Introduction

Oh, egg salad! Just thinking about it brings back so many happy memories. Maybe it’s the classic diner breakfast, a simple picnic lunch, or even a potluck spread – egg salad has a way of feeling like a warm hug in food form. And you know what? Making the “best” egg salad doesn’t have to be complicated. In fact, this recipe is so wonderfully simple and quick, you’ll wonder why you haven’t been making it this way all along. Get ready to impress yourself (and anyone lucky enough to share it with you!).

Why You’ll Love This Recipe

Fast: Seriously, this comes together in a flash! Perfect for when hunger strikes.
Easy: No fancy techniques here, just simple mixing.
Giftable: Pack it into pretty jars for a thoughtful homemade gift for friends or neighbors.
Crowd-pleasing: Who doesn’t love a good egg salad? It’s a classic for a reason and always a hit.

Ingredients

Let’s gather our goodies! You probably have most of these right in your kitchen already.

8 large hard-boiled eggs, peeled and chopped: The star of the show! Make sure they’re cooked to your liking – not too runny, not too chalky.
1 celery rib, finely chopped: For that perfect little crunch and fresh flavor.
¼ cup (30 g) red onion, finely diced: A little bit of zing to balance out the richness.
¼ cup (55 g) mayonnaise: The creamy binder. Use your favorite kind!
2 teaspoons fresh dill, minced: Dill and eggs are a match made in heaven! It adds such a bright, fresh note.
1 tablespoon Dijon mustard: This gives it a little tang and depth of flavor.
1 teaspoon white vinegar: A touch of acidity to brighten everything up.
½ teaspoon granulated sugar: Just a hint to round out the flavors.
¼ teaspoon paprika: For a little color and a subtle sweetness.
¼ teaspoon salt: To taste, of course!
¼ teaspoon black pepper: Freshly ground is always best if you have it!
Pinch of cayenne pepper: My secret weapon for a tiny hint of warmth! You can skip this if you’re sensitive to spice, but I think it makes it extra special.

How to Make It

Alright, chef, let’s get cooking! Or, well, mixing.

Prep your eggs: Make sure those hard-boiled eggs are peeled and chopped into bite-sized pieces. I like to aim for a nice, chunky texture.
Combine the stars: In a medium-sized bowl, toss in your chopped eggs, the finely chopped celery, and the finely diced red onion.
Add the creamy magic: Now, spoon in the mayonnaise, sprinkle in the minced fresh dill, add the Dijon mustard, and pour in the white vinegar. Don’t forget the sugar, paprika, salt, black pepper, and that tiny pinch of cayenne pepper.
Stir it all up: Gently stir everything together until all those beautiful ingredients are well combined and the eggs are coated in that glorious dressing. I usually find a fork works best for this, as it helps break up any stray egg bits.
Serve or chill: You can totally dig in right away if you’re feeling impatient (I often am!). Or, for even better flavor development, cover the bowl and pop it in the refrigerator for at least 30 minutes before serving. This lets all those yummy flavors meld together.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity!

Mayo swap: If you’re looking for a lighter option, try using plain Greek yogurt or a mix of mayonnaise and Greek yogurt.
Onion alternatives: If red onion is too strong for you, try finely chopped green onions (scallions) or chives.
Mustard matters: While Dijon is my favorite here, a good yellow mustard or even a grainy mustard can work beautifully.
Herbal highlights: Don’t have dill? Fresh parsley or chives are also delicious additions.
Spice it up: For more heat, increase the cayenne pepper or add a dash of hot sauce.
Extra texture: Chopped pickles, capers, or even a little bit of sweet pickle relish can add a lovely tangy crunch.

Tips for Success

A few little pointers to make your egg salad absolutely perfect every time.

Don’t overcook your eggs: Nobody likes a rubbery egg! Cook them until the yolks are firm but not dry.
Chop finely: For the best texture, make sure your celery and onion are chopped very finely. This ensures they blend well into the salad without overpowering it.
Taste and adjust: This is crucial! Before serving, always give your egg salad a taste. Does it need more salt? A touch more vinegar? Go with your gut!
Prep ahead: You can hard-boil your eggs and chop your veggies a day in advance. Store them separately in the fridge, then mix everything together when you’re ready to make the salad. This makes assembly even quicker!

How to Store It

Got leftovers? Lucky you!

Store your delicious egg salad in an airtight container in the refrigerator. It should stay fresh and tasty for about 3-4 days. I find it actually tastes even better on the second day as the flavors have had more time to mingle.

FAQs

Got questions? We’ve got answers!

Q: Can I make this egg salad ahead of time?
A: Absolutely! You can make it a day in advance and store it in the refrigerator. The flavors will meld even more, making it even more delicious.
Q: What’s the best way to serve egg salad?
A: Oh, the possibilities are endless! Serve it on your favorite bread for classic sandwiches, scoop it into lettuce cups for a lighter option, enjoy it with crackers, or even use it as a filling for deviled eggs!
Q: My egg salad seems a bit dry. What can I do?
A: If your egg salad is a little dry, you can easily fix it by stirring in a little more mayonnaise, a tablespoon at a time, until it reaches your desired creaminess.

The Best Creamy Egg Salad

A simple, quick, and delicious creamy egg salad recipe perfect for lunches, picnics, or as a homemade gift.

Print Recipe Pin Recipe

Prep Time 15

Servings 4 servings

Equipment

bowl Medium-sized bowl
Fork For stirring
Airtight container For storage

Ingredients

Main ingredients

8 large hard-boiled eggs peeled and chopped
1 rib celery finely chopped
0.25 cup red onion finely diced
0.25 cup mayonnaise
2 teaspoons fresh dill minced
1 tablespoon Dijon mustard
1 teaspoon white vinegar
0.5 teaspoon granulated sugar
0.25 teaspoon paprika
0.25 teaspoon salt to taste
0.25 teaspoon black pepper freshly ground is best
0.125 teaspoon cayenne pepper pinch

Instructions

Prep your eggs: Make sure those hard-boiled eggs are peeled and chopped into bite-sized pieces. I like to aim for a nice, chunky texture.
8 large hard-boiled eggs
Combine the stars: In a medium-sized bowl, toss in your chopped eggs, the finely chopped celery, and the finely diced red onion.
8 large hard-boiled eggs
Add the creamy magic: Now, spoon in the mayonnaise, sprinkle in the minced fresh dill, add the Dijon mustard, and pour in the white vinegar. Don't forget the sugar, paprika, salt, black pepper, and that tiny pinch of cayenne pepper.
8 large hard-boiled eggs
Stir it all up: Gently stir everything together until all those beautiful ingredients are well combined and the eggs are coated in that glorious dressing. I usually find a fork works best for this, as it helps break up any stray egg bits.
Serve or chill: You can totally dig in right away if you're feeling impatient (I often am!). Or, for even better flavor development, cover the bowl and pop it in the refrigerator for at least 30 minutes before serving. This lets all those yummy flavors meld together.

Notes

This recipe is a wonderful canvas for your own creativity. Consider substitutions like Greek yogurt for mayonnaise, green onions or chives for red onion, or different mustards. Fresh parsley or chives can replace dill. For more heat, increase cayenne pepper or add hot sauce. Chopped pickles, capers, or sweet pickle relish add extra tang and crunch.