A creamy and classic egg salad, perfect for sandwiches, wraps, or as a standalone side dish. This easy-to-make recipe combines simple ingredients to create a flavorful, satisfying dish.
Why You’ll Love This Recipe
It’s incredibly versatile: enjoy it as a sandwich filling, with crackers, or even as a light meal.
Quick and simple to prepare with minimal ingredients.
A perfect make-ahead option for meal prep or gatherings.
Packed with protein, making it a healthy and hearty choice.
Easily customizable with add-ins like celery or green onions for extra texture and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
Salt and pepper to taste
1 celery stalk, finely chopped (optional for crunch)
1 tablespoon green onions, finely chopped (optional)
Directions
Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer for 9-10 minutes.
Remove the eggs from the hot water and transfer them to an ice bath to cool for about 10 minutes.
Peel the eggs and chop them into small pieces.
In a medium bowl, combine mayonnaise, Dijon mustard, parsley, paprika, salt, and pepper. Mix until smooth.
Add the chopped eggs, celery, and green onions (if using) to the bowl. Stir gently to coat the eggs evenly with the dressing.
Taste and adjust seasonings as needed.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Serve on bread, crackers, or as a salad.
Servings and Timing
Servings: 3-4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper for a spicier version.
Avocado Twist: Replace some of the mayonnaise with mashed avocado for a creamy, healthier alternative.
Herb-Infused: Mix in fresh dill or chives for a more herbaceous flavor.
Protein Boost: Add chopped cooked bacon or shredded chicken for added protein.
Tangy Touch: Stir in a teaspoon of pickle relish or chopped capers for extra tanginess.
Storage and Reheating
Refrigeration: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended as the texture of the mayonnaise changes when frozen.
Serving Tip: If refrigerated, stir the egg salad before serving to refresh the texture.
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FAQs
How do I prevent my egg salad from being watery?
To avoid watery egg salad, make sure the eggs are thoroughly cooled and dried before chopping. Also, avoid overmixing the salad.
Can I make egg salad without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt, sour cream, or mashed avocado for a different twist.
What’s the best way to peel hard-boiled eggs?
Placing the eggs in an ice bath after boiling helps loosen the shells. Gently tap and roll the eggs on a hard surface to crack the shell before peeling.
Can I prepare egg salad in advance?
Absolutely! Egg salad tastes even better after resting in the refrigerator for a couple of hours, allowing the flavors to meld.
How can I serve egg salad?
Egg salad is versatile. Use it as a sandwich filling, serve it on crackers, or enjoy it as a side dish with greens.
Conclusion
This classic egg salad recipe is a delicious, protein-packed option that’s easy to make and adaptable to your tastes. Whether enjoyed on its own or as a filling for sandwiches or wraps, it’s a satisfying dish that’s sure to become a favorite. Give it a try, and you’ll see just how simple and flavorful it can be.
📖 Recipe:
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Egg Salad
- Total Time: 20 minutes
- Yield: 3-4 servings
- Diet: Vegetarian
Description
This classic egg salad recipe is creamy, flavorful, and incredibly versatile. Perfect for sandwiches, wraps, or as a standalone dish, it’s a quick and easy protein-packed meal. Customize with your favorite add-ins for extra crunch and flavor.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
Salt and pepper to taste
Optional: 1 celery stalk, finely chopped
Optional: 1 tablespoon green onions, finely chopped
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 9-10 minutes.
- Transfer eggs to an ice bath to cool for 10 minutes. Peel and chop eggs.
- In a medium bowl, mix mayonnaise, Dijon mustard, parsley, paprika, salt, and pepper until smooth.
- Add chopped eggs, celery, and green onions (if using). Stir gently to coat evenly.
- Adjust seasoning if needed. Serve immediately or refrigerate for 1-2 hours before serving.
Notes
Refrigerate for up to 3 days in an airtight container.
Avoid freezing to maintain texture.
Add hot sauce or relish for variations in flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 3-4 servings
- Calories: 200 kcal
