Step 2: Peel and Chop the Eggs
- Gently tap each egg on a hard surface to crack the shell.
- Peel under running water to loosen stubborn bits.
- Chop the eggs into small, even chunks—roughly the size of diced vegetables.
Step 3: Prepare the Dressing
- In a mixing bowl, combine the mayonnaise, mustard, salt, and pepper.
- Stir in the diced celery and onion for extra crunch.
- Add fresh herbs if using—they brighten the flavors beautifully.
Step 4: Combine and Mix
- Add the chopped eggs to the bowl with the dressing.
- Gently fold everything together with a spatula or spoon, making sure the eggs are coated but not mashed. The goal is a creamy yet chunky consistency.
Step 5: Serve and Enjoy
Egg salad is best served slightly chilled, but it’s delicious at room temperature too. Here are some serving ideas:
- Spread between slices of bread for a classic egg salad sandwich.
- Scoop onto lettuce leaves for a low-carb option.
- Serve with crackers or pita chips as a snack.
- Use as a topping for avocado toast for a hearty breakfast.
Tips for the Perfect Egg Salad
- Make ahead: Egg salad keeps well in the fridge for up to 3 days in an airtight container.
- Adjust creaminess: Add more mayo or yogurt for a smoother texture.
- Add flavor twists: Mix in curry powder, paprika, or a splash of hot sauce for variation.
- Balance texture: Keep eggs chunky and mix gently to avoid a mushy salad.
Final Thoughts
Easy Egg Salad proves that simplicity often leads to the most satisfying meals. With its creamy texture, savory flavor, and endless versatility, this recipe deserves a permanent spot in your kitchen. Whether you’re meal prepping for the week or whipping up a last-minute lunch, this dish is guaranteed to hit the spot.
Would you like me to also create a lighter, health-focused version (with Greek yogurt and herbs instead of mayo), so you have two variations to choose from?
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