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Creamy Egg Salad Recipe

Creamy Egg Salad

This Creamy Egg Salad is rich, tangy, and full of flavor. Made with simple pantry staples, it’s perfect for sandwiches, wraps, crackers, or lettuce cups. A nostalgic classic that’s quick, budget-friendly, and ideal for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings: 6 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad
  • 12 hard boiled eggs peeled
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 dash Worcestershire sauce
  • 1 tbsp dill pickle juice
  • 1 tsp fresh lemon juice
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 tbsp hot sauce
  • 1 tbsp dill chopped
  • 1 tbsp chives chopped

Equipment

  • Mixing Bowl
  • Fork
  • Knife

Method
 

  1. Separate the egg yolks from the whites. Finely chop the egg whites and place them in a large mixing bowl.
  2. In a separate bowl, add the egg yolks, mayonnaise, mustard, Worcestershire sauce, pickle juice, lemon juice, onion powder, garlic powder, smoked paprika, black pepper, salt, and hot sauce. Mash together with a fork until smooth and creamy.
  3. Add the yolk mixture to the chopped egg whites. Gently mix until well combined, being careful not to overmix.
  4. Cover and refrigerate for at least 1 hour to allow the flavors to blend.
  5. Just before serving, fold in the chopped dill and chives. Serve chilled.

Notes

For extra crunch, add chopped celery. Substitute part of the mayonnaise with Greek yogurt for a lighter version. Store in an airtight container in the refrigerator for up to 3 days.