Description
Make the best homemade egg salad with this classic, creamy recipe. It is quick to prepare and perfect for satisfying egg salad sandwich filling or a simple picnic side dish.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise (use full-fat for best creaminess)
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, snipped
- 1 teaspoon white vinegar or lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the peeled, hard-boiled eggs in a large bowl.
- Use a fork or potato masher to coarsely chop the eggs. You want some texture, so avoid making it completely smooth.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth. This is your creamy dressing.
- Pour the dressing over the chopped eggs.
- Add the chopped celery, fresh dill, and chives to the egg mixture.
- Gently fold all ingredients together until just combined. Do not overmix, or the salad will become mushy.
- Taste the egg salad and adjust salt and pepper as needed.
- Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
Notes
- For the creamiest texture, mash the yolks separately before mixing in the whites and dressing.
- If you are making this for meal prep, keep the celery separate until just before serving to maintain its crispness.
- Serve this flavorful hard boiled egg recipe on toasted bread for an easy egg salad sandwich filling, or use it for quick lunch ideas.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 13
- Cholesterol: 375