Here’s a classic, creamy, and easy-to-make Egg Salad recipe:
🥚 Classic Egg Salad Recipe
Ingredients (serves 4):
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 cup celery, finely chopped
- 1–2 tbsp red onion, finely chopped (optional)
- Salt and pepper, to taste
- Optional: chopped fresh chives or parsley
Instructions:
- Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover and turn off heat. Let sit for 10–12 minutes.
- Drain and transfer eggs to ice water to cool.
- Peel and chop
- Peel the cooled eggs and chop them coarsely or mash slightly with a fork.
- Mix salad
- In a bowl, combine eggs, mayonnaise, Dijon mustard, lemon juice, celery, and onion.
- Stir gently until well combined.
- Season
- Add salt, pepper, and optional herbs to taste.
- Serve
- Serve chilled on bread, toast, crackers, or in lettuce wraps for a low-carb option.
✅ Tips for a Perfect Egg Salad
- Texture: Mash eggs slightly for creamier salad or leave chunks for more bite.
- Flavor variations: Add paprika, curry powder, or a dash of hot sauce for a twist.
- Storage: Keeps in an airtight container in the fridge for up to 3 days.
If you want, I can also give a keto-friendly, low-mayo version that’s just as creamy but lighter and healthier. Do you want me to make that version too?
