Description

This classic egg salad recipe is creamy, tangy, and perfect for sandwiches, wraps, or as a salad topping. Made with simple ingredients, it’s quick, easy, and delicious. Whether you’re meal-prepping or whipping up a quick lunch, this egg salad is always a hit.

Ingredients

Scale

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or lemon juice
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion (optional)
1 tablespoon chopped fresh parsley or chives
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)

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Instructions

Cook the Eggs: Place the eggs in a medium pot and cover them with cold water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes.
Cool and Peel: Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once they’re cool enough to handle.
Chop the Eggs: Roughly chop the eggs and place them in a mixing bowl.
Mix the Dressing: In a small bowl, combine mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix well.
Combine: Add the dressing to the chopped eggs. Stir in the celery, red onion (if using), and parsley or chives. Mix until evenly coated.
Taste and Adjust: Taste the egg salad and adjust seasoning with more salt, pepper, or lemon juice, if desired.
Serve: Serve on bread, crackers, or lettuce leaves, or enjoy as is!

Notes

For a richer flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving.
Use Greek yogurt or sour cream instead of mayonnaise for a lighter version.
Add a pinch of paprika or a splash of hot sauce for extra flavor.