Introduction
The first time I, Lina Vexley, made egg salad, it was for a quick picnic lunch with friends. I had some boiled eggs, a bit of mayo, and fresh herbs lying around — and that simple mix turned into a creamy, flavorful dish that everyone loved. Since then, it’s been my go-to recipe for casual meals, sandwiches, and potlucks. There’s something comforting about its creamy texture balanced with a hint of mustard and crunch from onions or celery. Egg salad proves that with just a few ingredients, you can create a dish that feels like home.
Classic Egg Salad
Equipment
- Mixing Bowl
- Knife
- Fork or Masher
- Saucepan
Ingredients
Main Ingredients
- 6 large eggs hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped red onion
- 1 tbsp chopped celery
- 1 tbsp fresh dill chopped
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- paprika for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then simmer for 10 minutes.
- Drain hot water and transfer eggs to a bowl of ice water to cool. Peel once cooled.
- Chop the eggs into small pieces and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, red onion, celery, dill, salt, and black pepper to the bowl.
- Gently mix all ingredients until well combined and creamy.
- Taste and adjust seasoning as needed. Garnish with paprika and extra dill if desired.
- Serve chilled as a salad or use as a filling for sandwiches and wraps.
Notes
Nutrition
How to Make the Recipe
To make a perfect egg salad, start by boiling six large eggs. Place them in a saucepan, cover with cold water, and bring to a boil. Once the water starts boiling, reduce the heat and let them simmer for about 10 minutes. When done, immediately transfer the eggs to a bowl of ice water — this helps stop the cooking process and makes peeling easier. Once cooled, peel the eggs and chop them into small, even pieces.
In a large mixing bowl, combine the chopped eggs with mayonnaise and Dijon mustard. These ingredients form the creamy base of the salad. Add finely chopped red onion and celery for a nice crunch, and fresh dill for a fragrant touch. Season with salt and freshly ground black pepper to taste. Gently fold the mixture together until everything is evenly coated — avoid over-mixing, as you want to keep some egg texture intact.
If you prefer a lighter version, you can substitute Greek yogurt for part of the mayonnaise. For a bit of tang, add a splash of lemon juice or a small amount of relish. To make it more filling, serve the egg salad on toasted bread or as a sandwich filling with lettuce and tomato slices. It’s also great served cold over greens or with crackers for a quick snack.
Before serving, garnish the salad with a sprinkle of paprika and a few dill sprigs. Refrigerate for at least 30 minutes before serving to let the flavors meld together. This creamy, protein-packed dish is perfect for picnics, brunches, or a simple weekday lunch — fresh, flavorful, and incredibly easy to prepare.
Conclusion
Egg salad is one of those timeless recipes that balance comfort and simplicity. Its creamy, tangy, and slightly herby flavor makes it satisfying on its own or as a sandwich filling. As Lina Vexley, I love how this dish brings versatility to the kitchen — you can dress it up for brunch or keep it casual for quick lunches. Whether served chilled or freshly mixed, each spoonful delivers nostalgia and nourishment in perfect harmony, proving that the best recipes often come from humble beginnings.