Irresistible Egg Salad

Egg salad is one of those simple, comforting dishes that instantly takes me back to relaxed weekend lunches. I love how easy it is to make; just boiled eggs, creamy mayo, mustard, a touch of salt, and some crunchy celery. It fits any moment, from a quick sandwich filling to a light, refreshing side for a family picnic.

Sometimes, I make it ahead for busy mornings or pack it as part of a cold lunch spread. It’s satisfying yet easy on the prep time. I’ve added herbs, a dash of paprika, or even a hint of lemon juice for brightness, depending on my mood or the occasion.

How to Pair

The dish pairs well with:

• Toasted sourdough
• Roasted potatoes, crisp lettuce
• Sliced tomatoes
• A bowl of tomato soup
• Cucumber sandwiches
• Bagels or crackers during brunch gatherings.
• Pickles, carrot sticks, or even avocado slices.

Here is my simple recipe for egg salad:

Egg Salad is a classic, creamy dish that focuses on balanced creaminess and a gentle crunch from celery, making it perfect for sandwiches, wraps, crackers, or lettuce cups.

• Servings: 4
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Calories: 210 kcal per serving
• Cuisine: American
• Course: Lunch, Salad, Sandwich Filling

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1/4 cup celery, finely diced
• 2 tablespoons red onion, finely diced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon lemon juice

Instructions

1. Place the eggs in a saucepan and cover them with cold water by about 1 inch.
2. Bring the water to a gentle boil over medium-high heat.
3. Once boiling, reduce heat slightly and cook the eggs for 10 minutes.
4. Remove the eggs and immediately transfer them to a bowl of ice water. Let them cool for about 5 minutes. This stops the cooking and makes peeling easier.
5. Peel the eggs and chop them into small, even pieces.
6. Place the chopped eggs in a mixing bowl.
7. Add the mayonnaise, mustard, lemon juice, salt, and black pepper.
8. Add the diced celery and diced red onion.
9. Gently mix everything together until the eggs are evenly coated and creamy. Avoid over-mixing so the eggs keep some texture.
10. Taste and adjust salt if needed.
11. Serve immediately, or refrigerate for 30 minutes for the best flavor.

Nutrition (per serving)

• Calories: 210 kcal
• Protein: 10 g
• Fat: 18 g
• Saturated fat: 4 g
• Carbohydrates: 2 g
• Fiber: 0.5 g
• Sugar: 1 g
• Cholesterol: 280 mg
• Sodium: 280 mg

Notes

• For a smoother egg salad, mash some of the yolks with the mayonnaise before mixing.
• If you like extra crunch, add a little more celery.
• Chill the egg salad before serving to help the flavors blend together.
• This egg salad keeps well in an airtight container in the refrigerator for up to 3 days.
• Great for sandwiches, toast, crackers, wraps, or lettuce cups.