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The Ultimate Classic Creamy Egg Salad Recipe

A white bowl filled with creamy, yellow egg salad, garnished generously with chopped green onions and black pepper.
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Make the best egg salad you have ever tasted with this simple, creamy, and perfectly seasoned recipe. It is ideal for sandwiches, picnics, or meal prep.

Ingredients

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  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 cup finely chopped celery
  • 2 tablespoons sweet pickle relish or finely chopped dill pickles
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs and place them in a medium bowl.
  2. Roughly chop the eggs with a fork or knife until you reach your desired texture, leaving some larger chunks for texture.
  3. Add the mayonnaise, yellow mustard, chopped celery, pickle relish, chives, lemon juice, salt, and pepper to the bowl.
  4. Gently mix all ingredients together until just combined. Avoid overmixing to keep the texture chunky.
  5. Taste the mixture and adjust seasoning if needed. Add more salt, pepper, or mustard for flavor.
  6. Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve on toast, crackers, lettuce cups, or as a classic sandwich filling.

Notes

  • For a richer flavor, substitute 1 tablespoon of the mayonnaise with Dijon mustard.
  • If you prefer a Southern Style Egg Salad, add 1/4 teaspoon of paprika to the mixture.
  • For a Keto Egg Salad variation, omit the pickle relish and use finely chopped dill pickles instead, increasing the amount to 3 tablespoons.
  • You can make this ahead; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://devourdish.com/best-creamy-egg-salad-recipe/