Egg Salad Recipe
This easy egg salad recipe is creamy, tangy, and full of flavor. Perfect for sandwiches, wraps, or crackers, it’s a quick and budget-friendly meal you’ll make again and again.
Ingredients
- 6 large eggs hard-boiled and peeled
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
- 1 rib celery finely chopped
- 2 tbsp green onions or chives chopped
- Salt & pepper to taste
- Optional: 1/4 tsp paprika or dill for extra flavor
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Cook 10–12 minutes, then cool in ice water.
- Peel eggs and chop them into small pieces.
- In a medium bowl, mix mayonnaise, mustard, salt, and pepper.
- Stir in celery and green onions.
- Add chopped eggs and gently fold until evenly coated.
- Chill for 20 minutes before serving for best flavor.
Notes
For a lighter version, swap mayo with Greek yogurt.
Mash half the eggs for a creamier salad, leave all chopped for chunkier texture.
Serve on bread, croissants, lettuce wraps, or with crackers.