Go Back
Bowl of creamy egg salad with fresh herbs and spices

Creamy Egg Salad

This Creamy Egg Salad is rich, soft, and fresh, perfect for a quick lunch or snack. It features the bright flavors of lemon and mustard.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 2 servings
Course: lunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Egg Salad Ingredients
  • 4 large hard boiled eggs Older eggs peel better.
  • 2-3 tablespoons mayonnaise Start with less and add more to achieve desired creaminess.
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice or vinegar Adds brightness to the flavor.
  • to taste salt
  • to taste pepper
  • optional chopped celery or chives For added crunch.

Method
 

Cooking Eggs
  1. Place eggs in a pot and cover with cold water.
  2. Bring to a boil, then lower heat and cook for 9 to 12 minutes.
  3. Cool eggs in ice water, then peel and chop.
Preparing the Salad
  1. In a bowl, add 3 to 4 chopped eggs, mayonnaise, mustard, lemon juice or vinegar, salt, and pepper.
  2. Add chopped celery or chives for crunch if desired.
  3. Stir gently until smooth but still slightly chunky.
  4. Taste and adjust salt or lemon as needed.
  5. Chill for 10 to 30 minutes for best flavor or serve immediately.

Notes

Store the salad in a sealed container in the fridge for up to 3 to 4 days. For a healthier alternative, use Greek yogurt or mashed avocado instead of mayonnaise.