Here’s a classic, creamy egg salad recipe written with clear headings. It’s simple, flavorful, and perfect for sandwiches, wraps, or salads.
Best Egg Salad
Ingredients (4 servings)
- 6 large eggs
- 3 tablespoons mayonnaise (or Greek yogurt for lighter version)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or white vinegar
- 1–2 tablespoons finely chopped celery (optional, for crunch)
- 1–2 tablespoons finely chopped red onion or green onion
- 1 teaspoon fresh dill or parsley, chopped (optional)
- Salt and black pepper to taste
- Optional: pinch of paprika or cayenne for mild spice
Instructions
1. Cook the Eggs
- Place eggs in a pot and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, turn off heat, cover the pot, and let sit 10–12 minutes.
- Drain and transfer eggs to a bowl of ice water to cool.
- Peel the eggs once cooled.
2. Chop and Mix
- Chop the eggs roughly (or mash slightly for creamier texture).
- In a medium bowl, mix mayonnaise, mustard, lemon juice, celery, onion, and herbs.
- Add the chopped eggs and gently fold to combine.
3. Season
- Add salt and pepper to taste.
- Adjust lemon juice or mustard for extra tang.
- Sprinkle paprika or cayenne on top if desired.
4. Chill and Serve
- Refrigerate for at least 30 minutes for flavors to meld.
- Serve on whole-grain bread, in lettuce wraps, or on top of greens.
Tips for the Best Egg Salad
- Use slightly undercooked yolks for a creamier texture.
- Fresh herbs like dill or chives elevate flavor.
- Make ahead: Egg salad keeps in the fridge for up to 3 days in an airtight container.
- For extra richness, add a teaspoon of buttermilk or Greek yogurt to the dressing.
I can also give you:
- Low-carb / keto egg salad
- Avocado egg salad
- Spicy chipotle egg salad
Do you want me to provide one of these variations?
