Creamy Egg Salad
Last updated on April 22nd, 2026
I love whipping up some creamy egg salad for my family because it’s easy, fresh, and we always have the ingredients on hand! It’s the perfect summer lunch for when you’re on the go! And it’s amazing all year round! My recipe gives sort of a deviled egg vibe, which is super delicious! Plus, using my egg maker is a total breeze because who wants to sit there and boil eggs the old-fashioned way…? Not this girl! I am pretty sure nobody does! There are so many ways to enjoy this classic!
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Did you know?
Egg salad started out as fancy Victorian tea-time food in the late 1800’s! At this time, it was considered an upper class “treat,” and it wasn’t served very often! By the early 1900’s egg salad began appearing in the American deli space, which completely popped off – making this lunch a very popular, mainstream option all across the globe!
What ingredients do I need?
For the dressing:
Mayo
Dijon
Lemon
Salt
Black Pepper
Paprika
Dried Dill
For the creamy egg salad:
Hard Boiled Eggs
Garlic
Green Onion
Parsley
For serving:
Freshly Cracked Black Pepper
How do I make it?
To make the dressing:
To get started on this recipe, first let’s make the dressing! This way it can be chilling while we prep the rest of the ingredients! Wash and dry a lemon, zest and juice it, then add it to mixing bowl along with all of the other dressing ingredients.
Whisk to combine. Cover and refrigerate until ready to use.
To make the creamy egg salad:
Next, boil the eggs either in a large pot of boiling water or use an egg maker! When they’re done, shock them in a bowl of cold water.
Peel and chop the eggs, then mince the garlic, parsley, and green onion.
Add all ingredients to the bowl with the chilled dressing besides the ingredients for serving.
Stir to combine, cover, and chill for a while to let those flavors marry together!
To serve:
Top the chilled egg salad with freshly cracked black pepper.
Smear on bread with some fresh lettuce, wrap it in a tortilla, or serve on croissant! Enjoy!
Tips:
- If you don’t have time to make the egg salad right away, you can hard boil the eggs, shock them in cold water, refrigerate and make it when you’re ready – as long as it’s within 5-7 days! Once prepared, this creamy egg salad will keep for 3-4 days if stored in an airtight container in the refrigerator.
- For a different spin on this, consider chopping up some dill pickles and mixing it in! Or add some cayenne pepper for a spicy twist!
Loved this recipe? Check out some more of my lunch friendly cold salads!
Creamy Egg Salad
Equipment
- Egg Maker or Stockpot
Ingredients
For the dressing:
- ⅓ cup mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp dried dill
- ¼ tsp paprika
- ¼ tsp black pepper
For the creamy egg salad:
- 7 hard boiled eggs
- 2 green onions minced
- 2 garlic cloves minced
- 1 tsp parsley minced
For serving:
- freshly cracked black pepper
Instructions
To make the dressing:
- Add all dressing ingredients to a mixing bowl and whisk to combine.
- Cover and refrigerate until ready to use.
To make the creamy egg salad:
- Hard boil the eggs in a large pot of boiling water or in an egg maker, about 20 minutes.
- Shock the hard-boiled eggs in a bowl of cold water.
- Peel eggs and chop.
- Add the eggs, garlic, green onion, and parsley to the bowl with the dressing and stir to combine.
- Cover and chill for 30 minutes.
To serve:
- Top the creamy egg salad with freshly cracked black pepper and smear on bread with some fresh lettuce, wrap it in a tortilla, serve on a croissant! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Yum! I love how easy this creamy egg salad recipe comes together! I’m definitely investing in an egg maker to save time!
So happy you liked it! Thanks for sharing!