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The Ultimate Classic Creamy Egg Salad Recipe

A large mound of creamy, yellow egg salad garnished with chopped chives and paprika on a white plate.
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Make the best egg salad you have ever tasted. This recipe delivers a perfectly creamy, tangy, and satisfying filling ideal for sandwiches or serving at picnics.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (full-fat recommended for best texture)
  • 2 tablespoons sweet pickle relish (or finely chopped dill pickles)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh chives or green onion tops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh lemon juice

Instructions

  1. Peel the hard-boiled eggs. Place the eggs on a cutting board.
  2. Coarsely chop the eggs with a knife until you have a mix of fine and medium chunks. You want some texture remaining.
  3. Place the chopped eggs in a medium mixing bowl.
  4. Add the mayonnaise, sweet pickle relish, Dijon mustard, and yellow mustard to the bowl.
  5. Add the chopped celery, chives, salt, pepper, and lemon juice.
  6. Gently fold all ingredients together using a rubber spatula until just combined. Do not overmix; you want to maintain some texture.
  7. Taste the mixture and adjust seasoning if needed, adding more salt or pepper.
  8. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  9. Serve on toasted bread, crackers, or lettuce cups.

Notes

  • For a Southern Style Egg Salad, add a pinch of paprika to the mixture for color and flavor.
  • If you prefer a smoother texture, mash about one-third of the eggs with a fork before mixing in the other ingredients.
  • This recipe is great for meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://cookingbycarla.com/best-creamy-egg-salad-recipe/