Creamy Egg Salad Recipe
When you need a dish that’s simple, comforting, and utterly satisfying, this Creamy Egg Salad always hits the spot. Whether you whip it up for a quick weekday lunch, scoop it onto crunchy toast, or add it to your next picnic spread, this classic recipe brings together velvety eggs, tangy Dijon, and fresh herbs for a flavor that’s familiar yet always crave-worthy. Each bite is packed with protein and creaminess, and you can easily tailor it to your tastes—making it a perennial favorite for every kind of cook.
Ingredients You’ll Need
The secret to the best Creamy Egg Salad is using the freshest, most vibrant ingredients you can find. Every element adds something special—whether it’s richness, zing, brightness, or that perfect herby finish.
- 6 large eggs: The star of the show, providing a tender, buttery bite and the salad’s signature texture.
- 1/4 cup mayonnaise: Gives the salad its signature creamy consistency; use real mayo for the best result.
- 1 teaspoon Dijon mustard: Brings a gentle tang and a whisper of spice that beautifully balances the richness.
- 1 teaspoon lemon juice: Adds brightness and a pop of acidity that wakes up all the other flavors.
- 1 tablespoon finely chopped red onion or green onion: Offers a mild kick and a delightful crunch in every bite.
- 1 tablespoon chopped fresh dill or parsley: Lends freshness and a touch of color; choose your favorite or mix both.
- Salt and freshly ground black pepper to taste: Essential for bringing all the flavors to life.
- Optional: pinch of paprika or celery seed: For an extra layer of flavor that takes this salad up a notch.
How to Make Creamy Egg Salad
Step 1: Perfectly Boil the Eggs
Set your eggs in a saucepan and cover them with cold water, making sure they have a little room to move. Bring the pot to a gentle boil over medium-high heat—this helps avoid that pesky green ring around the yolks. Once the water hits a boil, cover the pan, turn off the heat, and let the eggs sit undisturbed for 12 minutes. This technique yields tender yet easy-to-peel eggs every single time.
Step 2: Cool and Peel
Transfer your eggs straight from the hot water into an ice bath or a bowl of very cold water. They should rest there for at least 5 minutes—this not only stops the cooking but also makes peeling much less of a hassle. Give the eggs a gentle tap all around and peel off the shells, then chop them into small, even chunks according to your texture preference.
Step 3: Mix the Creamy Base
In a medium mixing bowl, blend the mayonnaise, Dijon mustard, lemon juice, your choice of onion, and fresh herbs. Stir in a generous pinch of salt and black pepper. This creamy mixture is the backbone of your Creamy Egg Salad, so make sure to taste and fine-tune the seasoning before the eggs join the party.
Step 4: Combine and Fold
Add your chopped eggs to the bowl and gently fold them in, making sure each piece gets enveloped in the flavorful dressing. Don’t over-mix—just enough to keep the eggs chunky and every bite luscious. Taste one more time and give another sprinkle of salt or pepper if it needs it. If you’re feeling fancy, add a dusting of paprika or a pinch of celery seed for a savory touch.
Step 5: Chill and Serve
Pop the finished salad in the fridge for at least 20 minutes before serving if you have time; this gives the flavors a chance to meld and keeps everything extra refreshing. Serve chilled, and get ready for the best Creamy Egg Salad experience!
How to Serve Creamy Egg Salad
Garnishes
Finish your Creamy Egg Salad with fresh herbs like a sprinkle of chopped dill or parsley for extra color and an herby pop. A little sprinkle of paprika or a few thinly sliced radishes add a beautiful touch both in flavor and presentation.
Side Dishes
This salad plays well with almost everything! Scoop it onto crusty bread, tuck it into a croissant, or use it as a filling for lettuce wraps. It also pairs beautifully with crisp veggie sticks, potato chips, or a bright green salad to round out your meal.
Creative Ways to Present
Take your Creamy Egg Salad to the next level by piling it into buttery avocado halves, stuffing it into halved mini bell peppers, or serving on top of cucumber rounds for an easy party bite. For brunch, make an open-faced tartine with seeds and microgreens—it’s a showstopper on any table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Egg Salad in an airtight container in the refrigerator. It will stay fresh and dreamy for up to three days—just give it a quick stir before serving to revive the creamy texture.
Freezing
Egg salad isn’t a candidate for the freezer, unfortunately. The eggs and dressing tend to separate and take on a rubbery texture once thawed, so it’s best enjoyed fresh from the fridge while everything is at its peak.
Reheating
Creamy Egg Salad is meant to be served cold or at room temperature, so skip the reheating. If you’d like to gently take the chill off, just let it sit at room temperature for 10–15 minutes before serving.
FAQs
How do I avoid overcooking my eggs for Creamy Egg Salad?
Following the “boil, then steep” method in this recipe prevents overcooked yolks and that notorious gray ring. An immediate ice bath is equally essential—don’t skip it! Your eggs will be silky and perfectly cooked every time.
Can I use Greek yogurt instead of mayonnaise?
Absolutely! Greek yogurt (and a bit of sour cream, if you like) can give your Creamy Egg Salad a lighter texture and tang. Just swap some or all of the mayo, but stick to full fat for the creamiest results.
What’s the best way to chop eggs for egg salad?
You can go chunky or fine—it’s totally up to you. For a homey feel and more bite, a rough chop works wonders; for a super-smooth Creamy Egg Salad, try mashing the eggs with a fork or potato masher.
How can I make this salad extra flavorful?
Start with quality ingredients, and don’t be shy with your seasonings. Fresh herbs, a squeeze of lemon, a touch of Dijon, or optional spices like celery seed and paprika can layer in big flavor. Experiment until you find your favorite combo!
Is Creamy Egg Salad gluten-free?
Yes, the recipe as written is naturally gluten-free. Just be mindful of what you serve it with—stick to gluten-free bread, crackers, or lettuce wraps if you’re avoiding gluten.
Final Thoughts
There’s a reason Creamy Egg Salad is a classic: it’s unbelievably easy, endlessly versatile, and always satisfying. Give it a try the next time you’re craving something quick and nourishing—don’t be surprised when it becomes your new go-to meal (and your friends start asking for the recipe)!
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Creamy Egg Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Creamy Egg Salad recipe is a classic favorite that’s perfect for a quick and satisfying meal. Made with simple ingredients and bursting with flavor, this creamy egg salad can be enjoyed in sandwiches, on toast, or atop a bed of lettuce for a light and delicious lunch option.
Ingredients
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon chopped fresh dill or parsley
- Salt and freshly ground black pepper to taste
- Optional: pinch of paprika or celery seed for extra flavor
Instructions
- Boil the Eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 12 minutes.
- Cool and Chop: Transfer eggs to an ice bath, cool, peel, and chop into small chunks.
- Prepare Salad: In a bowl, mix mayonnaise, Dijon mustard, lemon juice, onion, herbs, salt, and pepper. Fold in chopped eggs until creamy.
- Serve: Enjoy chilled on toast, in sandwiches, lettuce cups, or with crackers.
Notes
- For extra creaminess, add a tablespoon of sour cream or Greek yogurt.
- Chop the eggs finely for a smoother texture or leave chunky for more bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 195mg
