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Creamy Egg Salad

This creamy egg salad is flavorful, easy to make, and highly customizable. Whether in a sandwich or with crackers, it's a reliable go-to lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 1/4 cup mayonnaise or Greek yogurt if you feel bold
  • 1 teaspoon yellow mustard
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh chives or green onions
  • 1/2 teaspoon salt add more if you love salt like I do
  • 1/4 teaspoon black pepper
  • Optional: a small dash of pickle juice or a sprinkle of paprika

Method
 

  1. Fill a pot with enough water to cover your eggs by about an inch.
  2. Bring the water to a full boil, then turn off the heat.
  3. Cover the pot and let the eggs sit for 12 minutes.
  4. Transfer the eggs to a bowl with ice water and let them cool for at least 5 minutes.
  5. Peel the eggs after cooling.
  6. Chop the peeled eggs to your desired size (chunky or fine).
  7. In a medium bowl, mix together mayonnaise, mustard, salt, pepper, red onion, and chives until smooth and creamy.
  8. Add chopped eggs to the dressing and stir gently to combine.
  9. Taste and adjust seasoning; add more mustard or onion for bite, or a splash of pickle juice for tang.
  10. Serve immediately or chill for 30 minutes for best flavor blending.

Notes

This egg salad can be served on soft sandwich bread, toasted sourdough, croissants, or lettuce wraps. Store leftovers in an airtight container in the fridge for up to 3 days. Add-ins like chopped pickles, bacon, celery, dill, or hot sauce can enhance flavor and texture.