Make the creamiest, most flavorful classic egg salad using simple ingredients. This foolproof recipe is perfect for quick lunches, meal prep, or your next picnic sandwich.
Author:katereilly
Prep Time:15 min
Cook Time:0 min
Total Time:45 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 large eggs, hard-boiled and cooled
1/2 cup mayonnaise (full-fat recommended for creaminess)
1 tablespoon yellow mustard
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely diced celery
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped scallions (green parts only)
Instructions
Peel the cooled hard-boiled eggs. Place them in a medium bowl.
Use a fork or a potato masher to coarsely mash the eggs. Do not over-process; you want some texture remaining for the best mouthfeel.
In a separate small bowl, whisk together the mayonnaise, mustard, white vinegar, salt, and pepper until smooth. This creates the tangy dressing base.
Pour the dressing mixture over the mashed eggs. Gently fold the dressing into the eggs until just combined. Avoid mixing too vigorously to maintain creaminess.
Fold in the diced celery, fresh dill, and chopped scallions.
Taste the mixture and adjust salt and pepper as needed.
Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
Serve on toasted bread for a classic egg salad sandwich, use as a wrap filling, or serve as a dip.
Notes
For an extra creamy texture, press the egg yolks through a fine-mesh sieve before mixing them with the mayonnaise.
If you prefer a tangier flavor, substitute the white vinegar with fresh lemon juice.
For a low-carb option, serve this filling over crisp lettuce leaves or between slices of keto bread.
You can make this recipe ahead; it keeps well for up to four days in the refrigerator.