The Best Egg Salad Recipe
This creamy, flavorful egg salad is perfect for sandwiches, wraps, or as a dip with crackers!
Ingredients:
• 6 large eggs
• ¼ cup mayonnaise
• 1 tsp Dijon mustard (or yellow mustard)
• 1 tbsp lemon juice (or white vinegar)
• 2 tbsp finely chopped celery
• 1 tbsp finely chopped red onion (or green onion)
• 1 tbsp fresh parsley or dill, chopped (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika (optional, for extra flavor)
Instructions:
Step 1: Boil the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off the heat, and let sit for 10-12 minutes.
Step 2: Cool & Peel
Transfer eggs to an ice water bath for 5 minutes. Peel and chop them into small pieces.
Step 3: Mix the Dressing
In a bowl, whisk together mayonnaise, mustard, lemon juice, salt, pepper, and paprika (if using).
Step 4: Combine Ingredients
Gently fold in the chopped eggs, celery, onion, and fresh herbs. Mix until well combined.
Step 5: Chill & Serve
Refrigerate for at least 30 minutes to allow the flavors to meld. Serve on bread, in a wrap, or with crackers.
Tips & Variations:
• For Extra Creaminess: Add 1 tbsp of Greek yogurt or sour cream.
• For a Healthier Version: Use mashed avocado instead of mayonnaise.
• For a Bit of Crunch: Add chopped pickles or relish.
Enjoy your Best Egg Salad! Would you like a variation with a spicy or tangy twist?