If you are searching for a creamy, flavorful, and easy-to-make sandwich filling or side dish, this Egg Salad Recipe with the Best Dressing Recipe is your new go-to. It combines perfectly cooked eggs with a vibrant dressing featuring mayonnaise, Dijon mustard, fresh herbs, and a hint of lemon juice. Every bite offers a wonderful balance of textures and flavors—from the crunch of celery and onion to the fresh brightness of dill and chives—making it a classic comfort food that never gets old. Whether you are packing lunch or hosting a casual gathering, this egg salad will quickly become a beloved favorite.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and quality of its ingredients. Each component is essential not only for enhancing flavor but also for adding texture, freshness, and visual appeal. From the creamy mayo to the sharpness of Dijon mustard and the fresh herbs, every ingredient plays its part in creating this delightful dish.
- 8 hard-boiled eggs: The star of the salad, offering creamy and protein-packed chunks.
- 2 Tbsp celery (finely chopped): Adds a satisfying crunch and fresh green color.
- 3 Tbsp red onion (finely chopped): Brings a gentle pungency and sharpness that balances the creaminess.
- 3 Tbsp dill (chopped): Infuses a subtle, herbaceous brightness perfect for egg salad.
- 3 Tbsp chives (chopped): Adds a mild onion flavor and a touch of green beauty.
- 1/3 cup mayonnaise: The creamy base that binds everything together smoothly.
- 2 tsp lemon juice: Provides a bright, zesty lift that keeps the salad fresh.
- 2 tsp Dijon mustard: Introduces a gentle tang and depth of flavor.
- 1/2 tsp paprika: Offers warmth and a subtle smoky undertone.
- 1/2 tsp salt: Enhances all the flavors and balances the dish.
- 1/4 tsp ground pepper: Adds a mild heat to invigorate the palate.
- 1 garlic clove, minced: Delivers a slight savory kick that complements the herbs.
How to Make Egg Salad Recipe with the Best Dressing Recipe
Step 1: Cook and Prepare the Eggs
Start by boiling the eggs to perfection—about 10 to 12 minutes until they are hard-boiled. Once done, cool them thoroughly in ice water which makes peeling a breeze. After peeling, chop the eggs into chunky pieces for that hearty, satisfying texture that egg salad lovers adore. Place the chopped eggs into your salad bowl to create a solid base for all the wonderful add-ins.
Step 2: Add the Fresh Veggies and Herbs
Next up, finely chop the celery, red onion, dill, and chives. Each of these ingredients brings its own special note to the salad—celery adds crunch, onion brings zest, and the herbs contribute freshness and color. Toss them gently with the eggs so every bite has a little bit of everything.
Step 3: Mix the Dressing and Combine
In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and minced garlic. This is where the magic happens—the dressing blends creamy, tangy, and savory elements that coat the salad beautifully. Spoon the dressing over the egg and vegetable mixture, then fold gently until everything is evenly coated. Your egg salad is now ready to enjoy!
How to Serve Egg Salad Recipe with the Best Dressing Recipe
Garnishes
To sprinkle a little extra charm on your egg salad, consider adding a pinch of paprika or a few extra fresh chives on top. These garnishes not only elevate the salad’s appearance but also give a subtle hint of flavor that excites the senses before the first bite.
Side Dishes
This classic egg salad pairs wonderfully with crisp lettuce leaves or soft bread for sandwiches, but it also shines alongside crunchy pickles, tomato slices, or a simple green salad. For a heartier meal, serve it with roasted potatoes or sweet potato fries to complement the creamy richness.
Creative Ways to Present
Feeling playful? Scoop the egg salad onto cucumber rounds or halved cherry tomatoes for bite-sized appetizers. Or create an elegant egg salad-stuffed avocado for a fresh and filling twist. Wrap it in lettuce leaves for a low-carb treat. This versatility makes the Egg Salad Recipe with the Best Dressing Recipe a flavorful canvas for your creativity!
Make Ahead and Storage
Storing Leftovers
Egg salad keeps wonderfully in the fridge, making it ideal for meal prep or leftovers. Store it in an airtight container, and it will stay fresh for up to 3 days. Be sure to give it a gentle stir before serving as the dressing may settle at the bottom.
Freezing
Because of the mayonnaise, freezing egg salad is not generally recommended—it can cause separation and a change in texture. For best results, make only what you plan to consume within a few days to keep the salad at its tastiest.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer it slightly warmed, let it sit out for 10 to 15 minutes before serving, but avoid microwaving as it alters the sauce and texture unfavorably.
FAQs
Can I use different herbs in this egg salad?
Absolutely! While dill and chives are classic choices that complement the eggs, you can experiment with parsley, tarragon, or even basil to switch up the flavor profile. Just make sure to chop herbs finely for the best distribution.
Is there a way to make this recipe lighter?
Yes! For a lighter version, substitute half or all of the mayonnaise with Greek yogurt. This adds protein and reduces calories while keeping the salad creamy and tangy thanks to the lemon juice and mustard.
How do I boil eggs perfectly for this salad?
Place eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then remove from heat and cover for 10 to 12 minutes. Immediately transfer to ice water to stop cooking and make peeling easy. This method ensures firm yolks without greening.
Can I add other mix-ins to the egg salad?
Definitely! Some popular additions include chopped pickles, capers, or a dash of hot sauce for spice. These extras add complexity, so feel free to tailor the salad to your personal taste.
What bread pairs best with this egg salad?
A soft, slightly sweet bread like brioche or challah works beautifully, balancing the savory richness. For a lighter option, whole grain or rye bread adds texture and a nutty flavor that complements the herbs and dressing well.
Final Thoughts
There is just something irresistibly comforting about this Egg Salad Recipe with the Best Dressing Recipe. It’s quick, uncomplicated, and packed with fresh flavors that brighten up any meal. Whether you’re making a quick lunch, hosting a brunch, or looking for a tasty snack, this recipe hits all the right notes. I wholeheartedly recommend giving it a try—you might find it becoming your new all-time favorite!
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Egg Salad Recipe with the Best Dressing Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This classic egg salad recipe features perfectly cooked hard-boiled eggs combined with fresh celery, red onion, and herbs, all tossed in a tangy, flavorful homemade dressing made with mayonnaise, lemon juice, Dijon mustard, and a touch of garlic. It’s a quick, simple, and satisfying dish perfect for sandwiches, salads, or as a protein-packed snack.
Ingredients
Egg Salad
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp dill, chopped
- 3 Tbsp chives, chopped
Dressing
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove, minced
Instructions
- Cook and peel eggs: Start by boiling the eggs for about 15 minutes until hard-boiled. Once cooked, let them cool completely to make peeling easier. After cooling, peel the eggs and chop them into chunky pieces. Place the chopped eggs into a large salad bowl.
- Add vegetables and herbs: Finely chop the celery, red onion, dill, and chives. Add these fresh ingredients to the bowl with the chopped eggs, distributing them evenly for texture and flavor.
- Prepare the dressing and combine: In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, paprika, salt, ground pepper, and minced garlic until well blended. Gently fold this dressing into the egg mixture until everything is evenly coated. Serve immediately or chill before serving.
Notes
- For best results, cool eggs in ice water immediately after boiling to stop the cooking process and make peeling easier.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
- This egg salad can be stored covered in the refrigerator for up to 3 days.
- Add fresh chopped parsley or tarragon for extra herbal notes if desired.
- Use Greek yogurt instead of mayonnaise for a lighter version.
