Classic Egg Salad

The best classic egg salad recipe with creamy dressing and a hint of dill. Serve this on warm bread or on its own for a delicious and hearty meal any time! Yields 6 servings.

Course Appetizer, brunch, Easter, lunch, Main Course, Side Dish

Cuisine American

Keyword Egg Salad, Egg Salad Recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings Servings

Calories 287kcal

Cost $7

Ingredients

12 hard-boiled eggs
½ cup mayonnaise we use homemade mayo
3 Tbsp mustard
½ tsp salt
¼ tsp pepper

Instructions

If you haven't already, peel your hard-boiled eggs. I like to boil the eggs, peel them, and chill them overnight before making this salad. However, many people like a warm egg salad, so that step is not required.
Add your peeled eggs to a bowl and mash them with the back of a fork. You can also chop them before adding them to the bowl, if desired.
Add the remaining ingredients to the bowl and mix together well. Once mixed, take a fork and continue to mash/mix the eggs with the dressing. This creates that creamy texture that is the hallmark of a great egg salad!
Transfer the finished egg salad to the serving dish of your choice. You can serve it right away, or chill the mixture overnight to let the flavors marinate. Either way, your egg salad is done!
Keep in an airtight container in the fridge for up to a week. If you see it getting "watery" or if it smells "off" then toss it. But I've found that it's good for 5-7 days when stored properly.

Notes

Over the years, I've developed a few best practices for making this recipe that I want to share with you now.

Texture Matters - There are so many ways to prep the eggs for this recipe and it's important that you know which one you like the best. For us, I like to mash the whole eggs right in the bowl during the mixing process. However, if you want a finer texture (fewer chunks of egg whites), then chopping your eggs would be better.
Temperature Matters - I love cold egg salad, the idea of a warm egg salad doesn't appeal to me (no offense meant!) so I chill my eggs before making this recipe. This means I need to plan on boiling, peeling, and chilling for several hours before pulling everything together. However, if you like warm egg salad, or just don't care either way, then you can boil, peel, and mix all at the same time!
Day Old is Even Better - Finally, if you have a chance to make and CHILL this recipe before serving it, then do it! Resting, or chilling overnight, really enhances the balance of the flavors and makes this egg salad even better than ever!

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