Egg salad is a timeless dish that remains a favorite for its simplicity and comforting flavor. When prepared thoughtfully, it delivers a perfect balance of creamy richness, mild tang, and freshness. The secret lies not only in the ingredients but in how the eggs are cooked and combined. A great egg salad starts with properly cooked eggs. Using gentle heat helps prevent overcooking, resulting in tender whites and smooth, bright yolks. Once cooled, the eggs can be chopped to your preference—chunky for a more rustic texture or finer for a creamy, spreadable consistency.

This flexibility makes egg salad suitable for sandwiches, toast, or serving over fresh greens. The dressing ties everything together. A mixture of mayonnaise, Dijon mustard, and a splash of fresh lemon juice creates a smooth, flavorful base. Salt and black pepper enhance the taste, while the mustard adds subtle depth and the lemon keeps the salad light rather than heavy.

Optional ingredients like finely chopped red onion or fresh herbs such as chives or parsley can add a gentle sharpness and extra freshness without overpowering the dish. After mixing, allowing the egg salad to rest briefly in the refrigerator helps the flavors blend and develop. Even a short chilling time can noticeably improve the taste and texture.

The result is a smooth, rich egg salad that feels both comforting and refined. Whether served in a sandwich, wrapped in lettuce, or enjoyed as a side dish, this classic recipe proves that simple ingredients, when handled with care, can create something truly satisfying.