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–+ servings
Open-faced egg salad sandwich with lettuce on whole grain bread, placed on a wooden board. A bowl of egg salad and lettuce leaves are nearby.

Ultimately Creamy Egg Salad Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
I’ve perfected this egg salad over the years, and blending the yolks with mayo and seasonings creates an ultra-creamy base. Gently folding in the chopped whites gives it just the right texture. The result is a smooth, flavorful egg salad you’ll keep coming back to.

Ingredients

Make it a sandwich

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
    A stainless steel saucepan containing eight brown eggs sits on a beige textured surface.
  • 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.
    Seven peeled hard-boiled eggs are arranged on a wooden cutting board.
  • Cut the eggs in half, then scoop out the yolks and place them into a large bowl. Finely mince the egg whites.
    Chopped egg whites on a wooden cutting board, whole egg yolks in a glass bowl, and a knife beside them.
  • 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
    A glass bowl filled with egg salad mixture, featuring chopped eggs and mayonnaise, placed on a light-colored surface.
  • 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
    An open-faced egg salad sandwich on whole grain bread with a lettuce leaf on a wooden board, surrounded by a bowl of egg salad, mayonnaise, and seasonings.

Notes

Pickle juice: I love using the juice in a jar of dill pickles to add a slight acidity to my egg salad, but lemon juice or white wine vinegar will also work. If using lemon juice or vinegar, only use one teaspoon. For a spicy kick, use Tabasco sauce. 
Mayonnaise: I like creamy egg salad, which is why I use ½ cup of mayo in my recipe. If you prefer less, start with ¼ cup and add more to taste. 
Serving: 1 sandwich, Calories: 478kcal, Carbohydrates: 29g, Protein: 18g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 408mg, Sodium: 891mg, Potassium: 291mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1911IU, Vitamin C: 1mg, Calcium: 180mg, Iron: 4mg