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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!
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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.