Scoop Up This Classic Egg Salad for a Quick Lunch


Flavored with bright dill pickles, rich , and savory onions, this egg salad is a classic for a reason. If you're a fan of , you'll fall in love with this creamy, delicious . Spread it on bread for a simple , scoop it up with sturdy crackers, or just it by the spoonful. It's a fast, flavorful, and undeniably , no matter how you enjoy it! 

How do you get boiled eggs to peel easily?

The peeling process for hard-boiled eggs has driven many people out of the kitchen for a few calming breaths. Nothing is more frustrating than seeing fragmented shells and mangled egg whites. There are many tips flying around that range from how old the eggs are to adding baking soda to change the chemical composition, but none of these options seem to work perfectly.


Ho hum. However, the simple process of lowering eggs in gently boiling water for 13 minutes and then dunking them in ice water works marvelously for .

How do you chop a boiled egg?

No matter how you look at them, nor how delicious they are, chopping eggs is a challenge. A knife is the most obvious solution, but the yolk often sticks to the blade and the eggs love to wobble around the cutting board. Ree Drummond shares a great trick when making her : use a cooling rack balanced over a bowl.

What else can you add to egg salad?

The great thing about this recipe is that you can use the steps and ingredients as a basis for your own fabulous egg salad.


Playing around with celery, bell peppers, herbs, and spices will make this salad fresh and vibrant. Keep it simple, or experiment with your favorite flavors. 

How long can egg salad last in the fridge?

Egg salad will stay fresh for up to four days when stored in an airtight container in the refrigerator. Remember, as with most foods, egg salad shouldn't sit out for more than two hours (or more than one hour if it's 90 degrees or hotter). 

1/2 c.


2 tbsp.

yellow mustard

1 tbsp.

dill pickle juice

1/2 tsp.

kosher salt, plus more to serve

1/4 tsp.

ground black pepper, plus more to serve

1/4 tsp.

paprika, plus more to serve


1/8 tsp.

cayenne pepper, optional


whole hard-boiled eggs, peeled


small red onion, finely chopped

1/4 c.

finely chopped dill pickles 

1 tbsp.

chopped fresh chives, plus more to serve

1 tbsp.

chopped fresh dill

Sliced bread or crackers, for serving

Step  1 In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, salt, pepper, paprika, and cayenne until well combined. Coarsely chop the hard-boiled eggs; fold into the dressing with the onion, pickles, chives, and dill. Cover and refrigerate the egg salad until ready to serve.  Step  2 Sprinkle the salad with extra chives, salt, pepper, and paprika. Serve on sandwiches, on crackers, or straight from the bowl.


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