Here’s a simple and delicious egg salad recipe that’s creamy, flavorful, and perfect for sandwiches, wraps, or even on a bed of greens. 🥚🥗
Ingredients (Serves 2–4)
- 6 large eggs
- 3 tbsp mayonnaise (adjust to your creaminess preference)
- 1 tsp Dijon mustard (optional, for a little tang)
- 1 tsp lemon juice or vinegar
- 1–2 tbsp finely chopped celery (optional, adds crunch)
- 1–2 tbsp finely chopped green onions or chives
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
1️⃣ Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
- Transfer eggs to a bowl of ice water for 5 minutes to cool, then peel.
2️⃣ Prepare the Salad
- Chop the eggs roughly or mash lightly with a fork (leave some chunks for texture).
- In a bowl, mix the eggs with mayonnaise, mustard, lemon juice, celery, and green onions.
- Season with salt and pepper to taste.
3️⃣ Chill & Serve
- Refrigerate for 15–30 minutes to let flavors meld (optional but recommended).
- Serve on bread, in a wrap, on crackers, or over salad greens.
- Sprinkle a little paprika on top for color and extra flavor.
💡 Tips for Perfect Egg Salad:
- For creamier egg salad, add a little more mayo or a teaspoon of sour cream.
- Add crunch or flavor with pickles, diced bell peppers, or a dash of hot sauce.
- Make ahead: Egg salad can be stored in the fridge for 2–3 days.
If you like, I can also give you a low-calorie or keto-friendly version that’s just as creamy and delicious! Do you want me to do that?
