Egg Salad Recipe

Egg Salad Recipe: A Creamy Classic Made Simple

Egg salad is one of those timeless recipes that never goes out of style. It’s creamy, satisfying, and incredibly versatile—perfect for sandwiches, wraps, or even enjoyed on its own. Whether you’re making a quick lunch or preparing something comforting, this egg salad recipe delivers rich flavor with minimal effort.

🥚 Ingredients You’ll Need

To make a delicious, well-balanced egg salad, gather the following:

• 6 large eggs
• 3–4 tablespoons mayonnaise (adjust to taste)
• 1 teaspoon Dijon mustard (optional, for a slight tang)
• 1 tablespoon finely chopped onion or green onion
• 1 tablespoon chopped celery (for crunch)
• Salt and black pepper to taste
• Optional add-ins: paprika, fresh dill, parsley, or a squeeze of lemon juice

🔪 Step-by-Step Preparation

1. Boil the Eggs Perfectly

Place the eggs in a saucepan and cover them with cold water. Make sure the water sits about 2–3 cm above the eggs.

• Bring the water to a boil over medium-high heat.
• Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.

This method ensures fully cooked yolks without overcooking.

2. Cool and Peel the Eggs

Transfer the eggs immediately to a bowl of ice water or run them under cold water. Let them cool for at least 5 minutes.

• Gently tap each egg on a hard surface to crack the shell.
• Peel carefully under running water for easier removal.

3. Chop the Eggs

Place the peeled eggs on a cutting board and chop them into small pieces.

• For a chunkier texture, chop coarsely.
• For a smoother salad, mash slightly with a fork.

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