Egg salad is a simple yet satisfying dish that’s perfect for sandwiches, wraps, or even served on a bed of greens.
With its creamy texture, rich flavor, and minimal prep time, this recipe is a go-to for quick lunches, picnics, or light dinners.
Whether you’re a beginner or a seasoned cook, this egg salad recipe is foolproof and endlessly customizable.
Quick Recipe Overview
- Difficulty: Easy
- Prep Time: 10 minutes
- Cooking Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Serves: 4 persons
Health Benefits of Egg Salad
Egg salad is a nutritious choice packed with protein, vitamins, and healthy fats.
Eggs are an excellent source of high-quality protein and contain essential nutrients like vitamin B12, selenium, and choline, which supports brain health.
Using Greek yogurt or light mayonnaise in the dressing can reduce calories while maintaining creaminess.
Adding herbs and vegetables boosts fiber and antioxidants, making this dish both delicious and wholesome.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or vinegar
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped (optional)
- 1 tablespoon fresh dill or parsley, chopped (optional)
- Salt and pepper to taste
- Paprika or chives for garnish (optional)
Execution
- Boil and Peel the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes. Transfer the eggs to an ice bath to cool, then peel and chop them into small pieces.
- Prepare the Dressing: In a medium bowl, mix mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine Ingredients: Add the chopped eggs, celery, red onion (if using), and fresh herbs to the dressing. Gently fold everything together until well combined.
- Chill and Serve: For the best flavor, cover the egg salad and refrigerate for at least 15-20 minutes before serving. Garnish with paprika or chives if desired.
Additional Tips
- For a smoother texture, mash the eggs with a fork instead of chopping them.
- Add a pinch of curry powder for a unique twist.
- Use avocado instead of mayonnaise for a creamy, healthy alternative.
- Serve the egg salad in lettuce cups for a low-carb option.
- Store leftovers in an airtight container in the fridge for up to 2 days.
