Classic Egg Salad

A creamy, tangy egg salad that's perfect for sandwiches, wraps, or snacks, and can be customized as you like.

Prep Time 15

Cook Time 12

Total Time 30

Serving Size servings

6 large large eggs
1/2 cup mayonnaise Use full-fat for creaminess, or Greek yogurt for a lighter option
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar Optional, for extra tang
Salt and freshly ground black pepper, to taste
1/4 teaspoon paprika Optional, for garnish
Fresh herbs (optional; parsley or dill work well)

Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer gently for 10–12 minutes.
Remove the pan from heat and transfer eggs to an ice bath or run under cold water to stop cooking. Cool completely (about 5–10 minutes).
Peel the eggs and place them in a large bowl. Mash with a fork to your preferred texture — leave some larger pieces for bite, or mash smooth for a silky spread.

Add mayonnaise, Dijon mustard, and apple cider vinegar (if using). Stir until combined.
Season with salt and pepper; taste and adjust. Add paprika if you like a smoked note and color.
Fold in fresh herbs, diced pickles, chopped celery, or other mix-ins if using.

Chill the egg salad for at least 30 minutes to let flavors meld. Serve on toast, in wraps, on a bed of greens, or as a dip with crackers.

Egg salad keeps for 3–4 days in an airtight container. Do not leave out at room temperature longer than 2 hours.