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The Ultimate Classic Creamy Egg Salad Recipe

A large mound of creamy, yellow egg salad mixed with chopped celery and topped generously with fresh dill.
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Make the best egg salad with this foolproof recipe that results in a perfectly seasoned, creamy, yet slightly chunky filling ideal for sandwiches or meal prep.

Ingredients

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  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place the eggs in a large saucepan and cover them with cold water by about one inch.
  2. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let it stand for exactly 12 minutes.
  3. Prepare an ice bath by filling a large bowl with ice and cold water.
  4. Drain the hot water from the eggs and immediately transfer the eggs to the ice bath to cool completely, about 10 minutes. This stops the cooking process and helps with peeling.
  5. Peel the cooled hard-boiled eggs.
  6. Roughly chop the peeled eggs into medium-sized pieces. For a creamier texture, you can mash some of the yolks against the side of the bowl with a fork.
  7. In a medium bowl, combine the chopped eggs, mayonnaise, yellow mustard, celery, sweet pickle relish, and fresh dill.
  8. Season the mixture with salt and black pepper.
  9. Gently fold all ingredients together until just combined. Do not overmix, or the salad will become too mushy.
  10. Taste the egg salad and adjust seasoning if needed.
  11. Chill the egg salad for at least 30 minutes before serving for the best flavor.

Notes

  • For a Southern Style Egg Salad, add 1/2 teaspoon of smoked paprika to the mix.
  • To make this a Keto Egg Salad, substitute the sweet pickle relish with 1 tablespoon of finely chopped dill pickles and 1/2 teaspoon of sugar substitute, if desired.
  • If you prefer a less chunky texture, press more of the yolks against the bowl while mixing to create a smoother binder.
  • This recipe makes a great Make Ahead Lunch Salad; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://cookingzenith.com/best-creamy-egg-salad-recipe/