Here’s a classic and creamy Egg Salad recipe — simple, delicious, and perfect for sandwiches, lettuce wraps, or as a dip. 🥚🥪
🥚 Classic Egg Salad
🍴 Serves: 2–4
⏱ Total Time: 25 minutes
(Prep: 10 min | Cook: 12–15 min for eggs + cool time)
🧂 Ingredients:
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6 large eggs
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1/4 cup mayonnaise (adjust to taste)
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1 tsp yellow mustard (or Dijon for a tangy kick)
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1 tbsp finely chopped red onion (optional)
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1 tbsp finely chopped celery (optional for crunch)
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1 tsp fresh dill or 1/4 tsp dried dill (optional but recommended)
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Salt & pepper to taste
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Optional: a dash of paprika or lemon juice
🔥 Instructions:
1. Boil the eggs:
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Place eggs in a saucepan and cover with water.
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Bring to a boil, then reduce heat to low and simmer for 10–12 minutes.
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Transfer to an ice bath or run under cold water to stop cooking.
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Peel and chop into small pieces.
2. Mix the salad:
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In a bowl, combine chopped eggs with mayonnaise, mustard, and any optional add-ins.
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Season with salt, pepper, and a pinch of paprika or dill if desired.
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Mix well but gently — you want it creamy, not mushy.
3. Chill (optional):
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For best flavor, cover and refrigerate for 30 minutes before serving — but you can enjoy it immediately.
🥪 Serving Ideas:
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On toasted bread or croissants with lettuce
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In wraps or pita pockets
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Over a bed of greens
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As a dip with crackers or celery sticks
📝 Tips:
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Use Greek yogurt or a mix of yogurt and mayo for a lighter version.
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Add chopped pickles or relish for a tangy twist.
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Store in the fridge for up to 3 days in an airtight container.
