Egg salad is a timeless recipe that’s as versatile as it is satisfying. Made with hard-boiled eggs, creamy mayonnaise, and a touch of tangy mustard, it’s the perfect base for sandwiches, wraps, or a light snack. Whether for a picnic, lunch, or quick dinner, this egg salad recipe is simple and customizable to your taste.
Equipment:
- Large saucepan
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or white vinegar
- 1 tablespoon finely chopped celery (optional)
- 1 tablespoon finely chopped onion or chives (optional)
- Salt and pepper to taste
- Paprika or fresh herbs for garnish (optional)
Instructions:
- Cook the Eggs:
- Place the eggs in a single layer in a saucepan and cover with cold water, about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
- Drain the hot water and transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs once cooled.
- Prepare the Salad Base:
- In a mixing bowl, mash the peeled eggs with a fork or potato masher to your desired consistency (chunky or smooth).
- Stir in the mayonnaise, Dijon mustard, lemon juice, celery, and onion until well combined.
- Season the Salad:
- Add salt and pepper to taste. Adjust mayonnaise and mustard levels for your preferred creaminess and tang.
- Serve:
- Spoon the egg salad onto bread or toast for sandwiches, wrap in lettuce leaves for a low-carb option, or serve with crackers as a dip.
- Garnish with paprika or fresh herbs for extra flavor and presentation.
Tips:
- For extra flavor, add a pinch of garlic powder or a dash of hot sauce.
- Use Greek yogurt or sour cream as a lighter substitute for mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
This egg salad recipe is a go-to for a quick, nutritious, and tasty meal. With its creamy texture and tangy flavor, it’s sure to become a staple in your recipe collection. Whether on a sandwich, in a wrap, or as a dip, egg salad is always a winner!
Egg Salad Recipe
This classic egg salad recipe is creamy, tangy, and perfect for sandwiches, wraps, or as a topping for crackers. Quick, easy, and delicious, it’s a versatile dish you’ll love!
Equipment
- Large saucepan
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or white vinegar
- 1 tablespoon finely chopped celery optional
- 1 tablespoon finely chopped onion or chives optional
- Salt and pepper to taste
- Paprika or fresh herbs for garnish optional
Instructions
- Cook the Eggs:
- Place the eggs in a single layer in a saucepan and cover with cold water, about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
- Drain the hot water and transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs once cooled.
- Prepare the Salad Base:
- In a mixing bowl, mash the peeled eggs with a fork or potato masher to your desired consistency (chunky or smooth).
- Stir in the mayonnaise, Dijon mustard, lemon juice, celery, and onion until well combined.
- Season the Salad:
- Add salt and pepper to taste. Adjust mayonnaise and mustard levels for your preferred creaminess and tang.
- Serve:
- Spoon the egg salad onto bread or toast for sandwiches, wrap in lettuce leaves for a low-carb option, or serve with crackers as a dip.
- Garnish with paprika or fresh herbs for extra flavor and presentation.
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