The Best Egg Salad Recipe

I’m convinced this is the egg salad everyone secretly hopes shows up at lunch, creamy, fresh, and packed with classic flavor. It’s the kind of simple recipe that makes leftover hard-boiled eggs feel like the best thing in the fridge.

I’m obsessed with this egg salad because it tastes like the classic deli version I always want, but fresher, brighter, and way less heavy. The eggs make it rich and satisfying, while Dijon mustard gives it that little tangy kick I keep coming back for.

I love it piled onto toast, tucked into lettuce cups, or eaten straight from the bowl when lunch needs to happen fast. And honestly, the texture is the best part.

Creamy, a little chunky, never bland. But what I really adore is how simple it feels without tasting boring.

The kind of lunch I crave on repeat.

Ingredients

• Hard-boiled eggs make it hearty, creamy, and packed with easy protein.
• Mayonnaise brings that classic rich texture you expect in egg salad.
• Greek yogurt lightens things up without making it taste “diet.

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• Dijon mustard adds a little zip, so it’s not flat or boring.
• Fresh lemon juice wakes everything up with a clean, bright bite.
• Celery gives it crunch, which honestly makes every spoonful better.
• Red onion or scallions add sharpness, but not too much drama.
• Chives or parsley make it taste fresher, like you tried a little.
• Kosher salt pulls the flavors together.

  Basically, don’t skip it.

• Black pepper adds a tiny kick and keeps things from feeling bland.
• Plus, paprika gives color and a smoky little finish if you’re into it.

Ingredient Quantities

• 8 large eggs, hard boiled and cooled
• 1/3 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion or scallions
• 2 tablespoons chopped fresh chives or parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon smoked paprika or regular paprika, optional

How to Make this

1. Peel the hard boiled eggs and pat dry.

2. Coarsely chop 6 of the eggs and finely chop the remaining 2, reserving a few small pieces for garnish if you like.

3. In a medium bowl whisk together 1/3 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice until smooth.

4. Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon smoked or regular paprika if using.

5. Add the chopped eggs to the dressing and gently fold to combine, mashing some of the yolks with the back of a fork to reach your desired creaminess.

6. Fold in 2 tablespoons finely chopped celery, 2 tablespoons finely chopped red onion or scallions, and 2 tablespoons chopped fresh chives or parsley.

7. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

8. Cover and chill for at least 30 minutes to let flavors meld, or serve immediately for a slightly higher contrast in texture.

9. Serve on bread, toast, crackers, or over a bed of greens, garnishing with reserved egg pieces and a sprinkle of paprika if desired.

Equipment Needed

1. Medium saucepan with lid (for boiling eggs)
2. Medium mixing bowl
3. Whisk
4. Fork for mashing and folding
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Rubber spatula or spoon for folding and serving

FAQ

The Best Egg Salad Recipe Substitutions and Variations

• Mayonnaise:
  • Avocado oil mayo for a lighter, heartier flavor
  • Mashed avocado for a creamy, fresher result
  • Greek yogurt (use less if already in recipe) for tang and fewer calories
• Plain Greek yogurt:
  • Sour cream for a similar tang and richness
  • Crème fraîche for a luxuriously creamy texture
  • Blended cottage cheese for protein with a smooth finish
• Dijon mustard:
  • Whole grain mustard for texture and mild bite
  • Yellow mustard for milder, more familiar flavor
  • Prepared horseradish (small amount) for extra heat
• Finely chopped celery:
  • Chopped dill pickle or cornichon for tang and crunch
  • Fennel bulb for a subtle licorice note and crispness
  • Jicama or cucumber for a neutral, crunchy swap

Pro Tips

– Use older eggs for easier peeling. Bring eggs to room temperature before cracking, then tap and roll gently to loosen the shell and peel under running water for the cleanest results.

– For the creamiest filling, mash the yolks with a fork first, then fold in the whites. If you like extra silkiness, whisk the mayo and yogurt until perfectly smooth and add a splash more yogurt or lemon juice if it feels too thick.

– Keep some texture contrast. Chop most eggs coarsely but leave a few slightly larger white pieces or add a tablespoon of toasted chopped nuts or crisp celery for crunch so every bite is interesting.

– Make it ahead for better flavor. Chill at least 30 minutes up to a day. Before serving, taste and brighten with a squeeze of lemon or a pinch more salt so the flavors snap back after refrigeration.