Ah, Egg Salad — a classic, creamy, and versatile dish perfect for sandwiches, wraps, or as a simple salad on its own! 🥚🥗 Here’s a clear, detailed guide:
🥚 Classic Egg Salad
(Serves 2–4)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (adjust for creaminess)
- 1 tsp Dijon mustard (optional, for tang)
- 1 tsp lemon juice or white vinegar
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp chopped fresh chives or green onions (optional)
Instructions
- Boil the eggs:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to ice water to cool, then peel.
- Chop the eggs:
- Roughly chop the eggs and place them in a mixing bowl.
- Mix the salad:
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Fold in celery and chives if using. Adjust seasoning to taste.
- Serve:
- Serve chilled on bread, in a wrap, on crackers, or atop a green salad.
🌟 Tips & Variations
- Creamier texture: Mash some of the eggs with a fork for a smoother consistency.
- Flavor boost: Add a pinch of smoked paprika, curry powder, or a splash of hot sauce.
- Healthy twist: Substitute Greek yogurt for part or all of the mayonnaise.
- Make ahead: Egg salad can be made 1–2 days in advance; store in an airtight container in the fridge.
If you like, I can also give a gourmet egg salad version with avocado, bacon bits, and a hint of mustard for extra richness and flavor.
Do you want me to give that version?
