Ingredients
Hard-boiled eggs
Mayonnaise
Mustard
Salt
Black pepper
Celery (optional)
Onion or scallions (optional)
Fresh herbs like dill, chives, or parsley (optional)
Lemon juice or vinegar (optional)
Paprika (optional)
Pickle relish, capers, or curry powder (optional)
Greek yogurt (as a mayo substitute, optional)
Bread
Lettuce (optional)
Tomato (optional)
Instructions
1. Hard-boil the eggs and let them chill completely for best texture.
2. Peel the eggs and separate the yolks from the whites.
3. Mash the yolks with mayonnaise and mustard until creamy.
4. Chop the egg whites into small pieces and fold them into the yolk mixture.
5. Add salt, pepper, and optional spices like paprika to taste.
6. Mix in finely chopped celery, scallions, parsley, or other fresh herbs for extra flavor.
7. For brightness, add a small amount of lemon juice or vinegar.
8. If desired, stir in additional ingredients like pickle relish or capers for more depth.
9. Chill the egg salad in the refrigerator for at least 30 minutes to enhance the flavor.
10. Serve on bread with lettuce and tomato for a classic sandwich.
11. Alternatively, serve with crackers or over salad greens for a lighter option.
12. Store any leftovers in the fridge for up to 3-5 days.
Last Step:
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1. Mash the egg yolks with mayonnaise first to create the creamiest texture before folding in the chopped egg whites.
2. Chill the egg salad before serving to allow the flavors to blend and develop for the best taste.
3. Add a splash of lemon juice or a dash of paprika for extra flavor and brightness.
- Prep Time: 15
- Cook Time: 10
- Category: Sandwich
- Method: No Cook
- Cuisine: American