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Best Egg Salad

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This Best Egg Salad is a creamy, protein-packed classic made with simple ingredients. Perfect for sandwiches, wraps, or lettuce cups, it’s a quick, comforting meal that’s easy to make and endlessly customizable.

Ingredients

  • 6 hard-boiled eggs, peeled and chopped
  • 1/4 cup mayonnaise
  • 1 tsp Dijon or yellow mustard
  • 1/4 cup celery, finely chopped (optional)
  • 2 tbsp red onion or green onion, finely chopped (optional)
  • 2 tbsp dill pickles or sweet relish (optional)
  • Salt and black pepper, to taste
  • Paprika or fresh dill/parsley for garnish (optional)

Instructions

  1. Boil eggs: Place in a pot of cold water, bring to a boil, cover, and let sit off heat for 10–12 minutes. Transfer to an ice bath to cool, then peel.
  2. Chop the eggs into small pieces.
  3. In a bowl, combine chopped eggs with mayonnaise, mustard, salt, and pepper.
  4. Fold in celery, onions, and pickles if using. Mix until creamy and well combined.
  5. Chill in the fridge for 30 minutes (optional) to allow flavors to meld.
  6. Serve on bread, toast, in lettuce wraps, or with crackers.

Notes

  • Substitute some mayo with Greek yogurt for a tangy twist.
  • Add avocado or hot sauce for extra flavor.
  • Use curry powder and chopped apples for a curried egg salad variation.
  • Best served cold or at room temperature.
  • Store in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://recipesbyliza.com/best-egg-salad/