Easy Egg Salad

Easy Egg Salad is a timeless classic that’s creamy, flavorful, and perfect for a quick lunch or light dinner. Whether you’re making sandwiches, wraps, or enjoying it with crackers, this simple recipe delivers delicious results with just a few pantry staples.

Why You’ll Love This Recipe

• Quick and Simple: Ready in under 30 minutes with minimal effort.
• Few Ingredients: Uses just a handful of common items you likely already have.
• Customizable: Adjust seasoning or add-ins to suit your taste.
• Great for Meal Prep: Make it ahead for easy weekday lunches.
• Versatile Serving Options: Enjoy it on toast, lettuce wraps, or as a dip.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped red onion (optional)
• 1 tablespoon chopped celery (optional)
• Salt and pepper, to taste
• Optional: fresh herbs like chives or dill

Directions

this recipe

1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool, then peel.
2. Chop and Mix: Chop the eggs and place them in a bowl. Add mayonnaise, mustard, onion, celery, salt, and pepper. Stir gently until well combined.
3. Chill and Serve: Serve immediately or refrigerate for 30 minutes for best flavor.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Variations

• Avocado Egg Salad: Replace mayo with mashed avocado for a healthier twist.
• Greek Yogurt Version: Use Greek yogurt instead of mayo for a tangy, protein-rich option.
• Add Pickles: Mix in chopped dill pickles or sweet relish for extra flavor.
• Spicy: Stir in a dash of hot sauce or cayenne pepper for a kick.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended—mayonnaise and eggs don’t freeze well.
• Serving: Best served cold or at room temperature.

FAQs

Can I make this with store-bought boiled eggs?

Yes, it’s a great shortcut that saves time.

What’s the best way to chop the eggs?

Use a fork, knife, or egg slicer for your preferred texture.

Can I make egg salad without mayo?

Yes, try avocado, Greek yogurt, or a vinaigrette-style dressing.

How do I prevent the egg salad from getting watery?

Use well-cooled and dried eggs, and don’t add too many watery mix-ins.

Can I add protein?

Yes, bacon bits or shredded chicken can bulk it up.

What bread works best for egg salad?

Soft sandwich bread, croissants, or whole wheat wraps are all great options.

Is it gluten-free?

Yes, the salad itself is gluten-free—just serve it with GF bread if needed.

How can I make it healthier?

Use light mayo or yogurt and add more veggies like spinach or bell pepper.

Can I double this recipe?

Absolutely—just scale the ingredients proportionally.

Should I mash the eggs or leave them chunky?

That’s up to you—chunky gives texture, while mashing makes it creamier.

Conclusion

This Easy Egg Salad is a quick, delicious recipe that’s ideal for busy days and simple meals. With minimal ingredients and maximum flavor, it’s a go-to dish for sandwiches, snacks, or salads that never goes out of style.

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