Mom's Best Recipes
Recipe

Ultimate Best Egg Salad Recipe

Rich, savory, and bright in all the right places with creamy yolks, crisp celery, a punchy Dijon kick, and a tiny hit of pickle brine that makes it taste like you tried harder than you did.

Author By Matt Campbell
4.9
A close-up photograph of creamy egg salad on toasted bread with crisp lettuce on a rustic plate
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Egg salad has two settings: sad desk lunch or shockingly good sandwich you keep thinking about. This is the second one.

We are going for rich and savory, but not heavy. Creamy yolks, a little tang, a little crunch, and enough seasoning that it tastes like something you would gladly make again on purpose. The secret is not a secret ingredient from a fancy store. It is a few small moves: cook the eggs so the yolks stay tender, salt the mixture properly, and use a tiny splash of something briny to wake it all up.

Makes about 2 1/2 to 3 cups, which is enough for 4 hearty sandwiches (or one very confident snacker).

Make it for sandwiches, crackers, meal prep, or the very noble activity of eating it straight from the bowl while standing at the counter. I support all of the above.

Why It Works

  • Creamy, not chalky eggs: A simple steep-and-chill method keeps the whites tender and the yolks moist.
  • Big flavor from basic ingredients: Dijon, a touch of pickle brine, and smoked paprika add depth without turning it into a science project.
  • Texture that pops: Celery and scallions bring crunch and freshness so every bite is not just soft-on-soft.
  • Sandwich-ready consistency: Creamy, scoopable, and tends to stay that way for next-day lunches (especially if you drain your pickles well).

A photograph of egg salad in a mixing bowl with a spoon and chopped herbs scattered on top

Pairs Well With

Storage Tips

Fridge: Store egg salad in an airtight container for up to 3 to 4 days. For best texture, press a piece of parchment or plastic wrap directly on the surface before sealing. It helps prevent that watery layer from forming.

Make ahead tip: You can hard-boil the eggs up to 5 days ahead. For the best texture, store them unpeeled until you need them, then peel and mix. If you prefer peeling ahead, aim for 1 to 2 days ahead so they do not dry out.

Do not freeze: Mayo and cooked egg whites get weird after thawing. This is a fridge-only relationship.

Food safety note: If it has been sitting out more than 2 hours (or 1 hour in hot weather), toss it.

Common Questions

How do I keep egg salad from getting watery?

Two things do it: warm eggs and under-drained add-ins. Chill the eggs fully before mixing, and pat dry the chopped pickles or relish if they are extra juicy. Also, start with less mayo and add more only if you need it.

Should I use mayonnaise only, or mayo and something else?

Mayo gives richness, but a spoonful of Greek yogurt or sour cream adds a clean tang. This recipe uses a little yogurt (optional, but recommended) so the flavor stays bright and the texture stays creamy.

What is the best way to chop eggs for egg salad?

For a classic texture, use a fork to gently mash the yolks and break up the whites. If you like it more uniform, a pastry cutter works great. Avoid over-mixing or you will get egg paste.

How can I make it more savory?

Add a pinch more salt, a little extra Dijon, and do not skip the smoked paprika. For a bigger swing, stir in a teaspoon of Worcestershire or a tiny bit of anchovy paste.

Can I make this without mustard?

Yes. Swap in a squeeze of lemon juice plus a bit more pickle brine, or use a little prepared horseradish for that sharp pop.

How do I know the eggs are done with the off-heat method?

Egg timing can vary a bit depending on your stove, pot, egg size, and altitude. For egg salad, you want yolks that are fully set but still moist. If you crack one and the center looks a touch under for your taste, put it back in the hot (not boiling) water for 1 to 2 minutes, then ice-bath again.

I started making egg salad as a practical skill meal, the kind of thing you can whip up fast and actually feel fed. The problem was, most versions I tried were either bland or weirdly sweet, and I am not interested in a sugary egg situation. One day I went full curious-kitchen mode and treated it like a sauce: salt it properly, add acid, add texture, taste as I go. Suddenly it went from “fine” to “where has this been all my life,” and now it is my go-to when I want a low-drama lunch that still tastes like I know what I am doing.