Here’s a classic homemade egg salad recipe that’s creamy, flavorful, and perfect for sandwiches, wraps, or even as a salad topping. 🥚🥪
Ingredients (serves 2–3 sandwiches)
- 4–6 hard-boiled eggs
- 2–3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional, for a little tang)
- 1–2 tsp finely chopped celery or green onion (optional, for crunch)
- Salt and pepper to taste
- Optional: pinch of paprika or fresh herbs (chives, dill)
- Bread, lettuce, or crackers for serving
Instructions
- Prepare the eggs
- Peel the hard-boiled eggs and chop them into small pieces.
- Mix the egg salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, celery/green onion, salt, and pepper.
- Stir until creamy but leave some small chunks for texture.
- Assemble the sandwich
- Place lettuce on a slice of bread (optional).
- Spread the egg salad evenly.
- Top with another slice of bread or serve on crackers.
- Serve
- Enjoy immediately, or store in the fridge for up to 2 days.
Tips for Extra Flavor
- Creamier version: Add a teaspoon of Greek yogurt along with mayonnaise.
- Zesty touch: Add a dash of hot sauce or a little pickle relish.
- Make it gourmet: Include avocado, bacon bits, or shredded cheese for a richer sandwich.
If you want, I can give a “5-minute upgraded egg salad recipe” that tastes like it came from a deli, with creamy avocado, crispy bacon, and a touch of mustard. 🥑🥓
Do you want me to share that version?
