Classic Egg Salad Recipe
Ingredients
- 6 large eggs
- ¼ cup mayonnaise (adjust to taste)
- 1 teaspoon yellow mustard (optional)
- 2 tablespoons finely chopped celery
- 1–2 tablespoons finely chopped onion or green onion
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley or chives (optional)
Instructions
- Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes. Cool in ice water, then peel.
- Chop eggs: Cut eggs into small pieces (or mash slightly for a creamier texture).
- Mix: Combine eggs, mayonnaise, mustard, celery, onion, salt, and pepper.
- Chill: Refrigerate for 30 minutes to let the flavors blend.
- Serve: Enjoy on bread, crackers, lettuce cups, or as a side dish.
Easy variations
- 🥑 Healthier: Replace some mayonnaise with mashed avocado or Greek yogurt.
- 🌶️ Spicy: Add hot sauce or a pinch of cayenne.
- 🥓 Extra savory: Add chopped bacon.
- 🥒 Crunchy: Add diced pickles or relish.
Tip: Older eggs (about a week or more after purchase) are usually easier to peel after boiling.
