The Perfect 5-Ingredient Egg Salad Recipe
A classic, foolproof egg salad recipe that is incredibly creamy, full of flavor, and ready in just 20 minutes. Made with 5 simple ingredients, it's perfect for a quick lunch, sandwiches, or a healthy snack.
Equipment
- Saucepan
- Saucepan
- Knife or Pastry Cutter
Ingredients
- 6 large eggs
- 1/2 cup high-quality mayonnaise
- 1 celery stalk finely diced
- 2 tbsp fresh chives chopped
- 1 tsp Dijon mustard
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
Instructions
- Boil Eggs: Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil, then turn off the heat, cover, and let stand for 10-12 minutes.
- Cool Eggs: Transfer the cooked eggs to a large bowl of ice water and let them cool completely for at least 10 minutes.
- Peel & Chop: Once cooled, peel the eggs and roughly chop them into bite-sized pieces.
- Mix Dressing: In a medium bowl, stir together the mayonnaise, diced celery, chives, Dijon mustard, salt, and pepper until smooth.
- Combine: Gently fold the chopped eggs into the dressing until they are just coated. Do not over-mix.
- Chill & Serve: For best results, cover and refrigerate for at least 30 minutes before serving.
Video
Notes
For the best flavor, let the salad chill for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve on toasted bread, with crackers, or in lettuce cups.