Best Egg Salad – Ultra Creamy, Perfectly Balanced
This is the ultimate egg salad recipe—creamy, flavorful, and balanced.Perfectly cooked eggs create the ideal texture.A mix of mayo, mustard, and seasoning adds depth.Crunchy elements enhance every bite.Quick to prepare and easy to customize.Perfect for sandwiches, wraps, or healthy meals.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or vinegar
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Eggs: Place eggs in water and boil for 10–12 minutes.
- Cool & Peel: Transfer to ice water, then peel.
- Separate Yolks (Optional): Mash yolks separately for extra creaminess.
- Chop Whites: Dice egg whites into small pieces.
- Make Dressing: Mix yolks with mayonnaise, mustard, and lemon juice.
- Combine: Add egg whites, celery, onion, and herbs.
- Season: Add salt, pepper, and optional paprika.
- Mix Gently: Stir until creamy with some texture.
Notes
- Slightly undercook eggs for softer yolks.
- Dijon mustard adds depth of flavor.
- Fresh herbs enhance freshness.
- Lemon juice balances richness.
- Chill before serving for best taste.
- Adjust mayo for desired creaminess.
- Use crisp celery for crunch.
- Store in an airtight container in the fridge.