Eggs, mayonnaise, celery, onion, Dijon mustard, lemon juice, and fresh parsley.
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I didn’t grow up dreaming about egg salad. No one does, right? It’s just… there. It shows up at picnics, in lunchboxes, sometimes wrapped in wax paper like it’s doing you a favor. For years, I thought egg salad was fine. Useful. Dependable. Kind of boring.
Then one afternoon — and this is very specific — I was home, hungry, slightly cranky, and absolutely not in the mood to cook. The fridge had eggs. Already boiled, which felt like a small miracle. And suddenly egg salad felt inevitable.
But this time, I slowed down. Just a little. I added Dijon instead of yellow mustard. A squeeze of lemon because the day felt heavy and I wanted something brighter. Fresh parsley because I had it and didn’t want it to wilt into sadness in the crisper drawer.
I took a bite and thought, Wait… why is this actually good?
Not just good-for-egg-salad good. Like genuinely satisfying. Creamy but not heavy. Fresh but still comforting. And that’s when The Best Egg Salad became my egg salad. The one I stopped tweaking because it didn’t need fixing.
Now it’s the version I make when I don’t want to think. Or when I do want to feel taken care of. Which, honestly, is most days.
Why you’ll Love this The Best Egg Salad?
I’m hesitant to declare anything “the best” because food is personal. What I love, you might side-eye. But this egg salad? It hits a balance that a lot of versions miss.
The eggs aren’t mashed into oblivion. You still know you’re eating eggs. The celery adds crunch without stealing the spotlight. The onion is there, but quietly — like background music instead of a siren. And the lemon juice? That’s the thing people can’t quite place. It lifts everything without making the egg salad taste lemony.
What makes The Best Egg Salad stand out is that it doesn’t try to be clever. It’s not reinventing anything. It’s just paying attention. And sometimes, that’s enough.
Ingredient Notes
Before you grab a bowl, a few real-life thoughts.
- Mayonnaise – Start with less than you think you need. You can always add more. You cannot un-mayo a bowl. I’ve tried.
- Celery – Chop it fine. Big chunks turn egg salad into a crunch obstacle course.
- Onion – Minced is non-negotiable for me. I want flavor, not a surprise bite that lingers all afternoon.
- Dijon Mustard – It adds depth without screaming “mustard.” Yellow works if that’s your thing, but Dijon feels calmer.
- Lemon Juice – This is what keeps the egg salad from tasting flat. Don’t skip it unless you absolutely have to.
- Eggs – Coarsely chopped is the sweet spot. Not mashed. Not chunky. Somewhere imperfect and human.
How to Make The Best Egg Salad?
- I start by mixing the mayonnaise, celery, onion, parsley, Dijon mustard, and lemon juice in a large bowl. I stir until it looks creamy and cohesive, then I pause. I taste it. This part matters. Sometimes it needs a pinch more salt. Sometimes a tiny splash more lemon. Trust your mouth.
- Then I gently fold in the chopped eggs. And when I say gently, I mean it. This isn’t mashed potatoes. You’re coating the eggs, not disciplining them. I season with salt and freshly ground black pepper — usually about ½ teaspoon salt and ¼ teaspoon pepper, give or take.
That’s it. No chilling required. No extra steps. Just egg salad that actually tastes like something.
Storage Options
The Best Egg Salad keeps well in the fridge for up to three days in an airtight container. It actually tastes better after a little rest, like it’s had time to think about itself.
Before serving leftovers, I give it a quick stir. Sometimes I add a tiny squeeze of lemon to wake it up. Freezing? No. Egg salad and freezers do not get along. Let’s not force that relationship.
Variations & Substitutions
This egg salad is flexible. Here are a few ways I’ve played with it:
- Add fresh dill or chives for a different herb vibe.
- Swap half the mayo for Greek yogurt if you want it lighter (it’s still good, just different).
- Stir in chopped pickles or relish for that classic deli feel.
- Sprinkle in smoked paprika if you want a little warmth.
- Use mashed avocado instead of mayo for a totally different, still comforting version.
None of these ruin The Best Egg Salad. They just make it yours.
What to Serve With The Best Egg Salad?
This egg salad doesn’t need much. Soft sandwich bread, toasted sourdough, crackers, or lettuce cups all work. Pair it with fruit, chips, or a simple green salad and lunch is done.
It’s also perfect for picnics, brunch tables, or those moments when you need to bring something but don’t want to overthink it. Quietly reliable food is underrated.
FAQ
Can I make this ahead of time?
Yes. And I kind of recommend it.
How do I keep it from getting watery?
Cool your eggs completely and don’t overdo the mayo at the start.
Is this good for meal prep?
For a few days, absolutely.
Can I skip the mustard?
You can. It’ll still be good — just a little less interesting.
So now I’m curious. When you make The Best Egg Salad, are you piling it onto a sandwich… scooping it with crackers… or eating it straight from the bowl while pretending you’re “just tasting”?
No judgment here.
Can’t wait to hear what you think.
The Best Egg Salad
Ingredients
- ½ cup mayonnaise or to taste
- 1 celery rib finely chopped
- 3 tablespoons minced onion
- 2 tablespoons minced fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 12 hard-boiled eggs coarsely chopped
- Salt and freshly ground black pepper to taste
- Bread, crackers, or lettuce leaves for serving
Instructions
Prepare the Dressing
- In a large mixing bowl, combine the mayonnaise, chopped celery, minced onion, parsley, Dijon mustard, and lemon juice. Stir until the mixture is smooth and evenly blended.
Incorporate the Eggs
- Gently fold the chopped hard-boiled eggs into the dressing mixture, taking care not to overmix so the eggs retain their texture.
Season and Serve
- Season the egg salad with salt and freshly ground black pepper to taste. Mix lightly to distribute the seasoning evenly. Serve immediately on bread, toast, crackers, or lettuce leaves, as desired.
Notes
