Egg salad is one of those simple dishes that’s all about balance—creamy, a little tangy, and with just enough texture to keep it interesting.
Classic Egg Salad
Ingredients
- 4–6 boiled eggs (peeled & chopped)
- 3 tbsp mayonnaise
- 1 tsp mustard (Dijon or regular)
- 1–2 tbsp finely chopped onion or green onion
- Salt & black pepper to taste
- Optional: chopped celery, pickles, or fresh herbs
Instructions
- Boil the eggs
Place eggs in cold water, bring to a boil, then simmer for 9–10 minutes. Cool and peel. - Chop
Roughly chop the eggs—some chunky texture is better than totally mashed. - Mix
Add mayo, mustard, onion, salt, and pepper. Stir gently. - Adjust taste
Add more mayo for creaminess or mustard for tang.
Easy Variations
- Creamier: Add a spoon of yogurt
- Crunchy: Toss in diced cucumber or celery
- Spicy: Add chili flakes or a bit of green chili
- Herby: Fresh dill, parsley, or coriander
Serving ideas
- On toasted bread (sandwich)
- In a wrap or paratha roll
- With crackers
- Over lettuce for a lighter option
If you want, I can give you a high-protein gym version, a low-calorie version, or a desi-style egg salad with spices.
