Name: Egg Salad
Prep time: 5 min
Cook time: PT-488179H58M11S
Total time: 5 min
Cuisine: American
Ingredients: For the Egg Salad:; 10 hard-boiled eggs; ½ cup mayonnaise; 2 to 4 tbsp pickle relish or diced pickles (optional); 2 tsp yellow mustard; 1 tbsp fresh dill (or 1 tsp dried dill); 1 ½ tbsp fresh chives (or 1 tbsp dried chives); ½ tsp salt; ¼ tsp pepper

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Why You’ll Love This Recipe

This Egg Salad is a quick, creamy, and flavorful dish that’s perfect for any meal of the day. With hard-boiled eggs, mayonnaise, tangy mustard, and fresh herbs, it’s a classic favorite that’s incredibly easy to make. The optional pickle relish or diced pickles add a delightful crunch and slight tang, making this egg salad irresistibly tasty. It’s perfect on its own, in a sandwich, or paired with crackers for a simple and satisfying snack or meal.

Ingredients

10 hard-boiled eggs
½ cup mayonnaise
2 to 4 tbsp pickle relish or diced pickles (optional)
2 tsp yellow mustard
1 tbsp fresh dill (or 1 tsp dried dill)
1 ½ tbsp fresh chives (or 1 tbsp dried chives)
½ tsp salt
¼ tsp pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Eggs:

Gently peel the hard-boiled eggs and dice them into small pieces.

Combine Ingredients:

Place the diced eggs in a medium bowl.
Add the mayonnaise, pickle relish (if using), mustard, fresh dill, fresh chives, salt, and pepper.
Stir gently to combine until the mixture is well mixed.

Taste and Adjust:

Taste the egg salad and adjust the seasoning if needed, adding more salt, pepper, or relish to suit your taste.

Serve:

Garnish with extra dill or chives if desired. Serve with crackers, in a sandwich, or just by itself.

Servings and Timing

Servings: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Calories: 386 kcal per serving

Variations

Add Veggies: Add finely chopped celery or red onion for extra crunch and flavor.
Spicy Version: Mix in some hot sauce or a pinch of cayenne pepper for a spicy kick.
Avocado: Mash in a ripe avocado for a creamier texture and added richness.

Storage

Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days. It makes for great meal prep!

FAQs

Can I use Greek yogurt instead of mayonnaise?

Yes, you can swap mayonnaise for Greek yogurt to reduce the fat content and add a tangy flavor.

Can I make this recipe ahead of time?

Absolutely! Egg salad actually tastes better after sitting in the fridge for a few hours, allowing the flavors to meld together.

Can I freeze egg salad?

Egg salad is not ideal for freezing, as the texture can change once thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

Can I make this egg salad without mustard?

Yes, you can skip the mustard if you prefer a milder flavor. You could also use a different type of mustard, like Dijon, for a unique twist.

Conclusion

This Egg Salad is the perfect balance of creamy, tangy, and fresh, with the option to customize it with your favorite add-ins. Whether served in a sandwich, on a bed of greens, or with crackers, it’s a quick and easy meal that never goes out of style. Simple, satisfying, and delicious—this egg salad will quickly become a staple in your recipe rotation!