Here’s a tasty, no-frills recipe for Egg Salad “Beats” — a twist on classic egg salad that beats your average deli version with bold flavor, texture, and options for serving (sandwich, lettuce wrap, or even toast). 🥚🥪🔥
🥚 Egg Salad Beats
Creamy, zippy, fresh egg salad with flavor that slaps.
📝 Ingredients (Serves 2–3)
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6 large eggs, hard-boiled and peeled
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2–3 tbsp mayonnaise (adjust to your creaminess preference)
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1 tsp Dijon mustard
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1 tsp lemon juice or white vinegar
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1 tbsp finely chopped red onion or scallions
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1 tbsp chopped celery (for crunch)
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1 tbsp chopped pickles or relish (for tang)
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Salt & pepper, to taste
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Optional: dash of hot sauce or smoked paprika for a kick
🔪 Instructions
1. Boil your eggs (if needed):
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Cover eggs in a pot with water. Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.
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Drain, cool in ice water, then peel.
2. Mash & mix:
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Roughly chop or mash eggs in a bowl (chunky or smooth — your call).
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Add mayo, mustard, lemon juice, onion, celery, pickles, salt, and pepper.
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Mix gently to combine.
3. Taste & tweak:
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Add more mayo if too dry, or a splash of pickle juice/lemon if too rich.
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Sprinkle paprika or drizzle hot sauce on top for beat drop flavor.
🥪 Serving “Beats”:
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Classic: On toasted sourdough or rye with lettuce
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Low-carb: In lettuce wraps or scooped over mixed greens
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Brunchy: On an English muffin or bagel with avocado
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Savage move: Between two grilled cheese slices
🔄 Variations:
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Beet It Up: Add chopped roasted beets for color & earthy sweetness
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Curried Beat: Add 1/2 tsp curry powder and chopped apple
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Avocado Remix: Replace mayo with smashed avocado