Here’s a simple and tasty way to make egg salad — creamy, flavorful, and perfect for sandwiches, wraps, or even as a salad topping. 🥚🥗
🥗 Classic Egg Salad Recipe
Ingredients
- 6 hard-boiled eggs, peeled
- 3 tbsp mayonnaise (adjust for creaminess)
- 1 tsp Dijon mustard (optional)
- 1–2 tsp lemon juice
- 1–2 tbsp finely chopped celery (for crunch)
- 1–2 tbsp finely chopped green onions or chives
- Salt and pepper to taste
- Optional: pinch of paprika for garnish
Instructions
- Chop the eggs
- Roughly chop the hard-boiled eggs or mash lightly with a fork for a creamier texture.
- Mix the dressing
- In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Combine ingredients
- Add the chopped eggs, celery, and green onions to the dressing. Stir gently until evenly coated.
- Taste and adjust
- Add more salt, pepper, or lemon juice if needed.
- Serve
- Chill for 10–15 minutes for best flavor.
- Serve on bread, crackers, lettuce wraps, or over a salad.
Tips & Variations
- Avocado egg salad: Replace half the mayo with mashed avocado for creaminess and a healthier twist.
- Pickle kick: Add chopped pickles or a little pickle juice for tang.
- Spicy version: Mix in a dash of hot sauce or cayenne pepper.
- Herby flavor: Try dill, parsley, or tarragon for extra freshness.
💡 Pro tip: For perfectly easy-to-peel eggs, add a teaspoon of baking soda to the boiling water or let eggs sit in ice water after boiling.
If you want, I can also give you a 5-minute “super creamy” egg salad recipe that’s extra fluffy and restaurant-style.