The Best Egg Salad

This egg salad recipe is creamy, flavorful, and perfectly balanced—making it the ultimate comfort food. Whether you’re spreading it on sandwiches, serving it as a side dish, or enjoying it straight from the bowl, this classic recipe is sure to become your go-to. With just a few simple ingredients and minimal prep time, it’s easy to whip up for lunch or snacks.

Ingredients

• 6 large eggs
• ¼ cup mayonnaise (adjust to desired creaminess)
• 1 teaspoon Dijon mustard (optional, for a tangy kick)
• 1 tablespoon yellow mustard (optional, for extra flavor)
• 1–2 tablespoons sweet pickle relish (or finely chopped dill pickles for a less sweet option)
• ¼ cup finely chopped celery (for crunch)
• 2 green onions, thinly sliced (optional, for freshness)
• Salt and black pepper, to taste
• Optional: A pinch of paprika or cayenne pepper for a hint of spice

Instructions

Step 1: Hard-Boil the Eggs

1. Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch.
2. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs sit for 9–12 minutes (9 minutes for slightly softer yolks, 12 minutes for fully set yolks).
3. Transfer the eggs to an ice bath or run them under cold water to cool completely. Peel the eggs and set aside.

Step 2: Chop the Eggs

1. Slice the peeled eggs in half lengthwise and carefully scoop out the yolks. Mash the yolks in a mixing bowl with a fork until crumbly.
2. Chop the egg whites into small pieces and add them to the bowl with the mashed yolks.

Step 3: Add the Flavorful Ingredients

1. Stir in the mayonnaise, Dijon mustard, yellow mustard (if using), and sweet pickle relish. Mix gently until the ingredients are evenly combined.
2. Fold in the chopped celery and green onions (if using) for added texture and freshness.

Step 4: Season to Perfection

1. Season the egg salad with salt and black pepper to taste. For a little extra flair, sprinkle in a pinch of paprika or cayenne pepper if desired.
2. Taste and adjust the seasoning, adding more mayonnaise for creaminess or mustard for tanginess as needed.

Step 5: Serve and Enjoy

1. Serve the egg salad immediately, or chill it in the refrigerator for 30 minutes to allow the flavors to meld.
2. Enjoy it on toasted bread, croissants, or crackers, or serve it as a standalone dish garnished with a sprinkle of paprika or fresh herbs.

Tips for Success

• Perfect Hard-Boiled Eggs: To make peeling easier, use slightly older eggs (about a week old) rather than super-fresh ones. Adding a splash of vinegar or baking soda to the boiling water can also help loosen the shells.
• Customize Your Salad: Swap the celery for diced red bell pepper, add chopped fresh herbs like parsley or dill, or mix in crumbled bacon for a smoky twist.
• Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture may change.
• Lighter Option: Substitute Greek yogurt or avocado for part of the mayonnaise to reduce calories while maintaining creaminess.

Why You’ll Love This Recipe

This egg salad strikes the perfect balance between creamy, tangy, and crunchy textures, making it utterly irresistible. It’s quick to prepare, highly customizable, and packed with flavor that will satisfy your cravings. Whether you’re packing it for lunch, whipping it up for a picnic, or serving it at brunch, this recipe is sure to be a hit. Dive into this classic comfort food and enjoy every bite!