Best Homemade Creamy Egg Salad Recipe
This easy egg salad recipe delivers a classic deli-style, creamy texture perfect for sandwiches or crackers. You will achieve the perfect picnic egg salad with simple steps.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of paprika for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for 10 minutes.
- Transfer the eggs to an ice bath immediately and let them cool completely, about 10 minutes.
- Peel the cooled eggs and chop them coarsely. For the creamiest texture, you can mash some of the yolks separately with a fork before mixing.
- In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, yellow mustard, and lemon juice. Mix gently until just combined.
- Stir in the chopped celery and red onion.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Cover the bowl and chill the egg salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve on bread, crackers, or lettuce cups, and sprinkle with a pinch of paprika.
Notes
- For an extra creamy texture, use only the yolks and a small amount of the whites in the initial mash before adding the remaining chopped egg whites.
- If you prefer a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.
- To make this a southern style egg salad, add 1/2 teaspoon of sweet pickle relish.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 12
- Cholesterol: 210