Here’s a classic, creamy egg salad recipe that’s perfect for sandwiches, wraps, or a simple salad topping.
Classic Egg Salad
Ingredients (serves 2–3):
- 6 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional)
- 1 tsp lemon juice or vinegar
- 1–2 tbsp finely chopped celery (optional, for crunch)
- 1–2 tbsp finely chopped red onion or green onion (optional)
- Salt and pepper, to taste
- Paprika or chopped fresh herbs (optional, for garnish)
Instructions:
- Cook the eggs:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium heat, then cover, remove from heat, and let sit for 10–12 minutes.
- Drain and transfer eggs to a bowl of ice water to cool.
- Peel and chop:
- Peel the eggs and roughly chop them into small pieces.
- Mix the salad:
- In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, and onion.
- Season with salt and pepper to taste.
- Serve:
- Serve on bread, toast, crackers, or over a bed of greens.
- Optional: sprinkle with paprika or fresh herbs for extra flavor.
💡 Tips:
- For creamier egg salad, mash the eggs slightly with a fork before mixing.
- You can add extras like dill, chives, pickles, or even a little curry powder for variation.
- Egg salad keeps in the fridge for 2–3 days in an airtight container.
I can also give a lighter, yogurt-based version that’s lower in fat but still creamy and flavorful.
Do you want me to provide that version?
