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The Ultimate Creamy Classic Egg Salad Recipe

A close-up of creamy, yellow egg salad mixed with green celery and topped with fresh dill, served in a white bowl.
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Make the best creamy egg salad using simple ingredients. This recipe balances tanginess and texture, perfect for sandwiches, light lunches, or meal prep.

Ingredients

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  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (full-fat recommended for creaminess)
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh dill or chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Peel the hard-boiled eggs. Place them in a large bowl.
  2. Roughly chop the eggs into medium pieces. For a creamier texture, mash some of the eggs with a fork until smooth, leaving some chunks for texture.
  3. In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, Dijon mustard, lemon juice, salt, and pepper until smooth.
  4. Pour the dressing mixture over the chopped eggs.
  5. Add the finely chopped celery and fresh dill or chives to the bowl.
  6. Gently fold all ingredients together until just combined. Avoid overmixing to keep some texture.
  7. Taste the mixture and adjust salt, pepper, or lemon juice as needed for your preference.
  8. Cover the bowl and chill the egg salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For the creamiest texture, use a ratio of 1 part dressing to 4 parts egg, and mash about one-third of the eggs completely before mixing.
  • To achieve the perfect hard-boiled egg, cool them immediately in ice water after boiling to stop the cooking process and make peeling easier.
  • This egg salad stores well for meal prep and tastes better the day after it is made.

Nutrition

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