Easy Egg Salad

Easy Egg Salad is a timeless basic that’s creamy, flavorful, and excellent for a fast lunch or gentle dinner. Whether or not you’re making sandwiches, wraps, or having fun with it with crackers, this easy recipe delivers scrumptious outcomes with only a few pantry staples.

Why You’ll Love This Recipe

• Fast and Easy: Prepared in below half-hour with minimal effort.
• Few Components: Makes use of only a handful of widespread objects you probably have already got.
• Customizable: Regulate seasoning or add-ins to fit your style.
• Nice for Meal Prep: Make it forward for simple weekday lunches.
• Versatile Serving Choices: Get pleasure from it on toast, lettuce wraps, or as a dip.

Components

(Tip: You’ll discover the complete listing of elements and measurements within the recipe card under.)

• 6 massive eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped purple onion (optionally available)
• 1 tablespoon chopped celery (optionally available)
• Salt and pepper, to style
• Optionally available: recent herbs like chives or dill

Instructions

1. Boil the Eggs: Place eggs in a pot and canopy with water. Deliver to a boil over medium-high warmth, then take away from warmth, cowl, and let sit for 10–12 minutes. Switch eggs to an ice tub to chill, then peel.
2. Chop and Combine: Chop the eggs and place them in a bowl. Add mayonnaise, mustard, onion, celery, salt, and pepper. Stir gently till nicely mixed.
3. Chill and Serve: Serve instantly or refrigerate for half-hour for finest taste.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook dinner Time: 12 minutes
• Complete Time: 22 minutes

Variations

• Avocado Egg Salad: Substitute mayo with mashed avocado for a more healthy twist.
• Greek Yogurt Model: Use Greek yogurt as an alternative of mayo for a tangy, protein-rich choice.
• Add Pickles: Combine in chopped dill pickles or candy relish for further taste.
• Spicy: Stir in a touch of scorching sauce or cayenne pepper for a kick.

Storage/Reheating

• Refrigeration: Retailer in an hermetic container within the fridge for as much as 3 days.
• Freezing: Not really helpful—mayonnaise and eggs don’t freeze nicely.
• Serving: Greatest served chilly or at room temperature.

FAQs

Can I make this with store-bought boiled eggs?

Sure, it’s an incredible shortcut that saves time.

What’s the easiest way to cut the eggs?

Use a fork, knife, or egg slicer on your most popular texture.

Can I make egg salad with out mayo?

Sure, strive avocado, Greek yogurt, or a vinaigrette-style dressing.

How do I stop the egg salad from getting watery?

Use well-cooled and dried eggs, and don’t add too many watery mix-ins.

Can I add protein?

Sure, bacon bits or shredded rooster can bulk it up.

What bread works finest for egg salad?

Smooth sandwich bread, croissants, or entire wheat wraps are all nice choices.

Is it gluten-free?

Sure, the salad itself is gluten-free—simply serve it with GF bread if wanted.

How can I make it more healthy?

Use gentle mayo or yogurt and add extra veggies like spinach or bell pepper.

Can I double this recipe?

Completely—simply scale the elements proportionally.

Ought to I mash the eggs or go away them chunky?

That’s as much as you—chunky offers texture, whereas mashing makes it creamier.

Conclusion

This Easy Egg Salad is a fast, scrumptious recipe that’s very best for busy days and easy meals. With minimal elements and most taste, it’s a go-to dish for sandwiches, snacks, or salads that by no means goes out of favor.

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