classic egg salad recipe
Ingredients (Serves 4)
- 8 large eggs
- ¼ cup mayonnaise (add more to taste)
- 1 tsp yellow mustard (or Dijon, for a little kick)
- 1 tbsp finely chopped red onion (optional)
- 1 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp dill pickle relish (optional, for tang)
- Salt and black pepper, to taste
- Paprika, for garnish (optional)
- Chopped fresh chives or parsley (optional)
Instructions
- Boil the eggs:
- Place eggs in a single layer in a saucepan and cover with cold water (about 1 inch above eggs).
- Bring to a gentle boil over medium-high heat.
- Once boiling, cover the pan, turn off the heat, and let sit for 10–12 minutes.
- Cool and peel:
- Drain hot water and immediately transfer eggs to an ice bath (or cold water) for about 5–10 minutes.
- Peel and pat dry.
- Chop the eggs:
- Roughly chop eggs to your desired texture (some like chunky, others finer).
- Make the dressing:
- In a mixing bowl, combine mayonnaise, mustard, and optional mix-ins (onion, celery, relish).
- Stir well.
- Combine:
- Add chopped eggs and gently mix until evenly coated.
- Season with salt and pepper to taste.
- Chill and serve:
- Cover and refrigerate for at least 30 minutes for best flavor.
- Sprinkle with paprika or chives before serving.
Serving Ideas
- On toasted bread or croissants for sandwiches
- Over a bed of lettuce for a lighter meal
- With crackers or pita chips as a snack
- In a wrap with lettuce and tomato
Tips
- For creamier texture: Add an extra tablespoon of mayo or a spoon of Greek yogurt.
- For extra flavor: Add a pinch of garlic powder, a splash of lemon juice, or fresh dill.
- Keeps well in the fridge for up to 3 days (covered tightly).