Egg Salad Recipe
Looking for the ultimate homemade egg salad? Well, you've found it! This is the one and only egg salad recipe you'll ever need! Egg salad is a simple but tasty dish when it's made well. The secret is to start with perfectly boiled eggs—soft whites and creamy yolks are the goal. Then, add some good-quality ingredients to give it a flavorful kick. The result? A creamy yet fresh egg salad that's great for sandwiches, wraps, or even just eating on its own. This salad recipe is perfect for making ahead of time.
Equipment
- Large bowl
- Large pot (for boiling eggs)
- Cutting Board
- Knife
- Fork or whisk
Ingredients
- 6 Eggs
- 1/4 cup Mayonnaise
- 1 tbsp Mustard
- 1/4 cup Celery diced
- 1/4 cup Onion diced
- Salt and pepper (according to taste)
- 1/4 tsp Paprika for garnish Optional
Instructions
- Firstly, place eggs in a large pot and cover with water.
- Then, bring water to a boil, then reduce heat and let eggs simmer for 10-12 minutes.
- Remove eggs from hot water and place in a bowl of cold water to cool.
- Once cooled, peel eggs and chop them into small pieces.
- Take a separate bowl, mix mayonnaise, mustard, diced celery, and diced onion.
- Add chopped eggs to the mixture and stir until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Sprinkle paprika on top for garnish before serving. (Optional)
Notes
- Use ½ cup mayonnaise, or less if you prefer. You can also use Greek yogurt or mashed avocado instead.
- Sprinkle minced parsley, dill, tarragon, or chives on top if you like.
- If you want you can try different kinds of mustard like yellow mustard or ground mustard.
- Cover and refrigerate any leftovers, which will stay fresh for up to 3-4 days.