Introduction
For Lina Vexley, the simple act of making egg salad brings back memories of her childhood kitchen, where comfort food was always made with love. She remembers watching her mother boil eggs while she prepared the creamy dressing that would later be mixed with crunchy vegetables. Lina believes that the beauty of an egg salad lies in its versatility — it’s quick, filling, and endlessly customizable. Whether served as a sandwich filling, a side dish at a picnic, or a light lunch, her classic recipe transforms humble ingredients into something wonderfully satisfying and full of flavor.
Classic Creamy Egg Salad
Equipment
- Mixing Bowl
- Saucepan
- Spoon
- Knife
Ingredients
Salad Base
- 6 hard-boiled eggs chopped
- 1/4 cup mayonnaise
- 1 tsp mustard yellow or Dijon
- 2 tbsp celery finely chopped
- 1 tbsp green onion sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Add-ins
- 1 tsp lemon juice for brightness
- 1 tbsp pickle relish optional for extra tang
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes.
- Drain and transfer eggs to cold water. Peel once cooled.
- Chop the boiled eggs into small pieces and transfer to a mixing bowl.
- Add mayonnaise, mustard, celery, green onion, salt, and pepper.
- Mix gently until all ingredients are combined and creamy.
- Add optional lemon juice and pickle relish for extra flavor, then chill for 15 minutes before serving.
Notes
Nutrition
How to Make the Recipe
To make Lina Vexley’s classic creamy egg salad, start by boiling six large eggs. Place them in a saucepan, cover with cold water, and bring to a rolling boil. Once the water reaches a boil, reduce the heat and let the eggs simmer for about 10 minutes. Immediately transfer them into a bowl of cold water to stop the cooking process — this makes peeling easier. Once cooled, peel and chop the eggs into small cubes.
In a large mixing bowl, combine the chopped eggs with mayonnaise and mustard. The mayonnaise adds richness while the mustard introduces a subtle tanginess that balances the flavor. Add finely chopped celery for crunch and sliced green onions for a hint of freshness. Season the mixture with salt and pepper, then mix everything gently until well combined. For a zesty twist, you can stir in lemon juice or pickle relish.
Let the salad chill in the refrigerator for at least 15 minutes before serving — this allows the flavors to meld beautifully. Serve it as a sandwich filling, on top of crispy lettuce leaves, or simply with a side of toasted bread. It’s a timeless, easy-to-make dish that’s comforting, protein-packed, and endlessly customizable. Perfect for quick lunches or family picnics.
Conclusion
Egg salad is a comforting reminder that great flavor doesn’t require complicated cooking. Lina Vexley’s recipe captures the essence of home-style simplicity with creamy textures and fresh ingredients. Whether you enjoy it as a sandwich, wrap, or snack, it’s a dish that satisfies in every bite. With just a handful of pantry staples, you can create something hearty, wholesome, and irresistibly creamy — proof that sometimes, the simplest recipes are the ones we keep coming back to.