The Ultimate Classic Creamy Egg Salad Recipe
I’ve been making this creamy egg salad for years — it’s the kind of recipe that reliably disappears at potlucks, keeps weekday lunches interesting, and makes a plain slice of toast feel like a treat. Simple eggy comfort with a bright, tangy lift from mustard and lemon, a little crunch from celery, and the salty-sweet contrast of pickle relish — it’s classic for a reason.
What makes this recipe special
This version balances comfort and brightness: plenty of creamy mayonnaise and mustard for a smooth binder, lemon and chives to cut the richness, and pickle relish for a touch of sweetness. It’s quick to pull together, budget-friendly, and flexible enough to please kids and adults alike. Make a big batch for sandwiches, lettuce cups, or a picnic — it keeps well and travels without fuss.
“Perfectly creamy with just the right amount of tang — this egg salad vanished before I could get a second sandwich.” — a friend after brunch
If you like bold salads with texture, try pairing this as a protein addition to a crunchy lunch — for a different meal idea see this chicken cashew crunch salad.
The cooking process explained
Overview: hard-boil the eggs, cool and peel, roughly chop to leave some chunky texture, then fold in the mayo-mustard mix, celery, relish, chives, lemon, salt, and pepper. Chill briefly so flavors meld. No special equipment is required, but an egg slicer, bench scraper, or a sharp chef’s knife speeds the chopping step.
- Boil eggs to hard-cooked (bring to a boil, then simmer 9–12 minutes depending on size and altitude).
- Shock eggs in an ice bath to stop cooking and make peeling easier.
- Rough-chop eggs for a chunky, sandwich-friendly texture.
- Mix gently — overmixing breaks down the eggs and makes the salad gluey.
- Chill at least 30 minutes before serving for best flavor.
Key ingredients
- 12 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise (use full-fat for creaminess; Greek yogurt or light mayo can be swapped for a lighter version)
- 1 tablespoon yellow mustard (use Dijon for more depth)
- 1/4 cup finely chopped celery (for crunch)
- 2 tablespoons sweet pickle relish or finely chopped dill pickles (choose based on sweet vs. tangy preference)
- 1 tablespoon fresh chives, chopped (or scallions)
- 1 teaspoon lemon juice (fresh is best)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Notes: If you want less sodium or a healthier swap, replace half the mayo with plain Greek yogurt. For an herb twist, add a teaspoon of fresh dill or a pinch of celery seed. 
How to prepare it
- Place peeled hard-boiled eggs in a medium bowl.
- Roughly chop the eggs with a fork, bench scraper, or knife. Leave some larger chunks for texture.
- Add mayonnaise, mustard, chopped celery, pickle relish, chives, lemon juice, salt, and pepper.
- Gently fold ingredients together until combined — stop when the mixture is uniform but still chunky.
- Taste and adjust seasoning: more salt, a splash of mustard, or a squeeze of lemon if needed.
- Cover and chill for at least 30 minutes so flavors meld. Serve cold.
Short action verbs and straightforward steps help this stay quick and tidy. If you prefer a creamier spread, mash a few egg yolks into the mayo before folding in the whites.
Best ways to enjoy it
- Classic: sandwich on soft white, wheat, or a croissant with lettuce.
- Light: spoon into butter lettuce cups for low-carb bites.
- Snack: serve with crackers or crispbread and a sprinkle of paprika.
- Brunch: pile on avocado toast or serve alongside sliced tomatoes and a green salad.
For hearty pairings at a casual gathering, it also complements pizza or bold mains — try it next to a slice of deep-dish meat lovers pizza for a fun contrast.
Storage and reheating tips
- Refrigerator: store in an airtight container for up to 3–4 days. Keep it cold — don’t leave out more than 2 hours at room temperature (1 hour if above 90°F/32°C).
- Freezing: not recommended. Egg salad becomes watery and grainy after freezing and thawing.
- Reheating: serve cold or at room temperature. If you prefer it slightly warmer, let it sit 15–20 minutes at room temp — do not microwave whole egg salad; it changes texture and can overcook the yolks.
Always label with a date so you use leftovers safely.
Pro chef tips
- Peel easily: use eggs that are 7–10 days old for cleaner peeling; always shock in an ice bath after boiling.
- Texture control: for chunkier salad, chop whites and yolks separately and fold the yolks in lightly. For smoother, mash a few yolks into the mayo first.
- Flavor layering: add a little Dijon or a teaspoon of whole-grain mustard for depth. Finish with a squeeze of lemon right before serving to brighten flavors.
- Prep shortcuts: hard-boil eggs ahead (up to 3 days refrigerated) or use a rapid-cook egg cooker. Keep mix-ins pre-chopped in the fridge for fast assembly.
Flavor swaps
- Curry egg salad: stir in 1 teaspoon curry powder, swap relish for chopped mango chutney or raisins, and add cilantro.
- Mediterranean: replace pickle relish with chopped roasted red peppers and olives; add oregano and feta.
- Bacon & avocado: fold in cooked crumbled bacon and diced avocado right before serving.
- Low-fat: half mayo, half Greek yogurt, and extra lemon and mustard for punch.
- Vegan-ish: mash chickpeas with crumbled firm tofu, vegan mayo, kala namak (for eggy sulfur note), and similar mix-ins.
If you want a fun pairing for picnic finger foods, try this alongside a warm pretzel snack like a cheese-stuffed pretzel.
Your questions answered
Q: How long does it take to make this recipe?
A: Active time is about 15–20 minutes (chopping and mixing). Hard-boiling and cooling eggs adds 15–20 minutes, plus a 30-minute chill for best flavor.
Q: Can I make egg salad ahead for a party?
A: Yes — make it up to one day ahead and chill. Stir gently before serving and add any delicate garnishes (avocado, fresh herbs) right before guests arrive.
Q: Is egg salad safe for babies or toddlers?
A: Soft solids for toddlers are fine, but avoid feeding infants under 1 year. For toddlers, use small, well-mashed pieces and check for added salt or high-sodium pickles.
Q: Can I use store-bought hard-boiled eggs?
A: You can, but check freshness and packaging. Cooking your own gives you control over doneness and tenderness.
Q: What if I don’t have mayonnaise?
A: Use plain Greek yogurt, mashed avocado, or a mix of yogurt and a touch of olive oil for creaminess. Expect a tangier, less rich result.
Conclusion
This creamy egg salad is a dependable, adaptable staple — great for lunches, picnics, and quick dinners. If you’re curious about other top-rated takes and technique notes, check out The Best Egg Salad Recipe – Spend With Pennies and compare tips with Classic Egg Salad Recipe (Our BEST Ever) | The Kitchn. These resources offer helpful variations and troubleshooting that pair well with the basics shown here.
Creamy Egg Salad
Ingredients
Egg Salad Ingredients
- 12 large large eggs, hard-boiled and peeled Use eggs that are 7-10 days old for easier peeling.
- 1/2 cup mayonnaise Use full-fat for creaminess; Greek yogurt or light mayo can be swapped for a lighter version.
- 1 tablespoon yellow mustard Use Dijon for a deeper flavor.
- 1/4 cup finely chopped celery Adds crunch.
- 2 tablespoons sweet pickle relish Can substitute with finely chopped dill pickles based on preference.
- 1 tablespoon fresh chives, chopped Or use scallions.
- 1 teaspoon lemon juice Fresh is best.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Place peeled hard-boiled eggs in a medium bowl.
- Roughly chop the eggs with a fork, bench scraper, or knife, leaving some larger chunks for texture.
- Add mayonnaise, mustard, chopped celery, pickle relish, chives, lemon juice, salt, and pepper.
- Gently fold ingredients together until combined, stopping when the mixture is uniform but still chunky.
- Taste and adjust seasoning with more salt, mustard, or lemon if needed.
- Cover and chill for at least 30 minutes to allow flavors to meld.
- Serve cold.
