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Best Egg Salad Recipe
This delicious egg salad recipe is one of my all-time favorite lunch items. It was always so exciting to open my lunch box as a child and see my mom’s egg salad sandwiches. Now I have my own version of the best egg salad recipe for this classic lunchtime favorite. It is so creamy and flavorful. The dill pickle and lemon juice compliment the eggs, mayo, and mustard perfectly. It gives the salad just the right amount of tang. The finely chopped celery along with the diced pickles, also adds some nice crunch and texture to the egg salad.
Other popular ingredient additions and substitutions to the classic egg salad recipe include: capers, celery seed, red onion, red wine vinegar, and Worcestershire sauce.
How to Make the Best Egg Salad Recipe
Step 1: Prepare the Hard Boiled Eggs
Place the 8 eggs in the bottom of a saucepan. Fill the saucepan with cold water until 2 inches above eggs. Add vinegar and salt to the water. Bring the water to a boil and reduce to a simmer. Set a timer and cook the eggs for 8 minutes. Remove the eggs from the water and place in an ice bath for 10 minutes. Gently crack the eggshells on the counter and peel away the eggshells. Read the Best Hard Boiled Eggs post for more details.
Cut the eggs in half. Separate the egg yolks from the egg whites, and place the yolks in a mixing bowl. Use a potato masher to mash the yolks into a fine crumble. I find that mashing the yolks separately gives the salad a smooth rich and buttery texture. Mix in the mayonnaise, yogurt, mustard, lemon juice, and pickle juice to the yolks until smooth.
Step 4: Chop the ingredients and mix the egg salad
Dice the egg whites, pickles, and celery into ¼” pieces and add to the mixing bowl. Thinly slice the chives and parsley, and add to the bowl with the remaining ingredients. Gently fold in the egg salad ingredients until well incorporated. Season to taste with additional salt and pepper if necessary.
Step 5: Serve & Enjoy The Best Egg Salad Recipe!
Serve immediately or refrigerate in a sealed container for up to 5 days. I find the egg salad tastes even better on the second day.
Egg salad can be enjoyed as a filling in the classic egg salad sandwich between two pieces of your favorite bread with butter lettuce. Or as an alternative to bread, egg salad is also delicious in a wrap with lettuce. Egg salad can be so versatile. Use it as an hors d’oeuvre by topping it on some sliced cucumber, rice cakes, or use it as a salad topping.
Best Egg Salad Recipe
Creamy and delicious egg salad with chopped dill pickle, chives and celery. It's packed full of flavor and sure to become a family favorite.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
8 large eggs
⅓ cup mayonnaise
2 tbsp plain greek yogurt
1 ½ tsp dijon mustard
2 tbsp chives finely sliced
1 tbsp fresh chopped dill
1 tbsp dill pickle finely diced
1 tbsp dill pickle juice
1 tsp fresh chopped parsley
3 tbsp celery finely diced
1 tsp fresh squeezed lemon juice
¼ tsp paprika
¼ tsp kosher salt
½ tsp ground black pepper
Peel the hard boiled eggs and cut in half. Remove the egg yolks and place in a medium size mixing bowl.
Mash the egg yolks until they have a small crumbly texture.
Mix in the mayonnaise, greek yogurt, dijon mustard, lemon juice and pickle juice until smooth.
Chop egg whites ¼” and add to the egg salad mixture.
Gently fold in the remaining ingredients until just combined. Season to taste with salt and pepper.
Serve on bread over butter leaf lettuce.
Refrigerate leftovers in a sealed container for up to 5 days.
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