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Classic Egg Salad

A creamy, tangy, and crunchy egg salad that's quick to make and perfect for sandwiches, crackers, or lettuce wraps.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 6 large eggs hard boiled, peeled, and chopped
  • 1/4 cup mayonnaise adjust to your preference
  • 1 teaspoon yellow mustard use Dijon if you feel fancy
  • 1 celery stalk finely chopped
  • 1 tablespoon chopped chives or green onions
  • Salt and pepper to taste
  • Paprika optional, but adds a nice touch

Method
 

  1. Fill a pot with water and gently place the eggs inside. Bring to a boil, then lower the heat and cook for about 10 minutes.
  2. After boiling, run the eggs under cold water until cooled. Peel the eggs once cool.
  3. Chop the peeled eggs into medium-sized pieces.
  4. In a mixing bowl, combine mayonnaise, yellow mustard, chopped celery, and chopped chives. Season with salt and pepper to taste.
  5. Gently fold the chopped eggs into the dressing mixture to maintain some texture.
  6. Taste and adjust seasoning as needed. Add more mayonnaise if too dry or a dash of hot sauce if desired.
  7. Sprinkle paprika on top if using. Chill in the fridge for 20 minutes before serving.

Notes

For a creamier texture, replace half of the mayonnaise with Greek yogurt. Egg salad can be stored in a sealed container in the fridge for up to three days. Optional add-ins include dill pickles, relish, capers, or avocado for added flavor and texture.