The Best Egg Salad

The Best Egg Salad is one of those timeless, comforting classics that never goes out of style. Whether you’re making a quick lunch, meal-prepping for the week, or bringing something easy to a picnic, The Best Egg Salad is your go-to recipe. It’s creamy, rich, and packed with flavor—yet incredibly simple to make. With just a handful of ingredients, you can whip up a batch in minutes. Plus, it’s versatile! Enjoy it as a sandwich, scoop it onto crackers, or even serve it in lettuce wraps for a low-carb option.

Now, here’s a fun fact: Egg salad actually dates back to the early 1800s, when boiled eggs and mayonnaise became a staple in European cuisine. By the late 19th century, it had made its way into American cookbooks, evolving into the delicious version we love today.

So, if you’ve been searching for the creamiest, most flavorful egg salad recipe, look no further. This version has the perfect balance of tang, texture, and seasoning, making every bite absolutely irresistible. Let’s get started—you’re going to love it!

Recipe Yield: 3-4 servings

INGREDIENTS

6 large eggs, hard-boiled and chopped
1/3 cup mayo
1 tbsp Dijon mustard
2 tbsp fresh chives, finely chopped
1 tsp lemon juice
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp smoked paprika (optional)

INSTRUCTIONS

1. Hard-boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes before peeling.

2. Chop the eggs: Once peeled, chop the eggs into small, bite-sized pieces. Place them in a large bowl.

3. Make the dressing: In a small bowl, mix the mayo, Dijon mustard, chives, lemon juice, salt, pepper, smoked paprika, and garlic powder until smooth and creamy.

4. Combine & mix: Pour the dressing over the chopped eggs and gently fold until everything is coated and creamy.

5. Chill & serve: For the best flavor, cover and refrigerate for at least 30 minutes before serving. Serve on toasted bread, in a lettuce wrap, or with crackers.

Helpful Tips to Perfect This Recipe

• Perfectly Creamy & Chunky: Lightly mash half the eggs with a fork before mixing for the best texture—creamy, but still chunky!
• Eggs That Peel Easily: Older eggs (5-7 days old) are easier to peel than fresh ones. Shocking them in an ice bath helps, too!
• Extra Flavor Boost: Want a little kick? Add a dash of hot sauce or a teaspoon of finely diced pickles for a tangy twist.

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