Classic Creamy Egg Salad Recipe

This classic egg salad is the kind of simple comfort food you’ll come back to again and again. Made with perfectly boiled eggs, a creamy mayonnaise dressing, and a touch of tangy mustard, it’s rich, flavorful, and incredibly easy to prepare.

Whether you spread it on soft bread, wrap it in lettuce, or enjoy it on its own, this egg salad makes a quick and satisfying meal any time of the day.

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice or white vinegar
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon finely chopped red onion (optional)
• 1 tablespoon chopped fresh parsley or chives (optional)

How to Make Egg Salad

1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
2. Once the water starts boiling, cover the pan, remove it from the heat, and let the eggs sit for about 10 minutes.
3. Transfer the eggs to a bowl of cold water to cool, then peel and chop them into small pieces.
4. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
5. Add the chopped eggs, red onion, and fresh herbs. Gently mix everything together until well combined.
6. Taste and adjust the seasoning if needed. For the best flavor, chill the egg salad for at least 15 minutes before serving.

Serving Ideas

• Spread on toasted bread for a classic sandwich
• Spoon into wraps or pita pockets
• Serve over lettuce for a light, low-carb option
• Pair with crackers for a quick snack