The Best Egg Salad Recipe

Make The Best Egg Salad Recipe now, creamy herby egg salad ready in minutes.

Ingredients

• 8 large hard boiled eggs (cooled and peeled)
• 1/2 cup mayonnaise
• 1 1/2 teaspoons yellow mustard (or Dijon mustard)
• 1 green onion (thinly sliced)
• 1 rib celery (finely diced)
• 2 teaspoons chopped fresh dill (or 1/2 teaspoon dried dill)
• salt and black pepper (to taste)

Instructions

Step 1: Halve the eggs and separate yolks

Take the cooled, peeled hard-boiled eggs and slice each in half. Gently pop the yolks out and set them into a shallow mixing bowl while you finely chop the egg whites into small, tender pieces — the whites provide the chunky texture that contrasts the creamy yolks. Keep the chopped whites nearby in a small dish so they’re ready when you finish the dressing.

Step 2: Mash yolks into a creamy dressing

Using a fork, mash the warm yellow yolks together with the mayonnaise and mustard, adding a pinch of salt and some freshly cracked black pepper as you go. Press and smear the yolks until the mixture becomes smooth and luxuriously creamy but still bright golden, tasting and adjusting the mustard and seasoning until it sings.

Step 3: Fold in the crunchy elements and herbs

Add the chopped egg whites back into the creamy yolk base along with the thinly sliced green onion, finely diced celery, and the chopped fresh dill. Gently fold everything together so you retain small soft curds of egg white and visible specks of green; the salad should read as rich and cohesive but textured and slightly chunky. Taste once more and correct salt and pepper as needed.

Step 4: Assemble and serve

Spoon a generous mound of the finished egg salad onto nutty whole grain bread with crisp green lettuce leaves for crunch; stack the slices to create a tall, rustic sandwich and secure it with a small wooden pick for visual height. Alternatively, pile the salad over a bed of lettuce for an open, fresh presentation. Arrange on a clean white plate and serve at once, letting the creamy yellow salad and vivid green lettuce pop against the bread’s deep brown grains.

Notes

• Use room-temperature mayonnaise for a smoother dressing.
• Chill eggs fully before chopping for cleaner slices.
• Make up to 2 days ahead; store in an airtight container.
• Replace half the mayo with Greek yogurt for a lighter version.