🥚🥗 Classic Egg Salad
Egg salad is a simple, creamy, and versatile dish made with hard-boiled eggs and a flavorful dressing. Perfect for sandwiches, wraps, or served over greens.
🧾 Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (adjust for creaminess)
- 1 tsp Dijon mustard (optional for a tangy kick)
- 1–2 tsp lemon juice
- 1 celery stalk, finely chopped (optional, for crunch)
- 1–2 tbsp red onion, finely chopped (optional)
- Salt and pepper to taste
- Optional: paprika, dill, or chives for garnish
👩🍳 Instructions
1. Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Cover, turn off heat, and let sit 10–12 minutes.
- Drain and place in ice water for a few minutes. Peel when cool.
2. Prepare Egg Salad
- Chop eggs roughly or mash lightly with a fork.
- Mix in mayonnaise, mustard, lemon juice, celery, and onion.
- Season with salt and pepper.
3. Serve
- Spread on bread or crackers for sandwiches.
- Serve over lettuce or mixed greens for a lighter option.
- Garnish with paprika, chives, or fresh herbs.
⭐ Pro Tips:
- For extra creaminess, use half mayonnaise, half Greek yogurt.
- Let the salad chill for 30 minutes before serving to allow flavors to meld.
- Add a little pickle relish or chopped pickles for a tangy twist.
I can also provide a restaurant-style egg salad recipe that’s ultra-creamy, perfectly seasoned, and ideal for gourmet sandwiches.
Do you want me to make that version?
