Homemade Egg Salad Recipe | Big Daddy's BBQ Pit
Homemade Egg Salad
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We enjoy this egg salad for lunches and quick snacks all the time — and once you make it from scratch you won't go back to store-bought. The lemon and dill give it a bright burst of flavor, the Dijon adds a subtle kick, and the smoked paprika ties everything together beautifully. Easy to make, easy to customize, and delicious every single time.
🥚 The Eggs & Mix-Ins
- 12 hard boiled eggs, chopped
- ¼ cup red onion, finely diced
- ¼ cup celery, finely diced
- Pinch of fresh dill
- Pinch of fresh chives
- Salt & pepper to taste
- ½ tsp smoked paprika
🥄 The Dressing
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- Juice of ½ lemon
- Salt & pepper to taste
How to Make It
- Chop the hard boiled eggs to your preferred consistency. We like a mix — some smaller pieces and some larger chunks for texture. Place in a large bowl.
- In a separate bowl, combine the mayo, Dijon mustard, lemon juice, and salt & pepper. Whisk until smooth and well combined.
- Add the diced red onion, celery, dill, and chives to the egg bowl. Season with salt, pepper, and smoked paprika to taste.
- Add the dressing slowly — a little at a time — folding it into the egg mixture gently. Add as much or as little as you prefer to get the consistency you like.
- Taste and adjust seasoning. Serve immediately or refrigerate for an hour to let the flavors develop.
Ways to Serve It
- Don't over-chop the eggs — a mix of textures makes for a much better egg salad. A few larger pieces give you something to bite into.
- Add the dressing slowly and fold gently — you can always add more but you can't take it away. Start with half and go from there.
- Let it chill in the fridge for 30–60 minutes before serving if you have time — the flavors come together beautifully as it rests.
- The smoked paprika on top isn't just for looks — it adds a subtle smokiness that pairs perfectly with the lemon and dill.
- Fresh dill and chives make a noticeable difference over dried — worth using fresh if you can.
- This keeps well in the fridge for 3–4 days — great for meal prep lunches all week.
Make It Your Own
This recipe is a great base to build from. Add crispy bacon for a smoky, savory twist. Throw in some diced dill pickles for extra tang. Swap the Dijon for whole grain mustard for a different texture and flavor. A little hot sauce stirred into the dressing adds a nice kick without overpowering the other flavors. However you build it — it's going to be better than anything from a store.
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