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The BEST Classic Creamy Egg Salad Recipe

A thick sandwich overflowing with creamy egg salad recipe filling and celery chunks on toasted bread.
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Make the best egg salad sandwich with this easy, classic recipe. It delivers a perfectly creamy texture and tangy flavor, ideal for quick lunches or meal prep.

Ingredients

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  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (use full-fat for best flavor)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped celery (optional, for crunch)
  • 1 tablespoon sweet pickle relish or finely chopped dill pickle (optional, for tang)

Instructions

  1. Peel the hard-boiled eggs. Place them in a large bowl.
  2. Coarsely chop the eggs with a knife or mash them with a fork until you reach your preferred texture. For a very creamy salad, mash them more finely.
  3. Add the mayonnaise, Dijon mustard, salt, and pepper to the bowl with the eggs.
  4. If using, add the chopped celery and pickle relish.
  5. Gently fold all ingredients together until just combined. Avoid overmixing, which can make the salad watery.
  6. Taste the egg salad and adjust salt and pepper as needed.
  7. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
  8. Serve on your favorite bread for an egg salad sandwich, with crackers, or as a side dish.

Notes

  • For a tangier, deli-style egg salad, increase the Dijon mustard to 1 1/2 tablespoons.
  • If you prefer a lower-fat option, you can substitute half of the mayonnaise with plain Greek yogurt, but the texture will be less rich.
  • To make this a protein-packed lunch, serve the salad over a bed of crisp lettuce instead of bread.
  • This recipe is great for meal prep and keeps well in the refrigerator for up to four days.

Nutrition

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