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egg salad recipe

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dinner, Lunch, Snack
Cuisine American, European
Servings 4
Calories 250 kcal

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.

Nutrition

Calories: 250kcal
Keyword classic egg salad, creamy egg salad, easy egg salad, egg salad recipe, sandwich egg salad
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