Classic Egg Salad

This creamy classic egg salad recipe uses 8 eggs, a thick mustard and lemon dressing, and fresh dill. Ready in about an hour, never watery.

Course dinner, lunch, Main Course, Snack

Cuisine American

Prep Time 15

Cook Time 12

Cooling and Chilling Time 45

Total Time 1 12

Servings

Calories 182kcal

Ingredients

8 large eggs
¼ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon yellow mustard
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 rib celery finely diced
2 tablespoons finely diced red onion
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives or flat-leaf parsley optional

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Instructions

Bring a medium saucepan of water to a boil. Carefully lower 8 large eggs into the boiling water and cook for 12 minutes at a gentle boil.
Using a slotted spoon, immediately transfer the 8 cooked eggs to a large bowl filled with ice water. Let them cool for 15 minutes, then peel the eggs.
Cut 2 of the peeled eggs in half and remove both yolks. Place the 2 yolks in a small bowl and mash them with a fork until smooth. Set the mashed yolks aside for the dressing. Roughly chop the 2 egg whites and the remaining 6 whole eggs, then transfer them to a medium mixing bowl.
Add ¼ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon fresh lemon juice, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ¼ teaspoon garlic powder to the bowl containing the 2 mashed yolks. Stir until the yolks are fully incorporated and the dressing is thick and smooth.
Pat 1 finely diced celery rib and 2 tablespoons finely diced red onion dry to remove excess moisture. Add both to the chopped eggs and gently fold until evenly distributed.
Add the mayonnaise mixture to the eggs, celery, and red onion. Gently fold everything together with a rubber spatula until evenly coated, taking care not to overmix the eggs.
Add 1 tablespoon chopped fresh dill and gently fold just until combined. Cover and refrigerate for at least 30 minutes or until chilled.
Garnish with 1 tablespoon chopped fresh chives or flat-leaf parsley, if desired. Serve on artisan bread, with crackers, or over a bed of lettuce. ENJOY!

Notes

Reserving 2 cooked egg yolks and mixing them directly into the dressing helps thicken the mayonnaise mixture while keeping the flavor natural to egg salad.
Mash the reserved yolks very finely before adding the mayonnaise and mustard so the dressing stays smooth.
Pat the celery and red onion dry before adding them because both can release moisture as the egg salad sits and loosen the dressing.
Roughly chop the eggs rather than finely mashing them so the finished egg salad stays creamy with noticeable pieces of tender egg.
For a milder red onion flavor, soak the finely diced onion in cold water for about 10 minutes, then drain and pat it thoroughly dry before adding it to the salad.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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