Introduction
For Lina Vexley, egg salad has always represented comfort and simplicity. She recalls early mornings when her grandmother would prepare it as a quick yet nourishing meal before school. The creamy texture of eggs mixed with crisp vegetables and a touch of herbs became her ultimate comfort food. Years later, as a chef and recipe creator, Lina brought her own twist to this classic dish — balancing freshness, creaminess, and flavor in perfect harmony. Her version of the egg salad remains a staple, ideal for picnics, sandwiches, or light lunches that never fail to deliver nostalgia with every bite.
Classic Creamy Egg Salad
Equipment
- Saucepan
- Mixing Bowl
- Knife
- Spoon
Ingredients
Main Ingredients
- 6 eggs hard-boiled and chopped
- 1 cup cucumber diced
- 1/4 cup mayonnaise
- 1 tbsp mustard
- 1 tbsp fresh dill chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice optional
Instructions
- Boil the eggs for 10 minutes until hard-cooked. Drain and cool under cold water.
- Peel and chop the eggs into small cubes.
- In a mixing bowl, combine the chopped eggs and diced cucumber.
- Add mayonnaise, mustard, dill, salt, pepper, and lemon juice if using.
- Mix gently until all ingredients are well coated and creamy.
- Chill for 10–15 minutes before serving for best flavor.
Notes
Nutrition
How to Make the Recipe
To prepare Lina Vexley’s classic egg salad, start by boiling six large eggs. Place them in a saucepan, cover with water, and bring to a gentle boil. Once boiling, reduce the heat slightly and cook for about 10 minutes to ensure the yolks are firm. Drain the hot water and immediately cool the eggs in cold water — this stops the cooking process and makes peeling easier. Once cooled, peel and chop the eggs into bite-sized pieces.
In a large mixing bowl, combine the chopped eggs with diced cucumber for a refreshing crunch. Add mayonnaise and mustard for creaminess and tang. Sprinkle in fresh chopped dill for fragrance and depth, followed by a pinch of salt and black pepper for seasoning. If you prefer a slightly zesty flavor, add a dash of lemon juice. Mix everything gently with a spoon until the eggs and dressing are evenly combined.
Chill the salad in the refrigerator for 10 to 15 minutes before serving. This helps the flavors blend beautifully. The salad can be enjoyed in multiple ways — served as a sandwich filling between slices of toasted bread, on top of a crisp lettuce bed, or even as a dip with crackers. It’s quick to make, versatile, and perfect for a light lunch, picnic, or snack.
Conclusion
Egg salad is one of those timeless dishes that proves how simplicity can lead to perfection. Lina Vexley’s creamy egg salad is refreshing, balanced, and full of flavor — a recipe that fits both casual meals and elegant spreads. With its combination of protein, crunch, and creaminess, it’s a satisfying choice for any occasion. Whether you enjoy it on its own or as part of a sandwich, this salad reminds us that classic recipes never go out of style — they just get tastier with time.