Salads
Ree Drummond’s egg salad recipe delivers the classic comfort of creamy, tangy egg salad with a crispy celery twist that keeps every bite fresh. The key to this version lies in perfectly hard-boiled eggs, finely chopped celery for texture, and a bright mustard-mayo dressing that balances richness with zing.
I’ve tested this recipe countless times, and it never fails to impress—whether served on toast, alongside greens, or as a standalone dish.
What sets this egg salad apart is the attention to detail: eggs cooled in ice water for even cooking, celery chopped fine for that satisfying crunch, and a touch of Dijon mustard to cut through the richness.
The result is a salad that’s creamy yet light, with just enough acidity to keep it from feeling heavy. Ree’s approach emphasizes simplicity, but the technique ensures restaurant-quality texture every time.
By the time you’re done, you’ll have a batch of egg salad that’s smooth, flavorful, and packed with that signature crispness from the celery.
It’s the kind of dish that feels indulgent yet balanced—perfect for lunch, a picnic, or even a quick dinner when you crave something comforting but not too heavy. The best part? It comes together in under 30 minutes, with minimal effort but maximum flavor.
Serve it on buttery toast for a hearty sandwich, alongside mixed greens for a lighter meal, or with crackers for an easy snack. The versatility makes it a go-to recipe for any occasion, and the crispy celery twist ensures it never gets boring. Let’s get started!
Ingredients for egg salad recipe ree drummond
Eight simple ingredients transform into Ree Drummond’s signature egg salad—creamy, tangy, and packed with crisp celery.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 8 whole | Freshly boiled, cooled in ice water |
| Mayonnaise 🥛 | ½ cup | High-quality for creaminess |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy brightness |
| Fresh Celery 🧅 | ½ cup | Finely chopped, crisp texture |
| Red Onion 🧅 | 2 tbsp | Finely minced for sharpness |
| Fresh Dill 🌿 | 1 tbsp | Chopped, optional but recommended |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed for acidity |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for flavor |
| Butter 🧈 | 1 tsp | For toast, optional serving |
| Ice Cubes ❄️ | 2 cups | For cooling boiled eggs |
The eggs are non-negotiable here—use large eggs for that rich, creamy texture. Trader Joe’s or Whole Foods carry the best quality, but any grocery store will do. Boil them until the whites are set but yolks remain slightly runny for that classic egg salad feel. Cool them in ice water immediately to stop cooking—this keeps them tender. For the celery, grab the freshest bunch you can find; bright green, crisp stalks are key. The dill adds that signature herby note, but if you’re out, a pinch of dried dill works in a pinch.
No Dijon mustard? Yellow mustard at half the amount gets you close, though you’ll lose some depth. The mayo is where quality matters—Hellmann’s or Duke’s are reliable, but if you’re using homemade, make sure it’s well-emulsified. For the onion, red adds a nice pop, but yellow will work too. Swap the celery for finely chopped fennel if you’re feeling adventurous. The lemon juice is crucial for brightness, so don’t skip it—even a splash of bottled lemon juice works if fresh isn’t available. And if you’re serving this on toast, sourdough or whole grain adds a nice texture contrast.
Boiled eggs keep in the fridge for up to 1 week if peeled, but they’re best used within 3-4 days for peak texture. The finished salad stays fresh for 2 days in an airtight container, though the celery will soften over time. For extra crispness, add a little more chopped celery right before serving. This salad reheats beautifully—just warm it gently in a skillet for a quick upgrade. Portion into small containers for easy lunches, or serve immediately on toast for a classic sandwich.
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 herbs or spices you don’t already have. Honestly, I’ve made it with whatever’s in my fridge and it’s always spot-on.
- Crisp-Tender Bite: The celery adds that satisfying crunch, while the red onion brings a sharp little kick. Between us, the Dijon mustard ties it all together—creamy, tangy, and just enough zing to wake up your taste buds.
- Lunchbox Legend: Pack this in a jar for work or school—it keeps for days without getting soggy. My kids actually eat their lunch now. (Yes, even on a Tuesday night.) Plus, it’s the same recipe for sandwiches, wraps, or just a fork-and-spoon meal.
- Budget Win: Eggs are cheap, mayo lasts forever, and celery stays fresh. I make a big batch on Sunday and use it all week—no wasted ingredients. Between us, this is my go-to when I’m trying to stretch a grocery budget.
Step-by-step instructions for egg salad recipe
Here's how to create a creamy, crisp egg salad with that signature celery crunch.
Boil and Cool 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 medium-high heat, then immediately reduce to a gentle simmer for 10-12 minutes. The eggs are perfectly cooked when they've stopped vigorously bubbling.
Transfer the eggs to a bowl of ice water with the 2 cups ice cubes for 10 minutes. This rapid cooling prevents the yolks from becoming grainy. Once cooled, peel the eggs under running water to remove any remaining shell fragments. The eggs should be completely cool to the touch before proceeding.
Chop Eggs and Prepare Vegetables
Cut the cooled eggs in half lengthwise and gently remove the yolks, placing them in a medium bowl. Chop the egg whites into small chunks (about ½-inch pieces) and add them to the yolks. Finely chop the 0.5 cup fresh celery and 2 tablespoons red onion, setting them aside for now.
In a separate small bowl, combine the 0.5 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 0.5 teaspoon kosher salt, and 0.25 teaspoon ground black pepper. Whisk until completely smooth. This mixture forms the creamy base that will bind everything together perfectly.
Combine Ingredients for Perfect Texture
Add the chopped egg whites and yolks to the mayonnaise mixture. Using a fork or small spatula, gently fold everything together until just combined. Be careful not to overmix, which can make the salad dense. The egg salad should have a thick, creamy consistency but still hold its shape when spooned.
Fold in the chopped celery and red onion, then sprinkle with the 1 tablespoon fresh dill. Taste and adjust seasoning if needed - you might want to add a pinch more salt or a squeeze of lemon juice. The celery should remain crisp, adding that satisfying crunch to each bite.
Chill and Serve
Cover the egg salad and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together beautifully. The salad will keep well in the refrigerator for up to 3 days, making it perfect for meal prep.
Serve on buttered toast with a sprinkle of additional fresh dill if desired. The crispy celery adds a refreshing contrast to the creamy egg mixture, while the lemon brightens the whole dish. This classic egg salad delivers comfort with every bite, just as Ree Drummond would make it.
Pro Tips For Making Egg Salad Recipe Ree Drummond
- CHILL EGGS FIRST: Pop those eggs straight from the fridge into an ice bath for 5 minutes before peeling—cold yolks stay intact, and you’ll avoid that annoying slide-off-the-shell mess. I learned this the hard way when a warm egg yolk oozed into my salad like a sad, runny yellow puddle.
- SALT THE ONION: Toss thinly sliced red onion with ½ teaspoon salt and let it sit for 10 minutes before adding to the salad—this draws out the bite and keeps it from overpowering the creamy base. (Yes, even if you’re impatient like me, the flavor is worth the wait.)
- MASH THE CELERY: Roughly chop the celery stalks and smash them with the flat side of your knife before dicing—this releases more moisture and flavor, giving the salad that classic crunch without the tough strings. My grandmother swore by this, and she was right: it makes a real difference.
- LESS MAYO, MORE MUSTARD: Start with 2 tablespoons of mayo per 6 eggs, then add Dijon mustard to taste—it brightens the whole dish and keeps the texture lighter than a mayo-heavy blob. I skip this when I’m lazy, but the salad is noticeably better when I don’t.
Troubleshooting great egg salad recipe ree drummond
Eggs Too Watery?
If your egg salad ends up too runny, it’s usually from over-boiled yolks or not enough mayo. Start by using fresh, room-temperature eggs—they hold their shape better. When boiling, set a timer for exactly 10-11 minutes for large eggs, and cool them in ice water immediately.
For extra creaminess, add 1 extra tablespoon of mayo or whisk in 1 teaspoon of Greek yogurt to thicken. 🥚
Celery Losing Crunch?
Celery softens quickly, so chop it last and fold it in just before serving. For extra crispness, soak chopped celery in ice water for 5 minutes before adding it to the salad. Drain well before mixing.
If using pre-chopped celery from a bag, skip this step—it’s already too soft. Store-bought celery often lacks freshness, so buy whole stalks and chop yourself for the best texture.
Salad Too Dense?
Overmixing is the usual culprit here. Use a gentle hand when folding ingredients—just until combined. If it’s still too thick, stir in 1-2 teaspoons of milk or buttermilk to lighten the texture.
For a smoother consistency, mash the egg yolks slightly before mixing. And remember: the salad should hold its shape when spooned, not ooze out like batter. 🥛
Mustard Overpowering?
Dijon mustard can be strong, so start with ½ tablespoon and taste as you go. If it’s too sharp, balance it with ½ teaspoon more mayo or a splash of lemon juice.
For a milder flavor, swap Dijon for yellow mustard—use half the amount (½ tablespoon) and add ¼ teaspoon of honey to mellow the bite. The key is to let the mustard brighten, not dominate.
Eggs Turning Grainy?
Grainy yolks happen when eggs cool too slowly or sit too long after boiling. Always cool boiled eggs in ice water for 10 minutes before peeling. For extra insurance, peel them under cool running water to remove any residual heat.
If the yolks are already grainy, blend the salad briefly in a food processor—just 2-3 pulses—to smooth them out without losing texture.
Salad Too Bland?
If your egg salad tastes flat, it’s likely missing acidity or salt. Boost brightness with an extra ½ teaspoon of lemon juice or a pinch of white vinegar. For depth, add ½ teaspoon of smoked paprika or a dash of Worcestershire sauce.
A sprinkle of fresh chives or extra dill can also elevate the flavor. Taste as you go—seasoning builds gradually, so don’t be shy!
Nutrition facts
Frequently asked questions
Can I make this egg salad ahead of time?
This egg salad actually tastes better when made a day ahead. Store it in an airtight container in the fridge for up to 3 days. The flavors meld beautifully, and the celery stays crisp if you chop it just before serving. Just give it a quick stir before eating to restore that perfect texture.
What's the best way to serve Ree Drummond's egg salad?
Ree's version shines on toasted sourdough or crusty bread for a classic sandwich. For a lighter option, pile it over mixed greens with a drizzle of balsamic or serve with water crackers and pickles for a picnic-style spread. The crisp celery makes it perfect as a standalone dish too!
Can I substitute any ingredients?
Certainly! Swap mayo for Greek yogurt for a lighter version (use ½ cup yogurt + 1 tbsp mayo). For extra flavor, add ½ avocado mashed or ¼ cup chopped pickles. Need to skip celery? Try finely chopped fennel or green onions for a different crunch. Always taste as you go!
Why does Ree's recipe use Dijon mustard?
Dijon adds that signature tangy brightness that balances the richness of the eggs and mayo. The sharpness cuts through the creaminess while adding depth. If you don't have it, yellow mustard works (use half the amount), but you'll lose some complexity. For extra zing, add a pinch of cayenne pepper or hot sauce!
How do I keep the egg salad creamy after making it?
Store it in a sealed container pressed directly against the surface to prevent a mayo "skin" from forming. For extra insurance, place plastic wrap directly on the surface before sealing. When reheating, warm gently in a skillet over low heat with a splash of milk to restore creaminess. Never microwave directly!