Egg Salad
A creamy and tangy egg salad featuring hard-boiled eggs, mayonnaise, Dijon mustard, celery, and dill pickles, perfect for sandwiches, lettuce wraps, or picnic platters.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs, chopped See tips below for perfect boiling.
- 1/4 cup mayonnaise Use full-fat for best texture; Greek yogurt can substitute.
- 1 tablespoon Dijon mustard Adds tanginess.
- 1/4 cup celery, finely chopped Ribs only, leave leaves for garnish.
- 1/4 cup dill pickles, chopped Sweet or dill — your choice.
- Salt and freshly ground black pepper, to taste
- Lettuce leaves (optional, for serving)
- Bread (for sandwiches, optional)
Instructions
Preparation
- Chop the hard-boiled eggs into bite-size pieces for varied textures.
- In a large bowl, combine the mayonnaise and Dijon mustard. Stir until smooth and evenly mixed.
- Add the chopped eggs to the bowl and stir gently to coat the egg pieces without breaking them.
- Stir in the finely chopped celery and dill pickles. Season with salt and pepper, tasting and adjusting as needed.
- Spoon the egg salad onto lettuce leaves or between two slices of bread. Serve immediately, or chill for 15–30 minutes for flavors to meld.
Notes
For lower calories, swap mayonnaise for plain Greek yogurt or use half mayo and half yogurt. Add a teaspoon of lemon juice or apple cider vinegar for extra brightness. Store in an airtight container in the refrigerator for up to 3-4 days.