Name: The Best Egg Salad – A Creamy, Dreamy Classic
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 10 hard‑boiled eggs; ½ cup mayonnaise; 2 to 4 tablespoons pickle relish or diced pickles (optional); 2 teaspoons yellow mustard; 1 tablespoon fresh dill (or 1 teaspoon dried dill); 1½ tablespoons fresh chives (or 1 tablespoon dried chives); ½ teaspoon salt; ¼ teaspoon pepper

I adore how this egg salad is ultra creamy, packed with bright flavors, and effortlessly perfect whether served solo or made into a sandwich. The balance of tangy mustard, fresh herbs, and optional relish makes it a real upgrade to my lunch game.

ingredients

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I list the ingredients plainly, no bold formatting:

10 hard‑boiled eggs
½ cup mayonnaise
2 to 4 tablespoons pickle relish or diced pickles (optional)
2 teaspoons yellow mustard
1 tablespoon fresh dill (see notes for dried dill)
1½ tablespoons fresh chives (see notes for dried chives)
½ teaspoon salt
¼ teaspoon pepper

directions

I gently peel and dice the hard‑boiled eggs, then place them in a bowl. I stir in the mayonnaise, mustard, dill, chives, salt, and pepper—plus the relish if I'm using it. I taste and adjust the seasoning, then garnish with more fresh dill or chives before serving—whether that’s with crackers or tucked into a sandwich.

Servings and timing

The recipe serves about 4 and takes just 5 minutes total—including prep time.

Variations

I love that swapping fresh herbs for dried is simple: I use 1 teaspoon dried dill instead of 1 tablespoon fresh, or 1 tablespoon dried chives instead of 1½ tablespoons fresh. I also sometimes adjust the relish amount to change the texture or tang level.

storage/reheating

I keep leftovers in an airtight container in the refrigerator, and they stay good for 3 to 5 days. There’s no reheating needed—just scoop and enjoy cold.

FAQs

1. Can I make this in advance?

I often whip this up earlier in the day and refrigerate it—flavors meld just right, and it stays creamy and delicious when chilled.

2. Can I use dried herbs if that’s what I have on hand?

Absolutely—I swap 1 tablespoon of fresh dill for 1 teaspoon dried, and 1½ tablespoons fresh chives for 1 tablespoon dried, and it still tastes fresh.

3. What bread or side works best?

I like it on hearty bread like sourdough or multigrain, but honestly, I also enjoy it scooped straight onto crackers or a crisp lettuce leaf.

4. How can I lighten it up?

I sometimes use a low‑fat or light mayo to cut calories, or decrease mayo slightly and add a touch of Greek yogurt for tanginess.

5. Can I customize for extra crunch or flair?

Yes—I’ll occasionally add a bit of finely chopped celery or bell pepper for crunch, or swap pickle relish for finely diced celery-dill pickles for a tangy bite.

Conclusion

I’m always drawn to this egg salad for how quickly it comes together and how delicious it stays from first bite to last. It’s creamy, flavorful, and flexible—perfect for sandwiches, a quick snack, or a side dish at lunch. I know whenever I make it, I’ll be reaching for it again—and so will anyone I serve it to.

The Best Egg Salad – A Creamy, Dreamy Classic

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Author: Sue
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: American

Print Recipe

Description

This creamy, flavorful egg salad is the perfect lunch option—packed with fresh dill, chives, and optional relish for a tangy twist. Serve on hearty bread, with crackers, or wrapped in lettuce for a versatile, satisfying meal.

Ingredients

10 hard‑boiled eggs
½ cup mayonnaise
2 to 4 tablespoons pickle relish or diced pickles (optional)
2 teaspoons yellow mustard
1 tablespoon fresh dill (or 1 teaspoon dried dill)
1½ tablespoons fresh chives (or 1 tablespoon dried chives)
½ teaspoon salt
¼ teaspoon pepper

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Instructions

Peel and dice the hard‑boiled eggs and place them in a mixing bowl.
Add mayonnaise, mustard, dill, chives, salt, and pepper. Include pickle relish or diced pickles if using.
Stir gently to combine all ingredients thoroughly.
Taste and adjust seasoning as needed.
Garnish with additional fresh dill or chives if desired.
Serve immediately or chill in the refrigerator before serving.

Notes

Swap fresh dill and chives for dried if needed: 1 teaspoon dried dill and 1 tablespoon dried chives.
Store leftovers in an airtight container in the fridge for 3 to 5 days.
Great served on sourdough, multigrain bread, crackers, or lettuce wraps.
Lighten it up by using light mayo or mixing in Greek yogurt.
Add finely chopped celery or bell pepper for crunch.