Perfect Egg Salad With Homemade Dressing

I make this egg salad whenever I want something simple, satisfying, and utterly reliable — the kind of recipe that disappears faster than you can set out the crackers. This Perfect Egg Salad With Homemade Dressing combines creamy, just-set hard-boiled eggs with a tangy mustard-lemon dressing and crunchy celery for contrast. It’s a great go-to for lunches, quick dinners, picnics, or a potluck contribution that’s easy to scale. If you like a classic with clean flavors and room to customize, this is it — and it pairs beautifully with light greens or on toasted bread for a fast sandwich. For a similar quick lunch pairing, check this egg salad variation I recommend.

Why you’ll love this dish

This egg salad hits a lot of sweet spots: it’s fast to assemble, inexpensive, and crowd-pleasing. The homemade dressing (mayonnaise, Dijon, and fresh lemon) keeps the flavor bright instead of cloying. The celery and green onion add texture and freshness, so the salad never feels heavy.

“Simple, creamy, and exactly how I remember my grandmother’s egg salad — tangy, with just enough crunch.” — a regular reviewer

Perfect for weekday lunches, kid-friendly picnics, or a light brunch, this recipe is also forgiving: swap mayo for Greek yogurt to lighten it, or add herbs for an elevated twist.

Step-by-step overview

• Boil eggs until set but still creamy at the yolk’s center.
• Shock in an ice bath, peel, and chop.
• Whisk together mayo, Dijon, and lemon for the dressing.
• Gently fold in eggs, celery, and green onion.
• Season, chill for flavor melding, then taste and adjust.

This short roadmap helps you plan: active time is mostly boiling and chopping, with a 30-minute chill that makes a big difference.

What you’ll need

• 6 large eggs — boiled until firm yet creamy (see directions).
• 1/2 cup mayonnaise — use a high-quality mayo for best flavor (or swap half mayo/half Greek yogurt).
• 1 tablespoon Dijon mustard — gives a gentle tang and depth.
• 1/2 cup celery — finely chopped for crunch.
• 1/4 cup green onions — sliced, for color and mild sharpness.
• 1/2 teaspoon salt — adjust to taste.
• 1/4 teaspoon black pepper — fresh-cracked if possible.
• 1 tablespoon lemon juice — freshly squeezed brightens the dressing.

Notes/substitutions: use a light mayonnaise or plain Greek yogurt to cut calories. Add fresh chopped dill or chives for herbiness. For an avocado twist, mash half an avocado into the dressing and reduce mayo. For a gluten-free serving, pile on lettuce leaves instead of bread.

Step-by-step instructions

1. Place 6 large eggs in a saucepan. Cover with cold water by about 1 inch.
2. Bring to a rolling boil over medium-high heat.
3. Once boiling, remove the pan from heat and cover with a lid. Let sit 12 minutes.
4. Meanwhile, prepare an ice bath (bowl with ice and cold water).
5. Transfer eggs to the ice bath with a slotted spoon. Cool 5–10 minutes.
6. Gently crack shells on a hard surface and peel under running water.
7. Chop the eggs into small, bite-sized pieces and transfer to a medium bowl.
8. Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice. Stir gently to combine.
9. Fold in 1/2 cup finely chopped celery and 1/4 cup chopped green onions.
10. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust.
11. Cover and refrigerate at least 30 minutes to let flavors meld.
12. Stir gently before serving and tweak seasoning if needed.

These short, actionable steps help you move from stovetop to sandwich in under an hour (most time is hands-off chilling).

Best ways to enjoy it

• Classic sandwich: pile between toasted bread with lettuce and tomato.
• On a bed of mixed greens for a lighter meal (try with the spring mix salad).
• Scoop onto crackers or cucumber rounds for an easy appetizer.
• As a picnic staple: keep chilled in a cooler until serving.
• Stuffed into avocado halves for a low-carb, elegant plate.

Pair with a crisp pickle, a simple green salad, or freshly roasted potatoes for a heartier meal.

Storage and reheating tips

• Refrigerate in an airtight container for up to 3–4 days. Egg salad does not freeze well; mayo and vegetables separate on thawing.
• Keep chilled below 40°F (4°C) and do not leave at room temperature for more than 2 hours.
• If serving leftovers, give a gentle stir and taste; you may need to add a squeeze of lemon or a pinch of salt to freshen the flavor.

Food safety note: hard-boiled eggs are perishable. Discard any egg salad left unrefrigerated longer than 2 hours (1 hour in hot conditions).

Helpful cooking tips

• For easy peeling, use eggs that are 4–7 days old; very fresh eggs are harder to peel.
• Timing matters: 12 minutes off the heat gives firm whites with a creamy yolk. If you prefer fully dry yolks, add 1–2 minutes.
• Peel under running water to help remove small shell fragments.
• Chop eggs into uniform pieces for consistent bites.
• Taste and season after chilling — cooling can mute flavors, so you may need a touch more salt or lemon.

Pro trick: reserve one egg sliced on top for presentation when serving guests.

Creative twists

• Herb-forward: fold in chopped dill, parsley, or chives and swap Dijon for a teaspoon of whole-grain mustard.
• Curry egg salad: add 1/2 teaspoon curry powder and a handful of raisins or chopped apple for sweet contrast.
• Spicy kick: mix in a teaspoon of Sriracha or a pinch of cayenne.
• Mediterranean: add chopped roasted red pepper, a tablespoon of capers, and a drizzle of olive oil.
• Vegan-ish swap: use mashed silken tofu and vegan mayo, plus kala namak (black salt) for an “eggy” sulfur note.

Your questions answered

Q: How long does it take to make this egg salad?
A: Active time is about 15–20 minutes (boiling, cooling, chopping). Allow at least 30 minutes chilling for best flavor. Total time ~45 minutes.

Q: Can I make this ahead for a party?
A: Yes — make up to 1–2 days ahead and keep refrigerated. For best texture, wait to add delicate mix-ins like chopped apples until just before serving.

Q: What if I don’t have Dijon mustard?
A: Substitute yellow mustard for milder tang, or use whole-grain mustard for texture. Adjust the amount to taste.

Q: Can I use store-bought hard-boiled eggs?
A: You can, but check freshness and texture. Homemade eggs let you control doneness (creamy yolks vs. fully firm).

Q: Is this egg salad keto-friendly?
A: Yes — as written it’s low in carbs. Serve on lettuce or low-carb bread to keep it keto.

Conclusion

If you want more inspiration or a slightly different creamy dressing idea, see this detailed Egg Salad Recipe with the Best Dressing from Egg Salad Recipe with the Best Dressing – NatashasKitchen.com. For another excellent take with a creamy herb dressing and useful variations, try The Best Egg Salad with a creamy herb dressing – Cafe Delites.

Enjoy your egg salad — it’s a small recipe that delivers big comfort.