Tips for the Best Egg Salad
Creamy, flavorful, and perfectly textured — here’s how to make egg salad that tastes amazing every time 
Pro Tips
Don’t overcook the eggs
Boil 10–12 minutes max to avoid gray yolks and rubbery whites.
Cool eggs completely
Chill in ice water before peeling for easier shells and better texture.
Chop, don’t mash
Roughly chop eggs for a creamy-yet-chunky texture.
Balance creaminess & tang
Use mayo for richness and a little mustard or lemon juice for brightness.
Add crunch
Finely diced celery or red onion makes a big difference.
Season properly
Salt, black pepper, and a pinch of paprika elevate the flavor.
Let it chill
Refrigerate at least 30 minutes before serving — flavor improves!
Classic Egg Salad Recipe (Serves 3–4)
6 large eggs
¼–⅓ cup mayonnaise (adjust to preference)
1 tsp yellow mustard
1 tsp lemon juice or apple cider vinegar
2 tbsp finely chopped celery
1–2 tbsp finely diced red onion (optional)
Salt & black pepper to taste
¼ tsp paprika
Optional: fresh chives or dill
Instructions
Boil the Eggs
Place eggs in a saucepan and cover with water.
Bring to a boil, then turn off heat and cover for 10–12 minutes.
Transfer to ice water and cool completely. Peel.
Chop
Chop eggs into small chunks (not too fine).
Mix
In a bowl, combine:
Mayo
Mustard
Lemon juice
Salt, pepper, and paprika
Fold in chopped eggs, celery, and onion gently.
Chill
Refrigerate 30 minutes before serving.