Description

This Classic Egg Salad recipe offers a creamy, flavorful twist on a timeless favorite. Made with hard-boiled eggs, tangy mayonnaise, Dijon mustard, fresh chives, and crunchy dill pickles, it’s perfect for sandwiches, salads, or as a simple snack. The egg salad can be customized with optional seasonings like paprika or garlic powder to suit your taste.

Ingredients

Scale

Eggs

6 large hard-boiled eggs, peeled and chopped

Salad Base

1/4 cup mayonnaise (full-fat recommended; Greek yogurt or avocado for lighter options)
1 tsp Dijon mustard (yellow mustard works too)

Fresh Additions

1 tbsp chopped fresh chives or green onions
1 tbsp finely chopped dill pickles or relish (optional but recommended)

Seasoning

Salt & freshly ground black pepper, to taste
Optional: pinch of paprika, garlic powder, or squeeze of lemon juice for extra flavor

Instructions

Cook the Eggs: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil, then remove from heat, cover the pot, and let the eggs sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath for 5-10 minutes to stop the cooking and make peeling easier. (Tip: Add 1 tsp baking soda to the boiling water to ease peeling.)
Peel & Chop: Gently crack and peel the eggs under cold running water. Once peeled, chop the eggs to your desired texture. For extra creaminess, mash one of the yolks with mayonnaise and mustard before mixing everything together.
Mix the Salad: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chopped chives or green onions, and finely chopped dill pickles or relish. Gently fold all ingredients together until just combined but still retaining some chunky texture.
Season: Add salt, freshly ground black pepper, and any optional seasonings like paprika, garlic powder, or a squeeze of lemon juice. Taste and adjust the seasoning to your preference.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate the egg salad for at least 30 minutes. This resting time allows the flavors to meld beautifully.

Notes

For easier peeling, add 1 tsp baking soda to the water when boiling eggs.
Use full-fat mayonnaise for best creaminess, or substitute with Greek yogurt or mashed avocado for a lighter version.
You can customize flavor by adding paprika, garlic powder, lemon juice, or other favorite seasonings.
Egg salad keeps well in the refrigerator for up to 3 days when covered properly.
For a chunkier salad, chop eggs coarsely; for creamier texture, mash yolks before mixing.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: classic egg salad, egg salad recipe, easy egg salad, creamy egg salad, healthy egg salad, picnic food, sandwich filling