Crafting the perfect egg salad is a culinary art that transforms simple ingredients into a creamy, flavorful, and satisfying dish. With the right techniques, every bite becomes a balance of rich texture and refreshing tang — ideal for sandwiches, wraps, or served over crisp greens.
Why You’ll Love This Recipe
This egg salad recipe delivers a luxurious, velvety texture and a balanced flavor profile. It’s quick to make, customizable, and perfect for meal prep or light lunches. The combination of mayonnaise, mustard, and a touch of lemon juice gives it a gourmet touch, while the creamy eggs and subtle crunch of celery create a truly irresistible bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large eggs
3 tablespoons mayonnaise (high-quality or homemade)
1 tablespoon Dijon mustard (or yellow mustard for a milder flavor)
1½ tablespoons sour cream or Greek yogurt
1 teaspoon lemon juice or apple cider vinegar
1 celery stalk, finely diced (optional)
1 green onion, finely chopped
Salt and freshly ground black pepper, to taste
Paprika or fresh chives, for garnish
Directions
Cook the eggs perfectly:
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil, then turn off the heat, cover, and let sit for 10–11 minutes. This ensures tender whites and creamy yolks.
Cool and peel:
Transfer the eggs immediately to an ice bath for at least 5 minutes. Gently crack and peel under cool water to remove the shells easily.
Mash the eggs:
Mash 6 of the eggs finely using a fork or pastry cutter, and roughly chop the remaining 2 for a varied texture.
Prepare the dressing:
In a mixing bowl, whisk together mayonnaise, mustard, sour cream, and lemon juice until smooth. Season with salt and pepper.
Combine:
Fold the mashed eggs into the dressing, mixing gently until just combined. Add celery and green onion for texture and flavor.
Chill and serve:
Cover and refrigerate for 30 minutes before serving to allow the flavors to blend beautifully. Serve on toasted bread, in wraps, or over a bed of lettuce.
Substitute Greek yogurt for all the mayonnaise for a lighter version.
Add chopped dill pickles or capers for a tangy kick.
Stir in a touch of curry powder or smoked paprika for depth.
Replace celery with finely chopped cucumber for extra freshness.
Mix in mashed avocado for a modern, creamy twist.
Storage/Reheating
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture may separate when thawed. Serve chilled — avoid reheating to maintain the creamy consistency and freshness.
FAQs
How can I make my egg salad creamier?
Use a combination of mayonnaise and sour cream or Greek yogurt for extra creaminess without making it heavy.
Why should I add lemon juice or vinegar?
A small amount of acid balances the richness of the eggs and mayonnaise, brightening the overall flavor.
How do I prevent overcooking the eggs?
Turn off the heat as soon as the water boils and let the eggs sit covered for 10–11 minutes for the perfect texture.
Can I make this recipe without mayonnaise?
Yes, substitute with mashed avocado or Greek yogurt for a lighter, mayo-free version.
What’s the best way to peel hard-boiled eggs easily?
Use slightly older eggs and transfer them to an ice bath immediately after boiling to loosen the shells.
How long does egg salad last in the fridge?
Egg salad stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
Can I add herbs to my egg salad?
Absolutely! Fresh dill, parsley, or chives enhance the flavor beautifully.
What can I serve egg salad with?
Enjoy it on toast, in sandwiches, lettuce wraps, or even as a topping for crackers.
Is this egg salad suitable for meal prep?
Yes, it’s great for meal prep. Just store it in the fridge and assemble sandwiches or bowls as needed.
How can I make this recipe more protein-packed?
Add chopped cooked chicken or canned tuna to increase the protein content while keeping the creamy texture.
Conclusion
This creamy egg salad combines simplicity with chef-level finesse. The secret lies in perfectly cooked eggs and a well-balanced dressing that enhances rather than overpowers the natural richness of the eggs. Whether served on toast or enjoyed as a refreshing side, this recipe guarantees a smooth, flavorful experience every time.
This creamy and tangy egg salad features perfectly cooked eggs, a rich yet balanced dressing of mayo, mustard, and lemon juice, and a bit of crunch from celery and green onions. Ideal for sandwiches, wraps, or salads.
Author:Sophia
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:50 minutes
Yield:4 servings
Category:Salad
Method:Boiled
Cuisine:American
Ingredients
8 large eggs
3 tablespoons mayonnaise (high-quality or homemade)
1 tablespoon Dijon mustard (or yellow mustard)
1½ tablespoons sour cream or Greek yogurt
1 teaspoon lemon juice or apple cider vinegar
1 celery stalk, finely diced (optional)
1 green onion, finely chopped
Salt and freshly ground black pepper, to taste
Paprika or fresh chives, for garnish
Instructions
Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10–11 minutes.
Transfer eggs to an ice bath for at least 5 minutes. Peel under cool water.
Mash 6 eggs finely with a fork or pastry cutter. Roughly chop the remaining 2 eggs.
In a bowl, whisk together mayonnaise, mustard, sour cream, and lemon juice. Season with salt and pepper.
Fold in the eggs, celery, and green onion until just combined.
Chill for at least 30 minutes before serving. Garnish with paprika or chives if desired.
Notes
Let the egg salad chill before serving to allow the flavors to meld.
Use older eggs for easier peeling.
For extra creaminess, increase sour cream or mayo slightly.
