Egg Salad Recipe with the Best Dressing

This egg salad recipe is creamy, flavorful, and easy to make with simple ingredients. Perfect for sandwiches, wraps, or lettuce cups, it combines hard-boiled eggs, fresh herbs, and a tangy dressing for a quick lunch, meal prep, or picnic favorite.

Ingredients

For the Salad

• 8 hard-boiled eggs
• 2 tablespoons celery, finely chopped
• 3 tablespoons red onion, finely chopped
• 3 tablespoons fresh dill, chopped
• 3 tablespoons chives, chopped

For the Dressing

• ⅓ cup mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 garlic clove, minced

Instructions

1. Prepare the eggs – Boil the eggs until hard-cooked, then cool them completely. Peel and chop into bite-sized pieces (chunky works best) and place in a mixing bowl.
2. Add vegetables and herbs – Stir in the celery, red onion, dill, and chives.
3. Make the dressing – In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and garlic.
4. Combine – Pour the dressing over the egg mixture and gently stir until everything is evenly coated.
5. Serve – Chill for 15–20 minutes for best flavor, or serve immediately.

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Why You’ll Love This Recipe

• Creamy, fresh, and packed with flavor.
• Quick and easy with minimal ingredients.
• Perfect for lunch, picnics, or meal prep.
• Balanced with herbs and spices for a light yet filling dish.

Tips

• Perfect eggs: To avoid a green ring, don’t overcook the eggs. Let them sit in hot water for 10–12 minutes, then cool in ice water.
• Chop evenly: Keep egg pieces uniform for the best texture.
• Chill before serving: This helps the flavors blend together.
• Adjust seasoning: Taste after mixing and add extra salt, pepper, or lemon juice if needed.

Variations and Substitutions

• Greek yogurt option: Swap part of the mayo with Greek yogurt for a lighter version.
• Add crunch: Mix in diced pickles, cucumbers, or bell peppers.
• Extra flavor: A pinch of curry powder or smoked paprika adds a twist.
• Low-carb: Serve in lettuce wraps instead of bread.

FAQs

How long does egg salad last?
Stored in an airtight container, egg salad will keep in the fridge for up to 3 days.

Can I make it ahead of time?
Yes. Prepare the salad the day before and keep it chilled until ready to serve.

Can I use Miracle Whip instead of mayonnaise?
Yes, but it will make the salad sweeter and tangier. Adjust lemon juice accordingly.

Serving Suggestions

• Spread on toasted bread for a classic egg salad sandwich.
• Serve with crackers or pita chips as a dip.
• Spoon into lettuce cups for a low-carb meal.
• Add to croissants for a café-style lunch.