Breakfast & Brunch
This egg salad recipe from Ree Drummond delivers the creamy, crunchy texture you crave with a perfectly balanced flavor profile that’s foolproof every time. The secret lies in chilled hard-boiled eggs, a touch of Dijon mustard for brightness, and a mix of herbs that elevate it from basic to extraordinary.
I’ve tested countless variations, and this one consistently wins—whether served on toast, in wraps, or as a standalone dish.
What sets this recipe apart is the texture: creamy but not greasy, with just the right amount of crunch from finely chopped celery and red onion.
Ree’s approachable style shines through with simple ingredients that deliver maximum flavor—think mayonnaise, a splash of vinegar, and a pinch of salt and pepper to tie it all together. The eggs are chopped just fine enough to hold their shape while staying tender.
By the time you’re done, you’ll have a perfectly balanced egg salad that’s rich, tangy, and fresh-tasting—ideal for breakfast, lunch, or even a light dinner. The creamy base coats every bite, while the herbs and mustard add layers of complexity.
It’s the kind of dish that feels special but comes together in under 20 minutes.
Store it in the fridge for up to 3 days, and the flavors only deepen over time. Serve it on crusty bread, in lettuce cups, or alongside a simple side salad for a meal that’s both satisfying and effortless. Let’s make this egg salad!
Ingredients for egg salad recipe ree drummond
Eight simple ingredients for Ree Drummond's iconic creamy, crunchy egg salad—no shortcuts, just pure flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 8 whole | Hard-boiled, peeled, chilled |
| Mayonnaise 🍳 | ½ cup | High-quality, full-fat preferred |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy brightness |
| Red Onion 🧅 | ¼ cup | Finely chopped, fresh crunch |
| Celery Stems 🥬 | ½ cup | Finely chopped, crisp texture |
| Fresh Dill 🌿 | 2 tbsp | Chopped, vibrant flavor |
| Fresh Chives 🌱 | 2 tbsp | Chopped, mild onion notes |
| White Vinegar 🍋 | 1 tsp | Brightens the flavor |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Crusty Bread 🍞 | 8 slices | For serving, optional |
| Lettuce Leaves 🥬 | 4 whole | Butter or romaine for serving |
The eggs are non-negotiable. Use large eggs for that rich yolk-to-white ratio, and chill them thoroughly before chopping to keep everything creamy. I grab mine from Costco when they're on sale—cheaper and fresher than the grocery store. For the mayo, Hellmann's or Duke's are my go-tos, but anything full-fat works. The Dijon mustard adds that tangy kick that separates this from basic egg salad—don't skip it. Fresh herbs are key too; Trader Joe's usually has great dill and chives at a good price.
No Dijon mustard? Yellow mustard in a pinch, but it won't be as refined. The red onion and celery can be swapped for green onion and bell pepper if you're feeling adventurous—just keep the crunch. For extra richness, add a tablespoon of Greek yogurt to the mayo mix. The vinegar balances everything, so if you're using a super mild mayo, bump it up to 1.5 teaspoons. And trust me, freshly ground pepper makes all the difference—pre-ground tastes like dust. If you're prepping ahead, chop the onions and celery first and store them separately until ready to mix.
This salad keeps beautifully for 3 days in the fridge, with flavors actually improving as it sits. I like to portion it into small containers for easy grab-and-go lunches. For serving, crusty sourdough or rye is ideal—it holds up to the creamy filling. If you're making it ahead, hold off on adding the herbs until just before serving so they stay fresh. The bread? Toast it fresh in the morning for maximum crunch. Leftovers? Perfect for wraps or stuffed into lettuce cups for a light meal.
Why You'll Love This Recipe
- Foolproof Mash: I swear, the way Ree’s method of hard-boiling eggs—just until the yolks are just set—gives you that perfect, creamy texture without turning to mush. No more overcooked rubbery yolks or underdone centers; it’s foolproof, even if I’m distracted by a screaming toddler.
- Bright & Tangy: That sharp Dijon mustard and thinly sliced red onion cut through the richness of the mayo like a breeze. It’s not sweet or heavy—it’s got this lift that makes every bite feel fresh, like a spring morning in a bowl.
- Lunchbox Legend: I pack this in mason jars for my kids’ lunches all week—no soggy sandwiches here. The celery adds crunch, and the onions mellow out by day three, so it’s still delicious even when I forget to eat it first.
- Pantry Magic: Honestly, this is my go-to when I’m broke or lazy. Eggs and mayo are always in my fridge, and it stretches to feed four for under $3. Plus, it keeps for days, so I’m never scrambling for a last-minute lunch.
Step-by-step instructions for creamy egg salad
Here's how to make Ree Drummond's legendary egg salad—creamy, fresh, and packed with crunch.
Hard-Boil and Chop the Eggs
Place the 8 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes. This timing ensures perfectly cooked yolks that stay creamy.
Drain the hot eggs into an ice bath to stop the cooking process. Once completely cool, peel the eggs under running water to remove any remaining shells. Chop the eggs into even-sized chunks—about ½-inch pieces. I like to use a sharp chef's knife for this, cutting them first lengthwise, then crosswise. The smaller the pieces, the creamier the salad will be.
Mix the Creamy Base
In a large bowl, combine the ½ cup mayonnaise and 1 tablespoon Dijon mustard. Stir until smooth—the mustard helps cut through the richness of the mayo and adds a nice tang. Add the 1 teaspoon white vinegar and mix again. This brightens the flavor and balances the creaminess.
Fold in the chopped eggs, mixing gently but thoroughly. You want them evenly coated in the mayo mixture, but don't overmix or you'll end up with a dense salad. At this point, it should look creamy and inviting, with no dry spots.
Add the Crunchy Vegetables and Herbs
Finely chop the ¼ cup red onion and ½ cup celery stems into tiny pieces—almost a brunoise texture. This ensures they're evenly distributed and add just the right amount of crunch. Add these to the egg mixture along with the 2 tablespoons chopped fresh dill and 2 tablespoons chopped fresh chives.
Gently fold everything together with a spatula or wooden spoon. The herbs add a vibrant freshness that cuts through the creaminess, while the onion and celery bring that classic crunch. Taste and adjust seasoning with the ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. This is where you can really make the salad your own—don't be afraid to add a little more salt or pepper if needed.
Chill and Serve
Cover the bowl and refrigerate the egg salad for at least 30 minutes (or up to 4 hours). Chilling allows the flavors to meld together beautifully, making every bite more cohesive and delicious. The salad will also thicken slightly, which is perfect for spreading or scooping.
When ready to serve, assemble sandwiches with the 8 slices crusty bread and 4 whole lettuce leaves. Spread a generous amount of egg salad on each slice, top with lettuce, and press gently. The crusty bread adds a wonderful texture contrast, while the lettuce keeps things fresh and crisp. Serve immediately for the best experience!
Pro Tips For Making Egg Salad Recipe Ree Drummond
- Boil Eggs 9 Minutes: Set a timer—no peeking—because 9 minutes gives you perfectly set yolks that stay creamy when chopped. I learned this the hard way after ending up with rubbery eggs that fought back when mashed.
- Soak Onions 10 Minutes: Thinly slice the red onion and toss it in ice water for 10 minutes before draining. This cuts the bite without killing the flavor—trust me, your egg salad won’t taste like a sad office party anymore.
- Chop Celery Small: Dice the celery into tiny cubes, not thick sticks. It blends better, adds texture without bulk, and makes the salad look like you actually tried. (Yes, I’ve served the thick-stick version. Regret is real.)
- Mix Mayo Last: Fold in the mayonnaise just before serving—it keeps the eggs from getting soggy. If you’re prepping ahead, mix everything except the mayo, then stir it in when ready to eat. Your sandwiches will thank you.
Storing and reheating your leftovers
Fridge Storage Tips
Your egg salad will keep beautifully in the fridge for up to 3 days when stored in an airtight container. I like using glass Pyrex containers because they’re sturdy and don’t absorb odors.
Press plastic wrap directly on the surface to prevent a skin from forming, then seal the lid tightly. The flavors actually deepen as it sits—this is when the mustard and herbs really mingle with the creamy base. 🥫
Freezer-Friendly Hack
For longer storage, portion the egg salad into freezer-safe containers and freeze for up to 1 month. The texture will change slightly after thawing—it’ll be creamier but less crisp—but the flavor stays intact.
To reheat, transfer to the fridge overnight to thaw, then stir in 1 extra tablespoon of mayo to restore creaminess. This works great for meal prep on busy mornings! ❄️
Reheating for Best Texture
For the best results, reheat egg salad in the microwave in 30-second bursts on 50% power, stirring between each interval. Avoid high heat—it can make the mayo separate. If it looks dry, add 1-2 teaspoons of water or milk to restore moisture.
For stovetop reheating, warm in a small saucepan over low heat with a splash of water, stirring constantly until just heated through. Never boil! 🔥
Reviving Leftovers
If your egg salad loses its crunch after storage, simply fold in 1 extra tablespoon of finely chopped celery and red onion to refresh the texture. A sprinkle of fresh dill or chives also brightens it up.
For extra richness, stir in 1 teaspoon of Greek yogurt—it adds tang without overpowering. I keep a small jar of chopped herbs in the fridge just for this purpose! 🌿
Serving After Storage
Egg salad tastes best at room temperature, so let it sit for 10-15 minutes before serving after refrigeration. For sandwiches, toast the bread fresh to maintain crunch. If using lettuce cups, assemble just before serving to keep the leaves crisp.
The longer it sits out, the more the flavors meld—perfect for a cozy lunch! 🥪
Nutrition facts
Frequently asked questions
Can I make this egg salad without mayonnaise?
For a lighter version, replace the mayo with ½ cup Greek yogurt or ¼ cup sour cream mixed with 1 tablespoon Dijon mustard. This keeps it creamy while cutting calories. For a vegan option, use ½ cup vegan mayo or blended silken tofu with a splash of lemon juice. The texture will be slightly different but still delicious!
How do I keep my egg salad from getting watery?
Watery egg salad usually means the eggs were overcooked or too much liquid was added. Always use cold water for boiling and shock with ice to stop cooking. For extra insurance, let the chopped eggs sit in a colander for 5 minutes to drain excess moisture before mixing. If it gets too loose, stir in 1 extra tablespoon of mayo or fold in 1 tablespoon of breadcrumbs to absorb liquid.
What's the best way to hard-boil eggs for perfect texture?
Start with room-temperature eggs in a saucepan covered with 1 inch of cold water. Bring to a boil, then immediately remove from heat, cover, and let sit for 12 minutes. Drain into ice water for 5 minutes to stop cooking. For easier peeling, tap eggs gently on a hard surface before peeling. The key is consistent timing—overcooking makes eggs rubbery!
Can I add other ingredients like bacon or avocado?
Yes! For extra flavor, fold in ½ cup cooked bacon crumbles or ½ avocado diced just before serving. Add 1 tablespoon of hot sauce or 1 teaspoon of smoked paprika for a smoky twist. Just be mindful of texture—avocado will soften the salad faster, so add it last. The classic combo of dill and chives still works beautifully with these additions!
Why does my egg salad taste bland after making it?
This usually happens when the herbs aren't fresh or the seasoning is off. Always use freshly chopped herbs and taste as you go—add ½ teaspoon more salt or ¼ teaspoon extra pepper if needed. The Dijon mustard and vinegar are key for brightness, so don't skip them. If it's still bland, stir in 1 teaspoon of lemon juice or a pinch of garlic powder for extra depth.