Quick Creamy Egg Salad Recipe With Fresh Chives

This classic egg salad balances rich, creamy texture with a bright burst of fresh chives and a subtle hint of smoky paprika.

It comes together in minutes once your eggs are boiled and works wonderfully tucked into crisp lettuce cups, spooned onto toasted sourdough, or eaten straight from the bowl.

Prep time: 10 minutes

Cook time: 12 minutes (for boiling eggs)

Servings: 4

Ingredients

• 6 large eggs, hard-boiled and peeled

• 1/3 cup mayonnaise (good quality, full-fat works best)

• 1 teaspoon Dijon mustard (or yellow mustard for a milder tang)

• 1 teaspoon fresh lemon juice (or white vinegar)

• 2 tablespoons fresh chives, finely minced (plus extra for garnish)

• 1/4 teaspoon sweet or smoked paprika (plus extra for dusting)

• Salt and freshly cracked black pepper, to taste

• Romaine lettuce leaves or sandwich bread, for serving

Instructions

1. Boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then turn off the heat, cover the pot with a lid, and let sit for 10–12 minutes. Transfer immediately to an ice bath for 5 minutes before peeling.

2. Chop the eggs: Coarsely chop the hard-boiled eggs with a sharp knife, or roughly mash them in a mixing bowl with a fork if you prefer a softer, creamier texture with smaller chunks.

3. Mix the dressing: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, minced fresh chives, paprika, salt, and black pepper.

4. Fold and adjust: Gently stir until everything is evenly coated and creamy. Taste and add extra salt, pepper, or lemon juice if needed.

5. Garnish and serve: Spoon into a serving dish or onto crisp Romaine lettuce boats. Finish with a light dusting of paprika and a sprinkle of chopped chives right before serving.

Pro Tip: For the best flavor, chill the prepared egg salad in the refrigerator for 20–30 minutes before serving to let the flavors meld together. Store leftovers in an airtight container for up to 3 days.