Egg Salad Recipe with the Best Dressing
This Egg Salad Recipe with the Best Dressing is creamy, tangy, and perfectly seasoned. Made with perfectly cooked hard-boiled eggs and a rich, balanced dressing of mayo, Dijon, and lemon juice, this easy egg salad is ideal for sandwiches, wraps, picnics, and meal prep.
Ingredients
- Main Ingredients
- 8 large eggs
- 2 tablespoons finely diced celery
- 1 tablespoon finely diced red onion
- The Best Dressing
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon sugar optional, balances flavor
- 1 teaspoon fresh chopped chives optional
Instructions
- Cook the Eggs Perfectly
- Place eggs in a saucepan in a single layer.
- Cover with cold water (about 1 inch above eggs).
- Bring to a boil over medium-high heat.
- Once boiling, cover and remove from heat.
- Let sit 10–12 minutes.
- Transfer immediately to an ice bath for 5–10 minutes.
- Peel once cooled.
- Prepare the Egg Salad
- Chop peeled eggs into small pieces.
- Place in a mixing bowl with celery and red onion.
- Make the Dressing
- In a separate bowl, whisk mayonnaise, Dijon mustard, lemon juice, salt, pepper, paprika, and sugar.
- Taste and adjust seasoning if needed.
- Combine
- Gently fold dressing into chopped eggs.
- Mix just until combined — do not overmix.
- Chill
- Refrigerate at least 30 minutes before serving for best flavor.
Notes
- Avoid overcooking eggs to prevent green yolks and rubbery texture.
- Chill before serving to enhance flavor.
- If too thick, add a teaspoon of mayo.
- If too loose, add more chopped egg.
- Store refrigerated up to 3 days. Do not freeze.