Here’s a classic egg salad recipe—creamy, flavorful, 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 or green onion (optional)
- Salt & black pepper, to taste
- Optional garnish: paprika, fresh chives, or dill
Instructions
- Boil the eggs
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
- Drain and cool in ice water for 5 minutes. Peel eggs.
- Chop or mash eggs
- Chop roughly for chunkier salad, or mash with a fork for creamier texture.
- Mix the salad
- In a bowl, combine eggs, mayonnaise, mustard, lemon juice, celery, and onion.
- Season with salt and pepper. Mix gently.
- Chill (optional)
- Refrigerate 20–30 minutes to let flavors meld.
- Serve
- Spread on bread, toast, crackers, or wraps.
- Garnish with paprika or fresh herbs if desired.
Tips & Variations
- Creamier: Add extra mayo or a bit of Greek yogurt.
- Spicy kick: Add a dash of hot sauce or cayenne pepper.
- Herb boost: Mix in chopped dill, parsley, or chives.
- Healthy twist: Replace some mayo with mashed avocado.
If you want, I can also give a lighter, low-mayo version that’s still creamy and flavorful for sandwiches.
Do you want me to do that?
