Egg Salad

The Ultimate Guide to Making Egg Salad

Egg salad is a versatile and beloved dish, perfect for sandwiches, wraps, or as a dip. Here’s a simple yet delicious recipe to get you started.

First, hard-boil 6 eggs: place them in a pot, cover with cold water, bring to a boil, then simmer for 9–10 minutes. Immediately transfer to an ice bath to stop cooking. Peel the eggs and chop them into small pieces.

In a bowl, combine the chopped eggs with ¼ cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp finely diced celery, 1 tbsp minced red onion, and 1 tsp apple cider vinegar. Season with salt, pepper, and a pinch of paprika for extra flavor. For creaminess, add more mayo; for freshness, mix in chopped chives or dill.

For variations, try mixing in avocado for richness, chopped pickles for tang, or crumbled bacon for a savory crunch. Serve on whole-grain bread, a bed of lettuce, or with crackers. This classic salad is quick, customizable, and perfect for meal prep or a light lunch!