Ingredients
- 8 large eggs
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 celery stalk, finely diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Add-Ins
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped dill pickles
- 1 teaspoon fresh dill
- 2 slices cooked bacon, crumbled
- ¼ teaspoon cayenne pepper
- Sliced avocado
- Everything bagel seasoning
Instructions
Step 1: Hard-Boil the Eggs
Place the eggs in a large saucepan and cover them with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.
Transfer the eggs immediately to a bowl of ice water and let them cool for at least 5 minutes.
Step 2: Peel and Chop
Peel the cooled eggs and pat them dry.
Chop the eggs into small or medium-sized pieces, depending on your preferred texture.
Transfer the chopped eggs to a large mixing bowl.
Step 3: Prepare the Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and black pepper until smooth.
Step 4: Mix the Egg Salad
Add the celery, red onion, chives, parsley, and any optional add-ins to the chopped eggs.
Pour the dressing over the mixture and gently fold everything together until evenly coated. Be careful not to overmix so the eggs keep some texture.
Step 5: Chill
Cover the bowl and refrigerate the egg salad for 20–30 minutes before serving. Chilling allows the flavors to blend and improves the texture.
Step 6: Serve
Serve chilled on toasted bread, croissants, lettuce wraps, crackers, or over a bed of fresh greens.
Garnish with extra chives, paprika, or freshly cracked black pepper if desired.
Tips for the Best Egg Salad
- Use slightly older eggs—they’re easier to peel after boiling.
- Cool the eggs in an ice bath to stop the cooking process and keep the yolks bright yellow.
- Finely dice the celery and onion for even texture in every bite.
- Chill the egg salad before serving for the best flavor.
- Use high-quality mayonnaise for a rich and creamy dressing.
- Fold the ingredients gently to keep the eggs from becoming mushy.
- Taste and adjust the seasoning before serving.
- Add fresh herbs just before serving for the brightest flavor.
Variations
Classic Egg Salad
Keep it simple with eggs, mayonnaise, mustard, celery, salt, and pepper.
Avocado Egg Salad
Replace half of the mayonnaise with mashed ripe avocado for a lighter, creamy version.
Bacon Egg Salad
Mix in crispy crumbled bacon for a smoky, savory twist.
Dill Pickle Egg Salad
Add chopped dill pickles and fresh dill for a tangy flavor.
Curried Egg Salad
Stir in 1 teaspoon of curry powder and a handful of raisins for a sweet and savory variation.
Spicy Egg Salad
Mix in diced jalapeños, cayenne pepper, or your favorite hot sauce for extra heat.
Serving Suggestions
Enjoy Best Egg Salad with:
- Sandwich bread
- Croissants
- Bagels
- Crackers
- Lettuce wraps
- Pita pockets
- Toasted sourdough
- Mixed green salad
- Sliced tomatoes
- Fresh fruit
Storage
Store egg salad in an airtight container in the refrigerator for up to 3 days.
Keep it chilled until ready to serve, and do not leave it at room temperature for more than 2 hours.
Freezing is not recommended, as the mayonnaise and eggs can separate and become watery after thawing.
Recipe Notes
- Perfectly cooked hard-boiled eggs are the key to a creamy, flavorful egg salad with tender whites and bright yellow yolks.
- Dijon mustard and fresh lemon juice add a subtle tang that balances the richness of the mayonnaise.
- Customize the recipe with fresh herbs, crunchy vegetables, or your favorite seasonings to make it your own.
- This egg salad is ideal for quick lunches, picnics, meal prep, afternoon snacks, or light dinners.
- For the best flavor and texture, prepare the egg salad a few hours ahead and let it chill before serving.
