Egg Salad with Dijon Mustard and Mayonnaise is a timeless, comforting dish that transforms simple ingredients into something rich, creamy, and deeply satisfying. This classic recipe combines perfectly cooked eggs with smooth mayonnaise and tangy Dijon mustard, creating a balanced flavor that is both elegant and familiar.
Egg salad has long been a favorite for lunches, picnics, and light dinners because it’s easy to prepare, budget-friendly, and endlessly versatile. The addition of Dijon mustard elevates the traditional egg salad, adding a subtle sharpness that cuts through the creaminess and makes every bite more flavorful.
Why I Love This Recipe
I love this recipe because it’s simple, classic, and consistently delicious. The Dijon mustard gives it a gentle tang that keeps the salad from feeling heavy, while the mayonnaise provides a smooth, creamy texture. It’s quick to make, perfect for meal prep, and tastes even better after chilling.
It’s one of those recipes you can rely on when you want something easy yet satisfying.
Why This Is a Must-Try Dish
- Made with simple pantry ingredients
- Ready in under 20 minutes
- Creamy with just the right tang
- Perfect for sandwiches, wraps, or salads
- Great for make-ahead meals
If you enjoy classic comfort food with a slight gourmet twist, this egg salad is a must-try.
Recipe Overview
- Course: Salad / Lunch / Main Course
- Cuisine: American / Classic
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: Approx. 300 calories per serving
Ingredients
For the Egg Salad
- 6 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar (optional)
- 2 tablespoons celery, finely chopped (optional)
- 1 tablespoon onion or chives, finely chopped (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Paprika for garnish (optional)
Cooking Directions
- Boil eggs until hard-cooked
- Cool, peel, and chop eggs
- Mix mayonnaise, Dijon mustard, and seasonings
- Fold eggs into dressing
- Chill and serve
Step-by-Step Preparation Method
Step 1: Cook the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 9–10 minutes.
- Drain and transfer eggs to an ice bath to cool.
Step 2: Peel and Chop
- Peel cooled eggs and chop them into small pieces.
Step 3: Prepare the Dressing
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice (if using), salt, and black pepper.
Step 4: Combine
- Add chopped eggs, celery, and onion or chives to the dressing.
- Gently fold until well combined.
Step 5: Chill
- Cover and refrigerate for at least 20–30 minutes before serving.
How to Serve
- Spread on sandwich bread, croissants, or rolls
- Serve in lettuce cups for a low-carb option
- Spoon onto crackers or toast
- Serve over mixed greens as a protein-rich salad
Recipe Tips
- Use slightly warm eggs for better flavor absorption
- Don’t overmix to avoid mushy texture
- Adjust Dijon mustard to your taste
- Chill before serving for best flavor
- Use fresh eggs for best results
Variations
Classic Creamy Egg Salad
Use only mayonnaise and omit Dijon for a milder version.
Healthy Egg Salad
Replace half the mayo with Greek yogurt.
Herb Egg Salad
Add fresh dill, parsley, or chives.
Spicy Egg Salad
Add a dash of hot sauce or cayenne pepper.
Avocado Egg Salad
Replace some mayonnaise with mashed avocado.
Freezing and Storage
Refrigerator
- Store in an airtight container
- Keeps fresh for 3–4 days
Freezer
- Not recommended; eggs and mayo do not freeze well.
Special Equipment Needed
- Saucepan
- Mixing bowl
- Knife and cutting board
- Slotted spoon
- Measuring spoons
Conclusion
Egg Salad with Dijon Mustard and Mayonnaise is a simple yet elegant classic that proves comfort food doesn’t have to be complicated. Creamy, tangy, and endlessly versatile, this recipe is perfect for quick lunches, picnics, or light dinners.
Easy to prepare, budget-friendly, and deeply satisfying, this egg salad is a staple you’ll come back to again and again. Once you try it, it’s sure to become a regular favorite in your kitchen.
Egg Salad with Dijon Mustard and Mayonnaise
Description
Egg Salad with Dijon Mustard and Mayonnaise is a timeless, comforting dish that transforms simple ingredients into something rich, creamy, and deeply satisfying. This classic recipe combines perfectly cooked eggs with smooth mayonnaise and tangy Dijon mustard, creating a balanced flavor that is both elegant and familiar.
Ingredients
For the Egg Salad
Instructions
-
Cook the Eggs : Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Drain and transfer eggs to an ice bath to cool.
-
Peel and Chop : Peel cooled eggs and chop them into small pieces.
-
Prepare the Dressing : In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice (if using), salt, and black pepper.
-
Combine : Add chopped eggs, celery, and onion or chives to the dressing. Gently fold until well combined.
-
Chill : Cover and refrigerate for at least 20–30 minutes before serving.
