Classic Creamy Egg Salad

Recipe Information

• Prep Time: 15 minutes

• Cook Time: 12 minutes

• Cooling Time: 15 minutes

• Total Time: 42 minutes

• Servings: 6

• Difficulty: Easy

• Category: Salad / Lunch

Ingredients

Main Ingredients

• 8 large eggs

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 2 tablespoons finely chopped celery

• 2 tablespoons finely chopped green onions

• 1 tablespoon chopped fresh parsley

• 1 teaspoon lemon juice

Seasonings

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder

• ¼ teaspoon paprika

• ½ teaspoon dried dill (optional)

Optional Ingredients

• 1 tablespoon finely chopped pickles

• 1 teaspoon pickle juice

• 1 tablespoon sour cream for extra creaminess

Step-by-Step Instructions

Step 1: Boil the Eggs

1. Place 8 eggs in a medium saucepan.

2. Cover completely with cold water.

3. Bring the water to a gentle boil.

4. Once boiling, cover the pan and turn off the heat.

5. Let the eggs sit for 10–12 minutes.

6. Transfer immediately into a bowl of ice water.

7. Allow them to cool for approximately 10–15 minutes.

Step 2: Peel and Chop

1. Gently crack each egg.

2. Remove the shells.

3. Rinse away any small shell pieces.

4. Separate 2 yolks if you prefer a smoother dressing.

5. Chop the remaining eggs into small, even pieces.

6. Mash the reserved yolks with a fork.

Step 3: Prepare the Creamy Dressing

In a large mixing bowl, combine:

• Mayonnaise

• Dijon mustard

• Lemon juice

• Salt

• Black pepper

• Garlic powder

• Paprika

• Dried dill

Mix everything until smooth and creamy.

Step 4: Add Fresh Ingredients

Add the following to the dressing:

• Chopped celery

• Green onions

• Fresh parsley

• Optional chopped pickles

Stir gently to distribute the ingredients evenly.

Step 5: Combine the Eggs

1. Add the chopped eggs to the dressing.

2. Add the mashed egg yolks.

3. Gently fold everything together using a spatula.

4. Avoid overmixing because you want some small egg pieces to remain visible.

5. Adjust salt, pepper, and mustard according to taste.

Step 6: Chill the Salad

1. Cover the mixing bowl.

2. Refrigerate for at least 20–30 minutes.

3. This allows the flavors to blend together.

4. Stir gently before serving.

Step 7: Garnish and Serve

Transfer the egg salad into a serving bowl.

Garnish with:

• A sprinkle of paprika

• Fresh parsley

• Cracked black pepper

• A few chopped green onions

Serve chilled with fresh bread, crackers, lettuce cups, or toasted sandwiches.

Nutrition Information (Q/S)

Estimated nutrition per serving, based on 6 servings.

Nut Information (Q/S)

This classic egg salad recipe contains no nuts.

Allergy note: Check mayonnaise, mustard, and other packaged ingredients for possible cross-contact with nuts.

Helpful Tips for Perfect Egg Salad

1. Use fully cooled eggs for the best texture.

2. Avoid overcooking eggs to prevent dry yolks and green rings.

3. Use full-fat mayonnaise for a rich and creamy result.

4. Add celery for a refreshing crunch.

5. Use Dijon mustard for a delicious tangy flavor.

6. Refrigerate before serving for better flavor.

7. Chop eggs finely for a texture similar to the picture.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days at 4°C (40°F) or below.

• Freezer: Freezing is not recommended because mayonnaise can separate and the eggs may become watery.

• Serving: Keep chilled and avoid leaving egg salad at room temperature for more than 2 hours (1 hour in temperatures above 32°C/90°F).

Serving Suggestions

Enjoy this creamy egg salad with:

• Toasted bread or croissants

• Sandwiches and wraps

• Saltine crackers

• Fresh lettuce leaves

• Cucumber slices

• Breakfast toast

• Fresh vegetable platters

Final Result: A rich, creamy, perfectly seasoned egg salad with tender egg pieces, fresh herbs, and a delicious tangy dressing. Perfect for breakfast, lunch, picnics, or family gatherings!