Description
This easy homemade egg salad is creamy, rich, and packed with flavor! Perfect for sandwiches, toast, or a healthy protein-packed snack.
Ingredients
Scale
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
Instructions
Step 1: Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover, turn off the heat, and let the eggs sit for 10-12 minutes.
- 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
- In a large bowl, mix mayonnaise, mustard, salt, pepper, and paprika.
- Add chopped celery, red onion, and parsley.
- 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