Description
Classic egg salad is a versatile, creamy, and satisfying dish made with boiled eggs, mayonnaise, mustard, and seasonings. It’s customizable with optional ingredients like celery, chives, or paprika.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon or yellow mustard
1 tsp lemon juice or vinegar
1/4 cup finely chopped celery (optional)
1 tbsp chopped chives or red onion
Salt and black pepper to taste
Paprika for garnish (optional)
Fresh parsley or dill for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove the pot from the heat, cover, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to an ice bath to cool, then peel them once cooled.
- Chop the eggs into small or medium pieces.
- In a large bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper. Add celery and chives, if using.
- Fold in the chopped eggs until well combined.
- Chill the egg salad for at least 15 minutes before serving.
- Garnish with paprika or fresh herbs like parsley or dill, if desired.
Notes
Customize with curry powder, mashed avocado, sweet pickle relish, or crispy bacon for extra flavor.
For a healthier option, replace part of the mayo with Greek yogurt.
This recipe can be doubled or tripled for larger servings.
Egg salad stores well in an airtight container in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 190 mg
