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The Best Egg Salad Recipe (Easy & Creamy)

The Best Egg Salad Recipe (Easy & Creamy)

A classic creamy egg salad made with hard-boiled eggs, mayonnaise, mustard, crunchy celery, and onion. Optional sweet relish and dill add extra flavor while keeping this lunch favorite simple.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large Large eggs
  • 1/3 cup Mayonnaise
  • 1 tablespoon Yellow mustard
Flavor and Texture
  • 1 tablespoon, optional Sweet pickle relish
  • 1/4 cup Celery, finely chopped
  • 2 tablespoons Red or green onion, finely chopped
  • 1 tablespoon, optional Fresh dill, chopped
  • 1 teaspoon, optional alternative Dried dill
Seasoning
  • 1/4 teaspoon, plus more to taste Kosher salt
  • 1/8 teaspoon Black pepper
Garnish
  • As needed for garnish, optional Paprika

Method
 

Step-by-Step
  1. Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a full boil over medium-high heat.
  2. Remove the saucepan from the heat, cover it, and let the eggs stand for 10–12 minutes. This gentle covered cooking method allows the centers to set without continuing to boil aggressively.
  3. Transfer the cooked eggs immediately to an ice-water bath. Cool them for at least 5 minutes so carryover cooking stops and the shells become easier to remove.
  4. Peel the eggs and chop them into a mixture of medium and small pieces. For a creamier salad, mash two or three yolks with the mayonnaise and mustard before adding the chopped egg.
  5. Fold in the chopped egg whites and remaining egg, leaving some larger pieces for texture. Stir in the relish, celery, onion, dill, kosher salt, and black pepper.
  6. Mix gently until the ingredients are combined, taking care not to overmix the salad. Taste and adjust the salt or pepper as needed.
  7. Chill the egg salad briefly before serving if time permits. Spoon it onto sandwich bread, toast, lettuce leaves, or crackers, and finish with paprika if desired.

Notes

Use an ice bath immediately after cooking for easier peeling and better texture. Older eggs are often easier to peel than very fresh eggs. Refrigerate finished egg salad and use it within 3–4 days.