Easy Egg Salad – Perfect for Sandwiches or Snacks
Egg salad is a simple, satisfying, and versatile dish that’s perfect for sandwiches, wraps, or even as a side salad. It’s creamy, tangy, and full of flavor, making it a go-to option for a quick lunch or snack. This easy recipe uses just a few basic ingredients, but the result is rich and delicious. Whether you're making it ahead for meal prep or whipping it up fresh, egg salad is always a winner.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh chives (optional)
- Salt and pepper, to taste
- 1 celery stalk, finely chopped (optional, for crunch)
- 1 teaspoon paprika (optional, for garnish)
Directions
Boil the eggs. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let the eggs sit for 10 minutes.
Cool the eggs. Drain the hot water and transfer the eggs to a bowl of ice water to cool for a few minutes. Once cooled, peel the eggs.
Chop the eggs. Roughly chop the peeled eggs into small pieces.
Mix the dressing. In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth.
Combine. Add the chopped eggs, chives, and celery (if using) to the dressing. Gently mix until everything is coated.
Season. Taste the egg salad and adjust seasoning with more salt and pepper, if needed. Garnish with a sprinkle of paprika for extra flavor and color.
Serve the egg salad on toasted bread, in wraps, or as a side dish with crackers or veggies.
Recipe tips
For creamier egg salad, add a little extra mayonnaise or mix in some Greek yogurt. Use fresh herbs like dill or parsley to enhance the flavor. Adding a dash of hot sauce or a bit of finely chopped pickles can give the salad an extra zing. Make sure not to overcook the eggs; perfect hard-boiled eggs are key to a good texture.
Nutrition Facts (per serving)
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