Egg Salad Recipe

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Classic Egg Salad Recipe: Creamy, Simple, and Delicious

Egg salad is a timeless dish that combines humble ingredients into something rich, satisfying, and incredibly versatile. Whether you enjoy it in a sandwich, on toast, or as a light side dish, this classic recipe is easy to prepare and perfect for any time of day.

🥚 Ingredients

To make a traditional egg salad, you’ll need:

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard (optional but recommended)
1 tablespoon finely chopped onion or green onion
1 tablespoon chopped celery (for crunch)
Salt and black pepper to taste
Optional: paprika, fresh parsley, or a squeeze of lemon juice

🔪 Step-by-Step Method

Step 1: Boil the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, turn off the heat, cover the pan, and let the eggs sit for about 10–12 minutes.

Step 2: Cool and Peel

Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes—this makes peeling much easier. Once cooled, gently tap and peel off the shells.

Step 3: Chop the Eggs

Place the peeled eggs on a cutting board and chop them into small chunks. You can make them as fine or chunky as you prefer, depending on your texture preference.