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The Best Classic Creamy Egg Salad Sandwich Filling

A generous serving of creamy egg salad piled high on a slice of toasted bread, garnished with fresh dill.

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Make the ultimate creamy, tangy egg salad using this simple, foolproof recipe. It includes crunchy celery and pickles for the best texture, perfect for quick lunches or picnics.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (or substitute for a lighter version)
  • 2 tablespoons sweet pickle relish (or finely chopped dill pickles)
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the peeled, hard-boiled eggs in a large bowl. Coarsely chop the eggs with a fork until you reach your desired texture; some chunks are good for texture.
  2. Add the mayonnaise, pickle relish, celery, fresh dill, mustard, and white vinegar to the bowl with the chopped eggs.
  3. Gently mix all ingredients together until they are just combined. Avoid overmixing to keep some texture in the eggs.
  4. Season the mixture with salt and pepper. Taste and adjust seasonings as needed.
  5. For the best flavor, cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving.
  6. Serve the filling on your favorite bread, crackers, or lettuce cups.

Notes

  • For a lower-calorie, high-protein option similar to some keto meal plan delivery options, substitute half the mayonnaise with plain Greek yogurt or cottage cheese.
  • If you prefer a sharper flavor, add 1/4 teaspoon of onion powder or a teaspoon of finely minced red onion.
  • To make this recipe suitable for a keto egg salad recipe, skip the sweet relish and use only dill pickles and mustard.
  • This salad holds well for meal prep; it keeps for up to four days in the refrigerator.

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