Hello lunch! The best egg salad is coming right up.
Honestly, after Easter this is the recipe I reach for. It’s simple, reliable and perfect for several lunches in a row.
This is my favorite egg salad—and there are two key reasons it stands out:
First: pickle juice. A splash of pickle brine brightens and lifts the whole salad.
Second: no celery. I skip the celery because it can overwhelm the delicate texture and flavor of the eggs. If you miss crunch, sweet relish adds a pleasant bite without the raw vegetal note.
People have asked about this recipe for years—especially when I was pregnant and egg salad was a go-to lunch. I still make this recipe often because it’s quick, satisfying and endlessly adaptable.
My usual mix is plain Greek yogurt with a little mayonnaise. Don’t dismiss mayo—used here it’s a small amount that helps the dressing cling to the eggs and creates a smooth, rich mouthfeel. The yogurt keeps the salad bright and tangy while the mayo adds creaminess.
I also recommend a touch of Dijon mustard for depth. If you want to make it from scratch, homemade mayo is an option, but store-bought works just fine.
For finishing touches I love pickled onions, snipped chives and a light sprinkle of smoked sea salt. Serve the salad on a butter lettuce leaf for a lighter bite, or pile it on very crunchy, seeded toast for contrast—grainy bread toasted until crisp is my favorite delivery method.
I prefer my egg salad to stay chunky rather than overly dressed. I keep the creamy base minimal so the eggs remain the star. Spoon it onto toast, top with pickled onions and chives, and enjoy.
Below is the recipe I usually follow—you can scale it up or down easily depending on how many lunches you want to make.
My Most Favorite Egg Salad
4
15 mins
Ingredients
- 6 hard boiled eggs peeled and chopped
- 2 1/2 tablespoons plain Greek yogurt
- 1 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons dill pickle juice
- 2 teaspoons sweet relish
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh chives plus extra for topping
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika
To serve
- butter lettuce
- pickled onions
- grainy bread, toasted
- smoked sea salt, for sprinkling
Instructions
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Hard boil the eggs: place eggs in a large pot and cover with cold water. Bring to a boil, let bubble for 1 minute, then turn off the heat and cover the pot. Let sit for 15 minutes. Transfer to cold water and chill until cool, changing the water as needed.
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Place chopped eggs in a bowl. Stir together the Greek yogurt, mayonnaise, pickle juice, relish and Dijon mustard, then gently toss with the eggs. Fold in chives, salt, pepper and smoked paprika.
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Serve on butter lettuce or toasted grainy bread. Top with pickled onions, additional chives and a sprinkle of smoked sea salt.
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This makes about four open-faced servings, or two generous sandwich portions.
Pretty April sight—especially amusing since it’s snowing outside right now.