Classic-Style Egg Salad



1. Prep the Eggs

  • Peel hard-boiled eggs; chop into small, even pieces (about ¼-inch).
  • For extra creaminess, mash 2 of the eggs with a fork and mix back in.

2. Mix the Dressing

  • In a bowl, combine mayonnaise, mustard, lemon juice (or relish), salt, and pepper.
  • Stir until smooth.

3. Combine & Chill

  • Gently fold in chopped eggs, celery, and onion/chives.
  • Taste and adjust seasoning.
  • Cover and refrigerate at least 30 minutes (best if chilled 1–2 hours).

4. Serve Cold

  • Great with:
    • Buttered bread or croissants
    • Lettuce cups or tomato slices (low-carb)
    • Crackers or cucumber rounds (appetizer style)

Serving Suggestions

  • 🥪 Classic sandwich: On white or whole wheat with lettuce and tomato
  • 🥬 Light lunch: Stuffed in avocado halves or over mixed greens
  • 🍽️ Brunch plate: With pickles, olives, and sliced radishes
  • 🧀 Extra indulgence: Add crumbled bacon or shredded sharp cheddar

Make-Ahead & Storage Tips

  • Fridge: Keeps up to 4 days in an airtight container.
  • Freeze? Not recommended—mayo separates when thawed.
  • Prep ahead: Boil eggs up to 5 days in advance; store unpeeled.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Just serve with GF bread or lettuce.
Q: Can I use Greek yogurt?
A: Yes—for a lighter version, substitute half the mayo with plain Greek yogurt.
Q: Too dry?
A: Add 1 tsp mayo or a splash of milk to loosen.
Q: Too wet?
A: Drain excess liquid before mixing, or add a few breadcrumbs to absorb moisture.

❤️ The Heart of the Dish

Classic Egg Salad isn’t just practical—it’s a quiet act of care. It’s what you make when you want to feed someone well without fuss, or when you need a simple pleasure that feels like home.
So chop those eggs, stir that mayo, and serve with pride. Because the best meals aren’t complicated—they’re creamy, tangy, and made with love.
“Good food doesn’t need a recipe—it just needs eggs, mustard, and someone hungry.” 🥚✨
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