Prep Time 10 mins
Cook Time 10 mins
Rest Time 5 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: All Seasons
Description

Whip up a classic creamy egg salad that's perfect for sandwiches, wraps, or a light lunch! This easy-to-make recipe combines simple ingredients into a deliciously creamy, protein-packed dish that's ready in minutes. Perfect for meal prep, picnics, or a quick, satisfying meal anytime.

Ingredients
    For the Egg Salad Base
  • 6 large eggs (hard-boiled, cooled, peeled)
  • 3 tbsp mayonnaise (full-fat for creaminess)
  • 1 tsp Dijon mustard
  • 0.5 tsp salt (adjust to taste)
  • 0.25 tsp black pepper (freshly ground)
    • For Added Flavor and Texture
  • 2 tbsp celery (finely diced)
  • 1 tbsp red onion (finely minced)
  • 1 tbsp fresh chives (chopped)
  • 1 tsp fresh lemon juice
  • 0.25 tsp paprika (optional, for garnish)
Instructions
    Boil and Cool the Eggs
  1. 1
    Place the eggs in a single layer in a saucepan. Cover with water, about 2.5 cm above the eggs. Bring to a boil over medium-high heat. Once boiling, cover with a lid, turn off the heat, and let sit for 10 minutes. Drain and transfer the eggs to a bowl of ice water to cool for 5 minutes.
    2. Peel and Chop the Eggs
  2. 2
    Gently peel the cooled eggs and rinse them under cold water to remove any shell bits. Roughly chop the eggs into small pieces and set aside.
    3. Prepare the Dressing
  3. 3
    In a large mixing bowl, combine the mayonnaise, Dijon mustard, salt, pepper, and lemon juice. Stir until the mixture is smooth and creamy.
    4. Mix the Salad
  4. 4
    Add the chopped eggs, diced celery, minced red onion, and chopped chives to the bowl with the dressing. Gently fold everything together until evenly combined, being careful not to mash the eggs too much.
    5. Serve and Garnish
  5. 5
    Taste and adjust seasoning if needed. Sprinkle with a little paprika for color if desired. Serve immediately or refrigerate for later use.
Note

Tip: Use slightly older eggs for easier peeling after boiling.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Variations: Add 1-2 tablespoons of Greek yogurt for a lighter version. Mix in diced pickles, relish, or avocado for different flavors.

Serving Ideas: Serve on toasted bread, croissants, lettuce wraps, or as a dip with crackers.

Keywords: egg salad, quick lunch, easy meal prep, creamy egg salad, healthy lunch idea
Read it online: https://petitepanini.com/recipe/egg-salad-recipe/