🥚 Classic-Style Egg Salad: A Timeless Comfort Recipe
Few dishes are as simple, comforting, and versatile as classic-style egg salad. Creamy, lightly tangy, and packed with protein, this old-fashioned favorite has been a staple in kitchens for generations. Whether you spread it on soft sandwich bread, scoop it onto crackers, or serve it over crisp lettuce, egg salad delivers satisfying flavor with minimal effort.
Below is a detailed, step-by-step guide to making a perfectly balanced classic egg salad—smooth, flavorful, and never bland.
🌟 Why This Egg Salad Is a Classic
- Uses basic pantry ingredients
- Easy to customize without losing its traditional taste
- Ready in under 30 minutes
- Perfect for lunches, picnics, or light dinners
🧺 Ingredients You’ll Need
- 6 large eggs
- ⅓ cup mayonnaise (adjust to taste)
- 1 teaspoon yellow mustard
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon finely chopped onion or green onion (optional but traditional)
- 1 tablespoon finely chopped celery (optional, for light crunch)
- Paprika, for garnish (optional)
🥄 Step-by-Step Method
Step 1: Boil the Eggs
Place the eggs in a single layer in a saucepan. Cover them with cold water, making sure the water is about an inch above the eggs.
Bring the water to a gentle boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
👉 This method ensures fully cooked yolks without turning them dry or chalky.
Step 2: Cool and Peel
Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for 5–10 minutes.
Gently tap each egg on a hard surface and peel off the shell. Rinse to remove any small shell pieces.
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