Here’s a detailed, unique article about Easy Egg Salad, complete with step-by-step preparation instructions:

Easy Egg Salad: A Classic Made Simple

When it comes to quick, comforting, and protein-packed meals, few dishes can compete with the timeless egg salad. Whether tucked between slices of bread, spooned onto crackers, or enjoyed as a light side dish, egg salad is one of those recipes that never goes out of style. The beauty of this dish lies in its simplicity: a handful of everyday ingredients, minimal prep time, and maximum flavor.

In this article, we’ll walk through a foolproof step-by-step guide to making a delicious and creamy Easy Egg Salad.

Why Egg Salad?

Egg salad is more than just a lunchbox classic. It’s:

• Quick to make – ready in under 20 minutes.
• Budget-friendly – requires pantry staples.
• Versatile – perfect for sandwiches, wraps, lettuce cups, or even as a topping on avocado toast.
• Nutritious – packed with protein, vitamins, and healthy fats.

Ingredients You’ll Need

To make a basic yet flavorful egg salad, gather these simple ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise (or Greek yogurt for a lighter version)
• 1 teaspoon yellow mustard (or Dijon for more depth)
• 1 tablespoon finely chopped red onion (optional, for crunch)
• 1 celery stalk, finely diced (adds freshness and texture)
• Salt and black pepper to taste
• Fresh herbs like chives, parsley, or dill (optional but recommended)

Step-by-Step Method

Step 1: Boil the Eggs

1. Place the eggs in a saucepan and cover with cold water, about 1 inch above the eggs.
2. Bring to a gentle boil over medium-high heat.
3. Once boiling, reduce the heat slightly and let the eggs simmer for 9–10 minutes for firm, fully cooked yolks.
4. When done, drain the hot water and immediately transfer the eggs to a bowl of ice water. This stops cooking and makes peeling easier.

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