Classic Creamy Egg Salad
A rich and creamy egg salad made with boiled eggs, mayonnaise, and a touch of mustard. Created by Lina Vexley, it’s a perfect balance of flavor and texture — ideal for sandwiches or as a side dish.
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
Serve on toasted bread, lettuce leaves, or as a dip with crackers. Adjust mayo and seasoning to your taste.
Nutrition
Calories: 220kcalCarbohydrates: 2gProtein: 9gFat: 18gSaturated Fat: 4gCholesterol: 190mgSodium: 320mgSugar: 1g
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