Best egg salad recipe: 8 creamy scoops

If you’ve ever been served egg salad that tasted thin, watery, or just generally sad, you know the disappointment! Well, get ready, because we are never going back there. I’m Carla Davis, and after years of perfecting my grandmother’s approach in my own hectic home kitchen, I’ve nailed down the absolute best egg salad recipe. This isn’t just about throwing yolks and mayo together; it’s about balance! I share more about my journey bringing these soulful recipes back to the everyday table over on my About Page. Trust me when I say this is the simplest, most creamy egg salad you’ll ever whip up. It’s my go-to for the ultimate, satisfying, and easy egg salad sandwich, and it happens faster than you think!

Why This is the Best Egg Salad Recipe You Will Ever Make (Easy Egg Salad Recipe)

I stand by this title! This truly is the Best Egg Salad because it solves the two biggest problems people have: wateriness and bland flavor. You get a wonderfully rich texture that never turns soupy, and the flavor is perfectly balanced—not too heavy on the mayo, but definitely tangy enough to wake up your taste buds. It’s one of those wonderful Quick Lunch Recipes that tastes gourmet but takes almost no time. My grandmother always stressed one thing about any chilled dish: the ingredients must be cold before mixing. That’s why fully cooled hard-boiled eggs are non-negotiable here; they hold their structure and don’t release excess water when hit with the creamy dressing. If you love this creamy salad, you might also enjoy my tips for making grape salad, another picnic favorite!

Key Components for Creamy Egg Salad

The secret to my Creamy Egg Salad texture is managing the liquids. We use just enough mayo to bind everything beautifully, and both the yellow mustard and Dijon play crucial roles. The Dijon adds depth while the yellow mustard bumps up that classic savory note. Don’t skip the celery either! It might seem like just crunch, but it subtly absorbs any excess moisture you might accidentally add, keeping our salad perfectly thick for piling high on bread.

Gather Your Ingredients for the Perfect Egg Salad Recipe

Alright, let’s talk turkey—or, well, eggs! You can’t make the Best Egg Salad without starting with good quality building blocks. I always tell folks that if you skimp on the mayonnaise, your salad will taste like it. Please grab a jar of the good stuff; it makes a world of difference in the richness of this filling. We need 8 large eggs, which should be hard-boiled and completely peeled before they hit the bowl. I have a fun method for peeling them easily, which you can see in my Perfect Deviled Eggs post, if you need a refresher!

Here’s exactly what you’ll need for this classic spread:

You’ll start with the 8 cooled, peeled eggs. Then, mix in 1/2 cup of that high-quality mayonnaise, 1 tablespoon of regular yellow mustard, and 1 teaspoon of Dijon mustard for that little kick. For texture and bulk, grab 1/4 cup of finely chopped celery. I also like to add 1 tablespoon of sweet pickle relish if I’m feeling zesty, along with 1/2 teaspoon of salt and 1/4 teaspoon of fresh black pepper. If you’ve got fresh dill, toss a teaspoon in for a burst of freshness!

SAVE IT

Ingredient Notes and Substitutions

This recipe is super flexible, which I love for a staple like this. If you’re not a fan of the texture of relish, don’t sweat it! You can swap that out for about 1/2 teaspoon of white vinegar or even a squeeze of fresh lemon juice to keep that bright, Tangy Egg Salad note. Also, if you absolutely hate celery or are making this for someone who does, just leave it out! You might want to add just a touch more mayo if you omit it, so it doesn’t feel too dry. Remember, this is your comfort food, so make it work for you!

Step-by-Step Instructions for This Easy Egg Salad Recipe

Getting this done takes no time at all, which is why I love this recipe for those rushed weekday meals. First things first, get those 8 peeled eggs into a big bowl. Now, how you mash them is everything for this Simple Egg Salad! I usually start with a sturdy fork and give them a good mash. If you want it super smooth, keep going until it looks like rough cottage cheese. If you like chunks, stop when you still have bits about the size of a lima bean. Don’t use a food processor on the eggs alone—trust me, you’ll regret the watery mess! If you’re looking for inspiration on how to layer this on the bread, check out my tips for when I make a creamy chicken salad sandwich; the technique is similar!

SAVE IT

Once mashed to your liking, toss in the mayonnaise, both mustards, the chopped celery, the relish (if you’re using it), salt, and pepper. Gently, gently, fold everything together. We are aiming for just combined. If you stir this like you’re mixing pancake batter, you’ll break down the yolks too much, and boom—watery salad!

Once everything is folded, stir in that fresh dill if you’re adding it. Then, this is crucial for flavor melding: cover it up and pop it in the fridge for at least 30 minutes. If you’re making this ahead for lunch later, even better!

Carla’s Secret Tip for Perfect Egg Mashing

Here’s a little something I learned that really stops the sad, runny salad. When you are mashing, you should use a potato masher, but only press down firmly a few times to break the major pieces. Then, switch to a rubber spatula to finish folding. The masher gives you those satisfying chunks without requiring you to stir and agitate the mixture the way a fork forces you to. This gentle folding with the spatula cuts down on the chance of over-mixing, which releases unwanted moisture from the yolks. That combination keeps your Egg Salad Recipe perfectly creamy and scoopable!

Tips for the Ultimate Creamy Egg Salad Sandwich Filling

Okay, we have the perfect, thick, chilled Egg Salad Sandwich Filling—now we need to assemble the masterpiece! The bread choice is honestly half the battle here. If you’re taking this for lunch later, I definitely recommend toasting your bread lightly. A quick toast gives the bread structure and creates a barrier against any moisture from the salad. Seriously, it’s the key to avoiding that sad, soggy bottom slice by noon!

SAVE IT

When you layer it up, don’t overload the center pile. Spread a good, even layer of salad onto your bread slices. If you’re adding lettuce or tomato, put those on *first* against the bread, then pile the egg salad on top of them. This traps the moisture away from the bread itself. If you want the best tips for stacking ingredients for epic size and stability, check out how I approach building my BLT sandwich; the layering philosophy is the same!

SAVE IT

Making Ahead and Storing Your Homemade Egg Salad

One of the main reasons I love this Egg Salad Recipe so much is how perfectly it fits into my hectic schedule! This salad is absolutely fantastic for Meal Prep Salads. I often make a big batch on Sunday so I have easy, Make Ahead Lunches ready for the next few days. It truly makes the weekday scramble so much easier, and you don’t have to cook anything fresh again until you scoop the next serving!

Once you mix everything together, you should absolutely cover the bowl tightly and pop it straight into the refrigerator. While I told you chilling is important before serving for the first time, I’ve noticed that giving this salad a cold nap for a full 24 hours makes the flavors so much richer. The mustard, the salt, and even that little bit of celery really get to know each other overnight!

When storing, just make sure you use a clean, airtight container. If you keep it sealed up tight, this Homemade Egg Salad stays fresh and delicious for up to four full days. That’s four days of quick protein-packed lunches ready to go! If you need more freezer-friendly options, check out my recipe for make-ahead breakfast burritos; those are lifesavers!

Delicious Variations for Your Classic Egg Salad Recipe

While this recipe is already a solid, classic foundation, sometimes a cook just needs to break out of their routine, right? I totally get it! Once you’ve mastered the basics of this Classic Egg Salad, it’s fun to play around. These little tweaks are simple, but they give you a totally different result without changing the core method. If you’re looking for ways to jazz up your next batch, here are a couple of my favorite ways to shake things up once the basic mixture is combined.

First up, let’s talk spice: Smoked Paprika is your new best friend! Just a tiny shake—maybe 1/4 teaspoon—stirred in at the end gives the whole salad a gorgeous, savory depth that’s almost BBQ-ish. It’s incredible, especially if you plan on serving this as a Delicious Egg Side Dish alongside grilled chicken.

For those looking to lighten things up while boosting creaminess differently, try swapping out just half of your mayonnaise for mashed avocado. This turns it into a truly lovely Healthy Egg Salad that’s packed with good fats. Just make sure the avocado is perfectly ripe, or you’ll end up with little hard green lumps, which defeats the purpose of a creamy texture!

If you want something that just screams ‘sharp’ and ‘fresh,’ skip the relish entirely and add 2 tablespoons of very finely minced red onion. You’ll want to soak that onion in cold water for about five minutes first, then drain it super well before adding it to the mix. That takes away the harsh bite but leaves behind that wonderful, sharp savory flavor that cuts through the richness of the yolks perfectly. If you like adding fruit to savory salads—I adore it!—you should peep my recipe for chicken salad with grapes for inspiration on incorporating that sweet crunch!

Serving Suggestions for This Protein Packed Lunch

We’ve made the Best Egg Salad for sandwiches, but honestly, that’s just the beginning! This thick, flavorful mixture is fantastic in so many low-effort ways, making it a go-to Protein Packed Lunch staple when you don’t want bread.

If you are packing this for a picnic or just want a lighter snack, scoop a nice dollop onto crisp romaine or butter lettuce cups. They act as perfect little edible bowls! It’s also wonderful served alongside a cup of hot tomato soup on a chilly day—that contrast of cold, creamy salad with warm, savory soup is just divine. Think of it as a versatile, Delicious Egg Side Dish that pairs well with almost anything savory you’re serving. For a simple snack board, I love pairing it with salty crackers or fresh cucumber slices. If you enjoy creamy salad pairings, you absolutely have to see my recipe for a creamy Caesar dressing!

Frequently Asked Questions About Our Egg Salad Recipe

It’s always funny to me how many little questions pop up about something as classic as this! We all have different ways we learned to make things, so let’s clear up any confusion about making this the absolute Best Egg Salad Recipe. I’ve learned that the little details make the difference between good and truly great, especially when it comes to texture and speed when you need a Quick Lunch Recipe!

How long do I need to chill the egg salad recipe before eating?

This is one of those classic tests of patience, but it’s worth it! While you *could* eat it right after mixing, I really don’t recommend it. If you are aiming for that perfectly blended flavor profile—where the mustard and salt really sing—you must let it chill. I always say cover the bowl and refrigerate for a minimum of 30 minutes. If you can hold out for an hour or two, even better! That resting time lets all those seasonings bloom so you get a deeply flavorful experience instead of tasting each ingredient separately.

What is the secret to avoiding watery homemade egg salad?

Oh, the dreaded watery situation! I deal with this constantly because I love that thick, scoopable texture for my Homemade Egg Salad sandwiches. There are two main culprits, and we’ve covered them both in detail above, but here’s the quick rundown. First, make sure your hard-boiled eggs are completely cooled before you even think about mashing them. Warm eggs release liquid when handled. Second, and this is vital: do not overmix! Once you add the mayonnaise, stir only until everything is just incorporated. If you whip it aggressively, you break down the yolks too much and create that thin, runny mess we are trying to avoid. A gentle fold keeps the integrity of the salad intact!

I hope these little guides help you nail this recipe every single time you make it. If you want another fantastic staple that’s great for Meal Prep Salads that lasts all week, you should definitely check out my guide on making the best creamy salad!

Nutrition Estimates for This Easy Egg Salad Recipe

Now, I know some of you are keeping close track of what goes into your plate, especially when this salad is part of your Protein Packed Lunch rotation! While I’m a home cook and not a certified nutritionist, I’ve aggregated some general data based on the standard ingredients we used in this Easy Egg Salad Recipe. Remember, the brand of mayonnaise you use, or even the size of your eggs, can slightly shift these numbers!

These estimates are calculated for one serving size, which we defined as about 1/2 cup of the finished salad:

• Serving Size: 1/2 cup
• Calories: 280
• Protein: 12 grams
• Fat: 24 grams (including 6g Saturated Fat)
• Carbohydrates: 2 grams
• Sodium: 350 mg

See? It’s a fantastic source of protein, which is why it keeps you full well through the afternoon slump. Because we use a good amount of mayonnaise for that essential creaminess, the fat content is higher, but that’s where the rich flavor comes from!

If you’re planning meals for the week, you can find more simple, calorie-conscious ideas over in my general Lunch Ideas category. Happy cooking!

The Best Creamy Egg Salad Recipe for Easy Sandwiches

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This is the best, easy egg salad recipe you will make. It results in a perfectly creamy, flavorful filling ideal for quick lunches, meal prep, or classic egg salad sandwiches.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 4 servings 1x
• Category: Lunch
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 8 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise (use good quality for best flavor)
• 1 tablespoon yellow mustard
• 1 teaspoon Dijon mustard
• 1/4 cup finely chopped celery (for crunch)
• 1 tablespoon sweet pickle relish (optional, for tang)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh dill, chopped (optional, for freshness)

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Instructions

1. Place the peeled, hard-boiled eggs in a large bowl. Use a fork or potato masher to coarsely mash the eggs. For a creamier texture, mash until only small chunks remain.
2. Add the mayonnaise, yellow mustard, Dijon mustard, celery, sweet pickle relish (if using), salt, and pepper to the bowl.
3. Gently fold all ingredients together until just combined. Do not overmix, or the salad will become watery.
4. Stir in the fresh dill, if using.
5. Taste the egg salad and adjust salt and pepper as needed.
6. For the best flavor and texture, cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
7. Serve immediately on your favorite bread for an ultimate egg salad sandwich, or use as a side dish.

Notes

• For the creamiest egg salad, ensure your eggs are completely cooled before mixing. Warm eggs release moisture when mixed with mayonnaise.
• If you prefer a tangier flavor, add 1/2 teaspoon of white vinegar or lemon juice to the mixture.
• This recipe is great for meal prep; it keeps well in an airtight container in the refrigerator for up to four days.

Nutrition

• Serving Size: 1/2 cup
• Calories: 280
• Sugar: 1
• Sodium: 350
• Fat: 24
• Saturated Fat: 6
• Unsaturated Fat: 18
• Trans Fat: 0
• Carbohydrates: 2
• Fiber: 0
• Protein: 12
• Cholesterol: 250