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Classic Egg Salad: 6 Simple Steps for Creamy Perfection

Egg Salad
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Classic egg salad elevates with ultra creamy mayo. Quick prep, smooth texture, crowd-pleasing dip for gatherings, brunches, picnics, and potlucks.

Ingredients

Scale
  • 6 large eggs, hard-boiled, peeled, and chopped
  • 3–4 tablespoons mayonnaise (or a mix of mayo and Greek yogurt for extra tang)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped pickle relish or minced cornichons
  • 2–3 tablespoons finely chopped celery or green onion for crisp texture
  • Salt to taste
  • Freshly ground black pepper to taste
  • Pinch of paprika (optional)
  • Dash of hot sauce (optional)
  • Chopped chives or dill (optional)

Instructions

  1. Place the chopped eggs in a medium mixing bowl and set aside. In a separate small bowl, whisk the mayonnaise, Dijon mustard, and a pinch of salt and pepper until smooth.
  2. Mash the yolks gently with the mayo mixture to create a silky texture. Add more mayo if desired for a looser texture.
  3. Fold in the chopped egg whites, celery (or green onion), and pickles. Adjust the creaminess with more mayo if needed.
  4. Taste and adjust seasoning. Add salt, pepper, lemon juice, or paprika as desired.
  5. Chill for at least 15-20 minutes to let the flavors meld.
  6. Serve immediately or refrigerate for up to 3 days. Pack greens separately for picnics.

Notes

  • Perfect for sandwiches or as a dip.
  • Customize with your favorite herbs.
  • Can be made ahead of time.

Nutrition

Find it online: https://bakerslider.com/classic-egg-salad-recipe/

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