Best Egg Salad Recipe
A creamy, tangy, and slightly spicy egg salad made with perfectly cooked eggs, mayonnaise, mustard, and dill pickle juice. Ideal for sandwiches, salads, or snacks. This versatile, no-cook recipe delivers a classic flavor that's quick and easy to prepare.
Servings: 4 servings
Calories: 250kcal
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup onion, finely diced
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon dill pickle juice
- 1/2 teaspoon black pepper
Instructions
- Fill a large pot with cold water and add the eggs, ensuring they are covered by about 1 inch.
- Bring water to a rolling boil over high heat, then reduce heat and cook for 11 minutes.
- Drain hot water and submerge eggs in ice-cold water with ice cubes for 5 minutes.
- Gently peel and chop the eggs; set aside.
- In a bowl, mix mayonnaise, mustard, diced onion, paprika, salt, dill pickle juice, and pepper.
- Fold chopped eggs into the dressing until evenly coated.
- Serve immediately or chill to meld flavors.
Notes
Use fresh eggs for easier peeling and better texture.
To avoid overcooking, stick to the 11-minute boiling time for creamy yolks.
Add diced celery, grapes, or herbs like parsley for extra flavor.
Store in an airtight container in the refrigerator for up to 3 days.
To avoid overcooking, stick to the 11-minute boiling time for creamy yolks.
Add diced celery, grapes, or herbs like parsley for extra flavor.
Store in an airtight container in the refrigerator for up to 3 days.