There’s something absolutely timeless about a perfectly made egg salad—it’s the kind of dish that feels effortlessly elegant yet incredibly simple. This masters egg salad recipe is my go-to for lunch gatherings, ladies’ luncheons, and those days when you need something satisfying but light. The secret to the BEST egg salad isn’t just about boiling eggs; it’s about understanding the balance of creamy, tangy, and fresh flavors that make every single bite absolutely irresistible.
I’ve been making egg salad for years, and I’ve learned that the magic lies in a few key details. First, you need eggs that are cooked to absolute perfection—not overdone with that chalky gray yolk, but perfectly set with a beautiful golden center. Then comes the technique of binding everything together with just the right amount of mayo, a touch of Dijon mustard for sophistication, and fresh herbs that brighten the entire dish. This isn’t your grandmother’s basic egg salad—well, actually, it might be if your grandmother was a culinary genius!
What makes this recipe truly special is the combination of textures and flavors. We’re talking silky mayo, crisp celery, sharp red onion, and that wonderful tang from a splash of lemon juice. Some people add pickle relish, and honestly, that’s lovely too, but I prefer to keep mine pure and let each ingredient shine. You could even serve this alongside pickled red onions for an extra pop of flavor and color.
This recipe is perfect for so many occasions. Serve it on toasted bread for a classic sandwich, pile it onto butter lettuce leaves for a low-carb option, or enjoy it with crackers at a party. It’s also wonderful as a filling for deviled eggs or served alongside other salads like chickpea salad for a complete meal. The beauty of egg salad is its versatility—it’s comfort food that feels refined, and it comes together in just minutes once your eggs are cooked.
I love making this for meal prep because it keeps beautifully in the refrigerator for several days. It’s also the perfect recipe to have in your back pocket when you’re entertaining or need to contribute something to a potluck. Everyone always asks for the recipe, and when I tell them it’s just quality ingredients prepared with care, they’re often surprised at how simple yet sophisticated it really is. This masters egg salad recipe has become a staple in my kitchen, and I’m thrilled to share it with you today.
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise, preferably Duke’s or Hellmann’s
- 2 tablespoons Dijon mustard
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper for subtle heat
- 1 tablespoon sweet pickle relish, optional
- Crusty bread or lettuce leaves for serving
Instructions
- Bring a large pot of water to a rolling boil over high heat. Gently lower your 8 large eggs into the water using a spoon to avoid cracking them.
- Set a timer for exactly 12 minutes. This timing will give you perfectly cooked eggs with set whites and creamy golden yolks—not chalky or rubbery.
- While the eggs cook, prepare an ice bath by filling a large bowl with ice water. This is crucial for stopping the cooking process immediately and ensuring perfectly tender yolks.
- When the timer sounds, carefully transfer the eggs to the ice bath using a slotted spoon. Let them sit in the ice water for at least 5 minutes to cool completely.
- Once cooled, gently tap each egg all over to create cracks in the shell, then roll gently on the counter to loosen the shell.
- Peel the eggs under cool running water, starting from the wider end where the air pocket is. This makes peeling so much easier and prevents those frustrating chunks of white coming away.
- Pat the peeled eggs dry with paper towels, then chop them into roughly 1/4-inch pieces. Don’t make them too small—you want nice, visible pieces of egg in the final salad.
- In a large mixing bowl, whisk together the mayonnaise and Dijon mustard until completely combined and smooth.
- Add the chopped eggs to the mayo mixture and gently fold together, being careful not to mash the eggs too much.
- Fold in the diced celery, red onion, fresh chives, fresh dill, and fresh tarragon, combining gently but thoroughly.
- Squeeze the fresh lemon juice over the mixture and sprinkle with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper.
- Taste and adjust seasonings as needed—you may want a bit more lemon juice, salt, or herbs depending on your preference.
- If using sweet pickle relish for a slightly sweeter version, fold it in now and stir gently to combine.
- Cover and refrigerate for at least 30 minutes before serving, which allows all the flavors to meld beautifully together.
- Serve on toasted crusty bread, butter lettuce leaves, or crackers, garnished with extra fresh herbs if desired.
Pro Tips
- The quality of your mayonnaise truly matters in this recipe. Duke’s mayo creates a richer, tangier egg salad, while Hellmann’s is classic and reliable. Avoid store-brand mayo if possible—the difference is noticeable.
- Don’t skip the ice bath after boiling. It immediately stops the cooking process and prevents that unappetizing gray-green ring around the yolk. This is what separates a good egg salad from a truly exceptional one.
- Fresh herbs make all the difference. I use a combination of dill, tarragon, and chives, but you can adjust based on what you have available. Parsley is a lovely addition too.
- The red onion adds beautiful color and a sharp bite, but if you prefer a milder flavor, you can briefly soak the diced onion in cold water for 5 minutes to mellow it out.
- This egg salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. Make it the day before serving for even better flavor development.
- For a creamier egg salad, add an extra tablespoon of mayo. For a lighter version, substitute some of the mayo with Greek yogurt.
- This recipe is easily doubled if you’re feeding a crowd or want leftovers for the week. The ingredient ratios scale beautifully.
- Serving suggestions are endless: classic sandwiches on soft white bread, open-faced on rye, lettuce wraps, stuffed in avocado halves, or as a filling for tomato boats.
- You can make hard-boiled eggs up to a week in advance and store them in the refrigerator, then assemble the salad when you’re ready to serve.
- For a twist, try adding a small amount of crispy bacon bits, chopped roasted red peppers, or even a touch of sriracha for heat.
Pingback: How to Make Delicious Asian Lettuce Wraps Recipe! – Simple Recipe Finder
Pingback: How to make the BEST Slow Cooker Mac and Cheese Recipe! – Simple Recipe Finder