Name: Creamy Egg Salad with Chives Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 8 large eggs - hard-boiled and cooled; ⅓ cup mayonnaise - plus more as needed; 2 teaspoon pickle juice - (optional); 1 teaspoon mustard - yellow or dijon; ¼ teaspoon sweet paprika; salt and pepper - to taste; ¼ red onion - minced; ¼ cup chives - chopped

If you love a rich and tasty lunch that's super quick to whip up, this Creamy Egg Salad with Chives Recipe is exactly what you need. It hits the perfect balance of smooth, tangy, and fresh – a combo that always feels like a little celebration in your mouth.

A close-up view of a white bowl filled with chopped egg salad, showing roughly three layers of diced hard-boiled eggs with yellow yolks and white edges mixed into a creamy, light yellow dressing. Scattered throughout are small pieces of red onion and finely chopped green chives, adding purple and green colors. There is a light sprinkling of black pepper on top, and a spoon is partially visible inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Egg Salad with Chives Recipe
Top Tip
How to Serve Creamy Egg Salad with Chives Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Egg Salad with Chives Recipe

Why You'll Love This Recipe

I can't get enough of this egg salad – it’s creamy, full of subtle layers of flavor, and honestly, it reminds me of the kind my grandma used to make. Plus, it’s ridiculously easy to pull together!

Simple ingredients: You probably already have everything on hand in your fridge.
Quick to prepare: Just about 22 minutes from start to finish, including cooking the eggs.
Versatile serving options: Great on bread, crackers, or tossed into a green salad.
Fresh flavor boost: Chives add a mild oniony note that elevates this classic salad.

Ingredients & Why They Work

When you shop for these ingredients, look for fresh eggs and crisp chives to truly elevate the flavor. Quality mayo can also make a difference, so choose your favorite jar or make your own!

Flat lay of eight whole uncracked brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl with golden yellow mustard, a small white ceramic bowl containing light green pickle juice, finely minced bright purple-red onion, loosely scattered fresh chopped green chives, a small white ceramic bowl with vibrant red sweet paprika powder, and small piles of coarse salt and cracked black pepper arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh, large eggs are best for hard boiling; they give the perfect creamy texture in the salad.
Mayonnaise: The creamy base that ties everything together—feel free to pick full-fat, light, or even Greek yogurt as a swap.
Pickle Juice: Optional, but it adds a lovely tang without overwhelming the egg salad’s flavor.
Mustard: Whether yellow or Dijon, it lends a subtle kick and depth to the dressing.
Sweet Paprika: Mostly for color and a mild smoky touch; it makes the dish look as great as it tastes.
Salt and Pepper: Essential for balancing flavors and seasoning everything just right.
Red Onion: Provides a crisp bite and slight sharpness to cut the creaminess.
Chives: Freshly chopped chives bring a gentle onion flavor that lifts the whole salad beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Egg Salad with Chives Recipe is how easy it is to make it your own. Whether you prefer it tangier, creamier, or with a bit more crunch, you can easily tweak the ingredients to fit your taste and dietary needs.

Vegetarian Variation: I love keeping this egg salad vegetarian by sticking to the classic mayo base, but swapping in Greek yogurt for half the mayo gives it a lighter, tangy twist that works great for a fresher bite.
Low-Carb Version: Since the salad is naturally low-carb, serving it on crisp lettuce leaves instead of bread is my go-to when I want to keep carbs down but still enjoy a satisfying lunch.
Seasonal Spin: In spring, I sometimes add chopped fresh radishes or peas to give the salad a delightful crunch and a burst of seasonal freshness, which complements the mild onion flavor from the chives beautifully.
Flavor Boost: For a smoky edge, sprinkling a little smoked paprika instead of sweet paprika or adding a dash of hot sauce can really wake up the flavors in a fun way.

Step-by-Step: How I Make Creamy Egg Salad with Chives Recipe

A white bowl filled with a creamy egg salad made of chopped hard-boiled eggs with bright yellow yolks and white whites mixed with small pieces of red onion and light green chives. The salad is sprinkled with black pepper on top. A silver spoon is placed inside the bowl on the right side. The white bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Master the Perfect Hard-Boiled Eggs

The foundation of this salad is perfectly cooked hard-boiled eggs. I like to add 8 large eggs to a large saucepan and cover them with 1 to 2 inches of cold water. Bring the water to a boil, then immediately remove the pot from heat, cover it with a lid, and let the eggs sit in the hot water for 12 minutes. This method makes sure the yolks cook evenly without turning green or rubbery. After 12 minutes, I transfer the eggs to a large ice bath to cool completely—this stops the cooking and makes peeling a breeze. Once cool, I gently tap and peel each egg, then chop them into bite-sized pieces for the salad.

Step 2: Quick and Easy Instant Pot Option

If you’re short on time, the Instant Pot method is a lifesaver. Pour 1 cup of water into the inner pot and place a steam rack inside. Arrange your eggs on the rack and seal the lid securely. Set the pressure cooker to high pressure for 5 minutes. After cooking, allow the pressure to naturally release for 5 minutes before performing a quick release to unlock the lid. Immediately place the eggs into an ice bath to cool completely. This method yields tender, perfectly cooked eggs that are simple to peel and chop for your egg salad.

Step 3: Mix All the Flavorful Ingredients

In a medium-sized bowl, combine your chopped eggs with ⅓ cup mayonnaise, 2 teaspoons of pickle juice if using, ¼ cup finely chopped chives, ¼ of a minced red onion, 1 teaspoon of mustard (yellow or Dijon), and ¼ teaspoon of sweet paprika. Add salt and pepper to your taste preferences. Using a spoon or spatula, gently fold everything together until the salad is creamy and evenly mixed — but be careful not to mash the eggs too much. This is where the magic happens: each ingredient merges to create a luscious, flavorful salad that’s both satisfying and fresh.

Step 4: Season and Adjust to Your Liking

Once mixed, I always take a moment to taste the salad and tweak the seasoning. Sometimes a pinch more salt or a splash more mustard really brightens the flavor. If you want it creamier, add a little more mayonnaise or a spoonful of Greek yogurt. This step makes sure every serving tastes perfect — just the way you like it.

Step 5: Serve and Enjoy

Serve your Creamy Egg Salad with Chives on your favorite bread to make a classic sandwich, spoon it onto crunchy crackers for a quick snack, or pile it onto a bed of fresh greens for a light lunch. It’s delicious right away but tastes even better after chilling for a bit to let the flavors meld. Either way, this is one comfort-food recipe that’s a winner every time.

Top Tip

Getting the perfect creamy texture and vibrant flavor in your Creamy Egg Salad with Chives Recipe is easier with a few simple tricks I've discovered over time.

Perfect Hard-Boiled Eggs: Use the stovetop method by removing eggs from boiling water immediately and letting them rest in hot water for exactly 12 minutes before cooling in ice water. This ensures a tender, easy-to-peel egg without that green ring around the yolk.
Mix-ins Balance: Adding just 2 teaspoons of pickle juice brightens the salad without overpowering it. I’ve learned to always start with less and adjust to taste for the perfect tang.
Chop with Care: Finely chopping the chives and red onion makes every bite balanced and avoids any overpowering raw onion bites. It really enhances the overall creaminess and freshness.
Season Gradually: Add salt, pepper, and mustard little by little while mixing, so you can customize the flavor without oversalting or making the salad too sharp.

How to Serve Creamy Egg Salad with Chives Recipe

The image shows a white bowl filled with roughly chopped hard-boiled eggs forming the base layer of yellow yolks and white whites. On top, there is a layer of creamy white mayonnaise dotted with black pepper. Over this, a heap of finely chopped purple onions and chopped green chives is added, along with a sprinkling of reddish-brown paprika powder, creating a colorful contrast. The bowl is placed on a white marbled surface, and the overall look is fresh and vibrant, highlighting the different textures and colors in the dish. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes can elevate this egg salad beautifully. Try sprinkling a pinch of sweet paprika on top for a pop of color. Fresh extra chopped chives or a few whole small chive stalks give a lovely fresh aroma and visual appeal. If you like a bit of crunch, add some finely diced celery or toasted nuts as an optional topping.

Side Dishes

Serve your creamy egg salad alongside crisp greens like arugula or baby spinach to make it a light lunch. It’s also fantastic with crunchy vegetable sticks such as cucumber or carrot for a fresh bite. If you want a heartier meal, pairing with crusty bread, roasted potatoes, or a simple tomato salad complements the flavors really well.

Make Ahead and Storage

Storing Leftovers

Place any leftover egg salad in an airtight container and store it in the refrigerator. It will keep fresh and delicious for up to 3 days. Be sure to give it a gentle stir before serving again, as the dressing may settle slightly.

Freezing

Freezing egg salad isn’t recommended because the mayonnaise and eggs can separate and become watery upon thawing. For the best texture and taste, enjoy this salad fresh or refrigerated within a few days.

Reheating

This salad is best served cold or at room temperature. Avoid reheating, as warmed mayonnaise-based salads can lose their creamy texture and may not taste as fresh.

Frequently Asked Questions:

Can I make this egg salad vegan or dairy-free?

Traditional egg salad involves eggs and mayonnaise, which contain animal products. For a vegan version, you can use vegan mayonnaise and tofu or chickpeas to replace eggs, though it won't have the exact same texture and flavor as this Creamy Egg Salad with Chives Recipe.

How do I know when my eggs are perfectly cooked for the salad?

Using the stovetop method, letting eggs rest in hot water for 12 minutes is a foolproof way to get fully set, creamy-hard boiled eggs without overcooking. This also avoids the greenish yolk ring that can form from overheating.

What if I don’t have pickle juice on hand?

Pickle juice is optional—it adds a subtle tang and brightness to the egg salad. If you don’t have any, you can omit it or substitute with a small dash of vinegar or lemon juice for a similar effect.

Can I prepare this egg salad in advance?

Absolutely! You can prepare the egg salad up to a day ahead. Just keep it chilled in the refrigerator in an airtight container to maintain freshness. Give it a good stir before serving.

Final Thoughts

Making this Creamy Egg Salad with Chives Recipe is like creating a little bowl of comfort and freshness all at once. It’s simple, versatile, and always hits the spot whether it’s a quick lunch or a picnic treat. I hope these tips and ideas inspire you to get creative and savor every creamy bite. Happy cooking and enjoy!