The Secret to a Delicious Homemade Egg Salad
A great egg salad recipe doesn’t need a long list of complicated ingredients. The real secret is finding the right balance between creamy texture, fresh flavor, and a subtle touch of acidity.
This creamy egg salad combines mayonnaise with Greek yogurt or sour cream, Dijon mustard, and fresh lemon juice for a dressing that’s rich but not overly heavy. Finely chopped celery, red onion, and fresh herbs add a pleasant crunch and freshness to every bite.
The eggs are prepared using a gentle cooking method and then combined in two different textures. Some of the eggs are mashed into the dressing to create a creamy base, while the remaining eggs are roughly chopped for satisfying pieces throughout the salad.
Ready in about 20 minutes, this easy egg salad is perfect for sandwiches, toast, crackers, lunches, picnics, and quick family meals.
Why You’ll Love This Egg Salad
- Creamy without feeling too heavy
- Fresh and bright thanks to lemon juice
- Tender eggs with a satisfying texture
- Quick and easy to prepare
- Perfect for sandwiches and lunch
- Easy to customize with fresh herbs
- Made with simple everyday ingredients
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: Approximately 20 minutes
- Servings: 4–6
Ingredients
For the Eggs
- 8 large eggs, cold from the refrigerator
- Water, for boiling
- Ice, for the ice bath
For the Creamy Dressing
- ⅓ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice or apple cider vinegar
- ¼ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
For Texture and Freshness
- 2–3 tablespoons celery, finely minced
- 1 tablespoon red onion or chives, finely minced
- 1 tablespoon fresh dill, parsley, or chives, finely chopped
Step-by-Step Instructions
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