Description
Hey there! There’s something irresistibly comforting about a bowl of freshly made egg salad. Creamy, tangy, and full of flavor, this classic is perfect for sandwiches, wraps, or even scooped onto crackers. It’s simple, versatile, and a little bit nostalgic—perfect for a quick lunch or picnic.
Ingredients
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6 large hard-boiled eggs, peeled and chopped
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1/4 cup mayonnaise (full-fat recommended; Greek yogurt or avocado for lighter options)
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1 tsp Dijon mustard (yellow mustard works too)
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1 tbsp chopped fresh chives or green onions
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1 tbsp finely chopped dill pickles or relish (optional but recommended)
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Salt & freshly ground black pepper, to taste
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Optional: pinch of paprika, garlic powder, or squeeze of lemon juice for extra flavor
Instructions
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Cook the Eggs:
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Place eggs in a single layer in a saucepan, cover with cold water by 1 inch.
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Bring to a rolling boil, then remove from heat, cover, and let sit 10-12 minutes.
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Transfer to an ice bath for 5-10 minutes. Chef Tip: Add 1 tsp baking soda to boiling water to make peeling easier.
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Peel & Chop:
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Gently crack and peel eggs under cold running water.
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Chop eggs to your desired texture. For extra creaminess, mash one yolk with mayo and mustard first.
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Mix the Salad:
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In a bowl, combine chopped eggs, mayo, mustard, chives, and pickles/relish.
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Gently fold until combined but still slightly chunky.
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Season:
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Add salt, black pepper, and optional spices. Taste and adjust seasoning.
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Chill:
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Cover and refrigerate for at least 30 minutes to let flavors meld.
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Notes
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Slightly older eggs peel more easily
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Don’t over-mash—leave some texture
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Keep chilled until serving, especially for picnics
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Adjust mayo and mustard to your taste; start small and add more if needed
- Prep Time: 15 minutes
Nutrition
- Calories: 190cal Per Serving
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Protein: 10 g
- Cholesterol: 190 mg