Print

Classic Creamy Egg Salad Recipe

A generous mound of creamy egg salad recipe, featuring visible chunks of egg yolk and white, mixed with herbs, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a simple, creamy, and flavorful egg salad perfect for sandwiches, wraps, or serving with crackers.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1/4 cup celery, finely chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs and place them in a medium bowl.
  2. Coarsely chop the eggs with a fork or knife until you reach your desired texture. Some pieces should remain chunky.
  3. Add the mayonnaise, Dijon mustard, and yellow mustard to the bowl.
  4. Stir gently to combine the wet ingredients with the eggs.
  5. Fold in the chopped celery, dill, and chives.
  6. Season with salt and pepper. Mix lightly until just combined. Do not overmix.
  7. Taste and adjust seasoning if needed.
  8. Chill the egg salad for at least 30 minutes before serving for best flavor.

Notes

  • For a tangier flavor, add 1 teaspoon of sweet pickle relish.
  • If you prefer a smoother texture, mash the eggs more thoroughly before adding the other ingredients.
  • Use this salad immediately on toasted bread for the best egg salad sandwich.

Nutrition

Find it online: https://whiskdaily.com/egg-salad-recipe-classic-creamy/