The Best Creamy Egg Salad
Oct 08, 2026
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
This is the best egg salad, and what makes it a little different is how the eggs are prepared. Rather than mixing everything together, I separate the hard-boiled egg yolks from the whites and mash them with mayonnaise and Dijon mustard until beautifully smooth, creamy and rich. The egg whites are then folded back through, giving you the perfect balance of creaminess and texture in every bite.
Why you’ll absolutely love this egg salad!
I’m not kidding when I tell you that this is the best egg salad you will ever eat. It’s smooth, creamy and rich, and particularly delicious served on a piece of olive oil fried sourdough with a few slices of avocado and sprinkling of fresh chives or dill. Egg salad is incredibly quick to whip together and a great thing to keep in the fridge to enjoy throughout the week.
What makes this egg salad the best ever is something I like to call the egg yolk dressing. Rather than mashing the eggs together, I separate the yolks from the whites and mix them with kewpie mayonnaise and Dijon mustard until beautifully smooth and creamy. The egg whites are then chopped and folded back through, giving you the perfect balance of richness and texture. Now, I know the words egg yolk dressing may sound a little off-putting, but trust me on this one. Once you try it, you’ll understand exactly what I’m talking about!
While I love serving this creamy egg salad on sourdough, it’s also absolutely delicious sandwiched between two slices of my homemade focaccia. And if you really want to take things to the next level, spread a few cloves of my garlic confit onto the bread before piling on the egg salad.
Ingredients for Egg Salad
One of the things I love most about this creamy egg salad is how few ingredients you need to make it. It’s all about taking simple ingredients and making them a little bit special.
- Eggs: The star of the show! I use four large eggs and boil them for eight minutes until the yolks are just set. Separating the yolks from the whites is the secret to creating that beautifully creamy dressing.
- Kewpie mayonnaise: I love using Kewpie mayonnaise for its rich, slightly tangy flavour. It creates a wonderfully smooth dressing when mixed with the egg yolks, but regular mayonnaise will also work.
- Dijon mustard: Just a little Dijon mustard adds a lovely sharpness that cuts through the richness of the eggs and mayonnaise.
- Fresh dill: Dill brings a beautiful freshness to the egg salad. You can also use fresh chives if you prefer.
- Salt and pepper: A generous seasoning of salt and freshly cracked black pepper brings everything together.
- Sourdough: My favourite way to serve this egg salad is piled high onto a thick slice of sourdough that has been fried in olive oil until golden and crispy.
How To Make The Creamiest Egg Salad
Making this creamy egg salad couldn’t be easier and requires just a handful of ingredients. The secret is separating the egg yolks from the whites to create a beautifully smooth and rich dressing before folding everything back together.
Step 1: Bring a pot of water to the boil. Carefully lower in the eggs and boil for 8 minutes. Transfer to an ice bath and leave to cool for 10 minutes, then peel. Cut the eggs in half and separate the yolks from the whites. Roughly chop the egg whites and set aside.
Step 2: Place the egg yolks into a medium bowl with the KEWPIE MAYONNAISE and Dijon mustard. Season generously with salt and freshly cracked black pepper, then mash together with a fork until smooth and creamy.
Step 3: Add the chopped egg whites to the creamy yolk mixture and gently fold through until well combined.
Step 4: Spoon generously onto toasted sourdough and finish with a little extra dill and freshly cracked black pepper.
FAQ’s
Absolutely! This is a great recipe to prepare ahead of time for quick and easy lunches throughout the week. Simply store it in an airtight container in the fridge for up to 3 days.
Of course! I love using Kewpie mayonnaise because it has a slightly richer flavour and creamier texture, but regular whole egg mayonnaise will work just as well.
Yes! You can substitute the mayonnaise with thick Greek yoghurt for a lighter, tangier dressing. Keep in mind that the flavour and texture will be a little different from my original recipe.
I like to boil my eggs for 8 minutes in boiling water. This gives you a fully set yolk that is still beautifully tender. Once cooked, transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
How To Serve
- Seasoning – season your egg salad with some flakey sea salt, black pepper or red pepper flakes for that spice!
- Herbs – you can use any herbs you like such as chives, parsley or dill!
- Crunchy elements – I prefer to keep my egg salad simple however, you can easily add finely diced red onions, celery or garlic chips for that crunch.
- Avocado – You can turn this egg salad into the most delicious piece of egg salad avocado toast by slicing up a ripe avocado and spooning the egg salad on top.
- Sandwich – This classic egg salad can also be turned into an egg salad sandwich served on a bagel or between slices of my homemade focaccia.
How To Store
This creamy egg salad is perfect for making ahead and enjoying throughout the week. Store it in an airtight container in the fridge for up to 3 days. I recommend keeping the egg salad separate from your bread and assembling your sandwich just before serving to prevent it from becoming soggy. I wouldn’t recommend freezing it as the creamy dressing can separate when thawed.
More Egg Recipes To Love!
If you make this creamy egg salad, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Creamy Egg Salad
Ingredients
- 4 eggs
- 2 tbsp KEWPIE MAYONNAISE
- 1 tsp dijon mustard
- salt and pepper
- fresh chives or dill, finely sliced
- sourdough, to serve
Instructions
- Boil eggs: Bring a pot of water to the boil. Carefully lower in the eggs and boil for 8 minutes. Transfer to an ice bath and leave to cool for 10 minutes, then peel.
- Seperate egg yolks: Cut the eggs in half and separate the yolks from the whites. Roughly chop the egg whites and set aside.
- Make egg paste: Place the egg yolks into a medium bowl with the KEWPIE MAYONNAISE and Dijon mustard. Season generously with salt and freshly cracked black pepper, then mash together with a fork until smooth and creamy.
- Finish: Add the chopped egg whites to the creamy yolk mixture and gently fold through until well combined.
- Serve: Serve on a piece of toasted sourdough with fresh chives or dill.
Notes
-
For the creamiest egg salad, mix the cooked egg yolks with mayonnaise and Dijon mustard until smooth before folding through the chopped egg whites.
-
Kewpie mayonnaise is my preference, but regular whole egg mayonnaise will also work.
-
Serve on olive oil fried sourdough or homemade focaccia with garlic confit.
-
Store in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I love her simple recipes that make me feel like a pro in the kitchen (for a beginner like me) Everything touches just turns to gold. She has a huge following yet she still remains her true grounded self, at home in her family kitchen feeding her family and her viewers too as every plate is a masterpiece yet possible🩷
Thank you for the most beautiful comment!! Appreciate it!