The Best Classic Creamy Egg Salad Recipe
You can create this classic egg salad that is creamy, bright, and full of flavor with the perfect balance of texture. It comes together fast and makes an ideal quick lunch or sandwich filling.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Peel the hard-boiled eggs and place them in a medium bowl.
- Use a fork to coarsely mash the eggs. You want some texture remaining, not a smooth paste.
- Add the mayonnaise, Dijon mustard, chopped celery, dill, lemon juice, salt, and pepper to the bowl.
- Mix all ingredients together gently until everything is just combined and creamy. Avoid overmixing.
- Taste the egg salad and adjust salt or pepper if needed.
- Serve immediately on bread for a simple egg salad sandwich, or chill for later use in meal prep.
Notes
- For a tangier dressing, substitute the lemon juice with 1 teaspoon of white vinegar.
- If you want a richer flavor, use half mayonnaise and half plain Greek yogurt for the creamy base.
- Chop the celery into very small pieces so you get crunch in every bite without large chunks.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 195
- Sugar: 0.5
- Sodium: 250
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 1.5
- Fiber: 0.3
- Protein: 8
- Cholesterol: 186