Classic Egg Salad
This creamy egg salad blends tender hard-boiled eggs with crisp celery, fresh herbs, and a tangy Dijon-lemon dressing. Perfect for sandwiches, lettuce wraps, or served alongside crackers—easy to make and endlessly versatile.
Ingredients
For the Salad
- 8 hard-boiled eggs
- 2 Tbsp celery finely chopped
- 3 Tbsp red onion finely chopped
- 3 Tbsp dill chopped
- 3 Tbsp chives chopped
For the Dressing
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove minced
Instructions
- Peel and chop the eggs, then place in a bowl.
- Add celery, onion, dill, and chives.
- Mix dressing ingredients in a separate bowl.
- Pour dressing over the salad and gently fold to combine.
- Chill before serving or enjoy right away.
- See full steps with tips & photos → https://mischacrossing.com/egg-salad-recipe/
Notes
- Use Greek yogurt in place of half the mayo for a lighter version.
- Swap dill and chives for tarragon or parsley for a different herb profile.
- Add a pinch of crushed red pepper for a subtle kick.
- Store leftover egg salad in an airtight container in the fridge for up to 3 days.