Ultimately Creamy Egg Salad Recipe
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I’ve been making this egg salad for years, and my method of mashing the yolks into mayo with seasonings makes it incredibly creamy. Folding in the chopped whites at the end gives it the perfect texture and balance. It’s rich, smooth, and the kind of egg salad you’ll want again and again.
I’ve been making this egg salad recipe for as long as I can remember, and it’s always a hit — probably because of my little trick with the yolks. I separate the yolks and mash them into the mayo with just the right seasonings, which makes the salad unbelievably creamy and rich without being heavy. The whites get chopped and folded in at the end, giving it a perfect balance of texture and flavor.
What I love most about this egg salad is how versatile it is. Spoon it onto toasted bread for a classic sandwich, pile it onto crackers for a quick snack, or even serve it over a bed of greens for a light lunch. Adding a sprinkle of fresh herbs like chives or dill takes it to the next level and gives it a bright, fresh finish.
It’s the kind of recipe that feels like home in every bite — comforting, simple, and endlessly adaptable. Once you try my method, you’ll never go back to ordinary egg salad again.
Make-ahead and store
Make-Ahead Instructions:
You can prepare the egg salad up to a day in advance. Mix the yolks with mayo and seasonings, fold in the whites, then cover tightly and refrigerate until ready to serve.
Storage Instructions:
Store in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving to refresh the texture. Avoid freezing, as the mayo can separate and change the texture.
Ultimately Creamy Egg Salad Recipe
Ingredients
- 8 large eggs
- ½ cup mayonnaise (can be light – see notes)
- 1 tablespoon pickle juice (see notes)
- 2 teaspoons dry mustard (or dijon mustard)
- 1 medium celery stalk (finely diced)
- 2 green onions (finely minced)
- ¼ teaspoon EACH: salt and pepper
Make it a sandwich
- 8 slices sandwich bread
- 4 tablespoons butter (at room temperature)
- 8 leaves butter lettuce
Instructions
- Place the eggs in a medium-sized pot and cover with 1 inch of water. Bring the pot to a boil over high heat for 1 minute, then remove the pot from the heat and let it rest, covered, for 10 minutes.8 large eggs
- Drain the pot then cover the eggs with cold water, changing the water a few times to cool down the eggs. When the eggs are cool enough to handle, remove their peels then rinse them under running water to make sure all the peel is off.
- Cut the eggs in half, then scoop out the yolks and place them into a large bowl. Finely mince the egg whites.
- Add the mayonnaise, pickle juice, Dijon mustard, celery, green onions, salt, and pepper to the bowl with the egg yolks and mix well. Stir in the minced egg whites.½ cup mayonnaise, 2 teaspoons dry mustard, 1 tablespoon pickle juice, 1 medium celery stalk, 2 green onions, ¼ teaspoon EACH: salt and pepper
- Butter the bread and place 2 butter lettuce leaves on four of the slices, top with the egg salad, and put another slice of bread on top.8 slices sandwich bread, 4 tablespoons butter, 8 leaves butter lettuce
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Four more sandwich recipes to try
For more inspiration, check out all of my sandwich recipes!
