Classic Egg Salad
A creamy and tangy egg salad made with hard-boiled eggs, mayo, mustard, and fresh herbs, perfect for sandwiches or salads.
Ingredients
For the egg salad
- 6 large hard-boiled eggs, peeled and chopped See directions for timing
- 1/4 cup mayonnaise Full-fat recommended; use Greek yogurt or mashed avocado for lighter options
- 1 teaspoon Dijon mustard Yellow mustard can substitute
- 1 tablespoon chopped fresh chives or green onions
- 1 tablespoon finely chopped dill pickles or relish Optional but recommended
- to taste Salt and freshly ground black pepper
- pinch paprika, garlic powder, or lemon juice Optional for extra brightness
Instructions
Cook the eggs
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring to a rolling boil. Immediately remove from heat, cover the pot, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5–10 minutes to stop cooking.
- Chef tip: add 1 teaspoon baking soda to the boiling water to help make peeling easier.
Peel and chop
- Crack shells gently and peel under cold running water to help lift shell fragments.
- Chop eggs to your desired texture. For extra creaminess, mash one yolk with the mayo and mustard before folding in the chopped whites.
Mix the salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, chives, and chopped pickles or relish.
- Gently fold until combined but still slightly chunky. Overmixing makes it too uniform.
Season and chill
- Add salt, freshly ground black pepper, and any optional spices (paprika, garlic powder, or lemon) to taste.
- Cover and refrigerate for at least 30 minutes so flavors meld. Taste again before serving and adjust seasoning if needed.
Notes
Use Greek yogurt 1:1 for a tangier, lower-fat swap. If you're looking for a plant-based alternative, mashed chickpeas mimic the texture well. Refrigerate in an airtight container for up to 3-4 days. Not recommended for freezing.