Classic Egg Salad Recipe

Here’s a classic egg salad recipe—creamy, flavorful, and perfect for sandwiches, wraps, or on a bed of greens 🥚🥗

Classic Egg Salad

Ingredients (serves 4)

• 6 large eggs

• 3 tablespoons mayonnaise (or Greek yogurt for lighter option)

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice or vinegar

• 1–2 tablespoons finely chopped celery (optional for crunch)

• 1 tablespoon finely chopped onion or green onion

• Salt and pepper, to taste

• Optional: paprika or fresh herbs (chives, parsley) for garnish

Instructions

1. Boil the eggs

   • Place eggs in a saucepan and cover with cold water.

   • Bring to a boil, then cover and turn off heat. Let sit 10–12 minutes.

   • Drain and transfer eggs to ice water for 5 minutes to cool.

2. Peel and chop eggs

   • Peel cooled eggs and roughly chop.

3. Mix the salad

   • In a bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, and onion.

   • Stir gently to combine.

4. Season

   • Add salt and pepper to taste.

   • Sprinkle paprika or fresh herbs on top for color and flavor.

5. Serve

   • On bread or toast as a sandwich

   • In wraps or pita pockets

   • Over lettuce or as a side dish

Tips for Perfect Egg Salad

• Softer texture: Chop eggs into larger chunks for a chunky salad, or mash slightly for a creamier spread.

• Extra flavor: Add a dash of hot sauce, smoked paprika, or a little pickle relish.

• Make ahead: Egg salad tastes best after 1–2 hours in the fridge but can be stored up to 2 days.

I can also give you a high-protein egg salad version or a creamy avocado egg salad if you want a healthier twist.