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The BEST Egg Salad recipe | cafedelites.com
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5 from 4 votes

The Perfect Egg Salad

The most perfect, creamy Egg Salad with the best dressing will tick all of your egg salad loving boxes! Serve up a special egg salad with a delicious mayo dressing filled with fresh dill, chives, Dijon mustard and creamy horseradish!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 6 people
Calories: 157kcal
Author: Karina


  • 12 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 cup finely chopped celery, (or dill pickles)
  • 1/3 cup whole egg mayonnaise, or Japanese mayo
  • 2 tablespoons Dijon mustard
  • 1 tablespoon horseradish
  • 3 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Pinch of paprika


  • Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
  • Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10-12 minutes. DO NOT LIFT OR REMOVE LID.
  • Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
  • Peel eggs and chop into quarters.
  • Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
  • Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.


Calories: 157kcal | Carbohydrates: 3g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Fiber: 1g | Sugar: 2g