Here’s a classic egg salad recipe — creamy, tangy, and perfect for sandwiches, crackers, or straight off the spoon. 🥚🥪✨
Classic Egg Salad Recipe
Serves
4
Prep time: 10–15 minutes
Ingredients
- 6 large eggs
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar or lemon juice
- 1 celery stalk, finely chopped (optional)
- 2 tablespoons finely chopped onion (optional)
- Salt & pepper, to taste
- Paprika for garnish (optional)
Instructions
1. Hard boil the eggs
- Place eggs in a pot and cover with cold water by 1 inch.
- Bring to a boil over high heat.
- Once boiling, turn off heat and cover.
- Let sit 10–12 minutes.
- Drain and cool in ice water for 5 minutes.
- Peel and chop eggs.
2. Mix the dressing
In a bowl, combine:
- Mayonnaise
- Mustard
- Vinegar or lemon juice
- Salt & pepper
3. Combine
Add chopped eggs, celery, and onion (if using) to the dressing.
Mix gently until combined.
4. Chill & serve
- Chill 30 minutes for best flavor.
- Garnish with paprika.
Serving Ideas
- Egg salad sandwich on bread or croissant
- Lettuce wraps
- On crackers
- Over greens
Tips
- For a creamier texture, mash the eggs more.
- Want it tangier? Add more mustard or a squeeze of lemon.
- Want it lighter? Substitute half mayo with Greek yogurt.