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The Ultimate Creamy Egg Salad Recipe for Perfect Sandwiches

A close-up of creamy, yellow egg salad recipe generously topped with chopped green chives and celery.
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This is the best classic egg salad recipe you will make. It is creamy, flavorful, and simple to prepare, making it ideal for quick lunches, meal prep, or picnic sandwiches.

Ingredients

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  • 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 or green onion tops
  • 1 teaspoon sweet pickle relish (optional, for tang)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs. Place them in a large bowl.
  2. Coarsely chop the eggs with a fork or a pastry blender until you reach your desired texture. Some prefer larger chunks, others prefer finer.
  3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth. This creates your zesty egg salad dressing.
  4. Add the chopped celery, chives, and relish (if using) to the chopped eggs.
  5. Pour the dressing mixture over the eggs and vegetables.
  6. Gently fold all ingredients together until just combined. Do not overmix, or the salad will become pasty.
  7. Taste the mixture and adjust salt and pepper as needed.
  8. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
  9. Serve as an egg salad sandwich filling, on lettuce wraps, or with crackers.

Notes

  • For the creamiest texture, use a good quality, full-fat mayonnaise.
  • If you want a low-carb option, skip the relish and add a dash of vinegar or lemon juice for brightness.
  • To make this a high protein lunch, serve it over a bed of mixed greens instead of bread.
  • You can easily scale this recipe for meal prep by doubling or tripling the ingredients.

Nutrition

Find it online: https://epicureempire.com/best-creamy-egg-salad-recipe/