Here’s a classic, creamy egg salad recipe that’s simple, versatile, and perfect for sandwiches, wraps, or on crackers:
Classic Egg Salad
Ingredients (serves 2–4):
- 6 large eggs
- 3 tablespoons mayonnaise (adjust to taste)
- 1 teaspoon mustard (Dijon or yellow)
- 1 teaspoon lemon juice or white vinegar
- Salt and pepper, to taste
- Optional add-ins:
- 1–2 tablespoons finely chopped celery
- 1 tablespoon chopped green onions or chives
- Paprika for garnish
- A pinch of dill or parsley
Instructions:
- Boil the eggs:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.
- Transfer eggs to cold water to cool, then peel.
- Chop the eggs:
- Roughly chop the eggs and place in a medium bowl.
- Mix the dressing:
- In a small bowl, mix mayonnaise, mustard, lemon juice, salt, and pepper.
- Combine:
- Gently fold the dressing into the chopped eggs until well coated.
- Stir in any optional ingredients like celery or chives.
- Chill (optional):
- Refrigerate for 30 minutes to let flavors meld, or serve immediately.
- Serve:
- On sandwich bread, croissants, crackers, or atop a bed of greens.
💡 Tips:
- For creamier egg salad, mash some of the yolks more thoroughly.
- For a lighter version, use Greek yogurt instead of some or all of the mayo.
- Add a little crunch with pickles or chopped bell peppers.
If you want, I can also give you a quick 5-minute microwave version that doesn’t require boiling water at all—it’s surprisingly good for when you’re in a rush. Do you want me to do that?