Salads
Ree Drummond’s egg salad recipe delivers that perfect balance of creamy, tangy goodness with just the right crunch from celery and onions. This classic dish transforms simple pantry staples into a meal that’s as comforting as it is satisfying—ideal for sandwiches, wraps, or a light side dish.
The secret lies in the mayo-to-egg ratio and a pinch of mustard for brightness, ensuring every bite is rich yet fresh.
What sets this recipe apart is its simplicity and versatility. With hard-boiled eggs, creamy mayo, and a touch of Dijon mustard, you’ll achieve that signature texture—smooth, velvety, and packed with flavor.
The celery and red onion add a satisfying crunch, while a sprinkle of salt and pepper ties everything together. No fancy techniques required, just a few minutes of prep and chopping.
Once mixed, this egg salad becomes a blank canvas for creativity. Serve it on toasted bread for a hearty lunch, stuff it into wraps for a portable meal, or pile it high on crackers for an easy appetizer.
The flavors only get better as it sits, making it perfect for meal prep. Whether you’re feeding a crowd or treating yourself to a satisfying bite, this recipe delivers every time.
The best part? You can customize it to your taste—swap in Greek yogurt for a lighter version, add diced avocado for creaminess, or stir in fresh herbs like chives or dill for extra brightness.
It’s all about balancing those flavors to create a dish that’s as delicious as it is foolproof. Let’s get started!
Ingredients for egg salad recipe ree drummond
Eight simple ingredients transform into Ree Drummond’s signature creamy, crunchy egg salad—perfect for lunch or snacks.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 8 whole | Hard-boiled, peeled, chopped |
| Mayonnaise 🥫 | ¾ cup | Best quality for creaminess |
| Dijon Mustard 🧄 | 1 tbsp | For tangy brightness |
| Celery Stalks 🧅 | 3 whole | Finely diced, crisp texture |
| Red Onion 🧅 | ¼ cup | Finely diced, sharp bite |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For subtle seasoning |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, optional |
| Chives 🌿 | 2 tbsp | Chopped, for freshness |
| Butter Lettuce 🥬 | 1 cup | Shredded, for serving |
| Toasted Bread 🍞 | 8 slices | For sandwiches |
The eggs are the star here—use large eggs for that rich, velvety texture. Trader Joe’s or Costco often have the best prices for bulk eggs, and they’re perfect for hard-boiling in advance. For mayo, Hellmann’s or Duke’s are my go-tos—they’re creamy and reliable, but any good-quality mayo works. The celery? Freshness matters—if it’s limp, skip it. The red onion adds that sharp bite, but if you’re sensitive to strong flavors, yellow onion works too.
No Dijon mustard? Yellow mustard in a pinch—just add a splash of lemon juice to mimic the tang. The chives are optional but add a lovely freshness—dried chives at half the amount if you’re out. For a lighter version, swap half the mayo for Greek yogurt. Want extra richness? Add a tablespoon of sour cream. The lemon juice is key for brightness, but if you skip it, just add a pinch more salt to balance the flavors. And if you’re prepping ahead, cover the egg salad with plastic wrap pressed directly on the surface to keep it fresh for up to 3 days.
This egg salad only gets better as it sits—let it chill for at least 30 minutes before serving so the flavors meld. Store leftovers in an airtight container for 3-4 days in the fridge. For meal prep, I double the batch and portion it into small containers—perfect for quick lunches. The bread? Toast it fresh when ready to serve, or use it the next day for croutons. And if you’re serving it as a side, the butter lettuce adds a nice crunch contrast.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—eggs, mayo, mustard, celery, and onion. That’s it. No fussing with mayo substitutes or weird add-ins; just the good stuff that actually works.
- Creamy Crunch Perfection: The celery’s sharp bite cuts through the rich mayo, and that red onion? Tiny, bright bursts that keep it from being too heavy. Honestly, it’s the kind of balance that makes you want to eat it straight from the bowl.
- Lunchbox Legend: Pack it in a jar for work or school—layers of egg salad, then crackers or bread on top. It stays fresh for days, and my kids actually finish it. (Yes, even on a Tuesday.)
- Budget Powerhouse: Eggs are cheap, onions last forever, and mayo stretches farther than you’d think. I make this for a crowd, and it costs me less than half what store-bought salad kits do. No guilt, just flavor.
Step-by-step instructions for egg salad recipe Ree Drummond
Here's the method for creamy, tangy egg salad that's perfect for sandwiches—every bite is packed with texture and flavor.
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 boil over high heat, then immediately reduce to a gentle simmer and cook for exactly 9 minutes. This timing ensures perfectly set yolks that won't turn greenish or rubbery.
Transfer the eggs to an ice bath for 10 minutes to stop the cooking process. Peel the eggs under cool running water, then chop them into ¼-inch pieces using a sharp knife. I like to work quickly here—chopped eggs can dry out if left sitting too long. Place the chopped eggs in a medium mixing bowl.
Prepare the Celery and Red Onion
Cut the 3 whole celery stalks in half lengthwise, then slice each half into ¼-inch pieces. The celery should be finely diced to create that classic crunchy texture. Transfer the celery to the bowl with the chopped eggs.
Next, finely dice the ¼ cup red onion into tiny pieces—you want them so small they're barely noticeable when you take a bite. This prevents the onion from being too sharp or overpowering. Add the diced onion to the bowl along with the celery and chopped eggs.
Mix the Creamy Base
In a small bowl, whisk together the ¾ cup mayonnaise, 1 tablespoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. The Dijon mustard adds a bright tang that balances the richness of the mayo. I use a fork for this step—it's quick and gets the job done without over-mixing.
Pour the mayo mixture over the egg and celery mixture in the larger bowl. Gently fold everything together with a silicone spatula, being careful not to mash the eggs or celery. You want to combine everything just until fully incorporated—about 20 gentle folds. If the mixture looks too thick, add 1 teaspoon of water to loosen it slightly.
Add Freshness and Finish
Squeeze the 1 tablespoon lemon juice into the bowl and stir gently to distribute it evenly. The lemon juice brightens up the flavors and cuts through the richness of the mayo. Sprinkle in the 2 tablespoons chopped chives and mix one last time with the spatula.
Taste the egg salad and adjust seasoning if needed. I usually add a pinch more salt or a tiny bit more black pepper at this stage. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. This chilling time is crucial—it allows the egg salad to come together perfectly and develop its best texture.
Assemble and Serve
Spread the chilled egg salad evenly onto the 8 slices of toasted bread, creating a generous layer on each slice. Top with ¼ cup shredded butter lettuce for a fresh, crisp contrast to the creamy egg salad. Cut each sandwich in half and serve immediately for the best texture and flavor.
This egg salad keeps well in the refrigerator for up to 2 days, but I find it's best enjoyed fresh. The combination of creamy mayo, crisp celery, and tangy Dijon mustard makes every bite irresistible—just like Ree Drummond would serve it.
Pro Tips For Making Egg Salad Recipe Ree Drummond
- CHILL THE EGGS FIRST: Pop those eggs straight from the fridge into ice water while they’re still warm from boiling—this stops the cooking and makes peeling them a breeze. I learned this the hard way after struggling with stubborn shells that cling like glue when you rush.
- GRATE THE ONION: Skip the knife and use a box grater for the red onion—it blends in smoother and adds a finer texture without turning the salad watery. Yes, it takes 30 seconds longer, but the result is noticeably more elegant.
- DRESS THE EGGS: Toss the chopped eggs with a pinch of salt and pepper before folding in the mayo—this seasons every bite instead of just the outside. It’s a small move, but it makes the salad taste more balanced.
- PULSE THE CELERY: Run the celery through the food processor for 2 seconds instead of chopping it by hand—it releases more flavor and keeps the texture consistent. (I know, I know—it’s not traditional, but trust me on this one.)
Best sauces and condiments for this egg salad recipe ree drummond
Classic Mayo Magic
This egg salad thrives on the rich, velvety texture of quality mayo—Hellmann’s or Duke’s are my top picks for their perfect balance of creaminess and tang.
For a lighter twist, I’ve found that swapping half the mayo for Greek yogurt (like Fage 5%) cuts calories while keeping the same smooth consistency. The key is to whisk the mayo and mustard together until fully emulsified—this creates that signature creamy base that holds everything together beautifully. 🥫
Mustard Brightness
Dijon mustard is non-negotiable here—it adds that sharp, tangy kick that cuts through the richness. If you’re out, yellow mustard works in a pinch, but I always add 1 teaspoon lemon juice to mimic the Dijon’s brightness.
For extra depth, try 1 teaspoon of whole-grain mustard—it adds a subtle texture contrast that elevates the dish. The mustard should be mixed into the mayo until fully combined, but don’t overdo it—just 1 tablespoon is all you need.
Herb and Citrus Boost
Fresh herbs like chives or dill add a bright, fresh finish to this egg salad. I like to chop 2 tablespoons of chives finely and fold them in at the end—their mild onion flavor complements the red onion beautifully.
For a zesty twist, add 1 tablespoon lemon juice or even a splash of apple cider vinegar (just ½ teaspoon) to keep the flavors vibrant. These additions are optional but make a world of difference in balancing the richness.
Spicy Kick Options
If you love a little heat, consider adding ½ teaspoon of hot sauce (like Cholula or Crystal) or a pinch of cayenne pepper to the mayo mixture. For a smoky depth, stir in ½ teaspoon smoked paprika—it pairs surprisingly well with the creamy texture. If you’re feeling adventurous, try 1 teaspoon of sriracha mixed into the mayo for a sweet-spicy balance. Just
Dairy Variations
For a richer texture, fold in 2 tablespoons of sour cream or cream cheese (like Philadelphia) into the mayo mixture. I’ve also experimented with 1 tablespoon of crumbled blue cheese for a bold, tangy twist—it adds a surprising depth of flavor. If you’re watching your fat intake, light cream cheese works just as well. These dairy additions should be mixed in gently to avoid breaking the emulsion of the mayo.
Sweet Contrasts
Believe it or not, a touch of sweetness can balance the savory flavors beautifully. Try adding ½ teaspoon of honey or 1 teaspoon of jam (like apricot or strawberry) to the mayo mixture for a subtle sweetness.
For a more pronounced contrast, fold in ¼ cup diced apple or pear—the crisp texture and mild sweetness pair wonderfully with the creamy egg salad. These additions are best added after the initial mixing to preserve the texture.
Nutrition facts
Frequently asked questions
Can I make this egg salad ahead of time?
This egg salad actually tastes even better after chilling for at least 30 minutes. Store leftovers in an airtight container for up to 3 days in the fridge. The flavors meld beautifully over time, making it perfect for meal prep. Just give it a quick stir before serving to restore the creamy texture.
What if my egg salad turns out too thick?
Don't worry—just add 1 teaspoon of water or a splash of milk at a time while gently folding until you reach your desired consistency. For extra creaminess, you can also stir in 1 tablespoon of sour cream or Greek yogurt. The key is to mix gently to avoid breaking the mayo emulsion.
How do I keep the egg salad from getting watery?
Use room-temperature eggs when mixing to prevent moisture separation. Also, avoid overchopping the eggs—keep them in ¼-inch pieces. For extra insurance, add 1 teaspoon of Dijon mustard to the mayo mixture, as it helps bind the ingredients better than regular mustard.
Can I substitute mayo with something lighter?
Yes! For a lighter version, replace half the mayo with Greek yogurt (like Fage 5%) or light cream cheese. You'll need to add 1 extra teaspoon of lemon juice to maintain brightness. The texture will be slightly tangier but still creamy—just fold everything together gently to maintain consistency.
What's the best way to serve this egg salad?
This versatile salad works perfectly as sandwiches on toasted bread, wrapped in tortillas, or piled high on crackers. For a lighter option, serve it over butter lettuce leaves or in endive cups. You can also use it as a filling for mini quiches or stuffed avocados for a fun appetizer.