Classic Egg Salad
A quick, creamy, and adaptable egg salad that's perfect for sandwiches, brunch, or a light dinner. Made with hard-boiled eggs, mayonnaise, and pickles for that perfect crunch.
Ingredients
Main Ingredients
- 6 large eggs, hard-boiled, peeled, and chopped Start with cold water for boiling.
- 3–4 tablespoons mayonnaise or a 50/50 mix of mayo and plain Greek yogurt Swap Greek yogurt for tang.
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped pickle relish or minced cornichons Adds bright acidity.
- 2–3 tablespoons finely chopped celery or green onion For crunch.
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pinch paprika (optional)
- 1 dash hot sauce (optional)
- Chopped chives or dill (optional garnish)
Instructions
Preparation
- Hard-boil the eggs. Place eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then remove from heat, cover, and let sit 10–12 minutes. Transfer to an ice bath to stop cooking. Peel and cool.
- Chop and separate. Roughly chop all eggs. Put the whites in one bowl and set aside. Put the yolks in a small mixing bowl.
- Make the dressing. Whisk together mayonnaise, Dijon mustard, and a pinch of salt and pepper until smooth.
- Mash yolks into dressing. Use a fork to gently mash the yolks into the mayo mixture until silky. Add more mayo if you prefer a looser texture.
- Fold in whites and mix-ins. Fold the chopped whites, celery (or green onion), and pickle relish into the yolk-mayo base. Taste and adjust seasoning — add salt, pepper, a squeeze of lemon, or paprika as desired.
- Chill briefly and serve. Chill at least 15–20 minutes so flavors meld. Serve immediately or refrigerate for up to 3 days.
Notes
Use low-sodium mayo and rinse chopped pickles for low-sodium needs. Assemble gently to avoid a gummy texture.