There’s a reason egg salad has been a lunchtime staple for generations—it’s simple, satisfying, and endlessly versatile. This classic version delivers everything you love: tender hard-boiled eggs bound in a creamy, tangy dressing with just the right crunch from celery and a hint of sharpness from mustard. Ready in 15 minutes, it’s ideal for sandwiches, lettuce wraps, or scooped over crackers.
Why You’ll Love This Recipe
- 🥚 Creamy but not gloppy—perfect texture every time
- ⏱️ 15 minutes start to finish
- 💛 High-protein, budget-friendly, and meal-prep ready
- 💸 Costs under $5—feeds 4 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Serves 4)
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup (60ml) mayonnaise (full-fat for best texture)
- 1 tbsp yellow mustard (or Dijon for extra tang)
- 2 tbsp celery, finely diced
- 1 tbsp red onion or chives, finely minced
- ½ tsp fresh lemon juice or dill pickle relish
- Salt & freshly cracked black pepper to taste
- Optional: pinch of paprika, dash of hot sauce, or fresh dill
💡 Pro Tips:
- Use eggs that are 7–10 days old—they peel more easily.
- Chop eggs by hand—food processors make them mushy.
- Chill 30+ minutes before serving—flavors meld beautifully.
Step-by-Step Instructions (Creamy, Crunchy, Foolproof)
