Classic Egg Salad
A creamy, lightly tangy egg salad studded with shallots and celery, perfect for sandwiches, potlucks, or quick lunches.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs Use well-cooked and cooled eggs.
- 0.75 tsp ground mustard
- 0.25 tsp smoked paprika
- 2 tbsp minced shallots Mince finely for balanced flavor.
- 1.5 tsp minced chives Scallions can be substituted.
- 0.25 cup minced celery
- 1 pinch celery salt
- 0.25 cup mayonnaise Start with 1/4 cup; adjust to taste.
- Salt & pepper To taste.
- 4 pieces croissant rolls Cut in half sandwich style.
Instructions
Preparation
- Roughly chop the hard-boiled eggs into bite-sized pieces and place them in a medium mixing bowl.
- Add the ground mustard, smoked paprika, minced shallots, chives, celery, celery salt, and 1/4 cup mayonnaise.
- Stir until everything is evenly combined. Taste and add more mayo if you want it creamier.
- Season with salt and pepper to taste. Mix again.
- Cover tightly with plastic wrap and refrigerate for at least 2 hours so the flavors meld.
Serving
- To serve: either spoon the egg salad into a decorative bowl with croissant halves on the side for self-serve, or spread about 1/2 cup of egg salad onto the bottom half of each croissant, gently even out, top with the other half, and serve immediately.
Notes
For variations, consider adding curry powder and chopped apples, or replace half the mayo with Greek yogurt for a lighter option. Always refrigerate egg salad in an airtight container for 3–4 days.