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Classic Creamy Egg Salad for Sandwiches

Close-up of a thick slice of amazing egg salad sandwich on toasted bread, showing creamy filling and celery chunks.
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Make this simple, creamy egg salad recipe. It is perfect for quick lunches, meal prep, and classic egg salad sandwiches.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon sweet pickle relish (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 stalk celery, finely chopped (for crunch)

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, remove the pan from the heat, cover it, and let the eggs stand for 10 minutes.
  3. Immediately drain the hot water and run cold water over the eggs, or place them in an ice bath until completely cool.
  4. Peel the cooled eggs and place them in a medium bowl.
  5. Roughly chop the eggs to your preferred texture. For a creamy salad, chop them finely.
  6. Add the mayonnaise, mustard, relish (if using), salt, and pepper to the bowl with the chopped eggs.
  7. Gently fold the ingredients together until just combined. Do not overmix, or the salad will become watery.
  8. Stir in the finely chopped celery for texture.
  9. Taste the egg salad and adjust salt and pepper as needed to season it perfectly.
  10. Serve immediately on bread for a classic egg salad sandwich, or chill for later meal prep.

Notes

  • For a richer flavor, substitute half of the mayonnaise with plain Greek yogurt.
  • If you want a smoother texture, press the cooked yolks through a fine-mesh sieve before mixing.
  • Make this ahead: The salad keeps well in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://cookingbyjade.com/classic-creamy-egg-salad-recipe/