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The Best Creamy Classic Egg Salad for Sandwiches

A mound of creamy, yellow egg salad recipe garnished generously with chopped green chives and black pepper.
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This classic egg salad recipe delivers a creamy texture and bright flavor, perfect for quick lunches, picnic sandwiches, or as a protein-packed snack. You can make this simple egg salad in minutes.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh chives or green onion
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Place the peeled, hard-boiled eggs in a medium bowl. Use a fork or a potato masher to coarsely chop the eggs until you reach your desired texture. For a creamier egg salad, mash them finer.
  2. Add the mayonnaise, Dijon mustard, chopped celery, chives, lemon juice, salt, and pepper to the bowl with the eggs.
  3. Gently fold all the ingredients together until they are just combined. Avoid overmixing, which can make the salad watery.
  4. Taste the mixture and adjust seasoning if needed. You may want more salt or pepper.
  5. Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to let the flavors blend. This makes the best sandwich filling.

Notes

  • For perfectly cooked hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a rolling boil, then immediately cover, remove from heat, and let stand for 10 minutes before transferring to an ice bath.
  • If you prefer a tangier flavor, substitute a portion of the mayonnaise with plain Greek yogurt for a healthier egg salad option.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

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