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Creamy classic egg salad with finely chopped celery, black pepper and parsley served in a rustic brown bowl.

Creamy Classic Egg Salad with Celery

This easy homemade egg salad recipe is rich, creamy and filled with tender pieces of hard-boiled egg and finely chopped celery. A little yellow mustard adds gentle tang, while the celery gives the salad a fresh crunch without overpowering it. Serve this classic egg salad with celery in sandwiches, lettuce wraps or with crackers for a simple lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 20 minutes
Total Time 47 minutes
Course lunch, Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 256 kcal

Equipment

  • Medium saucepan
  • Slotted spoon
  • Mixing bowl
  • Cutting board
  • Chef’s knife
  • Fork
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 8 eggs large
  • ½ cup celery very finely chopped
  • ⅓ cup mayonnaise
  • 2 teaspoons yellow mustard
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon black pepper plus more for serving
  • 1 small parsley sprig optional garnish

Instructions
 

  • Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat, cover and let the eggs stand for 12 minutes.
  • Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Peel the eggs and pat them dry.
  • Chop the eggs into small, uneven pieces. Leave a few larger pieces so the finished egg salad has the chunky, homemade texture shown in the photo.
  • Place about one-third of the chopped eggs in a mixing bowl and lightly mash them with a fork. Add the mayonnaise, yellow mustard, salt and black pepper. Stir until creamy.
  • Add the remaining chopped eggs and the very finely chopped celery. Fold everything together gently until the eggs are evenly coated in the creamy dressing.
  • Cover and refrigerate the egg salad for about 20 minutes. Chilling helps the flavours blend and gives the salad a thicker, creamier texture.
  • Spoon the egg salad into a serving bowl. Finish with a light sprinkle of freshly ground black pepper and a small parsley sprig, if desired.
    • For the best creamy egg salad with celery, chop the celery very finely and fold it in gently so every bite has fresh crunch while the egg salad stays thick, creamy and perfect for sandwiches.

Notes

  • Use 8 large hard-boiled eggs for the best creamy egg salad texture.
  • Chop the celery very finely so the ½ cup of celery adds fresh crunch without overpowering the eggs.
  • Mash a small portion of the eggs into the mayonnaise to create a thick, creamy dressing while keeping the remaining egg pieces chunky.
  • Add the mayonnaise gradually if you prefer a firmer egg salad sandwich filling.
  • Do not overmix the egg salad or the eggs may become too soft and pasty.
  • Chill the classic egg salad with celery for at least 20 minutes so the flavours blend and the mixture thickens.
  • Taste the egg salad after chilling and adjust the salt, mustard or black pepper as needed.
  • Store leftover homemade egg salad in an airtight container in the refrigerator for up to 3 days.
  • Serve this easy creamy egg salad in sandwiches, croissants, lettuce wraps or with crackers.
 
 
 

Nutrition

Serving: 1servingCalories: 256kcalCarbohydrates: 1gProtein: 11gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 335mgSodium: 426mgPotassium: 163mgFiber: 0.3gSugar: 1gVitamin A: 546IUVitamin C: 0.4mgCalcium: 58mgIron: 2mg
Keyword classic egg salad recipe, creamy egg salad, creamy sandwich spread, easy homemade egg salad, egg salad sandwich filling, egg salad with celery, hard-boiled egg salad, quick lunch recipe, recipe
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