Classic Egg Salad
A creamy, tangy egg salad that tastes like home — quick to make and endlessly customizable.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs Room temperature is easiest to chop.
- 1/4 cup mayonnaise Use full-fat for richness; Greek yogurt can replace half for tang.
- 1 tablespoon Dijon mustard Swap with yellow mustard for milder flavor.
- 1/4 cup chopped celery For crunch; thinly sliced apple is a sweet alternative.
- 2 tablespoons chopped green onions Scallions; chives work well too.
- Salt and freshly ground black pepper To taste.
- Lettuce leaves Optional, for serving.
- Bread or wraps Optional, for serving.
Instructions
Preparation
- Peel the hard-boiled eggs and pat them dry.
- Roughly chop the eggs into bite-sized pieces — some larger chunks and some finer pieces give good texture.
Mixing
- In a medium mixing bowl, combine the chopped eggs, mayonnaise, and Dijon mustard.
- Add the chopped celery and green onions. Stir gently until everything is evenly coated.
- Taste and season with salt and pepper. Adjust mayo or mustard to reach your preferred creaminess and tang.
Serving
- Serve immediately on bread or wraps, spoon onto lettuce leaves, or chill before serving.
Notes
If you want a lighter version, use a mix of half mayo and half plain yogurt. For extra creaminess, fold in a tablespoon of crème fraîche or sour cream. For a vegan alternative, try mashed chickpeas and vegan mayo.