Best Egg Salad Recipe

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

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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Course: Salad, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Resting time: 20

Total Time: 40

Servings: Servings

Calories: 260kcal

Author: Abby Pinkmann

Cost: $4

Equipment

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

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

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Instructions

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

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