Creamy Egg Salad Recipe

A creamy egg salad recipe is one of those reliable, no-fuss staples you turn to when you need something quick, comforting, and satisfying. You’ll love how it transforms simple boiled eggs into a rich, flavorful sandwich filling perfect for lunch or light dinners.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 Serving

Ingredients Method Notes

Ingredients

For the Egg Base

6 large eggs
Water (enough to cover eggs in pot)
½ teaspoon salt (for boiling water)

For the Creamy Dressing

⅓ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice or white vinegar
¼ teaspoon black pepper
½ teaspoon salt (adjust to taste)

For Flavor and Texture

2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon fresh chives or parsley, chopped
Optional: 1 teaspoon sweet relish or chopped pickles

Method

Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes to ensure fully cooked yolks without overcooking.
Transfer eggs to ice water and let them cool completely before peeling to maintain smooth texture and easy handling.
Chop the eggs into small, even pieces, keeping some texture so the salad remains structured and not overly mashed.
Mix mayonnaise, mustard, lemon juice, salt, and pepper in a bowl until smooth and well combined.
Add chopped eggs, celery, onion, and herbs, then gently fold everything together until evenly coated.
Chill the mixture for at least 20 minutes before serving to enhance flavor and consistency.

Notes

Always cool eggs quickly in ice water to stop cooking and improve peeling results.
Taste the dressing before mixing with eggs so you can adjust seasoning without overhandling the salad.
Fold ingredients gently to maintain a light, airy texture instead of a dense mixture.
Chill before serving to allow flavors to develop and improve the final consistency.