Egg Salad Recipe with the Best Dressing
There’s something deeply comforting about a well-made egg salad. It’s simple, dependable, and turns pantry staples into a bright, satisfying meal in minutes. I make this version when I want something that feels a little elevated without being fussy—creamy, tangy, and flecked with fresh herbs.
What I love is how forgiving it is. You can make it chunkier or smoother, pile it on toast, scoop it with crisp greens, or tuck it into a sandwich. The dressing is the secret: balanced acid, a little mustard for backbone, and garlic for a whisper of savory.
Below I walk you through exactly what I use and the straightforward steps I follow. There are practical tips for texture, storage, and small fixes if something doesn’t go perfectly. Let’s make egg salad that actually tastes like something you chose to eat, not something you settled on.
What Goes Into Egg Salad
Ingredients
- 8 hard-boiled eggs — the base: cooked and cooled so they chop cleanly and hold texture.
- 2 Tbsp celery, finely chopped — adds crunch and fresh contrast to the creaminess.
- 3 Tbsp red onion, finely chopped — sharpness and bite; finely chop to avoid overpowering.
- 3 Tbsp dill, chopped — bright herbal lift; chop it fine so it distributes evenly.
- 3 Tbsp chives, chopped — mild oniony freshness; sprinkle generously if you like more green.
- 1/3 cup mayonnaise — the creamy binder; use a good-quality mayo you enjoy.
- 2 tsp lemon juice — brightens and cuts through richness; fresh is best.
- 2 tsp Dijon mustard — adds tang and depth; it keeps the dressing lively.
- 1/2 tsp paprika — color and a gentle smoky-sweet hint.
- 1/2 tsp salt — essential for seasoning; start here, taste, and adjust.
- 1/4 tsp ground pepper — a touch of warmth; freshly ground if possible.
- 1 garlic clove, minced — a little savory punch; mince very fine so it blends into the dressing.
Make Egg Salad: A Simple Method
- Start with 8 hard-boiled eggs that have been cooked and cooled. Peel the eggs and place them on a cutting board.
- Chop the peeled eggs to your preferred chunkiness and transfer them to a salad bowl.
- Add 2 Tbsp celery (finely chopped), 3 Tbsp red onion (finely chopped), 3 Tbsp dill (chopped), and 3 Tbsp chives (chopped) to the bowl with the chopped eggs. Stir gently to combine.
- In a separate bowl, combine 1/3 cup mayonnaise, 2 tsp lemon juice, 2 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp ground pepper, and 1 garlic clove (minced). Whisk until the dressing is smooth and evenly mixed.
- Pour the dressing over the egg mixture and fold gently until the eggs and vegetables are evenly coated.
- Serve immediately or chill briefly before serving.
Why It’s Crowd-Pleasing
Egg salad works because it balances familiar textures and flavors. The eggs bring a soft, creamy body. Mayonnaise binds everything and gives silkiness. The lemon and mustard cut through that richness so the salad doesn’t feel heavy. Fresh herbs and crisp celery add contrast in both taste and texture.
It’s also incredibly versatile. Different people prefer different textures—some want big egg chunks; others want a mash. It sits comfortably on bread, crackers, or greens, and it’s quick enough to pull together for weeknight dinners or casual entertaining. That kind of reliable, pleasing combination is why it’s a favorite at potlucks and family tables alike.
International Equivalents
Many cultures have their own takes on egg-and-mayo preparations. In the UK, you’ll find a simple “egg mayo” often served in a sandwich with watercress. In parts of Asia, cold egg sandwiches sometimes include sweet mayonnaise or thinly sliced cucumber. Scandinavian versions lean on dill and sometimes sour cream for a tangier profile.
These variations show the same core idea: cooked egg plus a creamy binder, adjusted by local preferences for herbs, pickles, or spice. The dressing here is intentionally balanced to translate well across formats and palates.
Gear Up: What to Grab
- Cutting board and a sharp knife — for clean egg cuts and finely chopped herbs/veg.
- Mixing bowls — one for chopping the eggs and veg, one for the dressing.
- Whisk or fork — to emulsify the dressing so it’s smooth and cohesive.
- Measuring spoons and cup — to keep the balance of acid, mustard, and mayo right.
- Spatula or large spoon — for gentle folding to keep the eggs from turning mushy.
Errors to Dodge
- Overcooking the eggs: it yields a dry white and a greenish yolk. Aim for firm but tender yolks.
- Chopping too vigorously: rough chopping is fine, but repeated smashing will turn the salad past chunky into pasty.
- Adding dressing all at once: especially if you prefer a less saucy salad. Pour some, fold, taste, then add more if needed.
- Undercutting seasoning: start with the stated salt and pepper, then taste. Cold salads can mute flavors slightly, so adjust before serving.
- Letting raw onion dominate: finely chop and, if necessary, rinse red onion briefly in cold water and pat dry to tame sharpness.
Seasonal Adaptations
This egg salad is a flexible template. In warm months, emphasize the fresh herbs—add an extra tablespoon of dill or chives if you have them. In cooler months, keep the herbs understated and focus on texture with extra celery.
If you’re serving it at a picnic, chill it well and keep it in an insulated container. In the winter, scoop it onto warm toast for a comforting plate. Small tweaks in herb quantity and serving temperature change the experience more than changing the core dressing.
Flavor Logic
Every ingredient in the dressing has a role. Mayonnaise provides body and mouthfeel. Lemon juice brightens and balances the fat. Dijon mustard offers a spicy-tang backbone that keeps the flavor interesting. Garlic adds umami and savory depth; don’t overdo it, since it can become dominant. Paprika contributes a subtle warmth and color, and salt ties everything together.
The herbs and crunchy veg are textural and aromatic contrasts. Dill and chives lift the overall flavor profile so the salad doesn’t sit flat—the contrast is why a spoonful feels lively instead of cloying.
Best Ways to Store
- Refrigerate in an airtight container: keep the egg salad chilled at all times. It will stay good for 3–4 days when stored properly.
- Avoid long room-temperature sits: if serving outdoors, set out small bowls and replenish from a chilled container rather than leaving a large batch exposed.
- Don’t freeze:
Quick Q&A
- Can I make this ahead? Yes. Make it a few hours ahead and chill; flavors meld nicely. Hold off if you want the celery extra-crisp—add it just before serving.
- How do I get the perfect egg texture? Cook and cool eggs fully, then peel gently. Chop to size and avoid over-stirring once the dressing is added.
- What if it’s too thick or too thin? If it feels too thick, add a tiny splash of lemon juice or a teaspoon of water and fold gently. If too thin, add a smidge more mayonnaise sparingly.
- Can I skip the garlic? Yes. If garlic is too assertive for your crowd, omit it or use a smaller amount.
Make It Tonight
You can have this egg salad on the table in under 20 minutes if your eggs are ready. Chop, mix, dress, and let it rest briefly in the fridge if you like it cold. Pile it on toasted bread, spoon it onto buttered crackers, or keep it simple on a bed of greens—the dressing here keeps it bright and fresh.
Follow the steps as written, taste as you go, and adjust herbs and seasoning to your preference. This version is my go-to because it’s straightforward, dependable, and genuinely delicious without being complicated. Make a batch tonight and enjoy the kind of simple meal that feels like care in a bowl.
Egg Salad Recipe with the Best Dressing
Ingredients
Ingredients
- 8 hard-boiled eggs
- 2 Tbspcelery finely chopped
- 3 Tbspred onion finely chopped
- 3 Tbspdill chopped
- 3 Tbspchives chopped
- 1/3 cupmayonnaise
- 2 tsplemon juice
- 2 tspDijon mustard
- 1/2 tsppaprika
- 1/2 tspsalt
- 1/4 tspground pepper
- 1 garlic clove minced
Instructions
Instructions
- Start with 8 hard-boiled eggs that have been cooked and cooled. Peel the eggs and place them on a cutting board.
- Chop the peeled eggs to your preferred chunkiness and transfer them to a salad bowl.
- Add 2 Tbsp celery (finely chopped), 3 Tbsp red onion (finely chopped), 3 Tbsp dill (chopped), and 3 Tbsp chives (chopped) to the bowl with the chopped eggs. Stir gently to combine.
- In a separate bowl, combine 1/3 cup mayonnaise, 2 tsp lemon juice, 2 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp ground pepper, and 1 garlic clove (minced). Whisk until the dressing is smooth and evenly mixed.
- Pour the dressing over the egg mixture and fold gently until the eggs and vegetables are evenly coated.
- Serve immediately or chill briefly before serving.
Equipment
- Cutting Board
- Knife
- Large Bowl
- Small Bowl
- Whisk
- Spoon
Notes
To Store Leftover Egg Salad: Egg salad should not be left at room temperature for longer than 2 hours. Cover and refrigerate for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.
