Egg salad 🥚🥪 — simple, creamy, and classic. Here’s a go-to egg salad plus a few easy twists.
Classic Egg Salad
Ingredients
- 6 large eggs, hard-boiled
- ¼ cup mayonnaise
- 1 tsp Dijon mustard (optional but recommended)
- Salt & black pepper to taste
- Paprika, for garnish (optional)
Instructions
- Boil eggs
Place eggs in a pot, cover with cold water, bring to a boil.
Turn off heat, cover, and let sit 10–12 minutes.
Cool in ice water, then peel. - Chop
Chop eggs to your preferred texture (chunky or fine). - Mix
Stir in mayonnaise, mustard, salt, and pepper. - Serve
Sprinkle with paprika. Serve on bread, toast, crackers, or lettuce.
Easy Add-Ins (pick 1–2)
- Finely chopped celery (crunch)
- Green onions or chives
- Relish or chopped pickles
- A squeeze of lemon juice
- Smoked paprika or curry powder
Lighter Version
- Use half mayo + half Greek yogurt
Pro Tip
For extra creaminess, mash one egg yolk separately with the mayo before mixing.
Want a Southern, Japanese (kewpie), or no-mayo version?
