Egg salad is a classic, creamy dish made primarily from hard‑boiled eggs and a flavorful binder like mayonnaise. It’s versatile and can be served as a sandwich filling, on crackers, or as a salad topping.
Key Ingredients:
- Eggs: Hard‑boiled and chopped.
- Binder: Usually mayonnaise, though Greek yogurt or a mix of mayo + yogurt can lighten it.
- Flavorings: Mustard, salt, pepper, paprika, or dill.
- Optional Add-ins: Celery, onions, pickles, chives, or capers for texture and zing.
Basic Method:
- Boil eggs: Cook until fully set, then cool and peel.
- Chop eggs: Dice roughly or mash for a smoother texture.
- Mix: Combine eggs with mayonnaise (or alternative), mustard, and seasonings.
- Add extras: Fold in diced celery, onions, or pickles if desired.
- Serve: On bread, crackers, in lettuce wraps, or on its own.
Egg salad is protein-rich, filling, and highly customizable. For extra flavor, a sprinkle of smoked paprika or a dash of hot sauce can elevate it.
If you like, I can give a classic egg salad recipe with exact measurements that’s creamy but not too heavy.
