Step 3: Chop the Eggs
Place the peeled eggs on a cutting board and chop them into small, even pieces.
For a creamier texture, you can mash them slightly with a fork instead of finely chopping.
Step 4: Make the Creamy Base
Transfer the chopped eggs to a mixing bowl. Add the mayonnaise and mustard.
Sprinkle in salt and black pepper, starting light—you can always add more later.
Mix gently until everything is well combined, being careful not to over-stir.
Step 5: Add Classic Extras
If using onion or celery, fold them in now. These ingredients add subtle flavor and a traditional touch without overpowering the eggs.
Taste and adjust seasoning if needed.
Step 6: Chill for Best Flavor
Cover the bowl and refrigerate the egg salad for 15–30 minutes.
This short chilling time allows the flavors to blend beautifully.
Step 7: Serve and Enjoy
Give the egg salad a final stir, then serve:
- On toasted or soft sandwich bread
- In lettuce cups for a lighter option
- With crackers or as a side dish
Sprinkle a little paprika on top for a classic finish.
🍽️ Tips for Perfect Egg Salad
- Use fresh eggs for the best flavor
- Don’t over-mix—egg salad should be creamy, not mushy
- Adjust mayonnaise slowly to control texture
- Always store leftovers in the refrigerator and consume within 2–3 days
🥗 Final Thoughts
Classic-style egg salad proves that simple ingredients, when prepared with care, can create something truly satisfying. This timeless recipe is easy to make, endlessly adaptable, and perfect for any occasion. Once you master the basics, it becomes a go-to dish you’ll return to again and again.
If you’d like variations (healthy, creamy, or sandwich-shop style), just tell me—I’ve got you 😉
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