Classic Creamy Egg Salad

Classic Creamy Egg Salad

This Classic Creamy Egg Salad is a quick and satisfying recipe made with perfectly cooked eggs, creamy mayonnaise, Dijon mustard, and a touch of fresh herbs. It’s perfect for sandwiches, wraps, lettuce cups, crackers, or as an easy make-ahead lunch that’s ready in minutes.

Why You’ll Love This Recipe

• Simple ingredients you probably already have.
• Creamy, flavorful, and protein-packed.
• Perfect for meal prep and quick lunches.
• Ready in about 30 minutes.
• Delicious served in sandwiches, wraps, or on salads.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Chill Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 6 large eggs
• ⅓ cup full-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice or white vinegar
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon finely chopped red onion (optional)
• 1 tablespoon chopped fresh parsley or chives (optional)

Instructions

1. Place the eggs in a medium saucepan and cover with cold water by about 1 inch.
2. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat, cover with a lid, and let the eggs stand for 10 minutes.
3. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
4. Peel the eggs under cool running water, pat dry, and chop them into small pieces. Place the chopped eggs in a mixing bowl.
5. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
6. Pour the dressing over the chopped eggs. Add the red onion and fresh herbs, if using, and gently fold everything together until evenly coated.
7. Cover and refrigerate for 15–30 minutes before serving for the best flavor.
8. Serve chilled on toasted bread, croissants, crackers, lettuce wraps, or over a fresh green salad.

Recipe Tips

• Don’t overmix to keep the eggs light and fluffy.
• Use fresh lemon juice for the brightest flavor.
• Add diced celery or sweet pickle relish for extra crunch.
• Sprinkle with paprika before serving for classic presentation.

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days. Keep chilled until ready to serve, and do not leave it at room temperature for more than 2 hours.

Nutrition (Per Serving)

• Calories: 240
• Protein: 9g
• Fat: 21g
• Carbohydrates: 2g
• Cholesterol: 285mg
• Sodium: 310mg