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Overhead view of a rustic bowl of homemade egg salad made with chopped hard-boiled eggs, diced celery, red onion, fresh dill, and chives in a creamy dressing, lightly dusted with paprika. The bowl sits on a soft sage linen napkin beside a slice of toasted sourdough bread topped with melting butter. A vintage silver spoon, fresh dill sprigs, and an open cookbook rest on a weathered wooden table in warm natural light.
Jana Rae

Classic Egg Salad

Make the best creamy egg salad recipe with fresh herbs, celery, and Dijon mustard. Perfect for sandwiches, crackers, or an easy lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: sandwiches
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 large hard-boiled eggs
  • 2 tablespoons celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 3 tablespoons fresh dill chopped
  • 3 tablespoons fresh chives chopped
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove minced or pressed
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon paprika or to taste
  • 1/4 teaspoon ground black pepper or to taste

Method
 

  1. Peel the hard-boiled eggs and chop them into small pieces (about 1/2-inch). Do not over-chop; you want some small chunks.
  2. In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, paprika, and black pepper until smooth.
  3. Add the chopped eggs, celery, red onion, dill, and chives to the bowl with the dressing.
  4. Fold gently with a rubber spatula until everything is evenly coated. Be gentle to maintain texture.
  5. Cover and refrigerate for at least 30 minutes for best flavor (optional but recommended).
  6. Taste and adjust seasoning with additional salt, pepper, or lemon juice before serving.

Notes

Eggs: For easiest peeling, use eggs that are 7-10 days old. Place eggs in cold water, bring to a boil, cover and remove from heat for 12 minutes, then transfer to an ice bath.
Make ahead: Egg salad tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days.
Don't over-mix: Keep some egg chunk texture. Over-mixing creates a pasty, unappetizing consistency.
Storage: Do not freeze. Egg salad becomes watery and grainy when thawed.
Variation: Add 2 tablespoons of sweet pickle relish or finely chopped pickles for a tangy sweet version.
Light version: Substitute half the mayonnaise with plain Greek yogurt.