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The Ultimate Fluffy & Creamy Classic Egg Salad with Dill and Chives

A generous scoop of creamy egg salad mixed with chopped celery and herbs, garnished with fresh dill.

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This recipe shows you how to make the best creamy egg salad sandwich filling using simple ingredients for a smooth, rich texture perfect for lunch.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup mayonnaise (full-fat recommended for richness)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 10 minutes for hard-cooked eggs.
  3. Transfer the eggs to an ice bath immediately and let them cool completely, about 10 minutes.
  4. Peel the cooled eggs. For the creamiest texture, chop the eggs finely by hand or pulse briefly in a food processor until they are mostly broken down but still have some small chunks. Avoid over-processing.
  5. In a medium bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, and lemon juice until smooth. This is key for the creamy base.
  6. Gently fold the chopped eggs, celery, dill, and chives into the dressing mixture.
  7. Season with salt and pepper. Mix until just combined; do not overmix.
  8. Cover the egg salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For the richest egg salad, use a high-quality, full-fat mayonnaise.
  • To achieve a smooth egg salad texture, press some of the yolks through a fine-mesh sieve before mixing them into the dressing.
  • You can make this ahead of time; it tastes even better the next day.

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