Chef’s Secret for the Best Egg Salad — Creamy Perfection Every Time! ✨
If you’ve ever been let down by bland, dry egg salad — this recipe will change everything. This ultra-creamy egg salad is the perfect balance of richness and tang, with just the right bite from Dijon mustard and freshness from chives or green onions. It’s easy, foolproof, and absolutely delicious whether you serve it on toast, in a lettuce wrap, or straight off the spoon.
Why You’ll Love This Recipe
- Creamy and flavorful with a balanced tang from mustard and lemon
- Perfect texture — not mushy, not dry
- Versatile — use it in sandwiches, lettuce wraps, or meal prep
- Fast and easy with only a few pantry staples
Equipment You’ll Need
- Medium saucepan with lid
- Mixing bowls
- Slotted spoon or tongs
- Knife and cutting board
- Fork or spoon for mixing
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped chives or green onions
- Salt and black pepper, to taste
- Optional: pinch of paprika for garnish
Instructions
1️⃣ Boil the Eggs:
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
2️⃣ Steam & Sit:
As soon as the water reaches a full boil, turn off the heat. Cover the pan and let the eggs sit in the hot water for 10–12 minutes.
3️⃣ Cool and Peel:
Transfer the eggs to a bowl of ice water. Let them sit for 5 minutes. Once cool, peel and chop them into bite-sized pieces.
4️⃣ Make the Dressing:
In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
5️⃣ Fold It Together:
Gently fold the chopped eggs and chives or green onions into the dressing until well combined. Don’t overmix!
6️⃣ Chill & Serve:
Refrigerate the egg salad for at least 30 minutes before serving. This allows the flavors to meld for the best taste.
Tips & Variations
- Eggs peel easier when they’re a few days old — use room temp for best results.
- Want crunch? Add finely diced celery or pickles.
- Make it spicy: A pinch of cayenne or dash of hot sauce brings a kick.
- Low-carb? Scoop it into lettuce cups instead of using bread.
- Meal prep tip: Keeps well in the fridge for up to 3 days.
Serving Ideas
- On toasted sourdough with arugula
- In a croissant or pita pocket
- Wrapped in butter lettuce or romaine leaves
- As a snack with crackers or cucumber rounds
- Inside a bento box for a quick lunch
Creamy Classic Egg Salad
Ingredients
Equipment
Method
- Place eggs in a saucepan, cover with cold water, and bring to a boil.
- Once boiling, remove from heat and cover. Let sit for 10–12 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes.
- Peel and chop the eggs.
- In a bowl, mix mayo, mustard, lemon juice, salt, and pepper.
- Gently fold in chopped eggs and chives.
- Chill for at least 30 minutes. Serve cold with toast, lettuce wraps, or crackers.