PrintThe Best Classic Creamy Egg Salad Recipe
Make the ultimate creamy and tangy egg salad filling using simple ingredients. This reliable recipe is perfect for sandwiches, picnics, or meal prep.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery (optional, for crunch)
- 2 tablespoons finely chopped fresh dill or chives (optional)
Instructions
- Place the peeled hard-boiled eggs in a medium bowl.
- Use a fork or potato masher to coarsely mash the eggs. You want some texture remaining, not a smooth paste.
- Add the mayonnaise, mustard, white vinegar, salt, and pepper to the bowl.
- Mix all ingredients together until just combined. Do not overmix, or the salad will become watery.
- If using, fold in the chopped celery and dill or chives.
- Taste the salad and adjust salt and pepper as needed.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
- Serve as a sandwich filling, on crackers, or alongside greens.
Notes
- For a Southern Style Egg Salad, add 1 tablespoon of sweet pickle relish to the mix.
- If you are looking for alternatives to traditional meal planning, this recipe is great for make-ahead lunch salads.
- To make a low-carb egg salad, skip any bread and serve on lettuce wraps or cucumber slices.
- If you find yourself stressed about cooking, remember that simple recipes like this prove that exceptional food does not have to be complicated.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 9
- Cholesterol: 210