Description
Classic Creamy Egg Salad is a timeless favorite that combines perfectly cooked eggs, crunchy vegetables, and a rich, tangy dressing into one satisfying dish. This easy recipe is ideal for sandwiches, wraps, crackers, lettuce cups, or as a protein-packed side dish. The creamy texture comes from mayonnaise and a touch of mustard, while celery, green onions, and seasonings add freshness and flavor. Whether you’re preparing lunch for the family, meal-prepping for the week, or bringing a dish to a picnic or potluck, this egg salad is always a crowd-pleaser. It’s simple, affordable, and made with everyday ingredients you likely already have on hand.
Ingredients For the Egg Salad
- 12 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 celery stalks, finely diced
- 3 green onions, thinly sliced
- 2 tablespoons sweet pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Optional Garnishes
- Chopped parsley
- Extra paprika
- Sliced green onions
Step-by-Step Instructions
- Place eggs in a large pot and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath and cool completely.
- Peel and chop the eggs into small pieces.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, salt, pepper, and paprika.
- Add chopped eggs, celery, green onions, and relish.
- Gently fold everything together until evenly coated.
- Taste and adjust seasonings if needed.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with parsley, green onions, or extra paprika.
- Serve chilled on sandwiches, croissants, crackers, or lettuce leaves.
Tips & Notes
- Older eggs are easier to peel than very fresh eggs.
- Chill the salad before serving for the best flavor.
- Add diced pickles for extra crunch.
- Greek yogurt can replace part of the mayonnaise for a lighter version.
- Store in an airtight container for up to 4 days.
Q&A
Can I make egg salad ahead of time?
Yes. It actually tastes better after a few hours in the refrigerator.
Can I freeze egg salad?
No. Freezing changes the texture of the eggs and dressing.
What bread works best?
Croissants, sourdough, whole wheat bread, and brioche are excellent choices.
Can I add protein?
Yes. Chopped chicken, turkey, bacon, or tuna work well.
Servings
Serves: 8-10 people
Approximate Nutrition Per Serving
- Calories: 260
- Protein: 10g
- Carbohydrates: 3g
- Fat: 23g
- Fiber: 0g
- Sodium: 360mg
Classic Creamy Egg Salad is rich, flavorful, and wonderfully versatile. Packed with protein and fresh ingredients, it’s perfect for sandwiches, meal prep, picnics, and family gatherings. Every bite delivers creamy goodness balanced with just the right amount of crunch and tangy flavor, making it a recipe you’ll return to again and again. 🥚🥗✨