Got it 😄 Egg salad is quick, creamy, and perfect for sandwiches, wraps, or crackers.
Classic Egg Salad
Ingredients (Serves 2–3)
- 6 large eggs
- 3 tbsp mayonnaise (or Greek yogurt for lighter version)
- 1 tsp Dijon mustard (optional, for tang)
- 1 tsp lemon juice or vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp chopped fresh chives or parsley (optional)
Instructions
- Boil the eggs
- Place eggs in a pot and cover with cold water.
- Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
- Transfer eggs to ice water to cool, then peel.
- Chop eggs
- Coarsely chop the eggs and place in a mixing bowl.
- Mix the salad
- Add mayonnaise, mustard, lemon juice, salt, and pepper.
- Stir until creamy.
- Fold in celery and herbs if using.
- Serve
- Chill for 15–20 minutes for best flavor.
- Serve on bread, crackers, lettuce leaves, or as a dip.
Variations
- Spicy: add a dash of hot sauce or paprika.
- Avocado egg salad: replace half the mayo with mashed avocado.
- Pickle twist: add finely chopped dill pickles or relish.
- Healthy: use Greek yogurt and skip mayo.
Pro tip: For extra creamy egg salad, mash the yolks before mixing and leave some whites chunky for texture.
If you want, I can also give you a Southern-style egg salad with bacon and pimento or a curried egg salad version.
