Why You’ll Love This Recipe

Classic Egg Salad is not only quick and easy to make, but it’s also incredibly creamy, flavorful, and customizable. The rich texture of the eggs combined with the tangy mayonnaise and mustard gives it the perfect balance of creaminess and sharpness. This egg salad is great for meal prep, as it can be made in advance and stored in the refrigerator for several days. Plus, it’s a flexible recipe that can be modified to suit your tastes, whether you like it spicy, extra creamy, or with a twist of fresh herbs.

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard (or yellow mustard)
1 teaspoon white wine vinegar (or lemon juice)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon chopped fresh chives or green onions (optional)
1 tablespoon finely chopped dill or parsley (optional)
Paprika (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove it from the heat, and let it sit for 10-12 minutes. Then, transfer the eggs to a bowl of ice water to cool for a few minutes before peeling.
Prepare the eggs: Once the eggs have cooled, peel the shells off and roughly chop the eggs into bite-sized pieces.
Make the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, white wine vinegar (or lemon juice), salt, and pepper. Stir until the mixture is smooth and well-combined.
Assemble the egg salad: Add the chopped eggs to the bowl with the dressing. Gently fold the eggs into the dressing, making sure they’re evenly coated. Be careful not to overmix to maintain some texture.
Add optional ingredients: Stir in the chopped chives, green onions, dill, or parsley for added flavor, if desired.
Garnish and serve: Taste the egg salad and adjust the seasoning if necessary. Garnish with a sprinkle of paprika if you like. Serve immediately on sandwiches, crackers, or over a bed of lettuce.
Chill and store: For best flavor, chill the egg salad in the fridge for at least 30 minutes before serving. This allows the flavors to meld together.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes (for boiling the eggs)
Total Time: 22 minutes

Variations

Add avocado: For a creamy twist, add diced avocado to the egg salad for extra richness and flavor.
Spicy version: Mix in some hot sauce, cayenne pepper, or chopped jalapeños to add heat to the egg salad.
Crunchy texture: Add finely chopped celery or pickles for a crunchy element that contrasts nicely with the creamy filling.
Use Greek yogurt: Swap some or all of the mayonnaise for Greek yogurt to lighten up the recipe while adding extra protein.
Herbed version: Add fresh herbs like tarragon or basil for a more aromatic flavor profile.

Storage/Reheating

Storage: Store the egg salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within this time frame for freshness.
Reheating: Egg salad is meant to be served cold, so there’s no need to reheat it. Simply pull it out of the fridge when ready to serve.

Conclusion

Classic Egg Salad is a timeless, versatile recipe that’s quick to make and packed with flavor. With creamy mayonnaise, tangy mustard, and perfectly boiled eggs, this salad is both satisfying and refreshing. Whether you’re making it for a simple lunch or serving it at a gathering, this egg salad is sure to please. Feel free to customize it with your favorite ingredients, and enjoy a light, tasty dish that’s full of flavor and comfort!