Classic choice 😌 egg salad is simple, comforting, and endlessly customizable. Here’s a perfect, no-fuss version, plus a few upgrades.
🥚 Classic Egg Salad
Ingredients (Serves 2–4)
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow mustard (or Dijon)
- Salt & black pepper, to taste
Optional add-ins (pick a few):
- 1 tbsp sweet or dill relish
- 1–2 tbsp finely chopped celery
- Green onions or chives
- Paprika (smoked or regular)
- Splash of lemon juice or vinegar
🔥 Method
1️⃣ Cook the Eggs
- Place eggs in a pot, cover with cold water.
- Bring to a boil, then turn off heat.
- Cover and let sit 10–12 minutes.
- Drain and cool in cold water, then peel.
2️⃣ Chop
- Chop eggs to your preferred texture (chunky or smooth).
3️⃣ Mix
- Stir eggs with mayo, mustard, salt, and pepper.
- Fold in any extras you like.
4️⃣ Chill & Serve
- Chill 20–30 minutes if you can — flavor improves.
- Serve on bread, toast, crackers, or lettuce wraps.
💡 Egg Salad Tips
- Creamier: Mash yolks separately, then fold in whites.
- Lighter: Replace half the mayo with Greek yogurt.
- Extra flavor: Sprinkle paprika or everything bagel seasoning on top.
- No soggy sandwiches: Butter the bread first.
🔄 Variations
- Southern: Add sweet relish + paprika
- Deli-style: Celery + onion + Dijon
- Deviled egg salad: Extra mustard + pinch of cayenne
- Avocado egg salad: Swap half the mayo for mashed avocado
If you want, I can also give you:
- Air fryer hard-boiled eggs
- Keto or dairy-free version
- Perfect egg salad for meal prep
Just tell me 🥪😊
