This is the best and oh so creamy egg salad recipe. The secret is shredding the eggs with a grater. Plus a pop of flavor with both pickle juice and fresh lemon juice.
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The first time I recipe tested this egg salad, I was surprised that shredding the eggs made such a difference in the texture. You won’t make it any other way.
Grab a scoop right out of the deli container. Great with crackers, topped on a salad, on a sandwich, or mixed into potatoes.
Check out these deli-style salads recipes- Chicken, Tuna, Seafood, and Pimento Cheese.
Ingredients
Eggs- Hard boiled homemade or save time with store-bought fully peeled and cooked.
Mayonnaise - Choose your favorite mayo brand like Hellman’s, Best Foods, Duke’s, or Kraft.
Mustard- Classic yellow or dijon.
Pickles- You’ll need a touch of the brine from a jar of dill pickles.
Lemon- Fresh squeezed is best.
Spices- Onion powder, paprika, salt and pepper.
Boiling The Eggs
The hardest part when making egg salad is boiling and peeling them.
I use the stovetop method - The eggs are placed in a pot with water (about 2 inches above them) and set it over medium-high heat. The water comes to a boil and then the pot is covered and removed from the heat. Let sit for about 10 minutes.
The eggs are removed with a slotted spoon eggs and placed in an ice bath.
Now the nail biting peeling process, hoping the shells aren’t fused to the eggs. Crack and roll around the shell and start peeling right away.
Popular Mix In’s
If you would like to add even more flavor or want to change up a few ingredients, check out these delicious options.
- Sour Cream
- Cream Cheese
- Salted Butter
- Chives
- Dill
- Garlic Powder
- Chili Powder
- Ranch Seasoning
- Lemon Pepper Seasoning
- Parsley
- Pimentos
- Gerkin Pickels
- Red Onions
- Hot or Buffalo Sauce
- Worcestershire sauce
- Avocado
- Jalapeño
- Crispy Bacon
- Smoked Salmon
- Chili-Garlic Oil
- Hot Honey
- Cheddar Cheese
- Parmesan
Classic Egg Salad Sandwich
The most classic egg salad sandwich is so simple to make. Soft sliced white bread and smooth egg salad, cut in half.
Remove the crust, cut into small pieces and you have the perfect tea sandwiches. For parties, bridal, and bay showers.
Storage
Homemade egg salad should be stored in an airtight container or deli container for up to 3 days in the refrigerator.
How To Make Creamy Egg Salad Step By Step
1. Grate eggs with the small size/side of a box grater into a mixing bowl.
2. Add mayo, mustard, pickle juice, onion powder, paprika, salt, and pepper.
3. Mix well until creamy and smooth. Taste and adjust seasonings, if needed.
4. Place egg salad into a deli container or air-tight bowl. I prefer to chill in the refrigerator for one hour.
5. Serve on bread or with crackers. Can top with fresh dill, chives, or green onion. Enjoy.
Creamy Egg Salad
Equipment
- Boxed Grater
- Mixing Bowl
- Rubber spatula
- Measuring Tools
Ingredients
- 12 Eggs, hard boiled
- ½ cup Mayo
- 1-2 teaspoon Mustard
- 4 teaspoon Pickle Juice or Brine
- 2 teaspoon Fresh Lemon Juice
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- Salt & Pepper to Taste
Instructions
- Grate eggs with the small size of a box grater into a mixing bowl. Note: You can use store bought peel fully cooked eggs to save time. I like to bring the eggs to a boil. Cover and let sit for 10 minutes. Add to an ice bath and peel.
- Add mayo, mustard, pickle juice, onion powder, paprika, salt, and pepper. Mix well until creamy and smooth. Taste and adjust seasonings, if needed.
- Place egg salad into a deli container or air-tight bowl. I prefer to chill in the refrigerator for one hour.
- Serve on bread or with crackers. Can top with fresh dill, chives, or green onion. Enjoy.
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