Egg salad is a simple, creamy classic that’s perfect for sandwiches, wraps, or served on toast. 🥚🥪
Classic Egg Salad Recipe
Ingredients
- 6 Egg, hard-boiled and chopped
- ¼ cup Mayonnaise
- 1 tsp Mustard (yellow or Dijon)
- 1 tbsp finely chopped Celery (optional, for crunch)
- 1 tbsp chopped Green onion or chives
- Salt and black pepper to taste
- Optional: a pinch of Paprika
Instructions
- Boil the eggs
- Place eggs in a pot, cover with water, bring to a boil, then simmer 10–12 minutes.
- Cool in cold water and peel.
- Chop the eggs
- Dice them into small pieces or mash lightly with a fork.
- Mix the salad
- In a bowl, combine eggs, mayonnaise, mustard, celery, and green onion.
- Season
- Add salt, pepper, and paprika to taste. Mix gently.
- Chill and serve
- Refrigerate for 20–30 minutes for best flavor.
Serving Ideas
- Spread on sandwich bread or toast
- Serve in lettuce cups for a lighter option
- Spoon over crackers or inside a wrap
💡 Tip: For extra flavor, add chopped Pickle or a dash of Lemon juice.
If you want, I can also show you 5 egg salad variations (creamy deli style, avocado egg salad, healthy Greek yogurt version, and more). 🥚✨