This is the classic egg salad recipe I find myself coming back to again and again. It’s creamy without being heavy, slightly chunky without feeling messy, and seasoned just enough to let the eggs shine. Dijon mustard adds a gentle tang, lemon juice keeps everything bright, and fresh herbs bring the whole salad to life.
Even though egg salad is simple at heart, the real magic is in getting the proportions and texture just right. This version is inspired by that familiar deli-style egg salad we all know—the kind that feels comforting and reliable. It’s the egg salad you expect to see tucked into a sandwich, spooned onto crackers, or served alongside other easy favorites at gatherings.
What really sets this recipe apart is the texture. There’s no over-mashing here. The eggs stay pleasantly chunky, with each ingredient clearly visible and contributing its own bite. It strikes that perfect balance between creamy and structured, so it holds up well whether you’re making a sandwich or serving it as a side.
The flavor is equally well-balanced. Dijon mustard adds depth without overwhelming, while lemon juice gives a subtle freshness that keeps the salad from tasting flat. Crisp red onion provides just enough bite, and the fresh herbs add layers of flavor that make each bite feel intentional and well-rounded.
Another reason this egg salad works so well is its simplicity. There are no surprise ingredients or trendy twists—just familiar flavors done right. That makes it incredibly versatile and easy to pair with just about anything, whether you’re keeping lunch simple or adding it to a larger spread.
At the end of the day, this is an egg salad that tastes like home. Straightforward, comforting, and dependable, it’s the kind of recipe you make once and then keep in your rotation for years because it never lets you down.
Egg Salad Recipe
This is the classic egg salad recipe I find myself coming back to again and again. It’s creamy without being heavy, slightly chunky without feeling messy, and seasoned just enough to let the eggs shine. Dijon mustard adds a gentle tang, lemon juice keeps everything bright, and fresh herbs bring the whole salad to life.
Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper, to taste
Instructions
Step-By-Step Instructions
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Notes
- Make-ahead tip: Hard-boiled eggs can be prepared a day ahead of time and stored in the refrigerator until ready to use.
- Storage tip: Egg salad keeps well in an airtight container in the fridge for 3–4 days. Do not leave it out at room temperature for more than 2 hours, or 1 hour if the weather is warm, as it can spoil more quickly.
- Eggs can crack if cold eggs are placed directly into rapidly boiling water. To prevent this, let the eggs sit at room temperature before boiling, or run them under lukewarm water for a few seconds. Turning off the rolling boil just before adding the eggs can also help.
- Using a skimmer or slotted spoon to gently lower the eggs into the water helps keep them from hitting the bottom of the pot and cracking.
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