Introduction

Egg salad is a classic comfort dish that’s simple, creamy, and full of flavor.
Whether you serve it as a sandwich filling, on crackers, or in lettuce wraps, it makes a quick and satisfying meal.
This recipe is versatile—you can keep it traditional or add extra ingredients for your own twist.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard (or yellow mustard)
• 1 teaspoon lemon juice (optional, for freshness)
• 1 small celery stalk, finely chopped
• 2 tablespoons red onion or green onion, finely chopped
• Salt and black pepper to taste
• Paprika, for garnish (optional)
• Fresh parsley or dill, chopped (optional, for extra flavor)

Instructions

1. Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and simmer for 10–12 minutes.
2. Drain hot water, then transfer eggs to an ice bath. Peel when cooled.
3. Roughly chop or mash eggs in a mixing bowl, depending on your texture preference.
4. Add mayonnaise, mustard, lemon juice, celery, and onion. Stir until combined.
5. Season with salt and pepper to taste. Adjust mayonnaise or mustard to your liking.
6. Sprinkle with paprika and fresh herbs if desired. Serve on bread, crackers, or lettuce wraps.

Description

This delicious egg salad is creamy, tangy, and perfectly balanced with crunch from celery and a hint of onion.
It’s a timeless recipe that works for picnics, sandwiches, light lunches, or even as a topping for salads.
The best part—it’s quick and uses simple ingredients you probably already have in your kitchen.

Tips

• For creamier egg salad, mash eggs finely and add a little extra mayo.
• For chunkier texture, keep the eggs more coarsely chopped.
• Add diced pickles or relish for a tangy twist.
• A pinch of curry powder or smoked paprika gives a flavorful variation.
• Store in an airtight container in the fridge for up to 3 days.

Correction

• Don’t overcook eggs: Overcooking makes the yolks turn greenish-gray. Stick to 10–12 minutes boiling time.
• Don’t skip cooling: Cooling eggs in ice water makes peeling much easier.
• Don’t overload mayo: Too much mayonnaise can overpower the egg flavor—start small and adjust.

Enjoy

Serve your Delicious Egg Salad as a hearty sandwich, a refreshing wrap,
or a protein-packed snack on crackers. It’s a simple yet crowd-pleasing recipe you’ll want to make again and again!