Creamy Homemade Egg Salad
Ingredients
6 large eggs
1/3 to 1/2 cup mayonnaise (adjust to taste)
1 tablespoon Dijon mustard (or yellow mustard)
2 tablespoons finely chopped green onions
1 tablespoon fresh chopped dill (plus extra for garnish)
1 tablespoon finely chopped parsley (optional)
1 tablespoon very finely diced celery (optional, for crunch)
Salt, to taste
Black pepper, to taste
1 teaspoon lemon juice (optional, for freshness)
A small pinch of paprika (optional)
Instructions
- Boil the eggs
Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then turn off heat, cover, and let sit for 10–12 minutes. - Cool and peel
Transfer eggs to an ice bath and let cool completely. Peel and pat dry. - Chop
Finely chop the eggs for a smoother texture, or mash with a fork for a creamier spread (like in the photo). - Mix
In a bowl, combine chopped eggs, mayonnaise, mustard, green onions, dill, parsley, celery (if using), lemon juice, salt, pepper, and paprika. - Adjust
Taste and adjust salt, pepper, or mayo until perfectly creamy. - Chill
Refrigerate for at least 30 minutes before serving to let flavors blend.
Serving Ideas
- Spread on toasted bread or croissants
- Serve in lettuce wraps
- Fill sandwiches or sliders
- Spoon onto crackers
- Stuff into halved avocados or tomatoes
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Tip for extra creaminess
Mash one egg yolk separately with the mayo first, then fold in the chopped whites.
History of Egg Salad
Egg salad is one of those simple dishes that has quietly stood the test of time. Its roots trace back to ancient civilizations where boiled eggs were commonly eaten on their own or mixed with herbs and seasonings. Eggs were valued for being affordable, nutritious, and easy to prepare.
The modern version of egg salad began to take shape in Europe during the 17th and 18th centuries, especially after sauces like mayonnaise became popular. Mayonnaise itself is believed to have originated in France or Spain, and once it spread across Europe, people began mixing it with chopped meats, vegetables, and eggs to create creamy salads.
By the 19th century, egg salad had made its way to America. It became especially popular during the late 1800s when sandwiches started being sold in grocery stores and markets. Egg salad sandwiches were inexpensive, filling, and easy to prepare in large batches, making them a favorite for picnics, school lunches, and family gatherings.
During the 20th century, egg salad became a staple in diners, delis, and home kitchens. Variations developed around the world — some adding fresh herbs like dill and parsley, others including mustard, pickles, celery, or even a dash of paprika for extra flavor. Despite these variations, the heart of the dish has always remained the same: boiled eggs combined with something creamy and a touch of seasoning.
Conclusion
Egg salad proves that the simplest ingredients can create something truly comforting. With just eggs, a creamy base, and a handful of fresh herbs or spices, you get a dish that is rich, satisfying, and incredibly versatile. Whether served on warm toast, tucked into a sandwich, or enjoyed straight from the bowl, egg salad continues to be a timeless classic that brings both tradition and comfort to the table.