Creamy Egg Salad
A classic creamy egg salad that's quick to prepare and perfect for sandwiches, snacks, or light meals. Its tangy flavor and crunchy texture make it a favorite at potlucks and gatherings.
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.
Notes
For a healthier option, replace half the mayo with plain Greek yogurt. For a fun variation, try adding fresh dill or a pinch of celery seed. If you want a creamier spread, mash a few egg yolks into the mayo before folding in the whites.