Classic Egg Salad
Creamy, perfectly seasoned egg salad for sandwiches, wraps, and more
By RecipesQueen Kitchen • June 10, 2026
This classic egg salad is everything it should be — creamy, well-seasoned, and studded with perfectly cooked eggs that hold their shape while melting into the dressing. It's the kind of simple recipe where technique and balance matter more than exotic ingredients.
The eggs are boiled just right — firm whites with creamy yolks that aren't chalky or gray. A blend of mayonnaise and Dijon mustard creates the base, while celery adds a subtle crunch and fresh chives bring brightness. A pinch of paprika on top is the finishing touch.
Pile it between two slices of soft bread, stuff it in a croissant, scoop it onto crackers, or eat it straight from the bowl with a fork. It's ready in under 30 minutes and keeps in the fridge for 3 days.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, chopped
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika for garnish
Instructions
- 1
Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
- 2
Once boiling, cover the pot, remove from heat, and let sit for exactly 10-12 minutes for perfectly cooked hard-boiled eggs.
- 3
Transfer eggs to an ice bath for 5 minutes. Peel under cool running water.
- 4
Roughly chop the eggs — some large chunks and some smaller pieces create the best texture.
- 5
Fold chopped eggs with mayonnaise, Dijon mustard, celery, chives, lemon juice, salt, and pepper. Be gentle — you want chunks, not mush.
- 6
Sprinkle with smoked paprika. Serve on toasted bread, in a lettuce wrap, or with crackers. Refrigerate leftovers for up to 3 days.
