Egg Salad

This homemade egg salad is a simple yet delicious dish that’s perfect for lunch, snacks, or meal prep. Made with creamy mayonnaise, tangy mustard, and fresh herbs, this recipe is quick, protein-packed, and incredibly tasty. Whether you enjoy it in a sandwich, on crackers, or as a dip, this classic egg salad is a must-try! creamy, flavorful, and easy to make! Perfect for sandwiches, lettuce wraps, or a healthy snack.

Why Egg Salad is a Must-Try Dish

Egg salad is more than just a quick meal—it’s packed with protein, customizable to your taste, and incredibly satisfying. Here’s why you should try making it at home:

• Affordable & Simple – Uses basic ingredients that are easily available.
• High in Protein – A great option for a nutritious meal.
• Quick to Prepare – Takes only about 15 minutes from start to finish.
• Versatile – Can be served in sandwiches, on toast, or as a dip.

Ingredients

The key to an amazing egg salad lies in using fresh, high-quality ingredients. Here’s what you’ll need:

Basic Ingredients:

• 6 large eggs
• ½ cup mayonnaise
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika (optional)
• 2 tbsp finely chopped celery
• 2 tbsp finely chopped red onion
• 1 tbsp fresh parsley or dill (chopped)

Optional Add-Ins for Extra Flavor:

• 1 tsp lemon juice (for a tangy kick)
• 1 tbsp pickles or relish
• 1 tbsp crumbled bacon
• ½ avocado (mashed) for a creamy texture

Step-by-Step Instructions

How to Boil Eggs Perfectly

1. Place eggs in a saucepan and cover them with cold water.
2. Bring to a rolling boil over medium-high heat.
3. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes.
4. Transfer the eggs to an ice bath to stop the cooking process and make peeling easier.

Peeling the Eggs Easily

• Tap the eggs on a hard surface and roll them gently to loosen the shell.
• Peel under running water to help separate the shell from the egg white.

Mixing the Ingredients for the Perfect Consistency

1. Chop the boiled eggs into small chunks or mash them slightly with a fork.
2. In a bowl, mix the mayonnaise, mustard, salt, pepper, and paprika.
3. Add in chopped celery, onions, and parsley.
4. Gently fold in the eggs, mixing until everything is well combined.

Variations and Customizations

Egg salad is highly adaptable! Here are some delicious twists:

• Healthy Egg Salad: Use Greek yogurt instead of mayonnaise for a lighter version.
• Spicy Egg Salad: Add a dash of hot sauce or finely chopped jalapeños.
• Herb-Infused: Add fresh basil, chives, or cilantro for an herby twist.
• Cheesy: Stir in some shredded cheddar or crumbled feta.

How to Store Egg Salad Properly

• Store in an airtight container in the refrigerator.
• It stays fresh for up to 3 days.
• Avoid freezing, as the texture may become watery when thawed.

Best Ways to Serve

• Classic Egg Salad Sandwich – Serve on toasted bread or a croissant.
• Lettuce Wraps – A low-carb option wrapped in romaine or iceberg lettuce.
• On Crackers or Toast – A great appetizer or snack.
• Stuffed Avocados – A creative, healthy serving idea.

Health Benefits

Egg salad is not just tasty—it’s nutritious too!

• High in Protein – Supports muscle growth and energy.
• Rich in Healthy Fats – Good for brain health and metabolism.
• Packed with Vitamins – Eggs contain B12, D, and choline for overall well-being.
• Low in Carbs – A great option for keto and low-carb diets.

Common Mistakes to Avoid

1. Overcooking the Eggs – This leads to a dry, rubbery texture.
2. Not Chilling the Eggs – Makes peeling difficult.
3. Using Too Much Mayo – Results in a runny consistency.
4. Skipping the Seasoning – Salt, pepper, and mustard enhance the flavor.

FAQs

1. How do I prevent my egg salad from getting watery?

Ensure your eggs are fully cooled before mixing and avoid adding too much mayonnaise.

2. Can I make egg salad without mayonnaise?

Yes! Substitute with Greek yogurt, mashed avocado, or hummus for a creamy texture.

3. What type of mustard works best in egg salad?

Dijon mustard provides a rich and tangy flavor, but yellow mustard is a great alternative.

4. How can I make my egg salad last longer?

Store it in an airtight container in the refrigerator and consume within 3 days.

5. What is the best bread for an egg salad sandwich?

Try brioche, croissants, sourdough, or whole-grain bread for a delicious texture contrast.

Egg salad is a simple, satisfying, and customizable dish that never goes out of style. Whether you’re making it for lunch, a picnic, or a protein-packed snack, following these tips will ensure the best results every time. Try different variations and serving styles to find your perfect match!

Egg Salad

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• Author: Isabella Florelle
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This easy homemade egg salad is creamy, rich, and packed with flavor! Perfect for sandwiches, toast, or a healthy protein-packed snack.

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Ingredients

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Basic Ingredients:

• 6 large eggs
• ½ cup mayonnaise
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika (optional)
• 2 tbsp finely chopped celery
• 2 tbsp finely chopped red onion
• 1 tbsp fresh parsley or dill (chopped)

Optional Add-Ins for Extra Flavor:

• 1 tsp lemon juice (for a tangy kick)
• 1 tbsp pickles or relish
• 1 tbsp crumbled bacon
• ½ avocado (mashed) for a creamy texture

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Instructions

Step 1: Boil the Eggs

1. Place eggs in a saucepan and cover with cold water.
2. Bring to a boil over medium-high heat.
3. Once boiling, cover, turn off the heat, and let the eggs sit for 10-12 minutes.
4. Transfer the eggs to an ice bath for at least 5 minutes.

Step 2: Peel and Chop the Eggs

• Tap the eggs on a hard surface and roll them to loosen the shell.
• Peel under running water for easy removal.
• Chop the eggs into small pieces.

Step 3: Mix the Ingredients

1. In a large bowl, mix mayonnaise, mustard, salt, pepper, and paprika.
2. Add chopped celery, red onion, and parsley.
3. Gently fold in the chopped eggs.

Step 4: Serve and Enjoy!

• Serve on toast, sandwiches, lettuce wraps, or crackers.
• Enjoy immediately or chill in the refrigerator for better flavor.

Notes

Use fresh eggs for the best taste and texture.
Don’t overcook eggs to avoid a rubbery texture.
Chill the eggs before peeling for easy removal.
Adjust mayo-to-egg ratio for your desired creaminess.
Experiment with mix-ins like avocado, bacon, or pickles.

• Prep Time: 10 minutes
• Cook Time: 12 minutes