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Classic Creamy Egg Salad Recipe

A white bowl filled with chunky, creamy egg salad recipe, topped with fresh dill and chopped celery.
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Make a simple, creamy, and flavorful egg salad perfect for sandwiches, wraps, or serving with crackers.

Ingredients

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  • 6 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1/4 cup celery, finely chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs and chop them into small, uniform pieces. Place the chopped eggs in a medium bowl.
  2. Add the mayonnaise, Dijon mustard, and yellow mustard to the bowl with the eggs.
  3. Stir in the chopped celery, fresh dill (if using), salt, and pepper.
  4. Mix all ingredients gently until just combined. Avoid overmixing to keep some texture in the eggs.
  5. Taste the salad and adjust salt or pepper as needed.
  6. Cover the bowl and chill the egg salad for at least 30 minutes before serving for best flavor.

Notes

  • For a tangier flavor, add 1 teaspoon of white vinegar or pickle relish.
  • If you prefer a smoother texture, mash about one-third of the eggs with a fork before mixing.
  • This salad keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://spoonsprout.com/best-egg-salad-recipe-creamy-and-easy/