Here’s a classic Egg Salad recipe—creamy, tangy, and perfect for sandwiches or as a side. 🥚🥗
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (adjust for creaminess)
- 1 tsp Dijon mustard
- 1 tsp lemon juice or vinegar
- 2 tbsp chopped celery (optional for crunch)
- 1 tbsp chopped green onions or chives
- Salt and black pepper to taste
- Optional: paprika for garnish
Instructions
1. Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer 10 minutes.
- Drain and transfer eggs to ice water for 5 minutes.
2. Peel and chop
- Peel the eggs and chop coarsely or mash with a fork, depending on your texture preference.
3. Mix the salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, and green onions.
- Season with salt and pepper to taste.
4. Serve
- Serve chilled on sandwich bread, croissants, or over a bed of greens.
- Optional: sprinkle paprika on top for color.
💡 Tips
- For extra flavor, add a dash of hot sauce or pickle relish. 🌶️
- Make ahead and refrigerate for 1–2 hours to let flavors meld.
- Use Greek yogurt instead of mayonnaise for a lighter version.
If you want, I can also give a restaurant-style egg salad recipe with bacon, herbs, and a creamy Dijon dressing that tastes gourmet.
Do you want me to do that?
