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The Best Classic & Creamy Egg Salad Recipe

A close-up of creamy, yellow egg salad topped with cracked black pepper served in a white bowl.
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This recipe delivers the ultimate classic egg salad, known for its creamy texture and balanced, tangy flavor. It is simple to prepare and perfect for sandwiches, meal prep, or as a quick side dish.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons sweet pickle relish (or finely chopped dill pickles)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika, for garnish

Instructions

  1. Place the eggs in a large saucepan and cover them with cold water by about one inch. Bring the water to a full, rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Drain the hot water and immediately run cold water over the eggs, or place them in an ice bath, until they are completely cool. This stops the cooking process and aids in peeling.
  4. Peel the cooled eggs. Place the peeled eggs in a medium bowl.
  5. Roughly chop the eggs into small, uniform pieces. For a creamier texture, mash some of the eggs with a fork against the side of the bowl.
  6. Add the mayonnaise, Dijon mustard, yellow mustard, celery, relish, salt, and pepper to the bowl.
  7. Gently fold all ingredients together until just combined. Avoid overmixing to maintain some texture.
  8. Taste the mixture and adjust salt or pepper as needed.
  9. Cover the egg salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  10. Serve on your favorite bread for the best sandwich filling, or enjoy as a protein packed lunch.

Notes

  • For the creamiest texture, press about one-third of the peeled eggs against the side of the bowl with a fork before adding the other ingredients.
  • If you prefer a deli style egg salad, use dill pickles instead of sweet relish and add 1/2 teaspoon of dried dill weed.
  • This salad is excellent for make ahead salads; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://alchemychef.com/egg-salad-recipe-classic-creamy/