Description
Make the most satisfying, creamy, and tangy classic egg salad. This recipe is perfect for quick lunches, picnics, or meal prepping. You will achieve the ideal texture every time.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise (full-fat recommended for creaminess)
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon sweet pickle relish (or finely chopped dill pickles)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon white vinegar or lemon juice (for tang)
- Optional: 1/4 cup finely chopped celery for crunch
Instructions
- Roughly chop the cooled, hard-boiled eggs. For the best texture, leave some small chunks.
- In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, relish, salt, pepper, and vinegar or lemon juice. Whisk until smooth.
- Add the chopped eggs and optional celery to the dressing mixture.
- Gently fold the ingredients together. Mix just until everything is combined. Avoid overmixing, which can make the salad pasty.
- Taste the salad. Adjust salt, pepper, or tanginess as needed.
- Serve immediately on bread, crackers, or lettuce wraps, or cover and chill for at least 30 minutes to let the flavors meld.
Notes
- For a richer flavor, use a mix of mayonnaise and plain Greek yogurt (equal parts).
- Chilling the salad helps the flavors develop fully.
- If you prefer a smoother texture, mash about half of the eggs before folding them into the dressing.
- This recipe is excellent for making ahead for the week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Category: Sandwich Filling
- Method: Mixing
- Cuisine: American (Italian-inspired approach to fresh ingredients)
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg