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This Classic Egg Salad Recipe is creamy, quick, and perfect for sandwiches, toast, wraps, or a light lunch.


 

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Ingredients (Serves 3–4)

  • 6 large eggs
  • 3–4 tbsp mayonnaise
  • 1 tsp mustard (yellow or Dijon)
  • 1 celery stalk, finely chopped (optional for crunch)
  • 1–2 green onions or chives, chopped (optional)
  • Salt & black pepper to taste
  • ½ tsp paprika (optional)

Instructions

1. Boil the eggs

  • Place eggs in a pot and cover with cold water.
  • Bring to a boil, then simmer for 9–10 minutes.

2. Cool & peel

  • Put eggs in ice water for 5 minutes.
  • Peel once cooled.

3. Chop the eggs

  • Chop roughly for a chunky texture, or mash lightly for a smoother salad.

4. Make the dressing

  • In a bowl, mix:
    • Mayonnaise
    • Mustard
    • Salt
    • Black pepper

5. Combine

  • Add eggs, celery, and green onions/chives.
  • Mix gently until creamy.

6. Taste & serve

  • Adjust seasoning if needed.
  • Sprinkle paprika on top.

Easy variations

🥑 Healthier: replace mayo with Greek yogurt
🌶️ Spicy: add hot sauce or cayenne pepper
🌿 Fresh: add parsley, dill, or extra chives
🥒 Crunchy: add diced pickles

How to serve it

  • In sandwiches or toast
  • With lettuce wraps
  • On crackers
  • With salad or sliced cucumbers

Storage: Keep in the fridge in an airtight container for up to 4 days. Do not freeze — the texture becomes watery. 🥚🥪