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Easy Egg Salad Recipe

Easy Egg Salad Recipe

Creamy, tangy egg salad with crisp celery and chives—perfect for sandwiches, crackers, or lettuce wraps. Ready in minutes.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 6 large eggs hard-boiled eggs, peeled and chopped
  • 0.33 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsp fresh lemon juice
  • 0.33 cup celery, finely chopped
  • 2 tbsp red onion, finely minced
  • 1 tbsp fresh chives, chopped
  • 1 tbsp sweet pickle relish optional
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper freshly ground
  • 0.25 tsp paprika optional, for a hint of smokiness

Instructions

Preparation Steps

  • Cover eggs with cold water in a saucepan. Bring to a boil, then turn off heat and cover for 12 minutes.
  • Chill eggs in an ice bath until cool. Peel and chop into bite-size pieces.
  • Whisk mayonnaise, Dijon, lemon juice, salt, pepper, and paprika in a mixing bowl.
  • Stir in celery, red onion, chives, and relish until evenly coated.
  • Fold in chopped eggs gently. Taste and adjust seasoning.
  • Serve right away or chill 30 minutes to let flavors meld.

Notes

Swap half the mayo with Greek yogurt for a lighter twist, or add 1/2 tsp curry powder for a curried egg salad. Serve on toasted sourdough, tucked into croissants, or in lettuce cups. Store covered in the fridge for up to 3 days.
This recipe is an original creation inspired by classic Easy Egg Salad Recipe flavors. All ingredient ratios and instructions are independently developed.