Creamy Egg Salad
A quick and easy creamy egg salad that's perfect for sandwiches or served in lettuce cups, loaded with flavor and texture.
Ingredients
Egg Salad Base
- 6 large large eggs Use 7-10 days old eggs for easier peeling.
- 1/4 cup mayonnaise Substitute with plain Greek yogurt for a lighter version.
- 1 teaspoon mustard Dijon or yellow mustard works well.
- 1/4 cup finely chopped celery For crunch and bite.
- 1/4 cup finely chopped onion Red or sweet onion works well.
- Salt and freshly ground black pepper To taste.
For Serving
- Lettuce leaves or bread For serving.
Instructions
Egg Preparation
- Place eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer gently for 10–12 minutes for fully set yolks.
- Immediately transfer the eggs to a bowl of ice water and chill for at least 5 minutes to stop cooking and make peeling easier.
- Peel the eggs and chop them to your preferred size — roughly chopped gives a nice textured salad.
Mixing Ingredients
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, celery, and onion. Stir until evenly coated.
- Season with salt and pepper to taste. Adjust mayo or mustard if you want creamier or tangier.
Serving Suggestions
- Serve on lettuce leaves, as a sandwich filling, or with crackers.
Notes
For a lighter salad, swap half or all of the mayo for plain Greek yogurt. Try whole-grain mustard for texture and more tang. Add a squeeze of lemon or a pinch of smoked paprika for additional brightness.