Simple Egg Salad
A creamy, slightly chunky egg salad with a bright hit of lemon and crunch from celery, perfect for sandwiches or a quick picnic.
Ingredients
Egg Salad Ingredients
- 6 large hard-boiled eggs, peeled and chopped See tip below for perfect yolks.
- 1/3 cup mayonnaise Use light mayo or Greek yogurt to cut calories.
- 1 teaspoon Dijon mustard Or yellow mustard for a milder taste.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped celery Use finely diced cucumber if preferred.
- 2 tablespoons chopped red onion Swap for green onion for a gentler bite.
- 1 tablespoon chopped fresh chives or parsley Optional: dill for a brighter herb flavor.
- 1 teaspoon lemon juice Adds brightness; vinegar works too.
Instructions
Preparation
- Chop the hard-boiled eggs into bite-sized pieces and place them in a medium bowl.
- Add mayonnaise, Dijon mustard, and lemon juice. Stir to combine.
- Fold in salt, pepper, celery, red onion, and chopped chives or parsley. Mix gently to retain texture.
- Taste and adjust seasoning; add more salt, lemon, or mustard if desired.
- Chill the salad in the fridge for 15–30 minutes to let flavors meld.
- Serve cold or at cool room temperature on toast, in a sandwich, in lettuce cups, or with crackers.
Notes
For a lighter version, replace some or all mayo with Greek yogurt. Store in an airtight container for up to 3–4 days in the fridge. Not recommended to freeze. Egg salad is best served cold or at room temperature.