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The Best Classic Creamy Egg Salad Recipe for Perfect Sandwiches

A generous mound of creamy egg salad recipe garnished heavily with freshly chopped green chives on a white plate.
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This is the ultimate, easy egg salad recipe that delivers a creamy texture and bright flavor every time. It is perfect for quick lunches, meal prep, or classic picnic sandwiches.

Ingredients

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  • 12 large eggs, hard boiled
  • 1/2 cup mayonnaise (use full fat for best creaminess)
  • 2 tablespoons Dijon mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh chives or green onion tops
  • 1 teaspoon white vinegar or fresh lemon juice (for brightness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs and place them in a large bowl.
  2. Use a fork or potato masher to coarsely chop the eggs. You want some texture remaining, not a complete paste.
  3. Add the mayonnaise, Dijon mustard, celery, chives, vinegar (or lemon juice), salt, and pepper to the bowl.
  4. Gently fold all ingredients together until just combined. Avoid overmixing, which can make the salad watery.
  5. Taste the mixture and adjust salt, pepper, or mustard as needed for your preference.
  6. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend properly.
  7. Serve as your perfect egg salad sandwich filling on toasted bread or crackers.

Notes

  • For an extra creamy texture, use only the yolks in the initial mash with the mayonnaise before folding in the whites.
  • If you are making this for meal prep, store the salad in an airtight container for up to four days.
  • To make this a high protein lunch option, serve it in lettuce cups instead of bread.
  • For a zesty egg salad dressing variation, add a pinch of paprika or a dash of hot sauce.

Nutrition

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