Ah, the best egg salad—creamy, flavorful, and perfect for sandwiches, wraps, or just on its own. Here’s a classic recipe with tips for making it extra delicious:
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard
- 1 tsp lemon juice or vinegar
- 2 tsp fresh chives or green onions, finely chopped
- Salt and pepper to taste
- Optional: ¼ tsp paprika, a pinch of cayenne, or 1 tsp sweet relish
Instructions
- Cook the eggs – Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10–12 minutes, then transfer to cold water to cool.
- Peel and chop eggs – Peel eggs and chop them into small or medium pieces, depending on your texture preference.
- Mix the dressing – In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and any optional ingredients.
- Combine – Gently fold the chopped eggs into the dressing until coated. Taste and adjust seasoning.
- Chill (optional) – For best flavor, refrigerate 30 minutes before serving, though it’s delicious immediately.
- Serve – On bread, croissants, crackers, or as a lettuce wrap.
💡 Tips for the best egg salad:
- Use room-temperature eggs and mayo for a smoother texture.
- Add a touch of Greek yogurt for tanginess and lighter creaminess.
- For extra flavor, stir in crisp celery, dill, or pickles.
- Avoid overmixing—leave some larger egg chunks for a nice texture.
If you want, I can give a “gourmet version” with avocado, bacon, and herbs that takes egg salad to the next level.
Do you want that version?
