mustard, or acidity as desired. Chill for 15–30 minutes if time allows, then serve.

Notes

An ice bath stops carryover cooking and makes the eggs easier to peel. Slightly older eggs generally peel more cleanly. Refrigerate egg salad in a covered container and use within 3–4 days; do not leave it at room temperature for more than 2 hours.