Egg Salad Recipe

Hard boil the eggs

Place 6 large eggs in a single layer in a medium saucepan and add enough cold water to cover the eggs by about 1 inch (2.5 cm). Bring the water to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for firm-yolked eggs. After 10 minutes, transfer eggs to an ice bath (bowl of ice water) for at least 5 minutes to stop cooking and make peeling easier.

Peel and chop eggs

Tap each cooled egg gently on a hard surface and roll to crack the shell; peel under running water if needed. Pat eggs dry and roughly chop: reserve about one-third of the eggs chopped coarsely for texture and mash the remaining two-thirds with a fork to create a mix of creamy and chunky pieces.

Prepare mix-ins

While eggs are cooling, finely dice 1/2 cup celery and finely mince 2 tablespoons red onion. Chop 2 tablespoons fresh chives. Measure 2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Combine ingredients

In a medium mixing bowl, add 1 cup mayonnaise, the mustards, lemon juice, and sweet pickle relish. Stir until smooth. Add the chopped and mashed eggs, diced celery, minced red onion, and chopped chives. Gently fold everything together until evenly coated, taking care not to over-mash — you want a mix of creamy and slightly chunky egg pieces.

Adjust seasoning

Taste the egg salad and adjust salt and pepper as needed. If you prefer brighter flavor, add up to an additional 1/2 teaspoon lemon juice. For a tangier result, stir in up to 1 tablespoon more Dijon or a splash of pickle juice. If the mixture is too thick, thin with 1–2 teaspoons of water or milk, stirring to reach desired consistency.

Chill (optional but recommended)

Cover the bowl with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 30 minutes to allow flavors to meld. The salad can be served immediately if short on time.

Finish and garnish

Just before serving, give the egg salad a final stir. Sprinkle 1/4 teaspoon smoked paprika on top if using and an extra pinch of chopped chives for color.

For sandwiches: Toast 2 slices of bread per sandwich if desired. Place a lettuce leaf on one slice, spoon about 3/4 cup egg salad onto the lettuce, top with the second slice of bread, and cut in half. This recipe makes about 4 sandwiches (8 slices).

For croissant or crackers: Split croissants and fill each with about 1/2 to 3/4 cup egg salad. For a party, serve on crackers or small toast rounds, topping each with a small dollop (about 1 tablespoon) and garnish with a tiny sprinkle of chives or paprika.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving. Do not freeze.