Here’s a classic, creamy, and delicious egg salad recipe—simple, quick, and perfect for sandwiches, lettuce wraps, or crackers. You can make it as traditional or as zesty as you like.
🥚 Delicious Egg Salad
📝 Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise (adjust to taste)
- 1 tsp yellow mustard (or Dijon for a tangy twist)
- 1 tbsp finely chopped red onion or green onion
- 1 tbsp finely chopped celery (optional for crunch)
- 1 tsp fresh dill or 1/4 tsp dried (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/4 tsp paprika, 1/2 tsp lemon juice, or a dash of hot sauce
🔥 Instructions:
1. Boil the Eggs:
- Place eggs in a pot and cover with cold water.
- Bring to a boil, then turn off heat and cover. Let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath to cool for easy peeling.
2. Peel & Chop:
- Peel the eggs and chop them roughly (small chunks work best).
3. Mix:
- In a bowl, combine chopped eggs, mayo, mustard, onion, celery (if using), dill, salt, and pepper.
- Mix gently until creamy. Adjust seasoning and mayo to your liking.
4. Chill (Optional):
- For best flavor, cover and chill for 30 minutes in the fridge before serving.
🍽️ Serving Ideas:
- Sandwich: On toasted bread, croissant, or a bagel with lettuce and tomato
- Low-carb: In lettuce cups or scooped into halved avocados
- Snacks: Serve with crackers or cucumber rounds
- Wrap: In a tortilla with spinach or arugula
🥡 Storage:
- Store in an airtight container in the fridge for 3–4 days
- Not recommended for freezing (eggs and mayo separate when thawed)
Would you like a Greek yogurt variation, a spicy version, or a deviled egg-style twist?