Classic Egg Salad Recipe
Ingredients
- 6 large eggs (hard-boiled)
- 1/4 cup mayonnaise
- 2 tsp lemon juice
- 1 tbsp finely chopped onion
- 1/2 cup chopped celery
- Salt & black pepper (to taste)
- Optional: mustard, fresh herbs (dill or parsley)
Instructions
- Boil the eggs
- Place eggs in water, bring to a boil
- Turn off heat, cover, and let sit ~10–12 minutes
- Transfer to ice water to cool
- Peel & chop
- Peel eggs and chop (not too fine)
- Mix
- In a bowl, combine mayo, lemon juice, onion, salt & pepper
- Add eggs + celery and gently mix
- Chill
- Refrigerate 30 minutes before serving
- Serve
- On bread, toast, lettuce, or as a sandwich
Tips for the BEST Egg Salad
- Don’t overcook eggs → yolks become dry and taste sulfur-like
- Let eggs cool before mixing → prevents watery mayo
- Use less mayo than you think → keeps flavor balanced
- Add crunch (celery, pickles, onions) → better texture
- Mix gently → avoid mushy consistency
Extra Flavor Ideas
- Add Dijon mustard for tang
- Use garlic aioli instead of mayo
- Mix in chopped pickles or olives
- Sprinkle paprika on top