This is the best Egg Salad I've ever had. It's creamy and tangy and filled with amazing textures from chopped celery and dill pickles. I usually eat this in a sandwich, but you can also eat it with crackers, in a lettuce wrap, or dipped with carrots and celery.
Can't get enough of eggs? Try my deviled eggs next!
About This Recipe
Growing up, I used to eat egg salad all the time. My parents worked evenings, so I had to fend for myself most nights.. egg salad was really easy for a middle schooler to make. No cooking involved and we usually had the ingredients at home already.
The recipe I'm sharing today I actually learned from my wife, who learned it from her homestay mom when she was in university. Her secret was adding dill pickles. Not only do they add a nice tanginess that balances the richness of the eggs, but they have a crunchy texture, too!
I think the secret to egg salad is really just getting the right balance of richness and tanginess. In my recipe, I add tanginess in the form of lemon juice, dijon mustard, and dill pickles. You should taste the egg salad at the end and adjust the amounts to your own taste. But make sure not to add too much acid otherwise the egg salad could get too runny.
Key Ingredients
Eggs: I used 6 large eggs for this recipe. But for the pictures below, I actually doubled the recipe because I needed to make some for my wife's work lunches as well.
Mayonnaise: I'm using Costco Kirkland brand mayonnaise. Another popular brand I use is Hellman. If you follow this blog, you know it's one of my favorite brands of mayo because it's what the restaurant industry tends to use!
Dill pickles: These add a wonderful crunch and acidity.
Celery: Celery is also added mainly for crunchiness.
Scallions: I think egg salad needs a little bit of onion flavor to taste good. I prefer the earthier taste of scallions than regular onions.
Seasonings: Salt, black pepper, lemon juice, and Dijon mustard.
Instructions
Please note that I doubled the recipe for the images below.
STEP 1: Add the eggs to a pot and fill it with enough water to cover the eggs by 1 inch. Bring to a boil, then cover, turn off the heat, and let the eggs sit for 12 minutes. Transfer to an ice bath.
STEP 2: Peel the eggs and cut them in half.
STEP 3: Scoop the egg yolks into a bowl and chop the whites into small pieces.
STEP 4: Mash the egg yolks with the mayonnaise, salt, black pepper, lemon juice, and Dijon mustard until smooth.
STEP 5: Finally, fold in the egg whites, celery, dill pickles, and parsley. I turned my egg salad into a sandwich:
๐ Recipe
Egg Salad
Ingredients
- 6 large eggs
- ยผ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 ยฝ teaspoons lemon juice
- ยฝ teaspoon black pepper
- ยผ teaspoon salt
- ยผ cup chopped dill pickles
- 1 rib celery (diced)
- 2 scallions (sliced)
- 1 tablespoon chopped parsley
Instructions
- Put the eggs in a medium pot and cover with water by about an inch. Bring to a boil, cover, and turn off the heat. Cook for 12 minutes, then place the eggs in an ice bath for 10 minutes.
- Peel the eggs and cut in half lengthwise. Scoop the egg yolks into a small bowl. Finely chop the egg whites.
- To the bowl of egg yolks, add the mayonnaise, lemon juice, black pepper, and salt. Mash with a fork until smooth.
- Fold in the egg whites, dill pickles, celery, scallions, and parsley. Enjoy!
Candace Filip
The best and only mayonnaise to use is Dukes. Try Dukes and you will never use any other.
Grump
Never had Dukes before.
May
Truly the best egg salad Iโve ever made. Everyone said it was the best theyโve ever eaten.
Grump
Yay, glad everyone liked it ๐
Stephanie Sprigler
Canโt wait to try this, love the dill pickles, small tip, peel the pickles, super easy and solves that rubbery texture pickles can get once sliced, same trick for tuna salad!
Grump
Didn't know that about the pickles- I'll try that next time!