Egg salad is a simple and creamy dish made from chopped hard-boiled eggs mixed with mayonnaise and seasonings. It’s often used for sandwiches, wraps, or served on crackers. 🥚🥗
Basic Ingredients
- 4–6 hard-boiled eggs, chopped
- 2–3 tablespoons mayonnaise
- 1 teaspoon mustard (optional)
- 1–2 tablespoons celery or onion, finely chopped
- Salt and black pepper to taste
- Optional: paprika, dill, or parsley
How to Make It
- Boil the eggs for about 9–12 minutes, then cool and peel them.
- Chop the eggs into small pieces.
- In a bowl, mix eggs with mayonnaise, mustard, celery, salt, and pepper.
- Stir gently until creamy.
- Chill for about 30 minutes for better flavor.
Ways to Serve
- Egg salad sandwiches on bread or toast
- In a wrap or pita
- With crackers
- On lettuce leaves for a lighter meal
Tips
- Add a little pickle relish for a tangy flavor.
- Sprinkle paprika on top for color and taste.
- Mash some of the yolks to make the salad extra creamy.
💡 Fun fact: Egg salad became popular in the late 1800s when mayonnaise started being widely produced and used in home cooking.
If you want, I can also show you 5 delicious egg salad variations (healthy, spicy, and restaurant-style).
