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Egg Salad Recipe with the Best Dressing

This Egg Salad Recipe with the Best Dressing is creamy, tangy, and packed with fresh herbs for a perfect, classic meal or snack.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Lunch
Cuisine: American
Keyword: Classic, Dressing, Easy, Egg Salad, Quick
Servings: 4 servings

Ingredients

For the Egg Salad

  • 8 large eggs
  • 2 tablespoons celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 3 tablespoons fresh dill finely chopped
  • 3 tablespoons chives finely chopped
  • 1 clove garlic minced finely

For the Dressing

  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice freshly squeezed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon paprika sweet or smoked
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon ground black pepper freshly ground

Instructions

Hard-Boil the Eggs

  • Place eight large eggs in a large pot and cover them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat.
  • Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
  • Immediately transfer the eggs to a bowl of ice water to cool completely before peeling.

Prepare the Veggies and Herbs

  • While the eggs cool, finely chop 2 tablespoons of celery, 3 tablespoons of red onion, 3 tablespoons of dill, and 3 tablespoons of chives.
  • Mince 1 garlic clove very finely.

Make the Dressing

  • In a mixing bowl, whisk together 1/3 cup mayonnaise, 2 teaspoons lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper.
  • Stir in the minced garlic.

Combine the Ingredients

  • Peel the cooled eggs and chop them into bite-sized pieces.
  • Add the eggs to the dressing along with the chopped celery, red onion, dill, and chives.
  • Gently fold everything together with a spatula or spoon, taking care not to mash the eggs too much.
  • Taste and adjust seasoning if needed.

Chill and Serve

  • Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
  • Serve on fresh bread, in a wrap, or alongside crisp greens.

Equipment

  • Large Pot
  • Bowl of Ice Water
  • Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Spoon or Spatula

Notes

  • Peel eggs under running water to remove shells easily and cleanly.
  • Chop herbs finely to distribute their flavor evenly through the salad.
  • Use fresh lemon juice instead of bottled for brighter flavor.
  • Allow the salad to rest in the fridge to meld flavors well.
  • Serve with a dash of paprika on top for a beautiful presentation.