Ree Drummond’s Egg Salad Recipe: Creamy Picnic Favorite with Fresh Herbs

I’ve been making egg salad for years, but Ree Drummond’s version changed the game for me. The secret? Fresh herbs and a touch of mustard for that creamy, tangy kick.

This isn’t your average deli-style spread—it’s loaded with hard-boiled eggs, crisp celery, and a hint of dill that brightens every bite. Simple ingredients, but the flavor is anything but boring.

Perfect for sandwiches, crackers, or straight from the bowl, this dish comes together in 15 minutes. No fancy techniques, just good old-fashioned comfort.

Whether you’re packing a picnic or need a quick lunch, this egg salad delivers every time. Let’s make it.

Ingredients for Egg Salad Recipe Ree Drummond

Fresh eggs, crisp veggies, and bold herbs make this picnic-ready classic anything but ordinary.

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The eggs are the star, so use the freshest you can find—farmers market if possible. I grab large eggs from Costco when I’m making a big batch. For the mayo, Duke’s or Hellmann’s give that perfect creamy base (don’t even think about the light stuff). Celery should be crisp, with tight stalks—if it bends easily, it’s past its prime.

No fresh dill? Dried dill at one-third the amount works in a pinch. Swap chives for green onions if that’s what’s in your crisper. Mustard haters can skip it, but trust me, Dijon adds that Ree-approved tang. For a sweeter twist, add an extra spoon of relish. And if you’re out of pickle relish? Finely chopped bread-and-butter pickles do the trick.

This keeps in the fridge for 3-4 days (any longer and the eggs start to weep). Store in an airtight container, and if you’re packing for a picnic, nestle the bowl in ice. Leftovers? Perfect on toast or stuffed into lettuce cups the next day.

Step-by-Step Instructions for Egg Salad

Here’s my foolproof method for creamy, flavorful egg salad that comes together in minutes.

Step 1: Hard-Boil and Chop the Eggs

Place the 8 whole Large Eggs in a pot and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. This method prevents that unappetizing green ring around the yolks while ensuring fully set eggs.

Drain the eggs and transfer them to an ice bath for 5 minutes to stop the cooking process. Peel under cool running water for easier handling, then chop into ½-inch pieces for the ideal texture—small enough to blend with other ingredients but large enough to maintain that satisfying egg bite.

Step 2: Prepare the Aromatic Base

Finely dice the 3 whole Celery Stalks and mince the 0.25 cup Red Onion—this creates the perfect crunch and sharpness to balance the creaminess. Chop the 2 tbsp Fresh Dill and thinly slice the 2 tbsp Fresh Chives for fresh herbal notes that brighten the dish.

Drain the 2 tbsp Sweet Pickle Relish well to prevent excess moisture in your salad. This step ensures your egg salad stays creamy rather than watery, which is especially important for picnic or make-ahead situations.

Step 3: Mix the Creamy Dressing

In a large bowl, whisk together the 0.75 cup Mayonnaise, 1 tbsp Dijon Mustard, and 1 tsp Yellow Mustard until smooth. The Dijon provides a sophisticated tang while the yellow mustard adds that classic deli flavor.

Season with 0.5 tsp Salt and 0.25 tsp Black Pepper, then fold in the prepared celery, red onion, dill, chives, and pickle relish. This creates a flavor base that will coat every piece of egg beautifully.

Step 4: Combine and Adjust Seasoning

Add the chopped eggs to the dressing mixture and fold gently with a silicone spatula until evenly coated. Be careful not to overmix—you want to maintain some texture rather than creating a mushy paste.

Taste and adjust seasoning if needed. I often find that egg salads benefit from a final pinch of salt or a touch more mustard to achieve that perfect balance of creamy, tangy, and savory.

Step 5: Chill and Garnish for Serving

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time is crucial—it lets the mayonnaise absorb into the eggs and vegetables for maximum creaminess.

Just before serving, sprinkle with 0.25 tsp Paprika for a subtle smoky note and a pop of color. This egg salad is perfect served on toast, in lettuce wraps, or with crackers for a satisfying meal or appetizer.

Regional Styles of This egg salad recipe ree drummond

Southern Picnic Style

In Oklahoma, Ree would likely add 1 tsp sweet paprika and a dash of hot sauce to her egg salad for that signature Pioneer Woman kick. The paprika gives a subtle smokiness while hot sauce adds a touch of Southern heat. 🌶️

Midwest Classic

For a Midwest twist, I mix in 1 tbsp finely chopped bread-and-butter pickles instead of relish. The sweet-tangy crunch is a regional favorite, and it pairs perfectly with soft white bread for sandwiches.

East Coast Deli

New York delis often use extra celery—up to 4 stalks—for maximum crunch. They also prefer a coarser chop on the eggs, creating a chunkier texture that stands up to rye bread.

Texas BBQ Version

Everything’s bigger in Texas, including the egg salad. I’ve seen versions with ½ cup chopped smoked brisket folded in, plus a drizzle of BBQ sauce for a smoky-sweet flavor. This style is hearty enough to serve as a main dish. 🔥

California Fresh

West Coast versions often lighten things up with Greek yogurt replacing half the mayo and avocado chunks added for creaminess. Fresh tarragon sometimes replaces dill for a more sophisticated herbal note.

Southern Comfort

For a true Southern touch, I stir in 2 tbsp pimento cheese spread along with the mayo. The combination creates an ultra-creamy texture with a hint of cheddar sharpness that’s pure comfort food.

Frequently Asked Questions