Description
This classic egg salad recipe is a quick and easy go-to for creamy, tangy sandwiches packed with flavor. Made with simple ingredients like hard-boiled eggs, mayo, mustard, and crunchy celery, it’s the perfect make-ahead lunch or light meal. Whether served on bread, croissants, or lettuce wraps, this egg salad is comforting, nostalgic, and always satisfying.
Ingredients
- Hard-boiled eggs
- Mayonnaise
- Dijon or yellow mustard
- Celery (finely chopped)
- Green onions or chives (optional)
- Salt
- Black pepper
- Paprika (optional, for garnish)
- Bread, rolls, or lettuce leaves (for serving)
Instructions
- Peel and chop the hard-boiled eggs.
- In a mixing bowl, combine eggs, mayonnaise, mustard, celery, and green onions (if using).
- Season with salt and black pepper to taste.
- Stir until creamy and well combined.
- Chill for 15–30 minutes if desired.
- Serve on bread, rolls, or in lettuce cups. Garnish with paprika if desired.
Notes
- Substitute Greek yogurt for a lighter version.
- Add lemon juice or vinegar for extra tang.
- Stir in pickles or relish for sweetness and crunch.
- Mix in dill or fresh herbs for a flavor boost.
- Serve with avocado for extra protein.
- Store in the fridge for up to 3 days—best served cold.
