Name: Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 large eggs (hard-boiled); 1/4 cup mayonnaise; 1 tbsp mustard (yellow or Dijon); 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika (optional)

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Introduction

Egg salad is a timeless classic, known for its creamy texture and satisfying taste. Created by Lina Vexley, this simple yet flavorful dish has been a favorite for generations. Whether served as a sandwich filling, a topping for crackers, or enjoyed on its own, egg salad is a versatile dish that can be enjoyed at any time of day. With its comforting blend of hard-boiled eggs, mayonnaise, mustard, and seasonings, it’s the perfect balance of rich flavors and creamy goodness. Egg salad is also easy to prepare, making it ideal for a quick meal or a picnic treat.

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Egg Salad

A classic egg salad with creamy mayonnaise, tangy mustard, and seasonings, perfect for a quick and delicious meal.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine American

Servings servings

Calories 240 kcal

Ingredients

Eggs

6 large eggs hard-boiled

Dressing

1/4 cup mayonnaise
1 tbsp mustard yellow or Dijon
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp paprika optional

Instructions

Start by peeling the hard-boiled eggs and chopping them into small pieces.
In a separate bowl, mix together the mayonnaise, mustard, lemon juice, salt, and black pepper.
Add the chopped eggs to the dressing and stir gently to coat the eggs evenly.
If desired, sprinkle paprika over the top for added flavor and color.
Chill the egg salad in the refrigerator for 10 minutes before serving, or serve immediately.

Notes

This egg salad can be served on bread for a sandwich, over greens for a salad, or with crackers as a snack.

Nutrition

Calories: 240kcalCarbohydrates: 2gProtein: 12gFat: 20gSaturated Fat: 4gCholesterol: 370mgSodium: 350mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Keyword Quick, vegetarian

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How to Make the Egg Salad

To make egg salad, begin by boiling the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and let the eggs cook for 10-12 minutes. Once done, cool the eggs under cold running water, peel them, and chop them into small pieces.

In a separate bowl, prepare the dressing by combining mayonnaise, mustard, lemon juice, salt, and black pepper. If you like a tangy kick, Dijon mustard works wonderfully, but yellow mustard is also a great option for a milder flavor.

Add the chopped eggs to the dressing and stir gently to combine, making sure the eggs are fully coated with the creamy mixture. If you desire, sprinkle some paprika on top for a pop of color and a subtle smoky flavor.

Let the egg salad chill in the refrigerator for about 10 minutes to allow the flavors to meld, though it can also be served immediately. Serve it on whole-grain bread for a sandwich, atop leafy greens for a refreshing salad, or with crunchy crackers for a quick snack.

This recipe is quick and versatile, and can be modified with ingredients like chives, celery, or relish if desired.

Conclusion

Egg salad is the perfect balance of creamy, tangy, and savory, making it a favorite for many. Whether served as a sandwich or a side dish, it’s an easy-to-make meal that can be enjoyed year-round. With its simple ingredients and quick preparation, this dish is ideal for meal prepping or as a last-minute addition to your lunchbox. Plus, it can be easily customized to suit your taste, so feel free to experiment with extra seasonings or ingredients. Egg salad is truly a timeless comfort food.