I make this egg salad with one surprising twist, and it always disappears fast at barbecues. Creamy, tangy, and just a little unexpected, it is the side dish everyone asks about.

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I’m obsessed with this Deluxe Classic Egg Salad because it’s creamy, tangy, and just punchy enough to keep me going back for another scoop. I love how the hard boiled eggs stay rich and satisfying, while Dijon mustard gives it that little sharp kick I crave.

But the real reason I keep making it? It fits everywhere.

Piled onto sandwich bread, scooped with crackers, or parked next to grilled burgers at a barbecue. No fuss.

Big flavor. And honestly, I never get tired of that cool, creamy bite with a little crunch tucked in.

This is my kind of easy favorite.

Ingredients

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Hard-boiled eggs make it hearty, creamy, and packed with real-deal protein.
Mayonnaise brings that classic rich texture everyone secretly wants in egg salad.
Greek yogurt lightens things up a bit, so it’s not too heavy.
Dijon mustard adds a sharp little kick that keeps each bite interesting.
Yellow mustard gives it that old-school deli flavor you’ll recognize fast.
Fresh lemon juice brightens everything, especially after sitting in the fridge.
Celery adds crunch, because soft egg salad needs a little snap.
Red onion brings bite, but not enough to scare anyone off.
Dill pickles add tangy crunch.
Basically, they make it more fun.
Chives taste fresh and oniony without being bossy about it.
Dill gives it that cool, herby flavor that just works.
Plus, smoked paprika on top makes it look extra deli-counter fancy.

Ingredient Quantities

8 large eggs, hard boiled and peeled

1/2 cup mayonnaise

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 teaspoon yellow mustard

2 teaspoons fresh lemon juice

1/4 cup finely chopped celery

2 tablespoons finely chopped red onion

2 tablespoons dill pickle relish or finely chopped dill pickles

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

1/2 teaspoon celery salt

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

Pinch of smoked paprika for garnish

Optional: lettuce leaves or sandwich bread for serving

How to Make this

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1. Roughly chop the 8 hard boiled eggs and place them in a large mixing bowl.

2. In a separate bowl whisk together 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, and 2 teaspoons fresh lemon juice until smooth.

3. Stir 1/2 teaspoon celery salt, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper into the dressing mixture.

4. Add 1 tablespoon chopped fresh dill or 1 teaspoon dried dill to the dressing and mix to combine.

5. Fold the dressing into the chopped eggs until evenly coated but still slightly chunky.

6. Gently stir in 1/4 cup finely chopped celery, 2 tablespoons finely chopped red onion, 2 tablespoons dill pickle relish or finely chopped dill pickles, and 2 tablespoons chopped fresh chives.

7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

8. Cover and chill the egg salad for at least 30 minutes to let flavors meld.

9. Serve on lettuce leaves or sandwich bread if desired, and sprinkle a pinch of smoked paprika on top for garnish.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl for dressing
3. Whisk
4. Cutting board
5. Chef knife
6. Measuring cups and measuring spoons
7. Rubber spatula or large spoon for folding
8. Airtight container or bowl with lid for chilling

FAQ

What is the best way to hard boil eggs for this salad? Bring eggs to a gentle boil in a pot of cold water, simmer 9 to 12 minutes depending on size, then transfer to an ice bath for at least 5 minutes to stop cooking and make peeling easy.

How long will the egg salad keep in the refrigerator? Stored in an airtight container it will keep 3 to 4 days. Stir before serving and discard if it develops an off odor or slimy texture.

Can I make this recipe ahead of time? Yes. Mix the salad up to a day in advance for best flavor. If making earlier, hold back a tablespoon of mayonnaise or yogurt and add just before serving if it needs loosening.

What are good substitutions for mayonnaise or Greek yogurt? For a lighter version use all plain Greek yogurt or swap some mayo for mashed avocado. For egg-free or vegan options, use mashed silken tofu plus kala namak for eggy flavor but note texture and taste will differ.

How do I adjust the texture if I prefer chunkier or creamier egg salad? For chunkier salad, roughly chop the eggs and fold gently. For creamier, mash the yolks more finely and increase mayonnaise or yogurt by 1 to 2 tablespoons until you reach the desired consistency.

What are simple serving ideas and garnishes? Serve on toasted bread or croissants, in lettuce cups for a low carb option, or atop mixed greens. Garnish with extra chives, fresh dill, and a pinch of smoked paprika for color and brightness.

Deluxe Classic Egg Salad Recipe Substitutions and Variations

Mayonnaise: use mashed ripe avocado for a lighter, creamy base or plain full fat Greek yogurt if you prefer tang with less fat.
Plain Greek yogurt: replace with sour cream for similar texture and tang or with blended low fat cottage cheese for extra protein and a slightly grainy but creamy result.
8 large eggs, hard boiled: for a vegan version use 12 to 14 ounces firm tofu, drained and crumbled, then add a pinch of kala namak if available for eggy sulfur notes.
Dill pickle relish or chopped dill pickles: swap with finely chopped cornichons or capers for briny acidity, or use chopped fresh dill plus a squeeze of extra lemon for brightness.

Pro Tips

– For best texture, roughly chop some eggs finely and leave others in bigger chunks. That mix of sizes makes each bite interesting and prevents the salad from becoming mushy.

– Let it rest in the fridge at least 30 minutes, preferably an hour. The chill lets the mustard, dill, and pickle flavors meld into the eggs so the salad tastes more cohesive.

– If you want brighter flavor without more mayo, swap up to half of the mayonnaise for extra Greek yogurt or add an extra teaspoon of lemon juice. It keeps the salad creamy but lighter and more tangy.

– Make it a day ahead for easier entertaining. The flavors deepen overnight, and it’s handy to have ready. Just stir gently before serving and add fresh chives on top right before plating for a fresh look and pop of color.