Introduction
Egg salad is a recipe that carries both comfort and simplicity. For Lina Vexley, her earliest memory of it comes from watching her mother prepare sandwiches before school picnics. Lina would eagerly help peel the eggs while learning that even the humblest ingredients could create something satisfying. A bit of mayo, a touch of mustard, and a sprinkle of fresh herbs transformed plain eggs into a creamy, flavorful filling that disappeared quickly. Over the years, Lina refined the balance of textures and seasonings, creating an egg salad that is equally perfect on toast, in sandwiches, or served as a light side.
Recipe JSON
Classic Egg Salad
Equipment
- Saucepan
- Mixing Bowl
- Knife
- Spatula
Ingredients
Main Ingredients
- 6 large eggs hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp yellow mustard or Dijon
- 1 tbsp celery finely diced
- 1 tbsp red onion finely diced
- 1 tbsp fresh parsley chopped
- 1/4 tsp salt to taste
- 1/8 tsp black pepper freshly ground
- paprika for garnish, optional
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and cook 9–10 minutes.
- Drain and transfer eggs to an ice bath. Cool for 5 minutes before peeling.
- Chop eggs into small pieces and transfer to a mixing bowl.
- Add mayonnaise, mustard, celery, onion, parsley, salt, and pepper. Stir until well combined.
- Taste and adjust seasoning. Sprinkle with paprika if desired. Serve chilled.
Notes
Nutrition
How to Make Recipe
Begin by preparing perfectly boiled eggs, the foundation of this dish. Place six large eggs in a saucepan and cover with cold water. Bring the water to a boil, then cover the pan and reduce heat slightly. Cook for 9–10 minutes for firm yolks. Immediately transfer the eggs to an ice bath to stop cooking and make peeling easier. Let them cool for about 5 minutes before removing the shells.
Once peeled, chop the eggs into small chunks and place them in a large mixing bowl. Add mayonnaise for creaminess and mustard for a tangy kick. A spoonful of finely diced celery adds crunch, while red onion provides a mild sharpness. Fresh parsley gives brightness and freshness, rounding out the flavors. Season with salt and freshly ground black pepper, then gently fold everything together until evenly coated.
Taste and adjust seasonings according to your preference. For a smoky hint, dust the top with paprika. If you like more zest, add a dash of hot sauce, chopped pickles, or even a squeeze of lemon juice.
Chill the egg salad in the refrigerator for at least 10–15 minutes before serving, allowing the flavors to meld together. This egg salad can be enjoyed in many ways—spread on toasted bread for a classic sandwich, spooned into lettuce wraps for a lighter option, or served with crackers as a quick snack.
With its creamy texture, satisfying protein, and versatility, egg salad is a timeless dish that comes together quickly. Perfect for picnics, meal prep, or a simple lunch, this recipe is proof that even the simplest ingredients can deliver big comfort and flavor.
Conclusion
Egg salad is a recipe that combines nostalgia, convenience, and flavor in one bowl. With its creamy base, crunchy accents, and balanced seasoning, it’s no wonder it has remained a staple across generations. Lina Vexley shows how a few pantry staples can create something both satisfying and versatile. Whether packed into sandwiches, served as a side dish, or enjoyed with crackers, this egg salad is a reminder of how simple food can bring comfort and joy. Quick to prepare and endlessly adaptable, it’s the kind of recipe you’ll return to again and again.