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Egg salad recipe with chopped eggs, creamy mayonnaise dressing, and black pepper in a white bowl.

Best Egg Salad Recipe

A creamy, tangy, and easy egg salad recipe made with just 6 ingredients. Perfect for sandwiches, wraps, or served over greens. This version uses Dijon mustard and a hint of lemon for next-level flavor, and it’s ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 20 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Large eggs Hard-boiled and peeled
  • 1/4 cup Mayonnaise Full-fat preferred
  • 2 tsp Dijon mustard Adds tangy depth
  • 1 tsp Lemon juice Optional for brightness
  • 2 tbsp Celery Finely chopped for crunch
  • Salt To taste
  • Black pepper To taste
  • pinch Paprika Optional for garnish

Equipment

  • 1 Saucepan For boiling eggs
  • 1 Mixing bowl To combine all ingredients
  • 1 Fork or masher For mashing the eggs

Method
 

  1. Boil the eggs for 10 minutes. Immediately transfer to an ice bath and let cool.
  2. Peel the eggs and chop or mash them in a medium bowl to your preferred texture.
  3. In a separate bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  4. Fold the chopped eggs and celery into the dressing. Stir until well combined.
  5. Taste and adjust seasoning.
  6. Chill for 20–30 minutes for best flavor.
  7. Serve on toast, in sandwiches, or over greens.

Notes

For extra flavor, try adding fresh herbs like dill or parsley.
Use Greek yogurt or mashed avocado for a mayo-free version.
Make ahead and store for up to 3 days in the fridge.