Egg Salad Recipe

Egg salad is a timeless classic, loved for its simplicity and versatility. Whether served as a sandwich filling, a dip for crackers, or a side dish at a barbecue, it’s always a crowd-pleaser. With just a handful of ingredients, this creamy egg salad comes together in no time, offering a perfect balance of flavors. Ideal for quick lunches, picnics, or as a topping for fresh greens, this recipe ensures you’ll have a satisfying dish that’s both nutritious and delicious. Let’s dive into this easy-to-make egg salad that’s perfect for any occasion.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 tablespoon lemon juice (optional, for added tanginess)
• 1/4 cup finely chopped onion (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and black pepper to taste

Instructions

1. Boil the Eggs
   • Place the eggs in a medium-sized pot and cover them with cold water.
   • Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from the heat.
   • Let the eggs sit in the hot water for 12 minutes to ensure perfectly hard-boiled eggs.
2. Prepare the Eggs
   • After 12 minutes, transfer the eggs to an ice bath or rinse them under cold water to stop the cooking process.
   • Peel the eggs once they’re cool enough to handle.
3. Chop the Eggs
   • Dice the peeled eggs into small pieces, ensuring a chunky yet uniform texture.
4. Mix the Dressing
   • In a large bowl, combine the mayonnaise, mustard, lemon juice, garlic powder, and paprika. Stir until smooth and well blended.
5. Combine Ingredients
   • Add the diced eggs to the dressing mixture. Gently fold everything together using a spatula, being careful not to mash the eggs too much.
6. Season and Adjust
   • Taste the mixture and add salt and black pepper as needed. You can also adjust the tanginess by adding more lemon juice or mustard, depending on your preference.
7. Chill and Serve
   • For best results, refrigerate the egg salad for at least 30 minutes before serving to let the flavors meld together.
   • Serve the egg salad on toasted bread, as a filling for wraps, or on a bed of fresh lettuce for a lighter option.

Tips for Success

• For extra flavor, mix in finely chopped celery, pickles, or fresh herbs like dill or parsley.
• If you prefer a healthier option, swap mayonnaise for Greek yogurt.
• To ensure perfectly boiled eggs every time, use eggs that are a few days old, as they’re easier to peel.

This creamy egg salad recipe is a foolproof way to elevate any meal. With its rich flavors and simple preparation, it’s bound to become a staple in your kitchen. Whether enjoyed on a sandwich, with crackers, or straight out of the bowl, this dish is a guaranteed hit. Give it a try, and let this classic egg salad bring comfort and satisfaction to your table.