Description
Discover the ultimate creamy and flavorful egg salad recipe that is perfect for quick lunches, picnics, or meal prep. This easy-to-follow guide delivers the perfect texture every time.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise (use full-fat for best creaminess)
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon sweet pickle relish (optional, for tang)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roughly chop the peeled, hard-boiled eggs. You want a mix of textures, so aim for some larger chunks and some finer pieces.
- Place the chopped eggs in a medium mixing bowl.
- Add the mayonnaise, Dijon mustard, celery, chives, and relish (if using) to the bowl.
- Gently fold all ingredients together using a rubber spatula until just combined. Do not overmix, or the salad will become pasty.
- Season with salt and pepper. Taste and adjust seasonings as needed.
- Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
- Serve on toasted bread for an amazing egg salad sandwich, with crackers, or in lettuce cups for a high protein lunch.
Notes
- For an extra bright flavor, add 1 teaspoon of fresh lemon juice to the dressing mixture.
- If you are making this for meal prep, keep the celery separate until just before serving to maintain maximum crispness.
- To achieve the creamiest egg salad, mash a small portion of the yolks separately before mixing everything together.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 1
- Sodium: 350
- Fat: 26
- Saturated Fat: 7
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 15
- Cholesterol: 375