Name: Classic Creamy Egg Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 8 large eggs; 1/3 cup mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice; 1/4 cup celery, finely chopped; 2 tablespoons red onion, finely minced; 1 tablespoon fresh chives, chopped; 1/4 teaspoon paprika; Salt, to taste; Black pepper, to taste

I love making this Classic Creamy Egg Salad when I want something simple, satisfying, and packed with protein. The texture is perfectly balanced between creamy and slightly crunchy, and the flavor is tangy with a subtle freshness from herbs. I often prepare it for quick lunches, light dinners, or easy meal prep throughout the week.

Why You’ll Love This Recipe

I appreciate how quick and reliable this recipe is. Only I need a handful of everyday ingredients, yet the result feels fresh and flavorful. I like how the creamy mayonnaise blends with the slight tang from Dijon mustard and lemon juice. The celery and red onion add just the right amount of crunch, while the chives brighten everything up.

Also I enjoy how versatile this egg salad is. I can spread it on sandwiches, spoon it into lettuce cups for a low-carb option, or serve it over mixed greens for a lighter meal. It stores well, making it perfect for meal prep.

Ingredients

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

8 large eggs

1/3 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1/4 cup celery, finely chopped

2 tablespoons red onion, finely minced

1 tablespoon fresh chives, chopped

1/4 teaspoon paprika

Salt and black pepper to taste

Directions

I start by placing the eggs in a single layer in a saucepan and covering them with cold water by about one inch. I bring the water to a rolling boil over medium-high heat. Once it starts boiling, I cover the pot, remove it from the heat, and let the eggs sit for 10–12 minutes.

After that, I transfer the eggs immediately into an ice bath and let them cool for at least 5 minutes before peeling. Once peeled, I chop the eggs into small, bite-sized pieces.

In a medium mixing bowl, I whisk together the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and black pepper until smooth and creamy. Then I gently fold in the chopped eggs, celery, red onion, and chives, stirring just until everything is evenly coated.

I taste and adjust the seasoning if needed. For the best flavor, I chill the egg salad for at least 30 minutes before serving. I like serving it on toasted bread, in lettuce cups, or over a bed of mixed greens.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Kcal: 210 kcal per serving

Servings: 4 servings

Variations

I sometimes switch things up depending on what I have on hand. For extra creaminess, I replace part of the mayonnaise with mashed avocado. When I want more tang, I add a splash of pickle juice or finely chopped dill pickles.

If I am looking for extra protein and texture, I mix in a spoonful of Greek yogurt. For a bit of heat, I add a pinch of cayenne pepper or a dash of hot sauce. I also enjoy adding fresh dill or parsley for a slightly different herb profile.

Storage/Reheating

I store the egg salad in an airtight container in the refrigerator for up to 3 days. I always keep it chilled and avoid leaving it at room temperature for more than 2 hours.

Since this is a cold dish, I do not reheat it. If it releases a little moisture after sitting in the fridge, I simply give it a quick stir before serving.

Related Recipes:

FAQs

How do I keep the eggs from overcooking?

I remove the pot from heat as soon as the water reaches a rolling boil and let the eggs sit covered. I also immediately transfer them to an ice bath to stop the cooking process and prevent a green ring around the yolks.

Can I make this egg salad ahead of time?

Yes, I often make it a day in advance. I find that the flavors actually improve after chilling in the refrigerator for a few hours.

How can I make this recipe lighter?

I sometimes substitute part or all of the mayonnaise with Greek yogurt or use a light mayonnaise to reduce calories while keeping it creamy.

Is this egg salad keto-friendly?

Yes, I consider this recipe keto-friendly because it is low in carbohydrates and high in protein and healthy fats.

What is the best way to serve egg salad?

I enjoy serving it on toasted sandwich bread, inside wraps, in lettuce cups, or simply over a fresh green salad for a lighter option.

Conclusion

I find this Classic Creamy Egg Salad to be one of the most dependable and satisfying recipes in my kitchen. It is quick to prepare, full of flavor, and easy to customize. Whether I am preparing lunch for the week or putting together a simple family meal, this egg salad always delivers creamy texture, balanced flavor, and comforting simplicity.

📖 Recipe: