Description
This classic Egg Salad recipe is a creamy, flavorful, and easy-to-make lunch option perfect for sandwiches, lettuce wraps, or crackers. Featuring hard-boiled eggs mixed with a tangy blend of mayonnaise, mustard, fresh herbs, and spices, it offers a satisfying balance of texture and taste. Ready in just 22 minutes, it’s a wholesome, vegetarian-friendly dish that can be customized to your taste preferences.
Ingredients
Scale
Eggs
- 6 large eggs
Salad Dressing
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard (optional)
Add-ins & Seasonings
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon chopped fresh dill or parsley (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes to cook through.
- Cool and Peel: Drain the hot water and transfer the eggs into an ice bath to cool completely, which makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Prepare the Salad Mixture: In a medium bowl, combine the mayonnaise, yellow mustard, Dijon mustard (if using), finely chopped onion, fresh dill or parsley (if using), garlic powder, salt, and black pepper. Stir these ingredients together until well blended.
- Combine Eggs and Dressing: Add the chopped eggs to the dressing mixture and gently fold everything together until the eggs are evenly coated. Taste and adjust the seasoning with more salt or pepper if needed.
- Chill Before Serving: Refrigerate the egg salad for at least 15 minutes to let the flavors meld. Chill longer for a more developed taste.
- Serve and Garnish: Serve the egg salad on toast, in sandwiches, lettuce wraps, or alongside crackers. Optionally, sprinkle paprika on top for added color and flavor.
Notes
- You can mash the eggs with a fork for a chunkier texture or use a potato masher for a smoother consistency.
- For a lighter, healthier version, replace some or all of the mayonnaise with Greek yogurt.
- Fresh herbs like dill or parsley add a bright, fresh note but can be omitted if unavailable.
- Adjust the mustard quantity to suit your preferred level of tanginess.
- Chilling the salad improves flavor and helps it firm up before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
