Dinner

Creamy Egg Salad Recipe

ByLana Polati January 22, 2026January 22, 2026

Introduction

Egg salad is a classic, creamy, and flavorful dish perfect for sandwiches or a light meal. This recipe combines hard-boiled eggs with a tangy dressing and subtle spices to create a satisfying and easy-to-make salad that the whole family will enjoy.

A close-up view of a thick egg salad sandwich cut in half and stacked, showing two layers of soft, light beige bread with a fluffy texture. Between the bread layers is a chunky, creamy yellow egg salad mixed with small pale yellow egg pieces and light green bits, possibly celery or pickles, adding texture. A few pieces of fresh green lettuce peek out at the bottom layer, adding brightness. The sandwich sits on a white marbled surface with out-of-focus ripe red tomatoes in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 hard-boiled eggs
3/4 cup light mayonnaise (or full fat)
1 celery stalk, diced small
1 teaspoon dill weed
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions

Step 1: Place eggs in a single layer in a saucepan and cover with water. Bring to a rolling boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes.
Step 2: Transfer eggs to a bowl of ice water and chill for 5 minutes. Peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside.
Step 3: In a small bowl, whisk together the egg yolks, mayonnaise, diced celery, dill weed, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until smooth and creamy. Taste and adjust seasonings if needed.
Step 4: Gently fold the chopped egg whites into the yolk mixture. Serve the egg salad on buns with lettuce and sliced tomatoes, or enjoy it on its own.

Tips & Variations

For added crunch, try mixing in chopped pickles or green onions.
Swap the mayonnaise for Greek yogurt for a lighter version with a tangy twist.
Add a pinch of curry powder for a subtle, warming flavor.
Use smoked paprika instead of regular paprika to introduce a smoky note.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and consume within this time for best freshness. Avoid freezing as the texture may change.

How to Serve

A close-up of a sandwich cut in half and stacked, showing two thick layers of pale yellow egg salad mixed with small white egg pieces and hints of green celery and lettuce inside soft white sandwich bread slices that have a light golden crust. The bottom sandwich half rests on a smooth white marbled surface with a blurred bright orange tomato in the background, giving a fresh look. The egg salad filling is creamy with a slightly chunky texture, visible between the soft bread slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg salad in advance?

Yes, egg salad can be made a few hours or even a day ahead. Keep it refrigerated in a sealed container to maintain freshness and flavor.

How do I peel hard-boiled eggs easily?

Placing eggs in ice water immediately after boiling helps the shells separate easily for peeling. Also, cracking the shell all over and peeling under running water can speed up the process.