Egg Salad
This classic egg salad recipe is quick, easy, and perfect for sandwiches, lettuce wraps, or enjoying on its own, bringing comfort and flavor in every bite.
Ingredients
Main ingredients
- 8 eggs 8 eggs Large eggs, boiled
- ½ cup ½ cup mayonnaise Adjust for creaminess
- 2 2 green onions (finely chopped) Adds flavor and crunch
- 1 stalk 1 stalk celery (finely chopped) Adds crunch
- 1 tablespoon 1 tablespoon yellow mustard For tanginess
- 1 tablespoon 1 tablespoon fresh dill (chopped) Optional, for flavor
- ¼ teaspoon ¼ teaspoon salt Or to taste
Instructions
Preparation
- In a saucepan, place the eggs in enough water to cover them. Bring the water to a boil, cover the saucepan with a lid, and then remove from heat. Let the eggs stand in the hot boiling water covered for about 12 minutes.
- Afterwards, remove the eggs, cool, and peel them.
- Cut the peeled eggs in half and carefully remove the egg yolks. Place the egg yolks in a bowl and mix them with mayonnaise, mustard, and salt. Mash it together with a fork.
- Chop the egg whites into small pieces and add them to another bowl. Then, add the yolk mixture to the chopped egg whites along with the green onions, dill, and celery.
- Mix well to combine all ingredients.
- Serve the egg salad on your bread of choice, with some crisp lettuce for a fresh crunch.
Notes
For a creamier texture, use more mayonnaise. Experiment with different herbs, like chives or parsley, for added flavor. Add diced jalapeños for a spicy kick.