Place the eggs in a single layer in a saucepan and cover with cold water.
Bring the water to a boil over medium‑high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for about 10–12 minutes.
Drain hot water and transfer eggs to an ice bath or cold water to cool completely.
Peel the cooled eggs and roughly chop them into bite‑sized pieces.
In a mixing bowl, combine the chopped eggs with mayonnaise and Dijon mustard; stir until creamy.
Add the finely diced celery, onion, and herbs if using; mix gently.
Season with salt, black pepper, and a small squeeze of lemon juice or a splash of vinegar if desired.
Stir until everything is combined and adjust seasoning to taste.
Servings and timing
Serves: About 4 servings (as a sandwich/side)
Prep time: ~10 minutes
Cook time: ~12 minutes
Total time: ~22 minutes
Variations
Classic sandwich: Spread egg salad between slices of whole‑grain bread with lettuce.
Avocado twist: Fold in diced avocado for extra creaminess.
Spicy version: Add a dash of hot sauce or a pinch of cayenne pepper.
Herb garden: Mix in fresh chives, dill, or parsley for bright flavor.
Tangy pickle: Stir in chopped dill pickles or relish for extra zing.
Storage/Reheating
Refrigerator: Store leftover egg salad in an airtight container for up to 3–4 days.
Freezing: Not recommended, as texture changes when thawed.
Reheating: Egg salad is served cold or at room temperature; no reheating needed.
FAQs
How do I make the perfect hard‑boiled eggs?
Place eggs in cold water, bring to a boil, cover, turn off heat, and let sit 10–12 minutes before cooling in ice water.
Can I make egg salad ahead of time?
Yes — making it a few hours ahead helps the flavors meld, but add more tender ingredients like herbs shortly before serving for best texture.
Is egg salad healthy?
It’s high in protein and can be part of a balanced meal; using lighter mayo or adding veggies increases nutritional value.
Can I make egg salad without mayonnaise?
Yes — you can use Greek yogurt, mashed avocado, or a mix of yogurt and mustard as alternatives.
How long does egg salad last?
Stored properly in the fridge, egg salad stays fresh for about 3–4 days.
What should I serve with egg salad?
Serve on bread, crackers, in a wrap, or over lettuce for a light meal or snack.
Is egg salad gluten‑free?
Egg salad itself is gluten‑free; just ensure any bread or crackers you serve with it are gluten‑free.
Can I add spices for extra flavor?
Absolutely — paprika, black pepper, garlic powder, or a pinch of cayenne work well.
Should I peel eggs while warm or cold?
Peeling cooled eggs (after an ice bath) makes peeling easier and neater.
Can kids eat egg salad?
Yes — as long as there are no allergies to the ingredients, it’s a kid‑friendly, protein‑rich option.
Conclusion
Egg Salad is a quick, classic, and satisfying dish that’s perfect for sandwiches, wraps, or a light meal. With simple ingredients and endless ways to customize, it’s a go‑to recipe for everyday lunches, picnics, and gatherings.
Egg Salad is a creamy, protein-packed classic made with chopped hard-boiled eggs, mayonnaise, and seasonings. It’s perfect for sandwiches, wraps, or served over greens for a quick and satisfying meal.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard (or yellow mustard)
1/4 cup celery, finely diced
2 tbsp red onion or green onion, finely chopped
1 tbsp fresh dill or parsley, chopped (optional)
Salt, to taste
Black pepper, to taste
1 tsp lemon juice or vinegar (optional)
Optional add-ins: paprika, chopped pickles, or capers
Instructions
Place eggs in a saucepan in a single layer and cover with cold water.
Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let sit for 10–12 minutes.
Drain and place eggs in an ice bath or cold water until completely cool.
Peel eggs and chop into bite-sized pieces.
In a mixing bowl, combine chopped eggs, mayonnaise, and mustard. Mix until creamy.
Add celery, onion, and herbs if using. Mix gently.
Season with salt, pepper, and lemon juice or vinegar if desired. Stir to combine.
Taste and adjust seasoning. Serve immediately or refrigerate for later.
Notes
For easier peeling, cool eggs in an ice bath after boiling.Use Greek yogurt or mashed avocado for a lighter version.Customize with herbs, spices, or crunchy add-ins like pickles.Great for meal prep and easy lunches.
