Here’s a classic, creamy egg salad recipe—easy, tasty, and perfect for sandwiches or wraps 🥚🥗
Ingredients (serves 2–4)
- 6 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional, for tang)
- 1 tsp lemon juice or white vinegar
- 1–2 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp finely chopped red onion or green onion (optional)
- Salt & pepper, to taste
- Optional: paprika or fresh herbs (chives, dill) for garnish
Instructions
- Boil the eggs:
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.
- Drain and place in ice water for 5 minutes, then peel.
- Prepare the eggs:
- Chop peeled eggs roughly or mash with a fork for a creamier texture.
- Mix the salad:
- In a bowl, combine eggs, mayonnaise, mustard, lemon juice, celery, and onion.
- Season with salt and pepper.
- Chill (optional):
- Refrigerate 20–30 minutes for flavors to meld.
- Serve:
- Spread on bread, toast, or wraps.
- Garnish with paprika or chopped herbs if desired.
Tips & Variations
- Creamier: Add extra mayo or a bit of Greek yogurt.
- Spicy kick: Add a dash of hot sauce or a pinch of cayenne pepper.
- Herb boost: Mix in chopped dill, parsley, or chives.
- Avocado twist: Mash half an avocado with the eggs for a healthier, creamy version.
If you want, I can also give a low-mayo or lighter version that’s still super flavorful.
Do you want me to do that?
