This Egg Salad recipe is rich, creamy, and perfectly balanced—made with hard-boiled eggs, a touch of mayo, mustard, and fresh herbs. It’s the ideal filling for sandwiches, lettuce wraps, or crackers, and comes together in just 10 minutes. Whether you’re packing lunch, hosting brunch, or enjoying a quiet snack, this timeless favorite delivers comfort in every bite.
Why You’ll Love This Recipe
- 🥚 Creamy, flavorful, and never dry
- ⏱️ 10 minutes total (plus egg boiling)
- 💛 One bowl = easy cleanup
- 💸 Costs under $3—feeds 4 generously
- 🌾 Naturally nut-free & easily gluten-free (serve on GF bread or lettuce)
Ingredients You’ll Need
(Serves 4)
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup (60g) mayonnaise (or Greek yogurt for tang)
- 1 tbsp Dijon mustard (or yellow mustard)
- 1 tbsp fresh dill or parsley, finely chopped
- 1 tbsp sweet pickle relish or finely diced celery
- ½ tsp lemon juice or apple cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: pinch of paprika, dash of hot sauce, or minced red onion
💡 Pro Tips:
- Use eggs that are 5–7 days old—they peel more easily!
- Chop eggs by hand—food processors make them gummy.
- Chill 30+ minutes before serving for best flavor.
Step-by-Step Instructions (Creamy, Balanced, Foolproof)
1. Prep the Eggs
- Hard-boil eggs: Place eggs in a pot, cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.
- Cool in ice water; peel and chop finely.
2. Mix Gently
- In a bowl, combine mayo, mustard, lemon juice, salt, and pepper.
- Fold in chopped eggs, relish (or celery), and herbs.
- Taste and adjust—more mustard for tang, more mayo for creaminess.
3. Chill & Serve
- Cover and refrigerate at least 30 minutes (flavors meld beautifully).
- Serve chilled.
Serving Suggestions
- 🥪 Classic sandwich: On soft white bread with lettuce and tomato
- 🥬 Low-carb option: In butter lettuce cups or avocado halves
- 🍞 Open-faced: On toasted sourdough with microgreens
- 🥒 Appetizer style: With cucumber rounds, crackers, or endive spears
Make-Ahead & Storage Tips
- Fridge: Keeps up to 4 days in an airtight container.
- Prep ahead: Boil eggs up to 5 days in advance.
- Revive dry salad: Stir in ½ tsp mayo or yogurt before serving.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Just check mayo label (most are GF).
A: Yes! Just check mayo label (most are GF).
Q: No mayo?
A: Substitute with avocado, hummus, or plain Greek yogurt.
Q: Too bland?
A: Add a pinch of smoked paprika, celery seed, or a dash of hot sauce.
A: Add a pinch of smoked paprika, celery seed, or a dash of hot sauce.
Q: Can I use pickle juice?
A: Yes! Replace lemon juice with 1 tsp dill pickle juice for extra zing.
A: Yes! Replace lemon juice with 1 tsp dill pickle juice for extra zing.
❤️ The Heart of the Salad
Egg salad isn’t just a sandwich filling—it’s a taste of home. It’s what moms pack in lunchboxes, what grandmothers serve at picnics, and what feels like a hug on a busy day.
So chop those eggs, mix with care, and savor the simplicity. Because the best recipes aren’t complicated—they’re creamy, comforting, and made with love.
“Good egg salad doesn’t need a recipe—it just needs eggs, ki
