Name: Egg Salad Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 10 hard boiled eggs; ½ cup mayonnaise; 2 to 4 tablespoons pickle relish or diced pickles (optional); 2 teaspoons yellow mustard; 1 tablespoon fresh dill (or 1 teaspoon dried dill); 1½ tablespoons fresh chives (or 1 tablespoon dried chives); ½ teaspoon salt; ¼ teaspoon pepper

If you’re after a meal that feels like a warm hug, look no further than this Egg Salad Recipe. With every bite, you’ll discover the dreamy texture and lively flavors that make this classic a perennial favorite. The tangy pops of pickle, the creamy richness of real mayo, and the garden-bright bounce of fresh dill and chives bring new energy to a humble salad. Whether you pile it onto your favorite bread or enjoy it by the spoonful, this is the Egg Salad Recipe you’ll reach for again and again.

Ingredients You’ll Need

Let’s keep it simple and delicious. Each ingredient in this Egg Salad Recipe is chosen for maximum taste, color, and creamy texture. By focusing on quality and freshness, you’ll turn everyday staples into a crave-worthy dish.

10 hard boiled eggs: The heart and soul of the salad, providing protein and that signature creamy, rich bite.
½ cup mayonnaise: Delivers luscious creaminess and binds all the flavors together — use real mayo for the best texture.
2 to 4 tablespoons pickle relish or diced pickles (optional): Adds a tangy crunch and a burst of brightness; adjust to taste for more or less zing.
2 teaspoons yellow mustard: Lends a gentle sharpness and classic egg salad flavor that wakes everything up.
1 tablespoon fresh dill (see notes for dried): Infuses the salad with fresh, herby fragrance; dried dill works if fresh isn’t on hand.
1½ tablespoons fresh chives (see notes for dried): Brings a mild oniony bite and a pop of green.
½ teaspoon salt: Balances and amplifies all the other flavors.
¼ teaspoon pepper: A subtle dash of heat to perk up the salad.

How to Make Egg Salad Recipe

Step 1: Prepare and Peel the Eggs

Once your hard-boiled eggs are cooked and cooled, gently peel them. Rolling the eggs lightly on the countertop will help loosen the shells, making it easier to keep the whites intact.

Step 2: Dice the Eggs

Using a sharp knife or an egg slicer, chop the peeled eggs into small, even pieces. The goal is bite-sized chunks that provide a lovely, creamy texture throughout the Egg Salad Recipe.

Step 3: Combine Ingredients

Transfer the diced eggs to a medium mixing bowl. Add in the mayonnaise, pickle relish or diced pickles (if you’re using them), yellow mustard, dill, chives, salt, and pepper. Each ingredient brings its own magic to the finished salad.

Step 4: Mix It Gently

With a spoon or spatula, gently fold everything together until thoroughly combined. Avoid over-mixing — you want to keep some of those tender egg pieces intact for the best Egg Salad Recipe texture.

Step 5: Taste and Adjust

Give your salad a taste. Add an extra sprinkle of salt, pepper, dill, or chives if you like. This is your moment to personalize the Egg Salad Recipe to your taste buds.

Step 6: Serve

Finish up by transferring the salad to your favorite serving dish. Garnish with a little more fresh dill or chives for irresistible color and fragrance.

How to Serve Egg Salad Recipe

Garnishes

Garnishing takes your Egg Salad Recipe from homey to irresistible. Sprinkle extra fresh dill or snipped chives on top right before serving. A little cracked black pepper adds flair, and a dusting of paprika brings pop and color. Even a curl of radish or a few microgreens can turn a simple bowl into lunch-table art.

Side Dishes

If you want to round out your meal, serve your egg salad with crisp vegetable sticks, kettle chips, or a lightly dressed green salad. It’s also delightful with fresh fruit like grapes or sliced apple, which balances the savory profile perfectly.

Creative Ways to Present

Spread your Egg Salad Recipe between slices of toasted sourdough for a classic sandwich, or try it as a filling for lettuce wraps for a lighter twist. Top bite-sized crackers or cucumber rounds for a party appetizer, or scoop it into halved avocados if you’re feeling fancy. There are endless ways to show off this humble favorite.

Make Ahead and Storage

Storing Leftovers

To keep your Egg Salad Recipe fresh, transfer any leftovers to an airtight container as soon as you’re done serving. It will stay delicious for 3 to 5 days in the refrigerator. Remember to stir gently before the next serving to revive the creamy texture.

Freezing

Egg salad doesn’t freeze well, as the eggs and mayo can separate and become watery once thawed. For best results, make only as much as you’ll enjoy within a few days and store in the fridge.

Reheating

Egg Salad Recipe is meant to be enjoyed cold or at room temperature. If it’s become too chilly from the refrigerator, just let it sit out for 10 to 15 minutes before serving. Avoid microwaving, as this can change the texture and flavor of the eggs.

FAQs

How do I make perfect hard-boiled eggs for egg salad?

Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 9 to 12 minutes. Cool quickly in ice water and peel. This method gives you creamy yolks and easy-to-peel eggs — ideal for any Egg Salad Recipe.

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt is a popular swap if you want a lighter Egg Salad Recipe. It creates a tangy creaminess, though the flavor will be a little less rich than classic mayo.

What’s the best bread to use for egg salad sandwiches?

Go for hearty sliced bread like classic sourdough, whole grain, or rye. Toasting the bread adds crunch and warmth that pairs beautifully with the creamy filling.

Can I add other ingredients to customize this Egg Salad Recipe?

Definitely! Try tossing in a handful of chopped celery for crunch, diced red onion for zing, or a bit of smoked paprika for earthiness. The Egg Salad Recipe is a wonderful canvas for your own twists.

How do I prevent my egg salad from turning watery?

Be sure to pat your eggs dry after peeling, and drain off any excess liquid from your pickles or relish. Stir gently and store in an airtight container to help maintain that dreamy, creamy texture.

Final Thoughts

If you’re searching for a dish that delivers both comfort and flavor, you truly can’t go wrong with this Egg Salad Recipe. I hope you’ll give it a try and make it your own — it’s sure to become a staple in your lunch or picnic lineup!

Egg Salad Recipe

Print Recipe

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5.1 from 29 reviews

Creamy and flavorful, this Egg Salad recipe is perfect for sandwiches or enjoying on its own. Loaded with hard-boiled eggs, mayo, mustard, and fresh herbs, it’s a lunchtime favorite!

Author: Paula
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 servings
Category: Main Dish, Salad
Cuisine: American
Diet: Vegetarian

Ingredients

Hard Boiled Eggs

10 hard boiled eggs

Mayonnaise Mixture

½ cup mayonnaise
2 to 4 tablespoons pickle relish or diced pickles (optional)
2 teaspoons yellow mustard
1 tablespoon fresh dill (or 1 teaspoon dried dill)
1½ tablespoons fresh chives (or 1 tablespoon dried chives)
½ teaspoon salt
¼ teaspoon pepper

Instructions

Gently peel and dice hard-boiled eggs. Dice eggs into small pieces.
Combine ingredients. Place diced eggs in a bowl. Add mayo, pickle relish, mustard, dill, chives, salt, and pepper. Stir gently to combine.
Taste and adjust seasoning. Add more seasoning if desired.
Serve. Garnish with fresh dill or chives. Enjoy on crackers or as a sandwich.

Notes

Store leftover egg salad in an airtight container in the fridge for 3-5 days.
For dried herbs, substitute 1 teaspoon of dried dill for 1 tablespoon of fresh dill, and 1 tablespoon of dried chives for 1½ tablespoons of fresh chives.