The Best Egg Salad Recipe: Creamy, Flavorful, and Absolutely Perfect

Place the eggs in a single layer in a saucepan. Cover them with cold water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once it boils, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
Transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes. This stops the cooking process and makes peeling easier.
Peel the eggs once they’re cool to the touch.

Slice the peeled eggs into small chunks. For a creamier texture, mash some of the yolks with a fork.
Place the chopped eggs in a large mixing bowl.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and vinegar (if using).
Season the dressing with salt and pepper to taste.

Add the diced celery, red onion, and fresh herbs (if using) to the bowl with the eggs.
Pour the dressing over the egg mixture and gently stir until everything is evenly coated.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.

For the best flavor, cover the egg salad and refrigerate it for at least 30 minutes before serving.
Serve chilled as a sandwich filling, on crackers, in lettuce wraps, or simply with a spoon!

Perfectly Cooked Eggs: Overcooked eggs can lead to a sulfuric smell. Follow the boiling method for consistently tender eggs.
Creamy Texture: Adjust the mayo to your preference—more for creaminess, less for a lighter version.
Add Some Heat: Sprinkle in a pinch of cayenne or chili flakes for a spicy twist.
Mix-Ins for Variety: Try adding diced pickles, capers, or crumbled bacon for a unique flavor boost.
Make Ahead: Egg salad tastes even better the next day as the flavors meld together.