If you are on the hunt for the ultimate lunch upgrade, this Egg Salad Recipe is calling your name! Creamy, full of zing, and packed with fresh flavor, this classic dish never goes out of style. Whether you spoon it straight from the bowl, pile it onto freshly baked bread, or serve it up with crisp crackers, you’ll find yourself coming back for just “one more bite.” The pops of dill and chive, the bright flecks of pickles, and the silky texture make this a standout Egg Salad Recipe that everyone will be excited to dig into!
Ingredients You’ll Need
This Egg Salad Recipe keeps things simple, yet each ingredient brings something crucial to the table. These are the building blocks of unbeatable taste, texture, and the signature creamy finish that makes this recipe so beloved.
- Hard boiled eggs: The heart of the salad, their firm whites and luscious yolks create a satisfying base.
- Mayonnaise: Adds irresistibly creamy texture and gently pulls the flavors together.
- Pickle relish or diced pickles (optional): Brings a tangy crunch and tiny bursts of brightness in each bite.
- Yellow mustard: For a subtle pop of sharpness that enhances the flavor and gives the salad a pale golden hue.
- Fresh dill: Fresh and herby, it’s the secret to that garden-fresh flavor; use dried if you can’t find fresh.
- Fresh chives: Mild oniony notes that keep the salad light and springy.
- Salt: Essential for rounding out the flavors and seasoning the eggs just right.
- Pepper: Adds a hint of warmth and balances the creaminess.
How to Make Egg Salad Recipe
Step 1: Prepare Your Eggs
Start by gently peeling your hard-boiled eggs. The easiest way is to tap each egg on the counter, roll it lightly under your palm to crack the shell, and peel under cool running water. This makes it so much easier for the shell to slip right off—plus, it feels pretty satisfying!
Step 2: Dice the Eggs
Once peeled, grab a sharp knife and carefully dice the eggs into small, bite-sized pieces. You want a nice mix of chunky and soft so every scoop has a little texture, but not so big that the salad gets clumsy when scooping onto bread or crackers.
Step 3: Combine Everything
Transfer your diced eggs into a medium bowl. Sprinkle the fresh chives and dill over the top, followed by the salt and pepper, and then add in the mayonnaise, mustard, and relish or pickles. Here is where the Egg Salad Recipe magic happens: Gently stir everything together so every little piece is coated in that creamy, flavorful mixture.
Step 4: Taste and Adjust Seasoning
Before you move on, do yourself a favor—taste-test! Need a little more salt or tang? Add a pinch more seasoning or a bit more relish. This is your chance to tailor the Egg Salad Recipe to your perfect balance of creaminess and zing.
Step 5: Serve and Enjoy
Spoon the finished salad onto bread, toast, or crackers—or simply eat it as is. Don’t forget to sprinkle extra fresh chives or dill on top for a burst of color and flavor right before serving.
How to Serve Egg Salad Recipe
Garnishes
A simple sprinkle of fresh dill or chives ties everything together and makes each serving look restaurant-worthy. If you love a little extra freshness, a thin slice of radish or a light dusting of paprika adds a splash of color and crunch.
Side Dishes
Pair your Egg Salad Recipe with crunchy kettle chips, fresh veggie sticks, or a cold, crisp pickle spear for the ultimate midday meal. For a lighter lunch, serve over a bed of mixed greens with cherry tomatoes and cucumbers.
Creative Ways to Present
Elevate your presentation by stuffing the egg salad into lettuce cups for a low-carb option, piling it onto croissants for a brunch treat, or even using it as a filling for stuffed tomatoes or avocados at your next get-together.
Make Ahead and Storage
Storing Leftovers
To keep your Egg Salad Recipe fresh, store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. Stir before serving to remix the dressing, and always use a clean spoon for scooping to prolong its shelf life.
Freezing
Unfortunately, egg salad doesn’t freeze well—the texture changes, and the creamy dressing can separate. It’s best enjoyed fresh (or within a few days from the fridge). If you want to prep in advance, make just the hard-boiled eggs ahead and mix up the salad when you’re ready to serve.
Reheating
This Egg Salad Recipe is meant to be enjoyed cold or at room temperature. You don’t need to reheat! In fact, chilling it for a couple of hours before serving makes those flavors meld beautifully.
FAQs
How can I make my egg salad extra creamy?
For the creamiest texture, mash a couple of the egg yolks into the mayo before mixing everything else in. This creates an extra smooth, velvety base that takes this Egg Salad Recipe to the next level!
Can I use Greek yogurt instead of mayo?
Absolutely! Substitute some or all of the mayonnaise with plain Greek yogurt for a lighter, tangier twist. Just keep in mind the flavor will be a bit different—fresh, but just as delicious.
What is the best bread for egg salad sandwiches?
While just about any bread works, tender brioche, buttery croissants, toasted sourdough, or hearty whole grain slices are amazing. They each bring out something special in the Egg Salad Recipe, so go with your favorite or whatever you have on hand!
Can I add other vegetables?
Crisped-up celery, shredded carrots, or even diced red onion can add crunch and color to the mix. Just chop everything very small so the salad stays scoopable and not too chunky.
Is this Egg Salad Recipe gluten-free?
The salad itself is naturally gluten-free! Just watch out for what you serve it with, as some breads and crackers may contain gluten. If needed, pile it into lettuce wraps for a safe and satisfying option.
Final Thoughts
This Egg Salad Recipe is a genuine crowd-pleaser—fresh, effortless, and loaded with flavor in every forkful. Whether you need a fuss-free lunch, a picnic star, or simply a delicious snack, give this creamy classic a try and watch everyone keep coming back for seconds!
PrintEgg Salad Recipe
Creamy and flavorful, this egg salad recipe is perfect for a quick lunch or sandwich filling. Loaded with fresh herbs and a hint of mustard, it’s a delightful dish that will surely satisfy your cravings.
- 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
- Peel and Dice Eggs: Gently peel and dice the hard boiled eggs.
- Combine Ingredients: Place the diced eggs in a bowl and add in the remaining ingredients. Stir gently to combine.
- Adjust Seasoning: Taste test and adjust seasoning as needed.
- Serve: Garnish with fresh dill or chives and serve with crackers or as a sandwich.
Notes
- Storage: Transfer leftover egg salad to an airtight container and store in the refrigerator for 3 to 5 days.
- Dill: For 1 tablespoon of fresh, swap for 1 teaspoon of dried.
- Chives: For 1 ½ tablespoons of fresh, swap for 1 tablespoon of dried.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 2 g
- Sodium: 651 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 16 g
- Cholesterol: 478 mg
