So Easy Egg Salad Recipe

This homemade egg salad recipe has it all. It is creamy, tangy, a little crunchy, and has the perfect balance of flavors. Read on to learn the secrets to the best egg salad ever! No fancy equipment required!

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I have been perfecting this simple egg salad recipe for years… every time I make it I tweak it and this last batch was SO GOOD I had to update my recipe. The good news is that it is even easier and I discovered a foolproof way to get that perfect creamy texture every single time.

There are about a billion different egg salad recipes out there. The reason is that even though there isn’t much to making egg salad technically, changing just one of the ingredients can totally change the flavor and texture of the dish.

Ingredients in Egg Salad

This ingredient lineup stays simple and dependable.

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How to make Egg Salad

This recipe moves quickly and feels relaxed all the way through.

1. Boil the eggs

Place eggs in a pot and cover with water. Bring to a boil, then lower heat and cook until fully set. This step builds the base texture.

2. Cool and peel

Transfer eggs to cold water and let them cool completely. Peel gently to keep the whites smooth and clean.

3. Chop the eggs

Cut eggs into small pieces using a knife or egg slicer. Aim for even pieces so the salad feels balanced.

4. Prepare the mix ins

Chop celery and green onions finely. This helps them blend into the salad without taking over.

5. Build the dressing

In a bowl, stir mayonnaise and mustard until smooth. Add salt and mix gently.

6. Combine everything

Add chopped eggs, celery, green onions, and dill to the bowl. Fold carefully so the eggs stay soft.

7. Taste and adjust

Check seasoning and adjust salt or mustard as needed. The flavor should taste creamy and fresh.

8. Chill briefly

Let the egg salad rest in the fridge for a short time so flavors come together before serving.

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How to serve Egg Salad

This egg salad works well in soft bread for sandwiches or tucked into wraps. Crackers turn it into an easy snack, while lettuce cups keep things light.

Leftovers store well in the fridge and stay tasty the next day. The texture holds up, making quick meals easy without extra work.

Recipe Tips

• Use fully cooled eggs for the best texture.
• Chop ingredients evenly for balanced bites.
• Mix gently to keep the eggs from turning mushy.
• Fresh dill adds brightness without overpowering.
• Chill briefly to help flavors blend.

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So Easy Egg Salad Recipe

Recipe by Amara CatherineCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Ingredients

• 8 eggs

• ½ cup mayonnaise

• 1 tablespoon yellow mustard

• 1 stalk celery finely chopped

• 2 green onions chopped

• 1 tablespoon fresh dill chopped

• ¼ teaspoon salt

Directions

• Boil the eggs:
  Place eggs in a pot and cover with water. Bring to a boil, then lower heat and cook until fully set. This step builds the base texture.
• Cool and peel:
  Transfer eggs to cold water and let them cool completely. Peel gently to keep the whites smooth and clean.
• Chop the eggs:
  Cut eggs into small pieces using a knife or egg slicer. Aim for even pieces so the salad feels balanced.
• Prepare the mix ins:
  Chop celery and green onions finely. This helps them blend into the salad without taking over.
• Build the dressing:
  In a bowl, stir mayonnaise and mustard until smooth. Add salt and mix gently.
• Combine everything:
  Add chopped eggs, celery, green onions, and dill to the bowl. Fold carefully so the eggs stay soft.
• Taste and adjust:
  Check seasoning and adjust salt or mustard as needed. The flavor should taste creamy and fresh.
• Chill briefly:
  Let the egg salad rest in the fridge for a short time so flavors come together before serving.