🥚 Egg Salad
Egg salad is a classic, creamy dish made from hard-boiled eggs mixed with mayonnaise and seasonings. It’s simple, versatile, and can be used as a sandwich filling, on crackers, or as a side salad.
🧾 Ingredients (Serves 2–4)
- 4 hard-boiled eggs, peeled and chopped
- 2–3 tbsp mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp Dijon mustard
- 1 small celery stalk, finely chopped
- 1 tbsp red onion, finely chopped (optional)
- Salt and pepper to taste
- Optional: paprika, chives, or dill for garnish
👩🍳 Instructions
- Chop the eggs into small pieces.
- In a bowl, mix eggs with mayonnaise, mustard, celery, and onion.
- Season with salt and pepper, and mix until creamy.
- Garnish with paprika or herbs.
- Serve immediately or refrigerate for up to 2 days.
🍽️ Serving Ideas
- Egg salad sandwich on whole-grain or white bread
- Open-faced toast with fresh greens
- On crackers as a snack
- Stuffed in avocado halves for a low-carb option
💡 Tips for Best Flavor
- Use slightly chilled eggs for easier chopping.
- For extra creaminess, mash some yolks before mixing.
- Add a splash of lemon juice for brightness and flavor.
- Experiment with add-ins like pickles, capers, or hot sauce.
If you want, I can also make a 5-minute “light and healthy egg salad” recipe that’s lower in mayo but still creamy and flavorful.
