Homemade Creamy Egg Salad Recipe
Ingredients
8 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon yellow mustard (optional, for extra tang)
1 tablespoon sour cream (the “secret ingredient” for extra creaminess)
1 tablespoon finely chopped celery
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh chives or green onions
1 teaspoon lemon juice
Salt, to taste
Black pepper, to taste
Paprika, for garnish (optional)
Instructions
Place eggs in a pot and cover with cold water.
Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes.
Transfer eggs to ice water and cool completely.
Peel the eggs and chop them into small pieces.
In a bowl, mix mayonnaise, Dijon mustard, yellow mustard, sour cream, lemon juice, salt, and pepper.
Stir in celery, red onion, and chives.
Fold in the chopped eggs gently until well coated.
Chill for 30 minutes before serving for best flavor.
Serving Ideas
On toasted bread for sandwiches
With crackers
In lettuce wraps
On top of fresh greens
This version is extra creamy and much better than typical restaurant egg salad 😊
